A tomato fruit vinegar containing natural functional ingredients and a preparation method thereof

Abstract

The present invention provides a tomato fruit vinegar containing natural functional components and a preparation method thereof. The preparation method comprises the following steps: (1) crushing and filtering tomatoes, and collecting tomato pulp; (2) inoculating the tomato pulp with acetic acid bacteria for primary fermentation to obtain a primary fermentation broth; (3) inoculating the primary fermentation broth with lactobacilli for secondary fermentation to obtain the tomato fruit vinegar. The tomatoes used in the present invention are preferably Xinjiang tomatoes, and the content of γ-aminobutyric acid (GABA) in Xinjiang tomatoes is higher than that of ordinary tomatoes; different from the deep fermentation in the prior art, the present invention adopts segmented light fermentation with acetic acid bacteria and lactobacilli, which can effectively retain the juice flavor of tomatoes, make the tomato fruit vinegar contain high-level nutrients, and at the same time increase the sense of fermentation and lactic acid fragrance, being healthy and delicious. The tomato fruit vinegar prepared by the present invention has good free radical scavenging effect and good beauty effect.

Description

Technical Field

[0001] The present invention belongs to the technical field of beverages, and particularly relates to a tomato fruit vinegar containing natural functional components and a preparation method thereof. Background Art

[0002] Fruit vinegar is a healthy beverage that has emerged in recent years. In the prior art, it is usually made from fresh fruits or fruit juices through alcohol fermentation and acetic acid fermentation. This fermented product not only improves the flavor and quality of the fruit raw materials, but also has functions such as promoting appetite and helping digestion. Fruit vinegar is widely recognized by the market and consumers in terms of both flavor and health functions, so it is also a feasible deep-processing method to increase the added value of fruits.

[0003] Tomatoes are highly nutritious and can be used as both vegetables and fruits, and can be eaten raw or cooked; tomatoes can be used to process tomato paste, tomato juice, tomato cubes, etc.; tomatoes are rich in lycopene, which has strong antioxidant ability and can reduce blood pressure and clear heat and detoxify; tomatoes contain rich carotenoids, vitamin C, B vitamins and γ-aminobutyric acid. Among them, γ-aminobutyric acid is an active amino acid that plays an important role in the energy metabolism process of the human brain. It has multiple physiological functions such as activating glucose metabolism in the brain, promoting the synthesis of acetylcholine, reducing blood ammonia, anti-convulsion, reducing blood pressure, improving brain function, mental stability, and promoting the secretion of growth hormone. It is reported that GABA is not a common amino acid that composes proteins and is called a non-protein amino acid. In plants, the accumulation of GABA is a product of the plant's stress response to drastic changes in external physical conditions such as temperature and mechanical force. The activation of glutamate decarboxylase and the inactivation of GABA transaminase can also promote the accumulation of GABA. The biosynthesis method is relatively a safe and economical method. In early studies, GABA was produced by fermentation using Escherichia coli as the production bacterium, and the fermentation medium was bran hydrolysate, corn steep liquor, peptone, minerals, etc. During the fermentation process, L-glutamate was converted into GABA by the action of Escherichia coli decarboxylase, and then GABA products were obtained by separation and purification. However, if food development is to be carried out, using Escherichia coli undoubtedly has safety problems. According to the latest research reports and patent documents, some microorganisms with high safety, such as lactic acid bacteria, yeasts, and Aspergillus, have been applied in the preparation of GABA-containing foods. ("GABA (γ-aminobutyric acid) - a new type of functional food factor", Jiang Bo, Journal of Chinese Institute of Food Science and Technology, 2008, 8(2): 1-4). There are also reports that microorganisms such as yeasts, lactic acid bacteria, Aspergillus, and Monascus are used to ferment and process GABA-rich foods. The fermentation with food safety strains such as lactic acid bacteria or the immobilized enzyme technology is the trend of microbial fermentation to enrich GABA. ("Research progress of foods rich in γ-aminobutyric acid", Ma Yan, etc., Amino Acids & Biotic Resources, 2016, 38(3): 1-6).

[0004] CN113293085A discloses a preparation method of apple vinegar and a product prepared therefrom. The preparation method of the apple vinegar comprises the following steps: (1) inoculating apple juice with acetic acid bacteria for primary fermentation; (2) inoculating the mixed liquid obtained from the primary fermentation in step (1) with yeast for secondary fermentation to obtain apple vinegar. This method involves segmented mild fermentation by acetic acid bacteria and yeast, which not only retains the flavor of the fruit juice but also adds a sense of fermentation to the fruit juice; moreover, the natural organic acids produced by fermentation have a different taste from artificially synthesized citric acid and malic acid, with a unique compound fermented fragrance and coexistence of health and deliciousness.

[0005] CN109588587A discloses a low-sugar Momordica grosvenori apple vinegar beverage, which is made from the following components by weight: 4 - 6 parts of Momordica grosvenori apple vinegar, 2 - 3 parts of concentrated apple juice, 1.0 - 2.0 parts of sugar, 0.8 - 1.2 parts of lemon juice, 0.5 - 0.8 parts of fructose syrup, 0.1 - 0.5 parts of concentrated smoked plum juice, 0.1 - 0.3 parts of concentrated sea buckthorn juice, 0.1 - 0.15 parts of Momordica grosvenori extract, 0.02 - 0.03 parts of glycosides, 0.01 - 0.02 parts of additive components, and water to make up 100 parts; the sugar is sucrose and / or honey; the glycosides are stevioside and / or Momordica grosvenori glycoside; the additive components include sodium citrate, edible essence, and table salt.

[0006] CN106987514A discloses a banana fruit vinegar, a banana fruit vinegar beverage, a liver-protecting fruit vinegar beverage rich in lactic acid bacteria, and preparation methods of the above products. All three products use bananas as the main raw material and are prepared through steps such as baking, pulping, saccharification, koji mixing, alcoholic fermentation, acetic acid fermentation, and vinegar draining. Among them, fruits such as bananas are rich in antioxidant components, and the baking process can increase the content of Maillard reaction products with antioxidant activity.

[0007] Currently, the process for preparing fruit vinegar on the market is first alcoholic fermentation by yeast and then acetic acid fermentation by acetic acid bacteria. In the early stage of yeast fermentation, the sugar content drops sharply and the alcohol content shows a rapid upward trend. It can be seen that during this period, the yeast activity is very intense, and a large amount of reproduction and fermentation occur in the fermentation environment. When the nutrients in the fermentation broth are basically consumed, a large amount of carbon dioxide and alcohol accumulate, and the yeast fermentation stage ends. In the acetic acid fermentation stage, acetic acid bacteria utilize the alcohol produced by yeast fermentation to consume the alcohol. Taking apple vinegar as an example, the flavor of apple vinegar after deep fermentation is single, only having apple aroma and sour taste.

[0008] Therefore, developing a preparation method of tomato fruit vinegar that can not only retain the tomato flavor but also enhance the fermentation sense of the fruit juice, improve the richness of the taste, and retain the nutritional components is the research focus in this field. Summary of the Invention

[0009] In view of the deficiencies of the prior art, the purpose of the present invention is to provide a tomato fruit vinegar containing natural functional ingredients and a preparation method thereof, which can not only retain the tomato flavor, but also enhance the sense of fruit juice fermentation, improve the richness of taste, retain active nutritional ingredients, and has the effect of beautifying and nourishing the skin.

[0010] To achieve the purpose of this invention, the following technical solutions are adopted:

[0011] In the first aspect, the present invention provides a preparation method of a tomato fruit vinegar containing natural functional ingredients, and the preparation method includes the following steps:

[0012] (1) Crush and filter tomatoes, and collect tomato pulp;

[0013] (2) Inoculate acetic acid bacteria into the tomato pulp for primary fermentation to obtain a primary fermentation broth;

[0014] (3) Inoculate lactic acid bacteria into the primary fermentation broth for secondary fermentation to obtain the tomato fruit vinegar.

[0015] The present invention first uses acetic acid bacteria to conduct primary fermentation on tomato pulp, and inoculates lactic acid bacteria for secondary fermentation when the acetic acid bacteria ferment the raw materials to the best flavor. The tomato fruit vinegar is obtained by a light fermentation method. Different from the deep fermentation in the prior art, the present invention does not use yeast fermentation to prevent the problems of high acidity, single and astringent taste in the deep fermentation products. The segmented light fermentation with acetic acid bacteria and lactic acid bacteria can effectively retain the juice flavor of tomatoes, make the tomato fruit vinegar contain high-level nutrients, and at the same time increase the sense of fermentation and lactic acid fragrance, which is healthy and delicious.

[0016] The tomatoes used in the present invention are preferably Xinjiang tomatoes, and the content of γ-aminobutyric acid (GABA) in Xinjiang tomatoes is higher than that of ordinary tomatoes. The raw materials of the present invention are obtained by juicing tomatoes, and can be fruit juice, pulp, filter residue, for example, can be fruit juice, pulp, and normally discharged filter residue in the production process of Xinjiang tomatoes. For the fruit residues generated in the processing chains such as fruit juice production and wine making using Xinjiang tomatoes as raw materials, the preparation method of the present invention can be used to obtain high-quality tomato fruit vinegar, which is healthy and delicious.

[0017] Preferably, the aperture of the filter screen for filtration is 10-80 meshes, for example, it can be 20 meshes, 30 meshes, 40 meshes, 50 meshes, 60 meshes, 70 meshes, etc.

[0018] Preferably, a sterilization step is also included before the primary fermentation.

[0019] Preferably, the temperature for sterilization is 85 - 105°C, for example, it can be 88°C, 90°C, 92°C, 94°C, 96°C, 98°C, 100°C, 102°C, 104°C, etc., and the time is 0.5 - 30 min, for example, it can be 1 min, 5 min, 10 min, 15 min, 20 min, 25 min, etc.

[0020] Preferably, in step (2), the tomato pulp also needs to be mixed with water for dilution, and the mass ratio of the tomato pulp to water is 1:(0.1 - 2), for example, it can be 1:0.2, 1:0.3, 1:0.5, 1:0.7, 1:0.9, 1:1.1, 1:1.4, 1:1.6, 1:1.8, etc.

[0021] Preferably, in step (2), the tomato pulp also needs to be mixed with the hypoglycemic extract.

[0022] Preferably, the hypoglycemic extract includes momordica grosvenori extract and / or stevia extract.

[0023] Preferably, the hypoglycemic extract accounts for 0.1 - 1% of the total mass of the tomato pulp and water, for example, it can be 0.2%, 0.4%, 0.6%, 0.8%, etc.

[0024] Other specific point values within the above numerical ranges can be selected and will not be elaborated one by one here.

[0025] Preferably, a carbon source is added or not added during the first fermentation.

[0026] Preferably, the carbon source includes any one or a combination of at least two of fructose syrup, granulated sugar, or concentrated apple juice.

[0027] Preferably, the inoculation amount of the acetic acid bacteria is 0.25 - 1.2%, for example, it can be 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.1%, etc. Calculated based on the total fermentation system being 100%, 0.25 - 1.2% of acetic acid bacteria is inoculated.

[0028] Preferably, the temperature for the first fermentation is 20 - 35°C, for example, it can be 22°C, 24°C, 26°C, 28°C, 30°C, 32°C, 34°C, etc., and the time is 4 - 24 h, for example, it can be 6 h, 8 h, 10 h, 12 h, 14 h, 16 h, 18 h, 20 h, 22 h, etc.

[0029] Preferably, the inoculation amount of the Lactobacillus is 0.5-3%, for example, it can be 0.6%, 0.8%, 1%, 1.2%, 1.4%, 1.6%, 1.8%, 2%, 2.2%, 2.4%, 2.6%, 2.8%, etc. Based on the total fermentation system being 100%, 0.5-3% of Lactobacillus is inoculated.

[0030] Preferably, the temperature of the secondary fermentation is 20-35°C, for example, it can be 22°C, 24°C, 26°C, 28°C, 30°C, 32°C, 34°C, etc., and the time is 24-48h, for example, it can be 25h, 28h, 30h, 33h, 35h, 38h, 40h, 43h, 45h, etc.

[0031] Other specific point values within the above numerical ranges can be selected and will not be elaborated one by one here.

[0032] Preferably, the Lactobacillus is Lactobacillus rhamnosus LV108, which is deposited in the General Microbiological Center of the China Committee for Culture Collection of Microorganisms, with the deposit number CGMCC No. 1531.

[0033] Preferably, after the secondary fermentation, it further includes the steps of centrifugation and filtration.

[0034] Preferably, the rotation speed of the centrifugation is 3000-5000 rpm, for example, it can be 3500 rpm, 4000 rpm, 4500 rpm, etc., and the time is 5-20 min, for example, it can be 6 min, 8 min, 10 min, 12 min, 14 min, 16 min, 18 min, etc.

[0035] Preferably, the pore size of the filter screen for filtration is 1-150 μm, for example, it can be 1 μm, 2 μm, 5 μm, 10 μm, 20 μm, 30 μm, 40 μm, 50 μm, 60 μm, 70 μm, 80 μm, 90 μm, 100 μm, 110 μm, 120 μm, 130 μm, 140 μm, etc.

[0036] Preferably, the oxygen supply amount for the primary fermentation and the secondary fermentation is 0-5% and not 0, for example, it can be 0.1%, 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, etc.

[0037] Other specific point values within the above numerical ranges can be selected and will not be elaborated one by one here.

[0038] Preferably, the preparation method includes the following steps:

[0039] (1) Crush the tomatoes and filter through a 10-80 mesh to collect the tomato pulp;

[0040] (2) Mix the tomato pulp with water at a mass ratio of the tomato pulp to water of 1:(0.1 - 2), then add the hypoglycemic extract to obtain a mixed solution. After sterilizing the mixed solution at 85 - 105 °C for 0.5 - 30 min, inoculate 0.25 - 1.2% acetic acid bacteria and perform primary fermentation at 20 - 35 °C for 4 - 24 h to obtain a primary fermentation broth;

[0041] The hypoglycemic extract accounts for 0.1 - 1% of the total mass of the tomato pulp and water, and the hypoglycemic extract includes momordica grosvenori extract and / or stevia extract;

[0042] During the primary fermentation, a carbon source is added or not added, and the carbon source includes any one or a combination of at least two of fructose syrup, granulated sugar, or concentrated apple juice;

[0043] (3) Inoculate 0.5 - 3% lactobacillus into the primary fermentation broth and perform secondary fermentation at 20 - 35 °C for 24 - 48 h, then centrifuge at 3000 - 5000 rpm for 5 - 20 min, and then filter through 1 - 150 μm to obtain the tomato fruit vinegar;

[0044] The lactobacillus is Lactobacillus rhamnosus LV108, which is preserved in the General Microbiological Center of the China Committee for Culture Collection of Microorganisms, and the preservation number is CGMCC No. 1531.

[0045] In the second aspect, the present invention provides a tomato fruit vinegar prepared by the preparation method described in the first aspect.

[0046] Preferably, the mass percentage content of γ-aminobutyric acid in the tomato fruit vinegar is 300 - 1458 mg / L, and for example, it can be 300 mg / L, 400 mg / L, 500 mg / L, 600 mg / L, 700 mg / L, 800 mg / L, 900 mg / L, 1000 mg / L, 1100 mg / L, 1200 mg / L, 1300 mg / L, 1400 mg / L, etc.

[0047] Other specific point values within the above numerical ranges can be selected, and will not be elaborated one by one here.

[0048] Compared with the prior art, the present invention has the following beneficial effects:

[0049] The tomatoes used in the present invention are preferably Xinjiang tomatoes, and the content of γ-aminobutyric acid (GABA) in Xinjiang tomatoes is higher than that in ordinary tomatoes. Different from the deep fermentation in the prior art, the present invention does not use yeast fermentation to prevent the problems of high acidity, single taste and sourness in the deep fermentation products. The step-by-step light fermentation with acetic acid bacteria and lactobacilli can effectively retain the juice flavor of tomatoes, make the tomato fruit vinegar contain high-level nutrients, and at the same time increase the sense of fermentation and lactic acid fragrance, which is healthy and delicious. The tomato fruit vinegar prepared by the present invention has good antioxidant capacity, the highest DPPH free radical scavenging rate can reach 58.17%, and the highest hydroxyl free radical scavenging rate can reach 54.13%, and has good effects of beauty and skin care. BRIEF DESCRIPTION OF THE DRAWINGS

[0050] Figure 1 is a process flow chart for the preparation of the tomato fruit vinegar of the present invention;

[0051] Figure 2 are liquid chromatography-mass spectrometry / mass spectrometry diagrams of the tomato fruit vinegar containing natural functional components prepared in Example 1 and Example 2. DETAILED DESCRIPTION OF THE INVENTION

[0052] The technical solutions of the present invention will be further described below through specific embodiments. Those skilled in the art should understand that the embodiments are only for helping to understand the present invention and should not be regarded as specific limitations to the present invention.

[0053] As used herein, the terms "comprising", "including", "having", "containing" or any other variation thereof are intended to cover a non-exclusive inclusion. For example, a composition, step, method, article or apparatus containing the listed elements is not necessarily limited to those elements, but may also include other elements not expressly listed or elements inherent to such composition, step, method, article or apparatus.

[0054] "Optional" or "any one" means that the matter or event described thereafter may or may not occur, and this description includes the case where the event occurs and the case where the event does not occur.

[0055] The indefinite articles "a" and "an" before the elements or components of the present invention do not limit the number requirements (i.e., the number of occurrences) of the elements or components. Therefore, "a" or "an" should be construed as including one or at least one, and the singular form of the element or component also includes the plural form, unless the quantity clearly refers only to the singular form.

[0056] The description of terms such as "one embodiment", "some embodiments", "exemplarily", "specific example", or "some examples" in the present invention means that the specific features, structures, materials, or characteristics described in connection with the embodiment or example are included in at least one embodiment or example of the present invention. In this article, the schematic expressions of the above terms are not necessarily directed to the same embodiment or example.

[0057] The sources of the reagents or instruments in the following examples are as follows:

[0058] Xinjiang tomatoes: Produced in Hutubi, variety: Heinz 5108;

[0059] Common tomatoes: Produced in Liangshan, Sichuan, variety: Gaoshan Pink Eggplant;

[0060] Acetic acid bacteria: Acetobacter xylinum, purchased from Microkang Probiotics (Suzhou) Co., Ltd.;

[0061] Lactobacillus: Lactobacillus rhamnosus LV108, preserved in the General Microbiology Center of the China Committee for Culture Collection of Microorganisms, with the preservation number CGMCC No. 1531;

[0062] Lactobacillus paracasei: Purchased from Microkang Probiotics (Suzhou) Co., Ltd.;

[0063] Momordica grosvenori extract: Purchased from Xi'an Wanfang Biotechnology Co., Ltd., with a purity of 99%;

[0064] Stevia rebaudiana extract: Purchased from Ningxia Vanilla Biotechnology Co., Ltd., with a purity of 80%.

[0065] Example 1

[0066] This example provides a tomato fruit vinegar containing natural functional components, and the preparation method of the tomato fruit vinegar is as follows:

[0067] (1) Select Xinjiang tomatoes, press and then crush them, pass through a 40-mesh filter, and collect the tomato pulp; grind the tomato pulp for 2 min, mix it with 0.5 times the amount of water, and add 0.2% Momordica grosvenori extract and 0.3% Stevia rebaudiana extract of the mixture, mix evenly, and sterilize at 95 °C for 10 min;

[0068] (2) Add 5% white granulated sugar to the above mixture, inoculate 0.8% acetic acid bacteria, ferment at 25 °C for 10 h, with an oxygen supply of 2%, to obtain a primary fermentation broth;

[0069] (3) Inoculate 2% Lactobacillus rhamnosus LV108 into the primary fermentation broth, ferment at 30 °C for 30 h, then centrifuge at 4000 rpm for 10 min, and then filter through an 80-μm filter to obtain the tomato fruit vinegar containing natural functional components.

[0070] The flow chart of the preparation process of the tomato fruit vinegar is as Figure 1 shown.

[0071] Example 2

[0072] This example provides a tomato fruit vinegar containing natural functional components. The preparation method of the tomato fruit vinegar is as follows:

[0073] (1) Select Xinjiang tomatoes, press and crush them, pass through a 20-mesh filter screen, and collect tomato pulp; grind the tomato pulp for 2 min and mix it with an equal amount of water, and add 0.5% of Momordica grosvenori extract based on the mixture, mix evenly), sterilize at 85 °C for 30 min;

[0074] (2) Add 10% fructose syrup to the above mixture, inoculate 0.3% acetic acid bacteria, ferment at 30 °C for 8 h, and the oxygen supply amount is 1%, to obtain a primary fermentation broth;

[0075] (3) Inoculate 0.5% Lactobacillus rhamnosus LV108 into the primary fermentation broth, ferment at 20 °C for 40 h, then centrifuge at 3000 rpm for 18 min, and then filter through a 120-μm filter to obtain the tomato fruit vinegar containing natural functional components.

[0076] Example 3

[0077] This example provides a tomato fruit vinegar containing natural functional components. The preparation method of the tomato fruit vinegar is as follows:

[0078] (1) Select Xinjiang tomatoes, press and crush them, pass through an 80-mesh filter screen, and collect tomato pulp; grind the tomato pulp for 2 min and mix it with 1.5 times the amount of water, and add 0.5% of Stevia rebaudiana extract based on the mixture, mix evenly), sterilize at 105 °C for 3 min;

[0079] (2) Add 10% concentrated apple juice to the above mixture, inoculate 1.2% acetic acid bacteria, ferment at 33 °C for 5 h, and the oxygen supply amount is 3%, to obtain a primary fermentation broth;

[0080] (3) Inoculate 3% Lactobacillus rhamnosus LV108 into the primary fermentation broth, ferment at 35 °C for 25 h, then centrifuge at 5000 rpm for 6 min, and then filter through a 30-μm filter to obtain the tomato fruit vinegar containing natural functional components.

[0081] Example 4

[0082] This example provides a tomato fruit vinegar containing natural functional components. The preparation method of the tomato fruit vinegar is as follows:

[0083] The difference from Example 1 is only that the Momordica grosvenori extract and Stevia rebaudiana extract in step (1) are replaced with an equal amount of water, and other raw materials, dosages and preparation methods are the same as those in Example 1.

[0084] Example 5

[0085] This example provides a tomato fruit vinegar containing natural functional ingredients. The preparation method of the tomato fruit vinegar is as follows:

[0086] The difference from Example 1 is only that the addition amount of Siraitia grosvenorii extract in step (1) is adjusted to 0.6%, and the addition amount of Stevia rebaudiana extract is adjusted to 0.9%. Other raw materials, dosages and preparation methods are the same as those in Example 1.

[0087] Example 6

[0088] This example provides a tomato fruit vinegar containing natural functional ingredients. The preparation method of the tomato fruit vinegar is as follows:

[0089] The difference from Example 1 is only that the Xinjiang tomatoes in step (1) are replaced with an equal amount of ordinary tomatoes. Other raw materials, dosages and preparation methods are the same as those in Example 1.

[0090] Example 7

[0091] This example provides a tomato fruit vinegar containing natural functional ingredients. The preparation method of the tomato fruit vinegar is as follows:

[0092] The difference from Example 1 is only that the inoculation amount of Acetobacter in step (2) is adjusted to 0.2%. Other raw materials, dosages and preparation methods are the same as those in Example 1.

[0093] Example 8

[0094] This example provides a tomato fruit vinegar containing natural functional ingredients. The preparation method of the tomato fruit vinegar is as follows:

[0095] The difference from Example 1 is only that the inoculation amount of Acetobacter in step (2) is adjusted to 1.3%. Other raw materials, dosages and preparation methods are the same as those in Example 1.

[0096] Example 9

[0097] This example provides a tomato fruit vinegar containing natural functional ingredients. The preparation method of the tomato fruit vinegar is as follows:

[0098] The difference from Example 1 is only that the inoculation amount of Lactobacillus rhamnosus LV108 in step (3) is adjusted to 0.4%. Other raw materials, dosages and preparation methods are the same as those in Example 1.

[0099] Example 10

[0100] This example provides a tomato fruit vinegar containing natural functional ingredients. The preparation method of the tomato fruit vinegar is as follows:

[0101] The difference from Example 1 is only that the inoculation amount of Lactobacillus rhamnosus LV108 in step (3) is adjusted to 3.2%, and other raw materials, dosages and preparation methods are the same as those in Example 1.

[0102] Comparative Example 1

[0103] This comparative example provides a tomato fruit vinegar containing natural functional components, and the preparation method of the tomato fruit vinegar is as follows:

[0104] The difference from Example 1 is only that Lactobacillus rhamnosus LV108 in step (3) is replaced with an equal amount of Lactobacillus paracasei, and other raw materials, dosages and preparation methods are the same as those in Example 1.

[0105] Comparative Example 2

[0106] This comparative example provides a tomato fruit vinegar containing natural functional components, and the preparation method of the tomato fruit vinegar is as follows:

[0107] (1) Select Xinjiang tomatoes, press and crush them, pass through a 40-mesh filter, and collect tomato pulp; grind the tomato pulp for 2 min and mix it with twice the amount of water, then add 0.2% Momordica grosvenori extract and 0.3% Stevia rebaudiana extract, mix evenly, and sterilize at 95 °C for 10 min;

[0108] (2) Add 5% granulated sugar to the above mixture, inoculate 0.8% acetic acid bacteria and 2% Lactobacillus rhamnosus LV108, with an oxygen supply of 2%, ferment at 30 °C for 30 h, then centrifuge at 4000 rpm for 10 min, and then filter through an 80-μm filter to obtain the tomato fruit vinegar containing natural functional components.

[0109] Comparative Example 3

[0110] This comparative example provides a tomato fruit vinegar containing natural functional components, and the preparation method of the tomato fruit vinegar is as follows:

[0111] (1) Select Xinjiang tomatoes, press and crush them, pass through a 40-mesh filter, and collect tomato pulp; grind the tomato pulp for 2 min and mix it with twice the amount of water, then add 0.2% Momordica grosvenori extract and 0.3% Stevia rebaudiana extract, mix evenly, and sterilize at 95 °C for 10 min;

[0112] (2) Add 5% granulated sugar to the above mixture, inoculate 2% Lactobacillus rhamnosus LV108, ferment at 30 °C for 30 h, with an oxygen supply of 2%, to obtain a primary fermentation broth;

[0113] (3) Inoculate 0.8% acetic acid bacteria into the primary fermentation broth, ferment at 25 °C for 10 h, then centrifuge at 4000 rpm for 10 min, and then filter through an 80-μm filter to obtain the tomato fruit vinegar containing natural functional components.

[0114] Comparative Example 4

[0115] This comparative example provides a tomato fruit vinegar containing natural functional ingredients. The preparation method of the tomato fruit vinegar is as follows:

[0116] (1) Select Xinjiang tomatoes, press and crush them, pass through a 40-mesh filter, and collect tomato pulp; grind the tomato pulp for 2 min, mix it with twice the amount of water, then add 0.2% Momordica grosvenori extract and 0.3% Stevia rebaudiana extract, mix evenly, and sterilize at 95 °C for 10 min;

[0117] (2) Add 5% granulated sugar to the above mixture, inoculate 0.8% acetic acid bacteria, and ferment at 34 °C for 100 h to obtain a primary fermentation broth;

[0118] (3) Inoculate 0.5% yeast in the primary fermentation broth, ferment at 32 °C for 24 h, then centrifuge at 4000 rpm for 10 min, and filter through an 80-μm filter to obtain the tomato fruit vinegar containing natural functional ingredients.

[0119] Application Example 1

[0120] This application example provides a beverage containing tomato fruit vinegar. The beverage containing tomato fruit vinegar includes, by mass percentage: 42% of the tomato fruit vinegar provided in Example 1, 10% of concentrated strawberry juice, and 48% of water;

[0121] The preparation method of the beverage containing apple vinegar is as follows: Centrifuge the tomato fruit vinegar provided in Example 1, mix it with concentrated strawberry juice, add water for preparation, homogenize, sterilize, and fill to obtain the beverage containing tomato fruit vinegar.

[0122] Application Examples 2 - 10

[0123] This application example provides a beverage containing tomato fruit vinegar. The difference from Application Example 1 is only that the tomato fruit vinegar provided in Example 1 is replaced with an equal amount of the tomato fruit vinegar provided in Examples 2 - 10, and other raw materials, ingredients, and preparation methods refer to Application Example 1.

[0124] Comparative Application Examples 1 - 4

[0125] This comparative application example provides a beverage containing tomato fruit vinegar. The difference from Application Example 1 is only that the tomato fruit vinegar provided in Example 1 is replaced with an equal amount of the tomato fruit vinegar provided in Comparative Examples 1 - 4, and other raw materials, ingredients, and preparation methods refer to Application Example 1.

[0126] Test Example 1

[0127] Detect the GABA content in the tomato fruit vinegar containing natural functional ingredients prepared in the examples and comparative examples. The detection method is as follows:

[0128] Liquid chromatography conditions: Mobile phase composition: 0.1% acetic acid aqueous solution + methanol (volume ratio 4:6); Flow rate: 200 μL / min; Injection volume: 20 μL; Column temperature: 26 °C;

[0129] Mass spectrometry conditions: Ion source: Electrospray ionization source (ESI); Scanning mode: Positive ion scanning; Detection mode: Multiple reaction monitoring (MRM); Dry gas temperature: 350 °C; Dry gas flow rate: 10 L / min; Nebulizer pressure; 275.8 kPa; Capillary voltage: 4000 V;

[0130] Test method: Pipette 5 mL of the sample, freeze - centrifuge (10000 r / min, 15 min, 3 °C), take the supernatant, filter through a 0.22 μm filter membrane, and then perform liquid chromatography - mass spectrometry / mass spectrometry determination. Linear relationship and detection limit: Prepare γ - aminobutyric acid solutions with different concentration gradients, with concentrations of 0.01, 0.02, 0.04, 0.10, 0.20, 0.50 mg / L respectively. Under the test - set conditions, take the mass concentration (mg / L) of γ - aminobutyric acid as the abscissa X, and the peak area of γ - aminobutyric acid as the ordinate Y for linear regression, and determine the regression equation as Y = 177.4X, regression coefficient r 2 = 0.9991, showing a good linear relationship. When the signal - to - noise ratio (S / N) = 3, the instrument detection limit is 0.003 mg / L.

[0131] The detection results of GABA content are shown in Table 1. The liquid chromatography - mass spectrometry / mass spectrometry diagrams of the tomato fruit vinegar containing natural functional components prepared in Example 1 and Example 2 are as Figure 2 shown. As can be seen from the figure, the tomato fruit vinegar obtained by the preparation method provided by the present invention contains GABA and has a relatively high content.

[0132] Test Example 2

[0133] DPPH - free radical scavenging experiment

[0134] Respectively detect the scavenging rates (%) of DPPH free radicals of the tomato fruit vinegar containing natural functional components prepared in the examples, comparative examples, and the blank control group.

[0135] Experimental method: Use a 96 - well plate, set three replicates for each group, and the system volume is 200 μL. Sample group: Take an appropriate amount of the sample, dissolve it in 100 μL of distilled water to make the final concentration of the sample to be measured in the system 5%, and add 100 μL of 0.1 mM DPPH solution to the reaction system; Control group: Take 100 μL of distilled water and then add 100 μL of 0.1 mM DPPH solution. After the reaction system is constructed, shake it in the dark for 10 min, and use an enzyme - linked immunosorbent assay reader to measure the absorbance at 520 nm;

[0136] Calculation method of clearance rate: Clearance rate (%) = [(A0 - Ax) / A0] × 100%, where A0 is the absorbance of the control group and Ax is the absorbance of the sample group. The higher the clearance rate, the better the DPPH free radical scavenging effect of the tomato fruit vinegar.

[0137] The results of DPPH free radical scavenging test are shown in Table 1.

[0138] Test Example 3

[0139] Hydroxyl radical scavenging experiment

[0140] Main reagents: Salicylic acid (analytical pure, Sinopharm Chemical Reagent Co., Ltd.), ferrous sulfate (analytical pure, Sinopharm Chemical Reagent Co., Ltd.), absolute ethanol (analytical pure, Tianjin Fuyu Fine Chemical Co., Ltd.), hydrogen peroxide;

[0141] Main equipment: Multifunctional microplate reader (Spectra Max M5 Molecular Device);

[0142] Experimental method: The sample group was the tomato fruit vinegar containing natural functional components prepared in the examples and comparative examples of the present invention diluted to 1 / 100, and the negative control group. 0.1 part of ferrous sulfate, 0.1 part of ethanol, 0.1 part of salicylic acid, 0.1 part of the sample or negative control, 1 part of deionized water, and 0.1 part of hydrogen peroxide were added to a 1.5 mL centrifuge tube in sequence, the tube lid was tightened and shaken up and down, incubated in a water bath at 37 °C for 15 min, the solution was transferred to a 96-well plate, and there were three replicates in each group. The absorbance at 510 nm was measured with a microplate reader;

[0143] The hydroxyl radical scavenging rate was calculated by the following formula:

[0144] Hydroxyl radical scavenging rate % = {[A0 - (AX - AX0)] / A0} × 100%, where A0 is the absorbance of the negative control group, AX is the absorbance of the sample group, and AX0 is the absorbance of the sample background. The results of hydroxyl radical scavenging test are shown in Table 1.

[0145] Table 1

[0146]

[0147]

[0148] According to the table data, when Momordica grosvenori extract and stevia extract are not added during fermentation, since Momordica grosvenori also contains certain antioxidant components, the antioxidant capacity of tomato fruit vinegar decreases slightly; when the addition of Momordica grosvenori extract and stevia extract is excessive during fermentation, it has little impact on the antioxidant capacity but affects the taste; the GABA content in ordinary tomatoes is already lower than that in Xinjiang tomatoes, and the contents of various amino acids in ordinary tomatoes are also lower than those in Xinjiang tomatoes. Therefore, the growth and fermentation rate of microorganisms is relatively slow, and the antioxidant capacity also decreases accordingly. When the inoculation amount of Acetobacter is too low, the fermentation process is slow and the GABA content decreases. When the inoculation amount is too high, Acetobacter occupies the dominant flora and the process is too fast, and the GABA content decreases slightly. In both cases, the antioxidant capacity of tomato fruit vinegar decreases; when the inoculation amount of Lactobacillus rhamnosus LV108 is too low or too high, the GABA content and antioxidant capacity decrease slightly; when other types of lactobacilli are used for fermentation, although the GABA content in the fruit vinegar changes little, the antioxidant capacity is not as good as that of LV108; when the step-by-step fermentation is combined into one fermentation, the two strains inhibit each other, and both the GABA content and antioxidant capacity decrease; when Lactobacillus fermentation is carried out first and then Acetobacter fermentation, the GABA content and antioxidant capacity change little, but it affects the taste and aroma of tomato fruit vinegar; when the light fermentation process commonly used in the existing technology is adopted, with Acetobacter fermentation first and then inoculating yeast for fermentation, Acetobacter is significantly inhibited, and both the GABA content and antioxidant capacity decrease significantly.

[0149] Test Example 4

[0150] Refer to the beverage sensory evaluation standard for scoring. 42 people evaluated the flavor of the beverages containing tomato fruit vinegar in the beverage application example and the comparative application example, and calculated the sensory scores and took the average value. The evaluation results are shown in Table 2.

[0151] Table 2

[0152] Sample Flavor evaluation Sensory score (out of 10) Application Example 1 Sour and sweet taste is suitable, the fresh aroma of tomato matches well with the sour aroma and the taste is appropriate 8 Application Example 2 The fresh aroma of tomato matches well with the sour aroma and the taste is good, sour and sweet and refreshing 7 Application Example 3 The sour aroma taste is relatively good, sour and sweet and fresh 6.5 Application Example 4 Tends to be sour, with prominent tomato aroma 3 Application Example 5 The taste of Luo Han Guo is sweet and cloying, with a long aftertaste of sweetness 4 Application Example 6 There is tomato aroma, but the richness of the taste is insufficient 5 Application Example 7 Lack of sourness, sweet and cloying 4 Application Example 8 Excessive sourness, strong irritation 3 Application Example 9 Strong herbaceous flavor, low sourness 3 Application Example 10 Unbalanced sourness, with a slight milky smell, lacking the fresh aroma of the juice 4 Comparative Application Example 1 Lack of freshness, slightly herbaceous flavor 5 Comparative Application Example 2 Lack of sourness, unbalanced sourness 4 Comparative Application Example 3 Unbalanced sourness, empty aftertaste, with a slight milky smell 4 Comparative Application Example 4 Strong alcohol flavor, sour and astringent taste 2

[0153] According to the table data, when Momordica grosvenori extract and stevia extract are not added during fermentation, the overall flavor shows excessive sourness after fermentation, and the taste and aroma are unbalanced. When the addition of these two is excessive, the herbal fishy smell brought by primary agricultural products cannot be transformed through fermentation. When the inoculation amount of Acetobacter is too low, the acetic aroma of fermented tomato vinegar is insufficient. When the inoculation amount is too high, the vinegar taste is too strong, and the lactic acid bacteria with antioxidant effects are suppressed and GABA is consumed. When the inoculation amount of Lactobacillus rhamnosus LV108 is too low, the herbal fishy smell in the fruit vinegar cannot be removed. When the inoculation amount is too high, the tomato fruit vinegar will produce a slight lactic odor due to overly active lactic acid fermentation. When other types of lactobacilli are used for fermentation, the antioxidant biological effect of tomato fruit vinegar decreases. When the step-by-step fermentation is combined into one fermentation, Acetobacter and lactic acid bacteria suppress each other, the fermentation process slows down, and the effective components of the fermentation products are insufficient. When lactobacilli fermentation is carried out first and then Acetobacter fermentation, Acetobacter is suppressed, and the amino acids (including taste amino acids) in the fermentation broth are fully consumed, and the taste of the tomato fruit vinegar at the back end of the taste evaluation is empty. When the commonly used light fermentation process in the existing technology is adopted, with Acetobacter fermentation first and then yeast inoculation for fermentation, the fermentation flavor is balanced in sourness and sweetness, the taste is relatively good, and it can improve its antioxidant effect while retaining the naturally sourced GABA component to the greatest extent. It is a light-fermented fruit vinegar with multiple natural active ingredients.

[0154] The applicant declares that the process method of the present invention is illustrated by the above embodiments, but the present invention is not limited to the above process steps, that is, it does not mean that the present invention must rely on the above process steps to be implemented. Those skilled in the art should understand that any improvement to the present invention, the equivalent substitution of the raw materials selected for the present invention, the addition of auxiliary components, the selection of specific methods, etc. all fall within the protection scope and the disclosure scope of the present invention.

Claims

1. A preparation method of tomato fruit vinegar containing natural functional components, characterized in that, The preparation method includes the following steps: (1) Crush and filter tomatoes, and collect tomato pulp; (2) Inoculate the tomato pulp with acetic acid bacteria for primary fermentation to obtain a primary fermentation broth; the inoculation amount of the acetic acid bacteria is 0.25 - 1.2%; the tomato pulp also needs to be mixed with a hypoglycemic extract; the hypoglycemic extract accounts for 0.1 - 1% of the total mass of the tomato pulp and water; (3) Inoculate the primary fermentation broth with lactic acid bacteria for secondary fermentation to obtain the tomato fruit vinegar; the inoculation amount of the lactic acid bacteria is 0.5 - 3%; the lactic acid bacteria is Lactobacillus rhamnosus LV108, which is deposited in the General Microbiology Center of the China Committee for Culture Collection of Microorganisms, and the deposit number is CGMCC No. 1531.

2. The preparation method according to claim 1, wherein, The aperture of the filter screen for the filtration is 10 - 80 meshes.

3. The preparation method according to claim 1, wherein, Before the primary fermentation, there is also a sterilization step.

4. The preparation method according to claim 3, wherein The temperature of the sterilization is 85 - 105 °C, and the time is 0.5 - 30 min.

5. The preparation method according to claim 1, characterized in that, In step (2), the tomato pulp also needs to be mixed with water for dilution, and the mass ratio of the tomato pulp to water is 1:(0.1 - 2).

6. The preparation method according to claim 1, characterized in that, The hypoglycemic extract includes momordica grosvenori extract and / or stevia extract.

7. The preparation method according to claim 1, characterized in that, During the primary fermentation, a carbon source is added or not added.

8. The preparation method according to claim 7, characterized in that, The carbon source includes any one or a combination of at least two of fructose syrup, granulated sugar, or concentrated apple juice.

9. The preparation method according to claim 1, characterized in that, The temperature of the primary fermentation is 20 - 35 °C, and the time is 4 - 24 h.

10. The preparation method according to claim 1, wherein, The temperature of the secondary fermentation is 20 - 35 °C, and the time is 24 - 48 h.

11. According to the preparation method described in claim 1, characterized in that, After the secondary fermentation, there are also centrifugation and filtration steps.

12. The preparation method according to claim 11, characterized in that, The rotation speed of the centrifugation is 3000 - 5000 rpm, and the time is 5 - 20 min.

13. The preparation method according to claim 11, characterized in that, The aperture of the filter screen for the filtration is 1 - 150 μm.

14. According to the preparation method described in claim 1, it is characterized in that, The preparation method includes the following steps: (1) Crush tomatoes, filter through a 10 - 80 - mesh filter, and collect tomato pulp; (2) Mix the tomato pulp with water, the mass ratio of the tomato pulp to water is 1:(0.1 - 2), then add a hypoglycemic extract to obtain a mixed solution. After sterilizing the mixed solution at 85 - 105 °C for 0.5 - 30 min, inoculate 0.25 - 1.2% acetic acid bacteria and carry out primary fermentation at 20 - 35 °C for 4 - 24 h to obtain a primary fermentation broth; The hypoglycemic extract accounts for 0.1 - 1% of the total mass of the tomato pulp and water, and the hypoglycemic extract includes momordica grosvenori extract and / or stevia extract; During the primary fermentation, a carbon source is added or not added, and the carbon source includes any one or a combination of at least two of fructose syrup, granulated sugar, or concentrated apple juice; (3) Inoculate 0.5 - 3% lactic acid bacteria into the primary fermentation broth and carry out secondary fermentation at 20 - 35 °C for 24 - 48 h. Then centrifuge at 3000 - 5000 rpm for 5 - 20 min, and then filter through a 1 - 150 - μm filter to obtain the tomato fruit vinegar; The lactic acid bacteria is Lactobacillus rhamnosus LV108, which is deposited in the General Microbiology Center of the China Committee for Culture Collection of Microorganisms, and the deposit number is CGMCC No. 1531.

15. A tomato fruit vinegar, characterized in that, The tomato fruit vinegar is prepared by the preparation method described in any one of claims 1 - 14.

16. The tomato fruit vinegar according to claim 15, characterized in that, The mass percentage content of γ-aminobutyric acid in the tomato fruit vinegar is 300 - 1458 mg / L.

Images