Multi-strain liquid fermented vinegar rich in lactic acid and acetoin and brewing method thereof

A multi-strain fermentation and lactic acid fermentation technology, applied in the field of food fermentation engineering, can solve the problem of low lactic acid content in finished vinegar, and achieve the effects of coordinating vinegar flavor, increasing umami, and balancing acidity

Inactive Publication Date: 2019-08-02
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The Chinese invention patent "Preparation Method of High Lactic Acid Vinegar" with application number 201610400011.8 discloses a production method of inoculating Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus during the alcohol fermentation stage to increase the lactic acid content in solid-state fermented vinegar. However, the lactic acid in the wine mash will be converted and utilized by acetic acid bacteria during the acetic fermentation stage, so that the lactic acid content in the finished vinegar is still not high

Method used

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  • Multi-strain liquid fermented vinegar rich in lactic acid and acetoin and brewing method thereof
  • Multi-strain liquid fermented vinegar rich in lactic acid and acetoin and brewing method thereof
  • Multi-strain liquid fermented vinegar rich in lactic acid and acetoin and brewing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) After crushing the rice to a particle size of 80 mesh, mix it with water at a mass ratio of 1:4, stir and boil at 100°C for 30 minutes to prepare rice paste;

[0023] (2) After the rice paste in step (1) is cooled to 90°C, add α-amylase with a mass of 0.2‰ of the rice paste, and treat at 90°C for 4 hours to obtain a liquefied liquid;

[0024] (3) After the liquefied liquid in step (2) is cooled to 50°C, add glucoamylase with a liquefied liquid quality of 0.8‰, and saccharify at 50°C for 48 hours to obtain a saccharified liquid;

[0025] (4) After cooling the saccharified liquid in step (3) to 29°C, add Saccharomyces cerevisiae with a saccharified liquid quality of 0.15‰, and carry out anaerobic fermentation at 29°C for 7 days to obtain wine mash;

[0026] (5) Mix bran and water at a mass ratio of 1:4, soak for 4 hours, and filter through 4 layers of gauze to obtain bran extract;

[0027] (6) Lactobacillus helveticus with a quality of 0.2‰ was added to the bran extr...

Embodiment 2

[0035] (1) After crushing the rice to a particle size of 100 mesh, mix it with water at a mass ratio of 1:4, stir and boil at 100°C for 30 minutes to prepare rice paste;

[0036] (2) After the rice paste in step (1) is cooled to 90°C, add α-amylase with a mass of 0.1‰ of the rice paste, and treat at 90°C for 2 hours to obtain a liquefied liquid;

[0037] (3) After the liquefied liquid in step (2) is cooled to 50°C, add glucoamylase with a liquefied liquid quality of 0.4‰, and saccharify at 50°C for 48 hours to obtain a saccharified liquid;

[0038] (4) After cooling the saccharified liquid in step (3) to 29°C, add Saccharomyces cerevisiae with a saccharified liquid quality of 0.2‰, and carry out anaerobic alcoholic fermentation at 29°C for 7 days to obtain wine mash;

[0039] (5) Mix bran and water at a mass ratio of 1:4, soak for 4 hours, and filter through 4 layers of gauze to obtain bran extract;

[0040] (6) Add Lactobacillus helveticus with a quality of 0.25‰ to the bran...

Embodiment 3

[0046] (1) After crushing the rice to a particle size of 90 mesh, mix it with water at a mass ratio of 1:4, stir and boil at 100°C for 30 minutes to prepare rice paste;

[0047] (2) After cooling the rice paste in step (1) to 90°C, add α-amylase with a rice paste mass of 0.15‰, and treat at 90°C for 3 hours to obtain a liquefied liquid;

[0048] (3) Cool the liquefied liquid in step (2) to 50°C, add glucoamylase with a mass of 0.6‰, and saccharify at 50°C for 60 hours to obtain a saccharified liquid;

[0049] (4) After cooling the saccharified liquid in step (3) to 29°C, add active dry yeast with a saccharified liquid quality of 0.2‰, and carry out anaerobic fermentation at 29°C for 7 days to obtain wine mash;

[0050] (5) Mix bran and water at a mass ratio of 1:4, soak for 4 hours, and filter through 4 layers of gauze to obtain bran extract;

[0051] (6) Add Lactobacillus helveticus with a bran extract quality of 0.2‰ to the bran extract in step (5), and perform anaerobic la...

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Abstract

The invention discloses a multi-strain liquid fermented vinegar rich in lactic acid and acetoin produced through multi-strain fermentation. A brewing method comprises the following steps: during a brewing process, firstly, soaking and cooking rice or sticky rice; adding water and then adding liquifying enzyme and saccharifying enzyme, thereby acquiring a saccharification liquid; inoculating with abrewer yeast for fermenting, thereby acquiring wine with dregs; mixing bran with water, and then filtering, thereby acquiring a bran leachate; inoculating lactobacillus helveticus, thereby acquiringa lactic acid fermented liquor; mixing the lactic acid fermented liquor with the wine with dregs, and inoculating with pasteur acetate and acetobacter gluconicum for acetic fermentation, thereby acquiring a vinegar liquor rich in acetoin; adding saccharose and inoculating lactobacillus acidophilus for anaerobic fermentation, thereby acquiring the liquid fermented vinegar rich in lactic acid and acetoin. The increasing of lactic acid content is capable of enhancing softness of vinegar and reducing excitement; in an ageing stage, acetoin is capable of reacting with the free amino acid in the bran leachate, thereby generating ligustrazine, so that the multi-strain liquid fermented vinegar has a fragrance of baking nuts and has healthcare effects of protecting heart and cerebral vessels, resisting against oxidation, softening blood vessels, and the like; besides, the free amino acid in the bran leachate is beneficial to enhancing freshness of liquid vinegar.

Description

technical field [0001] The invention belongs to the technical field of food fermentation engineering, and in particular relates to a multi-strain fermented liquid vinegar rich in acetoin and lactic acid and a brewing method thereof. Background technique [0002] According to the brewing process, vinegar can be divided into solid fermented vinegar and liquid fermented vinegar. Compared with solid-state fermented vinegar, the liquid fermented vinegar produced by fermenter has the advantages of short production cycle, low production cost and high degree of mechanization. However, due to the relatively single raw materials and strains, liquid fermented vinegar has fewer volatile flavor substances and organic acids, mainly acetic acid, resulting in a stimulating mouthfeel, monotonous flavor, not soft sourness, and few nutrients. [0003] Acetoin, also known as 3-hydroxy-2-butanone, has a milky aroma and is widely found in traditional fermented foods. It has been approved by the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12R1/865C12R1/02C12R1/225
CPCC12J1/04
Inventor 许正宏陆震鸣邓永建柴丽娟张晓娟史劲松
Owner JIANGNAN UNIV
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