Pretreatment method for reducing amygdalin in green plum vinegar

Abstract

The invention discloses a pretreatment method for reducing amygdalin in green plum vinegar and belongs to the field of beverage processing. The pretreatment method disclosed by the invention has the advantages that soybean meal and bacillus subtilis cracking liquid are added to green plum fruit pulp, sealed heat-insulating stirring pretreatment is carried out, and then fruit vinegar brewing is carried out, on one hand, harmful amygdalin is hydrolyzed by utilizing rich glycosidase in the soybean meal, and on the other hand, cyanides is decomposed by utilizing the bacillus subtilis cracking liquid, so that the environmental hazards caused by volatilization of the cyanides is avoided, the regeneration of the amygdalin from the cyanides is also avoided; and the process is simple, the nutrition is rich, and the vinegar is excellent in flavor, and therefore, the pretreatment method is an excellent method for producing safe green plum vinegar.

Description

technical field [0001] The invention belongs to the field of beverage processing, and in particular relates to a pretreatment method for reducing amygdalin in plum vinegar. Background technique [0002] The bitterness threshold caused by amygdalin is extremely low, persistent and difficult to disappear, which often makes people unhappy to drink. In healthy liver, kidney, spleen and white blood cells, β-glucosidase acts on amygdalin to produce cyanide and benzaldehyde, which synergistically enhance toxicity. Although it has been reported that amygdalin has the effect of controlling and preventing cancer, clinical research in recent decades does not support the anticancer effect of this compound; on the contrary, the intake of amygdalin will only increase the chance of cyanide poisoning, even Death appears. [0003] Fruit vinegar contains rich fruit beneficial ingredients and inherent fruit fragrance, and has good development value. However, some fruits contain harmful subs...

AI Technical Summary

Problems solved by technology

[0004] Glucosides are easy to decompose under cooking conditions, but in order to ensure the original fruity aroma, the high-temperature heating process of fruit vinegar is extremely short, and the bacteria are generally sterilized instantaneously before filling; Still contains a certain amount of amygdalin, which constitutes a potentially harmful factor in fruit vinegar

Moreover, the cyanide formed by heating amygdalin also forms an environmental hazard during the volatilization process

[0005] Patent No. CN201610198990.3 discloses an inflatable (CO 2 ) fermented green plum vinegar drink and its production process; this method uses the wine soaked green plums for acetic fermentation, although the bitterness is removed in the soaked wine, it is conceivable that it also loses a lot of beneficial ingredients

Patent No. CN201610433677.3 discloses a preparation method of loquat persimmon vinegar, which is fermented with medicinal koji, but it cannot be shown that amygdalin is effectively removed

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