Method for preparing fermented fruit vinegar rich in anthocyanin

An anthocyanin and fermented technology, which is applied in the field of fermented fruit vinegar preparation, can solve the problems of easy deterioration of flavor, dull color, low anthocyanin content, etc., and achieve the goal of increasing dissolution rate, bright color, and increasing enzymatic hydrolysis process Effect

Active Publication Date: 2018-08-10
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, using fruits rich in anthocyanins as raw materials, the fermented fruit vinegar produced by the existing technology has low anthocyanin content, dull color, obvious oxidation, and easy to deteriorate the flavor

Method used

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  • Method for preparing fermented fruit vinegar rich in anthocyanin
  • Method for preparing fermented fruit vinegar rich in anthocyanin
  • Method for preparing fermented fruit vinegar rich in anthocyanin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The separation and screening of embodiment 1 acetic acid bacteria

[0036] 1. Strain proliferation and purification

[0037] Take 5mL of high-acidity acetic acid fermentation broth in the fermentation state, put it into a 500mL Erlenmeyer flask filled with 100mL of proliferation medium, shake it at 30°C and 200r / min for 36h, and then carry out dilution coating. Dilute the proliferation medium to 10 with sterile saline -4 , 200 μL of each dilution was drawn and spread on the separation medium, and placed at 30°C for 2-3 days. Pick a single colony with a large color change circle and dominant growth and purify it on the isolation medium. When the colonies on the isolation medium had the same shape and the individual shapes observed under the microscope were roughly the same, the purification was stopped, and a total of 10 strains were obtained, which were numbered HSMC-1 to HSMC-10 in sequence. Pick a single strain with a large color change circle and inoculate it on t...

Embodiment 2

[0049] Embodiment 2 A kind of preparation method of fermented mulberry fruit vinegar rich in anthocyanins

[0050] Raw material pretreatment: pick 200kg of disease-free, mildew-free, eight-mature mulberries, wash the surface sediment and attached microorganisms with running water, drain, and crush the mulberries with a crusher.

[0051] Enzymolysis: Add EX-V pectinase produced by French Laman Company to mulberry pulp at 0.05g / kg, and enzymolysis at 45°C for 1.5h.

[0052] Alcoholic fermentation: adjust the sugar content of mulberry pulp to 15°Bx by adding sucrose, and inoculate Lalvin 71B active dry yeast produced by French Laman Company at 0.25g / kg for alcoholic fermentation, and set the fermentation temperature to 22°C. When the alcohol content of the fermented liquid reached 6.0% vol, the fermented liquid was centrifuged to obtain 136.2L clarified mulberry fermented liquid.

[0053] Dealcoholization treatment: Use a vacuum evaporation concentrator with a heat pump to deal ...

Embodiment 3

[0059] The change of total anthocyanin content in the preparation process of embodiment 3 mulberry fruit vinegar

[0060] With 200kg mulberry fruit as raw material, prepare 136.3L mulberry fruit vinegar according to the concrete steps of embodiment 1. Samples were taken before and after enzymatic hydrolysis, before and after dealcoholization treatment, and before and after ultra-high pressure treatment, and the total anthocyanin content in the sample was measured by the pH differential method, and the total anthocyanin content and depleted The quality of the total anthocyanins in the mulberry fermentation broth before and after alcohol, the specific data are shown in Table 2. According to the data in Table 2, the total anthocyanin content in the pulp has been increased by 45% through enzymolysis treatment, which significantly improves the anthocyanin dissolution rate of mulberry pulp; However, the original anthocyanins in the fermentation broth were basically retained; the ul...

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Abstract

The invention discloses a method for preparing fermented fruit vinegar rich in anthocyanin and belongs to the technical field of biological fermentation of foods. The method comprises the following steps: taking fruits rich in anthocyanin as raw materials, performing raw material treatment, enzymolysis, alcohol fermentation and centrifugation so as to obtain a fruit wine fermentation liquor; treating the fruit wine fermentation liquor by using a vacuum dealcoholization technique so as to obtain a concentrated fermentation liquor and an alcohol liquor; performing acetic fermentation on the evaporated alcohol liquor in a fermentation mode that flowing liquor is replenished for multiple times and semi-continuous fermentation is carried out, so as to obtain an acetic acid liquor; finally mixing the concentrated fermentation liquor obtained through dealcoholization treatment with the acetic acid liquor according to a certain ratio, and performing sterilization and aging acceleration on themixture by using a super-high pressure technique, so as to obtain the fermented fruit vinegar rich in anthocyanin. By adopting the method, an enzymolysis procedure is added in the fruit vinegar fermentation process, so that the dissolution amount of anthocyanin in fruit pulp is increased; moreover, due to the adoption of the dealcoholization technique and the super-high pressure technique, oxydative degradation and thermal degradation of the anthocyanin can be effectively avoided, the content of total anthocyanin in the fermented fruit vinegar made by using the method is up to 200-1200mg / L, and the fermented fruit vinegar is bright in color and gentle in sourness.

Description

technical field [0001] The invention belongs to the technical field of food biological fermentation, and in particular relates to a preparation method of fermented fruit vinegar rich in anthocyanins. Background technique [0002] Anthocyanins belong to polyhydroxy compounds, and the hydroxyl groups on the adjacent positions can scavenge active oxygen and free radicals, and complex metal ions that catalyze redox reactions. At the same time, anthocyanins themselves can promote and activate various antioxidant enzymes in the body, thus exhibiting strong antioxidant properties. Based on this characteristic, anthocyanins have physiological functions such as anti-cancer, anti-inflammatory and anti-bacterial, anti-aging, prevention of cardiovascular diseases, and protection of vision for humans. [0003] The special chemical structure of anthocyanins not only endows them with remarkable health care functions, but also increases their instability during processing. In the process ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12J1/00C12R1/01
CPCC12J1/00C12J1/04
Inventor 马永昆肖露露马胜梅吴梦陈必祥李肖昆
Owner JIANGSU UNIV
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