A kind of preparation method of low aflatoxin traditional vinegar

An aflatoxin and traditional technology, applied in the field of preparation of low-aflatoxin traditional vinegar, can solve the problems of unpredictable influence and dependence, and achieve the effects of many aroma components, good flavor and unique product taste

Active Publication Date: 2017-12-19
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 80 0.5mL, distilled water 900mL, pH6.5) 180rpm / min, 32℃ for 3 days to a concentration of OD600=5.82, first use high-pressure crushing directly, the crushing pressure is 18000psi, the crushing liquid is filtered and stored at -20°C, and thawed 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, and...

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PUM

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Abstract

The invention discloses a method for preparing traditional vinegar with low aflatoxin. The preparation process is as follows: (1) Prepare the lysate of lactic acid bacteria (M-9, preservation number CGMCC No.6740); (2) Cook and cool the glutinous rice to 40°C; (3) Mix Daqu and Lactobacillus M-9 to break (4) Acetic acid fermentation is carried out by mixing vinegar unstrained spirits and Lactobacillus M‑9 broken liquid; (5) plate and frame filter press; (6) high temperature instantaneous sterilization; (7) filling. This product has extremely low aflatoxin content, excellent flavor and rich nutrition, and is a very safe condiment.

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 Patents(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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