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Preparation method of low-aflatoxin traditional vinegar

A kind of aflatoxin, traditional technology, applied in the field of preparation of low-aflatoxin traditional vinegar, can solve the problems of unpredictable influence, dependence and other problems, and achieve the effect of many aroma components, good flavor and rich nutrition

Active Publication Date: 2015-12-30
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These technologies provide a reference for the use of microorganisms to reduce AFB1 in vinegar, but these technologies rely on the growth of live bacteria; however, the application of an effective number of AFB1-degrading microorganisms in vinegar brewing has unpredictable effects on the vinegar brewing process and flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Mix 3Kg of glutinous rice with 15Kg of water, cook and let cool to 40°C. (2) Lactic acid bacteria M-9 (the culture medium is yeast extract 10g, peptone 10g, glucose 10g, tomato juice 100mL, Tween 800.5mL, distilled water 900mL, pH6.5) 180rpm / min, 32℃ for 3 days until the concentration is OD600 =5.82, first directly crush it with high pressure, the crushing pressure is 18000psi, filter the crushed liquid and store it at -20°C, and thaw it before use. (3) Stir 1.8Kg of Daqu and 0.4L of lactic acid bacteria lysate into the cooled glutinous rice. After 1 day of pre-fermentation and 4 days of main fermentation, the reducing sugar of the fermentation liquid is measured <0.5%, the alcohol content is 7%, and the fermentation is terminated. (4) Stir in 0.4L of lactic acid bacteria lysate, cover the top layer with 0.6Kg of the previous batch of vinegar unstrained spirits, mix well once every 24 hours, measure the total acid of the fermentation broth above 6.5% after 18 days, ...

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PUM

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Abstract

The invention discloses a preparation method of low-aflatoxin traditional vinegar. The preparation method comprises the steps that 1, a lysis solution of lactic acid bacteria (M-9, preservation number CGMCC No. 6740) is prepared; 2, sticky rice is steamed and aired to 40 DEG C; 3, yeast for making hard liquor and lactobacillus M-9 fragmentized liquid are added and stirred to conduct alcoholic fermentation; 4, brewing mass and the lactobacillus M-9 fragmentized liquid are added and stirred to conduct acetic fermentation; 5, plate-frame pressure filtration is conducted; 6, instant high temperature sterilization is conducted; 7, filling is conducted. According to the preparation method of the low-aflatoxin traditional vinegar, the aflatoxin content is extremely low, the flavor is excellent, the nutrient is rich, and the low-aflatoxin traditional vinegar is very safe seasoning.

Description

technical field [0001] The invention belongs to the field of food fermentation engineering and relates to a preparation method of low-aflatoxin traditional vinegar. Background technique [0002] Aflatoxin (AFT) is a compound with strong biological toxicity, often produced by Aspergillus flavus and several other molds in moldy grains, such as rice, beans, peanuts, etc. It is by far the strongest carcinogen substance. There are currently 17 types of aflatoxins identified, of which 6 are highly toxic, with aflatoxin B1 (AFB1) being the strongest. AFB1 begins to decompose when heated above 280°C, and is very stable in acidic conditions at pH2.5-pH6.0, which is also the condition for the maximum aflatoxin production of Aspergillus flavus. [0003] Traditional vinegar uses koji to make wine. The essence of koji is moldy grain, which not only contains aflatoxin, but also contains mold spores. For traditional vinegar, the greater the proportion of koji used, the better the quality...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
Inventor 胡勇汪超徐宁李冬生周梦舟李斌祁勇刚石勇高冰徐梅朱于鹏龚元元陈世贵
Owner HUBEI UNIV OF TECH
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