A simultaneous adsorption-co-bacteria fermentation method for completely removing patulin in cider brewed from defective apples

A technology of complete removal and co-bacteria fermentation, applied in the field of food engineering, can solve problems such as failure to achieve, chemical residues, etc., and achieve the effect of safe and efficient use, simple and convenient operation

Active Publication Date: 2018-02-16
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the methods for removing patulin include chemical method and physical adsorption method, etc. The technology of chemical method to deal with patulin faces various resistances in the promotion of food industrialization, especially there are many chemical residues in the cider industry; The control and removal of patulin toxins have certain effects, but these methods have failed to meet the commercial application standards that can completely remove patulin toxins and keep the quality of cider unchanged

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Different batches of defective apples were washed and crushed, and 100mg / L of SO was added 2 Carry out color protection, and then use a juicer to squeeze the juice; use double-layer gauze to filter, and obtain different batches of defective apple juice samples for later use;

[0024] (2) Saccharomyces cerevisiae (Saccharomyces Cerevisiae) CICC1750 was activated and cultivated in the complete yeast medium, inoculated into the adjusted apple juice medium, and cultured at 30°C for 48 hours, the bacterial concentration reached 2.4-3.6×10 7 CFU / mL;

[0025] (3) After Hansenula anomala var.anomala CICC1769 was activated and cultured in the complete yeast medium, it was inoculated into the adjusted apple juice medium, and after 48 hours of cultivation at 28°C, the bacterial cell concentration reached 1.4-2.1×10 7 CFU / mL;

[0026] (4) Take 1000mL of each of the above two bacterial suspensions and centrifuge them at 5000rpm at 4°C for 5min to collect the bacteria, wash the...

Embodiment 2

[0029] Step (1), (2), (3), (4) are the same as embodiment 1;

[0030] (5) The content of penicillin in defective apple juice was 804 μg / L, the total sugar was adjusted to 18Brix with sucrose, and the pH was adjusted to 3.6 with malic acid; according to the inoculation amount of 8% (V / V) (among them, Saccharomyces cerevisiae CICC1750: abnormal Hansenula CCTCC AY93047 (the number of live bacteria is 2:1) was inoculated, and the cider was fermented at 20°C; when the sugar content of the fermentation liquid was lower than 4g / L, the fermentation was terminated, and the plate and frame filter was used to filter to obtain the cider stock solution ; Use HPLC to detect the residual concentration of patulin in the cider stock solution, and the calculation results show that the removal rate of patulin reaches 100%.

Embodiment 3

[0032] Step (1), (2), (3), (4) are the same as embodiment 1;

[0033] (5) The content of penicillin in defective apple juice was 804 μg / L, the total sugar was adjusted to 21Brix with sucrose, and the pH was adjusted to 3.8 with malic acid; according to the inoculation amount of 8% (V / V) (wherein, Saccharomyces cerevisiae CICC1750: abnormal Hansenula CCTCC AY93047 (the number of live bacteria is 2:1) was inoculated, and the cider was fermented at 22°C; when the sugar content of the fermentation liquid was lower than 4g / L, the fermentation was terminated, and the plate and frame filter was used to filter to obtain the cider stock solution ; Use HPLC to detect the residual concentration of patulin in the cider stock solution, and the calculation results show that the removal rate of patulin reaches 100%.

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PUM

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Abstract

The invention relates to a method for completely removing patulin in cider made from defective apples through synchronous adsorption and mixed bacteria fermentation, and belongs to the technical field of food engineering. The method includes subjecting the defective apples to crushing, color protecting, juicing and filtering after cleaning, adjusting total sugar concentration of clear apple juice to 15-21Brix by cane sugar, adjusting pH to 3.1-3.8 by malic acid, inoculating the processed clear apple juice with saccharomyces cerevisiae and hansenula anomala, fermenting the inoculated clear apple juice at the temperature of 20-25 DEG C, stopping fermentation when the sugar degree of fermented liquid is lower than 4g / L, filtering the fermented liquid, and sterilizing the filtered liquid to obtain a cider stock solution, wherein the ratio of the viable count of the saccharomyces cerevisiae to the viable count of the hansenula anomala is (2-3):1. The method is capable of completely removing the patulin in the cider made from the defective apples, simple and convenient to operate, and safe and efficient to use, thereby being the most ideal method for removing the patulin in the cider made from the defective apples currently.

Description

technical field [0001] The invention relates to a method for removing patulin toxin in cider brewed from defective apples by a synchronous adsorption-cobacteria fermentation method, belonging to the technical field of food engineering. Background technique [0002] At present, the cultivation area and output of apples in my country rank first in the world, and about 10%-20% of defective fruits will be produced during the apple planting process. In addition, due to the lack of deep processing of apples in my country, many secondary waste fruits are produced; due to defective After the apple juice is squeezed, the patulin in the juice seriously exceeds the standard. At present, the processing and application of defective fruit is seldom used. During the juicing process of the defective fruit, patulin needs to be removed, which seriously restricts the further development of my country's apple processing industry. Apples are rich in sugars, inorganic salts, dietary fiber, vitamin...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 彭帮柱潘思轶徐晓云薛淑静张卓
Owner HUAZHONG AGRI UNIV
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