Apple vinegar rich in lactic acid and succinic acid and production process thereof

Abstract

The invention discloses apple vinegar rich in lactic acid and succinic acid and a production process thereof. The microencapsulated saccharomyces cerevisiae is added in the alcoholic fermentation stage of the apple vinegar, so that the saccharomyces cerevisiae, lactic acid bacteria and acetic acid bacteria can better coordinate growth and fermentation, and finally, the apple vinegar rich in lacticacid and succinic acid is obtained. The fermentation method is simple to operate and short in fermentation time, and can improve the flavor and health-care effect of the apple vinegar, and increase the content of the lactic acid and the succinic acid, and the content of the lactic acid in the apple vinegar reaches 4g / L and the content of the succinic acid reaches 1.8 g / L.

Description

technical field [0001] The invention relates to apple cider vinegar rich in lactic acid and succinic acid and a production process thereof, belonging to the technical field of fermentation. Background technique [0002] Apple cider vinegar is made from apple raw materials through alcoholic fermentation and acetic acid fermentation. The physiological health care function shared by vinegar. Modern scientific research has found that apple cider vinegar has anti-bacterial, anti-fatigue, blood sugar and blood pressure regulation, promotes appetite and calcium absorption, and prevents osteoporosis and arteriosclerosis. [0003] Apple cider vinegar is rich in organic acids, such as: acetic acid, gluconic acid, lactic acid, succinic acid, citric acid, tartaric acid, malic acid and so on. When these organic acids enter the human body, they are mainly involved in the metabolism of the body and maintain the acid-base balance in the body. Among them, succinic acid has a positive effe...

AI Technical Summary

Problems solved by technology

But apple cider vinegar production raw materials, bacterial strains and brewing process all can influence the kind and content of wherein organic acid, in existing apple cider vinegar product, acetic acid content is high, other organic acid content is not high, especially succinic acid content is low, mouthfeel Sour, low nutritional value

In patent 201410384499.0, multi-strain fermented apple cider vinegar is used. Before the fermentation of apple juice, lactic acid bacteria powder is added first, and then Saccharomyces cerevisiae is added to ferment it into cider. However, due to the simultaneous inoculation of lactic acid bacteria and yeast during the alcohol fermentation stage, there may be mutual inhibition of growth, and the alcohol produced by yeast will inhibit the growth of lactic acid bacteria, resulting in low lactic acid content in the fermentation broth, and lactic acid bacteria in the early stage of growth There is a competitive relationship with yeast in the utilization of nutrients, which will slow down the growth of yeast in the early stage, thus reducing the production of succinic acid, so the content of succinic acid in apple cider vinegar is low

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