A pretreatment method for reducing amygdalin in plum vinegar

A kind of technology of amygdalin and green plum vinegar, which is applied in the field of beverage processing, can solve the problems of ineffective removal of amygdalin, short high-temperature heating process, loss of beneficial ingredients, etc., and achieve fruit components and aroma retention, low cost, and excellent flavor good effect

CN107325955BInactive Publication Date: 2020-12-29HUBEI UNIV OF TECH
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
Publication Date
2020-12-29
Estimated Expiration
Not applicable · inactive patent

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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.
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Description

Technical field

[0001] The invention belongs to the field of beverage processing, and specifically relates to a pretreatment method for reducing amygdalin in green plum vinegar.Background technique

[0002] The bitterness threshold caused by amygdalin is extremely low, persistent and difficult to disappear, which often makes people unpleasant to drink. In healthy liver, kidney, spleen and white blood cells, β-glucosidase acts on amygdalin to produce cyanide and benzaldehyde, and the two synergistic toxicity is enhanced. Although there are reports that amygdalin has the effect of controlling and preventing cancer, clinical studies in recent decades do not support the anti-cancer effect of this compound; on the contrary, the intake of amygdalin will only increase the risk of cyanide poisoning, even There was death.

[0003] Fruit vinegar is rich in fruit beneficial ingredients and the inherent fragrance of fruits, and has good development value. However, some fruits contain harmful substances. ...

Examples

Embodiment 1

[0022](1) Bacillus subtilis is cultivated overnight.

[0023](2) Preparation of Bacillus subtilis lysate: The conditions for ultrasonic disintegration are as follows: the volume of the bacterial liquid cultured in step (1) overnight is concentrated 3 times and then broken; the ultrasonic disintegration time for each 50mL bacterial liquid is 15s, the interval is 25s, and the total disintegration time is 10 Minutes, ultrasonic breaking strength is 60%.

[0024](3) Green plum pretreatment: 10Kg green plums are washed and cored, then crushed with a grinder, 30Kg water, 80g pectinase and 100g cellulase are added, 1L Bacillus subtilis lysate, 3Kg soybean meal, and placed in a closed fermentation tank , 25°C airtight heat preservation for 6 hours, stirring every 30 minutes, the enzyme activities of pectinase and cellulase are 10000U / g and 20000U / g respectively.

[0025](4) Alcohol fermentation: Add 400 g of sucrose and 200 g of active dry yeast to the green plum pretreatment liquid of the original ...