Fermentation microbial inoculum of Chinese wolfberry vinegar and application of fermentation microbial inoculum

Abstract

The invention discloses a fermentation inoculant for wolfberry vinegar and application thereof, and belongs to the technical field of food fermentation. The invention provides a special microbial inoculum for fermentation of Chinese wolfberry vinegar. The special microbial inoculum comprises acetobacter aceti and bifidobacterium in a viable count ratio of 3: 1. The preparation method of the special microbial inoculum comprises the following steps: respectively activating and fermenting the acetobacter aceti and the bifidobacterium to respectively obtain a culture 1 and a culture 2, and mixing the culture 1 and the culture 2 to obtain the special microbial inoculum with the total viable count of 8 * 10 < 10 > CFU / mL. According to the invention, a specific strain combination is utilized to accelerate the biotransformation of the medlar component, and the fermentation time is greatly shortened. The efficient and high-quality production of the medlar vinegar is realized, and the requirements of the market on healthy and functional vinegar products are met.

Description

Technical Field

[0001] The invention relates to the technical field of food fermentation, in particular to a fermentation bacterial agent for wolfberry vinegar and application thereof. Background Art

[0002] In the traditional field of food fermentation, vinegar, as a condiment with a long history, has been continuously evolving in production technology and product types to meet people's needs for health, nutrition and diverse flavors. In recent years, as consumers pay more and more attention to the health functions of food, special vinegar products rich in functional ingredients, such as wolfberry vinegar, have gradually become the new favorites of the market. Wolfberry, as a precious food ingredient that can be used as both medicine and food, is rich in a variety of antioxidants, polysaccharides, amino acids and trace elements, and has multiple health benefits such as enhancing immunity, resisting fatigue, and protecting eyesight. Therefore, incorporating wolfberry into the fermentation process of vinegar can not only enrich the nutritional composition of vinegar, but also give it a unique color and flavor, thereby increasing the added value of the product.

[0003] However, the production process of traditional wolfberry vinegar mostly relies on natural fermentation or non-specific acetic acid bacteria, which often leads to problems such as low fermentation efficiency, unstable product quality, and low conversion rate of effective ingredients. First, the natural fermentation process is slow and easily contaminated by miscellaneous bacteria, affecting product safety and taste. Secondly, universal acetic acid strains may not be able to fully utilize the specific nutrients in wolfberry, resulting in limited health functions of the final product. In addition, the polysaccharides and active substances in wolfberry may be destroyed or incompletely converted under unoptimized fermentation conditions, failing to fully exert their potential health benefits.

[0004] Therefore, the development of a special fermentation agent for wolfberry vinegar and its application technology aims to solve the problems of low fermentation efficiency and uneven product quality in the existing technology, and to achieve efficient and high-quality production of wolfberry vinegar through scientific strain ratio and fermentation condition regulation to meet the market demand for healthy and functional vinegar products. Summary of the invention

[0005] The purpose of the present invention is to provide a fermentation agent for wolfberry vinegar and its application to solve the problems existing in the above-mentioned prior art. Compared with the fermentation period of comparative examples 1-3, the fermentation agent provided by the present invention shortens the fermentation period by up to 35 days.

[0006] To achieve the above object, the present invention provides the following solutions:

[0007] Technical solution 1: A special bacterial agent for wolfberry vinegar fermentation, the special bacterial agent comprising acetic acid bacteria and bifidobacterium with a live bacteria count ratio of 3:1.

[0008] Further, the method comprises the following steps: activating and fermenting the acetic acid bacteria and the bifidobacterium, respectively, to obtain cultures 1 and 2, respectively, and mixing the cultures 1 and 2 to obtain the special bacterial agent, wherein the total number of viable bacteria in the special bacterial agent is 8×10 10 CFU / mL.

[0009] Technical solution 2: Application of the special bacterial agent in the preparation of wolfberry vinegar.

[0010] Technical solution three: A method for preparing wolfberry vinegar, comprising the step of fermenting using the special bacterial agent.

[0011] Furthermore, the steps include first mixing wheat and water, adding sodium carbonate to obtain a wheat mixed liquid; adding α-amylase to the wheat mixed liquid to obtain a liquefied wheat mixed liquid; adding saccharifying enzyme to the liquefied wheat mixed liquid to obtain a saccharified wheat mixed liquid; adding the special bacterial agent, wolfberry and water to the saccharified wheat mixed liquid to obtain an alcohol fermentation mixed liquid; adding bran to the alcohol fermentation mixed liquid and fermenting to obtain an acetic acid fermentation mixed liquid; aging the acetic acid fermentation mixed liquid at room temperature; and obtaining the wolfberry vinegar after two natural precipitations.

[0012] Furthermore, the pH value of the wheat mixed solution obtained after adding sodium carbonate is 6.2.

[0013] Furthermore, the alcohol fermentation mixture needs to be fermented for 10 days before obtaining the alcohol fermentation mixture.

[0014] Furthermore, after adding the special bacterial agent, wolfberry and water, the mass ratio of solid to liquid in the mixed solution obtained is 1:2.

[0015] Furthermore, the two natural precipitations each lasted for 2 days.

[0016] Technical Solution 4: A wolfberry vinegar prepared by the preparation method.

[0017] The present invention discloses the following technical effects:

[0018] The purpose of the present invention is to provide a special fermentation agent for the characteristics of wolfberry raw materials, and a method for efficiently preparing wolfberry vinegar using the agent, aiming to optimize the fermentation process, increase the content of effective ingredients in the product, and give the wolfberry vinegar a unique flavor and color. Compared with the traditional process, the wolfberry vinegar prepared by the fermentation agent and method of the present invention significantly shortens the fermentation cycle, indicating that the specific strain combination provided by the present invention accelerates the biotransformation of wolfberry components and greatly shortens the fermentation time. DETAILED DESCRIPTION

[0019] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but should be understood as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0020] It should be understood that the terms described in the present invention are only for describing a particular embodiment and are not intended to limit the present invention. In addition, for the numerical range in the present invention, it should be understood that each intermediate value between the upper and lower limits of the scope is also specifically disclosed. The intermediate value in any stated value or stated range, and each smaller range between any other stated value or intermediate value in the described range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the scope.

[0021] Unless otherwise indicated, all technical and scientific terms used herein have the same meanings as those generally understood by those skilled in the art. Although the present invention describes only preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of a conflict with any incorporated document, the content of this specification shall prevail.

[0022] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention description without departing from the scope or spirit of the present invention. Other embodiments derived from the present invention description will be apparent to those skilled in the art. The present invention description and examples are exemplary only.

[0023] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0024] Acetobacter was purchased from Shanghai Huzheng Biotechnology Co., Ltd.; acetic acid bacteria isolation culture medium was purchased from Qingdao High-tech Industrial Park Haibo Biotechnology Co., Ltd.; Bifidobacterium was purchased from Shanghai Huzheng Biotechnology Co., Ltd.; Bifidobacterium BS dry powder culture medium was purchased from Qingdao High-tech Industrial Park Haibo Biotechnology Co., Ltd.

[0025] Example 1

[0026] Preparation method of special bacterial agent: ferment the activated acetic acid bacteria using acetic acid bacteria separation medium to obtain culture 1, ferment the activated bifidobacterium using bifidobacterium BS dry powder medium to obtain culture 2, mix culture 1 and culture 2 at a ratio of 3:1 to obtain a total viable bacterial count of 8×10 10 CFU / mL of special bacterial agent.

[0027] 1. A method for preparing wolfberry vinegar:

[0028] (1) 200 kg of wheat was crushed, 100 kg of water was added, the mixture was mixed evenly, and sodium carbonate was added to adjust the pH value to 6.2 to obtain a wheat mixed solution;

[0029] (2) adding 0.5 kg of α-amylase to the wheat mixture, stirring at 65° C. for 30 minutes to obtain a liquefied wheat mixture;

[0030] (3) adding 0.5 kg of saccharifying enzyme to the liquefied wheat mixed solution, stirring at 65° C. for 30 minutes, to obtain a saccharified wheat mixed solution;

[0031] (4) adding 0.5 kg of a special bacterial agent, 100 kg of washed wolfberries and water to the saccharified wheat mixture so that the mass ratio of solid to liquid in the mixture is 1:2, and fermenting at 30° C. for 10 days to obtain an alcohol fermentation mixture;

[0032] (5) adding 500 kg of bran to the alcohol fermentation mixture, mixing well, and fermenting at 36° C. for 25 days to obtain an acetic acid fermentation mixture;

[0033] (6) aging the acetic acid fermentation mixture at room temperature in summer for 15 days until the mixture has no foreign taste and has an ester aroma, thereby obtaining an aged mixture;

[0034] (7) After filtering the aged mixture, the mixture is subjected to a first natural precipitation for 2 days, followed by sterilization, and finally subjected to a second natural precipitation for 2 days to obtain wolfberry vinegar.

[0035] The wolfberry vinegar prepared by using the special bacterial agent in this embodiment only needs to add 0.5 kg of the special bacterial agent and ferment for 10 days to obtain the alcohol fermentation mixture, and ferment at 36° C. for 25 days to obtain the acetic acid fermentation mixture. After aging for 15 days, the finished wolfberry vinegar can be obtained, and the vinegar has a soft and mellow taste, has the unique flavor of wolfberry, and is suitable for cooking; and the operating temperature of the method does not exceed 50° C., which can retain anthocyanins and other nutrients to a large extent, increase their nutrient content, and thus improve the health care effect.

[0036] Comparative Example 1

[0037] Preparation method of special bacterial agent: ferment the activated acetic acid bacteria using acetic acid bacteria separation medium to obtain culture 1, ferment the activated bifidobacterium using bifidobacterium BS dry powder medium to obtain culture 2, mix culture 1 and culture 2 at a ratio of 1:1 to obtain a total viable bacterial count of 8×10 10 CFU / mL of special bacterial agent.

[0038] 1. A method for preparing wolfberry vinegar:

[0039] (1) 200 kg of wheat was crushed, 100 kg of water was added, the mixture was mixed evenly, and sodium carbonate was added to adjust the pH value to 6.2 to obtain a wheat mixed solution;

[0040] (2) adding 0.5 kg of α-amylase to the wheat mixture, stirring at 65° C. for 30 minutes to obtain a liquefied wheat mixture;

[0041] (3) adding 0.5 kg of saccharifying enzyme to the liquefied wheat mixed solution, stirring at 65° C. for 30 minutes, to obtain a saccharified wheat mixed solution;

[0042] (4) adding 0.5 kg of a special bacterial agent, 100 kg of washed wolfberries and water to the saccharified wheat mixture so that the mass ratio of solid to liquid in the mixture is 1:2, and fermenting at 30° C. for 15 days to obtain an alcohol fermentation mixture;

[0043] (5) adding 500 kg of bran to the alcohol fermentation mixture, mixing well, and fermenting at 36° C. for 30 days to obtain an acetic acid fermentation mixture;

[0044] (6) aging the acetic acid fermentation mixture at room temperature in summer for 19 days, and obtaining an aged mixture without foreign odor and with ester aroma;

[0045] (7) After filtering the aged mixture, the mixture is subjected to a first natural precipitation for 2 days, followed by sterilization, and finally subjected to a second natural precipitation for 2 days to obtain wolfberry vinegar.

[0046] The difference between this comparative example and the embodiment is that in the preparation of the special bacterial agent, culture 1 and culture 2 are mixed in a mass ratio of 1:1, resulting in the use of the special bacterial agent prepared in comparative example 1. It takes 15 days to ferment the alcohol fermentation mixture; it takes 30 days to ferment at 36°C to obtain the acetic acid fermentation mixture; and it takes 19 days of aging to obtain the finished wolfberry vinegar. The vinegar taste is the same as in Example 1, which is soft and mellow, has a unique flavor of wolfberry, and is suitable for cooking.

[0047] Comparative Example 2

[0048] Preparation method of special bacterial agent: ferment the activated Acetobacter using Acetobacter isolation medium to obtain a total viable count of 8×10 10 CFU / mL of special bacterial agent.

[0049] 1. A method for preparing wolfberry vinegar:

[0050] (1) 200 kg of wheat was crushed, 100 kg of water was added, the mixture was mixed evenly, and sodium carbonate was added to adjust the pH value to 6.2 to obtain a wheat mixed solution;

[0051] (2) adding 0.5 kg of α-amylase to the wheat mixture, stirring at 65° C. for 30 minutes to obtain a liquefied wheat mixture;

[0052] (3) adding 0.5 kg of saccharifying enzyme to the liquefied wheat mixed solution, stirring at 65° C. for 30 minutes, to obtain a saccharified wheat mixed solution;

[0053] (4) adding 0.5 kg of a special bacterial agent, 100 kg of washed wolfberries and water to the saccharified wheat mixture so that the mass ratio of solid to liquid in the mixture is 1:2, and fermenting at 30° C. for 19 days to obtain an alcohol fermentation mixture;

[0054] (5) adding 500 kg of bran to the alcohol fermentation mixture, mixing well, and fermenting at 36° C. for 32 days to obtain an acetic acid fermentation mixture;

[0055] (6) aging the acetic acid fermentation mixture at room temperature in summer for 23 days, and obtaining an aged mixture without foreign odor and with ester aroma;

[0056] (7) After filtering the aged mixture, the mixture is subjected to a first natural precipitation for 2 days, followed by sterilization, and finally subjected to a second natural precipitation for 2 days to obtain wolfberry vinegar.

[0057] The difference between this comparative example and the embodiment is that in the preparation of the special bacterial agent, only culture 1 is used as the special bacterial agent, and bifidobacterium is omitted, resulting in that the special bacterial agent is used to ferment for 19 days to obtain the alcohol fermentation mixture; fermentation at 36°C for 32 days to obtain the acetic acid fermentation mixture; and aging for 23 days to obtain the finished wolfberry vinegar. The vinegar taste is the same as that in Example 1, which is soft and mellow and has a unique flavor of wolfberry, and is suitable for cooking.

[0058] Comparative Example 3

[0059] The special bacterial agent is active dry yeast, with a viable count of 8×10 10 CFU / mL.

[0060] 1. A method for preparing wolfberry vinegar:

[0061] (1) 200 kg of wheat was crushed, 100 kg of water was added, the mixture was mixed evenly, and sodium carbonate was added to adjust the pH value to 6.2 to obtain a wheat mixed solution;

[0062] (2) adding 0.5 kg of α-amylase to the wheat mixture, stirring at 65° C. for 30 minutes to obtain a liquefied wheat mixture;

[0063] (3) adding 0.5 kg of saccharifying enzyme to the liquefied wheat mixed solution, stirring at 65° C. for 30 minutes, to obtain a saccharified wheat mixed solution;

[0064] (4) adding 0.5 kg of a special bacterial agent, 100 kg of washed wolfberries and water to the saccharified wheat mixture so that the mass ratio of solid to liquid in the mixture is 1:2, and fermenting at 30° C. for 25 days to obtain an alcohol fermentation mixture;

[0065] (5) adding 500 kg of bran to the alcohol fermentation mixture, mixing well, and fermenting at 36° C. for 35 days to obtain an acetic acid fermentation mixture;

[0066] (6) aging the acetic acid fermentation mixed liquid at room temperature in summer for 25 days, and obtaining an aged mixture without foreign odor and with ester aroma;

[0067] (7) After filtering the aged mixture, the mixture is subjected to a first natural precipitation for 2 days, followed by sterilization, and finally subjected to a second natural precipitation for 2 days to obtain wolfberry vinegar.

[0068] The difference between this comparative example and Example 1 is that in the preparation of the special bacterial agent, active dry yeast is used as the special bacterial agent, and the alcohol fermentation mixture can be obtained by fermenting with the special bacterial agent for 25 days; the acetic acid fermentation mixture can be obtained by fermenting at 36°C for 35 days; and the finished wolfberry vinegar can be obtained after aging for 25 days. As can be seen from the above, between Example 1 and Comparative Examples 1-3 with the same experimental environment, the special bacterial agent provided by the present invention (the activated acetic acid bacteria is fermented with acetic acid bacteria separation medium to obtain culture 1, the activated bifidobacterium is fermented with bifidobacterium BS dry powder medium to obtain culture 2, and the culture 1 and the culture 2 are mixed at a ratio of 3:1 to obtain a total viable count of 8×10 10 CFU / mL), an alcohol fermentation mixture can be obtained by fermenting at 36°C for 10 days, an acetic acid fermentation mixture can be obtained by fermenting at 36°C for 25 days, and a finished wolfberry vinegar can be obtained after aging for 15 days. Whether an alcohol fermentation mixture is obtained is determined by whether the alcohol content reaches 7%; whether an acetic acid fermentation mixture is obtained is determined by smelling and tasting for preliminary identification, observing whether there are acetic acid bacteria in the fermentation liquid under a microscope, and counting their number for further identification. Compared with the fermentation cycle of Comparative Example 3, the fermentation special bacterial agent provided in Example 1 of the present invention shortens the fermentation cycle by 35 days, indicating that the specific strain combination provided by the present invention accelerates the biotransformation of wolfberry components and greatly shortens the fermentation time.

[0069] The embodiments described above are only descriptions of the preferred modes of the present invention, and are not intended to limit the scope of the present invention. Without departing from the design spirit of the present invention, various modifications and improvements made to the technical solutions of the present invention by ordinary technicians in this field should all fall within the protection scope determined by the claims of the present invention.

Claims

1. A special bacterial agent for wolfberry vinegar fermentation, characterized in that: The special bacterial agent comprises acetic acid bacteria and bifidobacterium with a live bacterial count ratio of 3:

1.

2. The special bacterial agent according to claim 1, characterized in that: The preparation method of the special bacterial agent comprises the following steps: activating and fermenting the acetic acid bacteria and the bifidobacterium to obtain cultures 1 and 2 respectively, mixing the cultures 1 and 2 to obtain the special bacterial agent, wherein the total viable count of the special bacterial agent is 8×10 10 CFU / mL.

3. Use of the special bacterial agent according to claim 1 in the preparation of wolfberry vinegar.

4. A method for preparing wolfberry vinegar, characterized in that: The method comprises the step of fermenting using the special bacterial agent described in claim 1.

5. The preparation method according to claim 4, characterized in that: The steps include mixing wheat and water, adding sodium carbonate to obtain a wheat mixed solution; adding α-amylase to the wheat mixed solution to obtain a liquefied wheat mixed solution; adding saccharifying enzyme to the liquefied wheat mixed solution to obtain a saccharified wheat mixed solution; adding the special bacterial agent according to claim 1, wolfberry and water to the saccharified wheat mixed solution to obtain an alcohol fermentation mixed solution; adding bran to the alcohol fermentation mixed solution to ferment and obtain an acetic acid fermentation mixed solution; aging the acetic acid fermentation mixed solution at room temperature; and obtaining the wolfberry vinegar after two natural precipitations.

6. The preparation method according to claim 5, characterized in that: The pH value of the wheat mixed solution obtained after adding sodium carbonate is 6.

2.

7. The preparation method according to claim 5, characterized in that: The alcohol fermentation mixture needs to be fermented for 10 days before it is obtained.

8. The preparation method according to claim 5, characterized in that: The mass ratio of solid to liquid in the mixed solution obtained by adding the special bacterial agent according to claim 1, wolfberry and water is 1:

2.

9. The preparation method according to claim 5, characterized in that: The time of the two natural precipitations is 2 days.

10. Wolfberry vinegar prepared by the preparation method according to any one of claims 4 to 9.