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A method for efficiently transforming and enriching Ligustrazine in vinegar and a method for preparing Ligustrazine-rich vinegar

A kind of ligustrazine and high-efficiency technology, which is applied in the preparation field of high-efficiency enrichment of ligustrazine and high ligustrazine vinegar, and can solve the problems of unclear regulation mechanism and the like

Active Publication Date: 2021-10-12
山西金龙鱼梁汾醋业有限公司
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  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, during the vinegar fermentation process, there are few reports on the control of ligustrazine enrichment in vinegar by fermentation process, and the regulation mechanism is still unclear, so further research is needed

Method used

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  • A method for efficiently transforming and enriching Ligustrazine in vinegar and a method for preparing Ligustrazine-rich vinegar
  • A method for efficiently transforming and enriching Ligustrazine in vinegar and a method for preparing Ligustrazine-rich vinegar
  • A method for efficiently transforming and enriching Ligustrazine in vinegar and a method for preparing Ligustrazine-rich vinegar

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Effect test

experiment example 1

[0032] Experimental Example 1: Selection of raw materials: In the process of vinegar brewing, one or more types of miscellaneous grains are mixed and then fermented. Raw grain vinegar, which has a higher mass fraction of protein in the raw material, can provide the basic substance NH4 for the transformation of Ligustrazine + related. Wu Jianfeng in "Baijiu bacteria distiller's koji solid-state culture conditions B. Subtilis S12 "Synthetic Mechanism of Tetramethylpyrazine" also pointed out that the content of ligustrazine in multi-grain koji is higher than that in pure wheat koji, which is speculated to be related to the increase of peas in multi-grain koji and the increase in nitrogen content. figure 2 It is the detection result of Ligustrazine in the new vinegar after the vinegar is fermented with different types and different proportions of raw grains. figure 2 See Table 1 for the raw materials and proportions corresponding to serial numbers 1-4.

[0033] Table 1

[...

experiment example 2

[0038] Experimental Example 2: Process control in the stage of acetic acid fermentation: In the stage of acetic acid fermentation, the change of acetic acid, acetaldehyde and alcohol in the detection system, the test results are shown in image 3 ,Depend on image 3 It can be known that in the stage of acetic acid fermentation, alcohol is first oxidized by acetic acid bacteria to form acetaldehyde. It is found through testing that the acetaldehyde content reaches the peak value (1800~2000ppm) within 24 hours after the alcohol is exhausted, and then drops sharply. When the acetaldehyde content decreases, the conversion of acetoin into acetaldehyde will be accelerated (research shows that acetoin can be converted into acetaldehyde under the action of acetoin dehydrogenase, and then into acetic acid.). Simultaneously, we found that: when prolonging the time of acetic acid fermentation, along with the consumption of acetaldehyde, acetic acid does not increase significantly, theref...

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Abstract

In order to solve the technical difficulties such as difficult enrichment of ligustrazine in fermented vinegar and its synthesis mechanism is still unclear, the present invention provides a method for controlling the efficient transformation of ligustrazine into vinegar through a solid-state fermentation process and a preparation method of high ligustrazine vinegar . A variety of high-protein miscellaneous grains are compounded as raw materials, and low-temperature Daqu is used as a saccharifying agent for alcoholic fermentation. After the alcoholic fermentation is completed, bran and rice bran are mixed in, and the fire is connected to carry out acetic acid fermentation. In the acetic acid fermentation stage, the acetaldehyde content is used as the basis for judging the fermentation cycle. After the acetic acid fermentation is completed, smoked unstrained spirits, drenched in vinegar, sterilized, aged, and filled are the finished products. During the entire vinegar fermentation process, the changes of acetoin and ligustrazine in each stage were tracked, the acetaldehyde content in the acetic acid fermentation stage was monitored, and the maximum accumulation of ligustrazine in vinegar was achieved through process control. It is easy to operate, easy to master the technology, and convenient to realize industrial operation, and provides a new way for vinegar enterprises to increase the content of Ligustrazine in vinegar, and significantly improves the economic benefits of enterprises.

Description

technical field [0001] The invention belongs to the technical field of solid-state fermentation of vinegar, and in particular relates to a method for efficiently enriching Ligustrazine during the solid-state fermentation of vinegar and a method for preparing vinegar high in Ligustrazine. Background technique [0002] Ligustrazine, also known as tetramethylpyrazine (TTMP), belongs to the class of pyrazine alkaloids and is an important biologically active substance of the traditional Chinese medicine Ligusticum chuanxiong, widely present in many food raw materials, processed foods and alcoholic beverages. As a food flavor enhancer, it can impart baking, baking and cocoa aroma to food, and is widely used in food industrial production. In addition, tetramethylpyrazine also has a variety of clinical medicinal effects, such as lowering blood pressure, promoting blood circulation and removing stasis, improving coronary heart disease, thrombolysis and thrombosis, and scavenging free...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 李永转胡凤山韩昱姝
Owner 山西金龙鱼梁汾醋业有限公司
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