Premna pubescens health-care vinegar and preparation method thereof

Abstract

The invention belongs to the technical field of food preparation, and particularly relates to premna microphylla health vinegar and a preparation method thereof. According to the invention, a dual extraction process is adopted, gradient temperature is set to extract the premna microphylla leaves for several times, the extraction efficiency is relatively high, a composite enzymolysis technology is also adopted, pectinase is utilized to cooperate with hot water extraction, and effective components are dissolved out more fully; in the preparation process, the enzyme activity utilization rate is increased through dynamic pH adjustment, and through double-bacterium step-by-step fermentation, strain competition is avoided, and the alcohol conversion rate is increased; in addition, compound substrate fermentation is adopted, corn converted mash provides rich amino acids and cooperates with bromhidrosis polyphenol substances, the total phenol extraction content is increased, and the retention rate of heat-sensitive components (such as flavone) is greatly increased; the premna microphylla extract can improve the metabolic activity of yeast and reduce oxidative stress of the yeast. Besides, arbutin and the like in the extracting solution are converted into hydroquinone with almond fragrance under the action of acetic acid bacteria and glucoamylase, and the special smell brought by premna microphylla can be adjusted.

Description

Technical Field

[0001] The invention belongs to the technical field of food preparation, and particularly relates to a health-care vinegar for body odor and a preparation method thereof. Background Art

[0002] Body odor firewood ( Premna puberula Pamb. ) is a perennial shrub of the Verbenaceae family, mainly distributed in Guizhou, Yunnan, Sichuan and other places in my country. Currently, research on its pharmacological effects mainly focuses on the plant of the same genus, Tofu Chai ( Premna microphylla Turcz. ), which is rich in flavonoids and volatile oils, and has significant anti-inflammatory, tumor prevention, and analgesic properties. It has high medicinal and edible value, but its distinctive odor limits its palatability, hindering its development as a food product. Furthermore, due to process limitations, the development of foods related to citrus odorifera cannot largely retain beneficial ingredients such as flavonoids, resulting in loss and waste of these ingredients. Therefore, the present invention aims to provide a novel preparation process for citrus odorifera health-care vinegar and the citrus odorifera health-care vinegar. Summary of the Invention

[0003] This study used the leaves of the Chinese wolfberry and corn as raw materials and used liquid fermentation to brew health fruit vinegar. The resulting product not only has the complex flavor of the leaves of the Chinese wolfberry and corn vinegar, a rich taste, and is rich in nutrients, but also can fully exert the health function of the leaves of the Chinese wolfberry.

[0004] In a first aspect, a body odor health-care vinegar is provided, comprising the following steps: S1, preparing a radix schizonepeta extract: crushing radix schizonepeta leaves, adding water and performing multiple extractions to obtain a radix schizonepeta extract, and storing the extract for later use; Furthermore, the specific preparation process of S1 is as follows: The dried leaves of the Herba Lycopodii are ground to a particle size below a 40-mesh sieve, water 10-15 times the weight of the Herba Lycopodii leaves is added, and then 5%-10% of the weight of the Herba Lycopodii leaves in pectinase (0.5-1.0 U / g dry leaf) is added, and the mixture is heated to 40-60° C. and extracted for 3-6 hours, and filtered to obtain a first extract and a filter residue, water 8-10 times the weight of the filter residue is added to the filter residue, and the mixture is heated to 75-90° C. and extracted for 2-4 hours to obtain a second extract, and the first extract and the second extract are combined to obtain a Herba Lycopodii extract; Furthermore, the preservation is to pasteurize the extract of the Herba Lycopodii at 70°C / 10 min, and preferably store it at 4°C.

[0005] S2, preparing corn saccharifying mash: adding alkali liquor to corn flour slurry to adjust pH value to 6.2-6.5, adding CaCl2 and high-temperature-resistant alpha-amylase for heating to perform liquefaction, adjusting pH value to 4.2-4.4 after cooling, adding saccharifying enzyme, saccharifying under constant temperature, and then cooling, filtering to obtain corn saccharifying mash; Further, the adding amount of CaCl2 in S2 is 1.3%-1.8% of the weight of corn flour; Further, the concentration of the alkali liquor is 0.1-0.5 mol / L; it can also be adjusted according to actual needs; Further, the saccharifying enzyme in S2 includes but is not limited to glucose hydrolase, and the adding amount of the saccharifying enzyme is 0.1%-0.2% of the weight of corn flour; Further, the adding amount of the high-temperature-resistant alpha-amylase in S2 is 0.05%-0.1% of the weight of corn flour; Further, the heating in S2 is heating to 90-100 ℃, and the liquefaction time is 3-5 h; Further, the cooling in S2 is cooling to 60-75 ℃; Further, the saccharifying time in S2 is 2-4 h; Further, the weight ratio of corn flour to water in the corn flour slurry in S2 is 1:1-1:5.

[0006] S3, alcohol fermentation: mixing dry yeast, distilled water and glucose uniformly, heating to activate, cooling to room temperature to obtain activated yeast liquid; mixing corn saccharifying mash and activated yeast liquid at a yeast inoculation amount of 4%-8%, and fermenting at 25-30 ℃ for 3-5 days to obtain alcohol fermentation liquid; Further, the heating in S3 is heating to 33-40 ℃; Further, the activation time in S3 is 20-40 min; Further, in S3, the mass ratio of glucose:dry yeast:distilled water is 0.5-1.0:1-2:10-15.

[0007] S4, acetic acid fermentation: Preparation of activation medium: adding glucose into sterile water and heating to dissolve, and then adding activated yeast liquid and alcohol after cooling to room temperature to obtain activation medium; Activation of acetic acid bacteria: then adding acetic acid bacteria into the activation medium, and culturing at constant temperature of 32-37 ℃ to obtain activated acetic acid bacteria; Acetic acid fermentation: mixing alcohol fermentation liquid obtained in S3 and fox stink tree extract liquid obtained in S1, adjusting alcohol content to 4-6%, adding activated acetic acid bacteria at an acetic acid bacteria inoculation amount of 5-10% to perform fermentation, obtaining fox stink tree health vinegar, sterilizing, filtering and then storing.

[0008] Further, the fermentation conditions in S4 are 30-32℃ shallow plate or aeration fermentation for 3-7 days; Further, the fermentation termination conditions in S4 are when the total acid is ≥4%; Further, the sterilization conditions in S4 are 70℃ / 10min; Further, the glucose solution in S4 is a 10-20wt% glucose solution; Further, the activated yeast liquid in the activated culture medium in S4 accounts for 1-3wt%; Further, the alcohol content in the activated culture medium in S4 is 3%-6wt%; Further, the effective component content in the acetic acid fermentation bacteria in S4 is 0.5g / 100mL; Further, the constant temperature culture time in S4 is 24-36h; and the mass ratio of the corn saccharification mash to the foxtail vine extract is 1:2-1-4.

[0009] In the second aspect, the present application provides a foxtail vine health-care vinegar prepared by the above method.

[0010] Compared with the prior art, the present application has the following beneficial effects: 1. The present application adopts a double extraction process, sets a gradient temperature to extract foxtail vine leaves in batches, maximizes the retention of active ingredients, and has a high extraction efficiency. In addition, a composite enzymatic hydrolysis technology is adopted, pectinase is used to cooperate with hot water extraction, the cell wall breaking rate is improved, and the dissolution of active ingredients is more sufficient. In the preparation process, the enzyme activity utilization rate is also improved through dynamic pH adjustment, and through double-bacterial step-by-step fermentation: yeast (alcohol fermentation) and acetic acid bacteria (acetic acid fermentation) are independently activated to avoid strain competition and improve alcohol conversion rate. 2. In addition, the present application adopts composite substrate fermentation, corn saccharification mash provides rich amino acids, cooperates with foxtail vine polyphenol substances, improves the total phenol content, controls the whole process <90℃ treatment, and the retention rate of heat-sensitive components (such as flavonoids) is greatly improved. 3. The foxtail vine extract contains potassium, magnesium and B vitamins, which can improve the metabolic activity of yeast. The polyphenol substances contained therein can reduce yeast oxidative stress. In addition, arbutin and other substances in the extract are converted into hydrogen quinone with almond flavor by the action of acetic acid bacteria and saccharifying enzymes, which can adjust the special smell brought by foxtail vine and increase the taste and adaptability. Specific implementation steps

[0011] The application will be further described below in connection with specific embodiments. It needs to be pointed out that the described embodiments are only part of the embodiments of the application, but not all the embodiments, and these embodiments shall not be used to explain the limitation of the protection scope claimed by the application. All the other changes or modifications obtained by those skilled in the art based on the embodiments in the application without creative efforts shall fall within the protection scope claimed by the application.

[0012] In a first aspect, a health vinegar of Rhus typhina is provided, comprising the following steps: S1, preparing Rhus typhina extract: grinding Rhus typhina leaves, adding water for multiple times of extraction, obtaining Rhus typhina extract, and storing for standby use; Further, the specific preparation process in S1 is as follows: Grinding the dry leaves of Rhus typhina to a particle size below 40 mesh, adding 10-15 times the weight of water of the Rhus typhina leaves, and adding 5%-10% of pectinase (0.5-1.0 U / g of dry leaves) of the weight of the Rhus typhina leaves, heating to 40-60℃ for 3-6 h of extraction, filtering to obtain a first extract and a residue, adding 8-10 times the weight of water of the residue to the residue, heating to 75-90℃ for 2-4 h of extraction, obtaining a second extract, combining the first extract and the second extract to obtain the Rhus typhina extract, and after pasteurization at 70℃ / 10 min, preferably storing at 4℃.

[0013] S2, preparing corn saccharification mash: adding alkali solution to adjust the pH value of the corn flour slurry to 6.2-6.5, adding CaCl2 and high-temperature-resistant α-amylase for liquefaction, adjusting the pH value to 4.2-4.4 after cooling, adding saccharifying enzyme, saccharifying under constant temperature conditions, and then cooling, filtering to obtain corn saccharification mash; Further, the amount of CaCl2 added in S2 is 1.3%-1.8% of the weight of the corn flour; Further, the saccharifying enzyme in S2 includes but is not limited to glucose hydrolytic enzyme, and the amount of the saccharifying enzyme added is 0.1%-0.2% of the weight of the corn flour; Further, the amount of the high-temperature-resistant α-amylase added in S2 is 0.05%-0.1% of the weight of the corn flour; Further, the heating in S2 is heating to 90-100℃, and the liquefaction time is 3-5 h; Further, the cooling in S2 is cooling to a temperature of 60-75℃; Further, the saccharification time in S2 is 2-4 h; Further, the weight ratio of corn flour to water in the corn flour slurry in S2 is 1:1-1:5.

[0014] S3, alcohol fermentation: dry yeast, distilled water and glucose are mixed, heated to activate, and then cooled to room temperature to obtain activated yeast solution; corn saccharifying mash and activated yeast solution are mixed at a yeast inoculation amount of 4%-8%, and then fermented at 25-30℃ for 3-5 days to obtain alcohol fermentation liquor; Further, the heating in S3 is heating to 33-40℃. Further, the activation time in S3 is 20-40 min. Further, in S3, the mass ratio of glucose:dry yeast:distilled water is 0.5-1.0:1-2:10-15.

[0015] S4, acetic acid fermentation: Preparation of activated culture medium: glucose is added to sterile water and heated to dissolve, and then cooled to room temperature to add activated yeast solution and alcohol to obtain activated culture medium; Activation of acetic acid bacteria: then acetic acid bacteria are inoculated into the activated culture medium, and incubated at 32-37℃ to obtain activated acetic acid bacteria; Acetic acid fermentation: the alcohol fermentation liquor obtained in S3 and the extract of S1 are mixed, the alcohol content is adjusted to 4-6%, and then activated acetic acid bacteria are added at an inoculation amount of 5-10% for fermentation to obtain fox stink tree health vinegar, which is sterilized, filtered and stored.

[0016] Further, the fermentation conditions in S4 are 30-32℃ shallow plate or aeration fermentation for 3-7 days. Further, the fermentation termination condition in S4 is when the total acid is ≥4%. Further, the sterilization condition in S4 is 70℃ / 10min. Further, after the addition of the glucose is dissolved, the glucose content in S4 is 10-20wt%. Further, the activated yeast solution in the activated culture medium in S4 accounts for 1-3wt%. Further, after the addition of alcohol, the alcohol content in the activated culture medium in S4 is 3-6wt%. Further, the effective ingredient content in the acetic acid fermentation bacteria in S4 is 0.5 g / 100 mL. Further, the incubation time in S4 is 24-36h. Further, the mass ratio of corn saccharifying mash to fox stink tree extract is 1:2-1-4.

[0017] In a second aspect, the present application provides a fox stink tree health vinegar prepared by the above method. Example 1

[0018] Preparation of fox stink tree health vinegar: S1, preparation of fox stink tree extract solution: The dry leaves of Rhus copallinum were crushed to a particle size below 40 mesh, 10 times the weight of the Rhus copallinum leaves was added to the water, 8% of the weight of the Rhus copallinum leaves was added to the pectinase (enzyme activity ≥800 U / g), heated to 50℃ for 4 hours, filtered to obtain the first extract and residue, 8 times the weight of the residue was added to the water, heated to 80℃ for 2 hours, and the second extract was obtained. The first extract and the second extract were combined to obtain the Rhus copallinum extract, which was pasteurized at 70℃ / 10min and stored at 4℃. S2, preparation of corn saccharification mash: The corn powder was mixed with water at a ratio of 1:3, then the pH value was adjusted to 6.5 with NaHCO3, 1.5% of the weight of the corn powder was added to CaCl2, and 0.1% of the weight of the corn powder was added to the high-temperature-resistant α-amylase. Cooked to 90℃ liquefaction for 3.5h, then cooled to 65℃, 0.1M hydrochloric acid was added to adjust the pH value to 4.2, 0.2% of the weight of the corn powder was added to the glucose hydrolysis enzyme (enzyme activity 500 U / g), and the temperature was kept at 65℃ for 2.5h. The temperature was lowered to 50℃ and filtered to obtain the corn saccharification mash; S3 alcohol fermentation: According to the mass ratio, glucose:dry yeast:distilled water=0.5:1:10, the dry yeast was added to the distilled water, then the glucose was added and stirred uniformly, and the activated yeast solution was obtained by keeping it in a water bath at 37℃ for 30 min and cooling to room temperature. The corn saccharification mash was mixed with the activated yeast solution at a yeast inoculum of 6%, and the alcohol fermentation liquid was obtained by fermenting at 30℃ for 4 days and the alcohol content was ≥6%; S4 acetic acid fermentation: Activated culture medium preparation: glucose was dissolved in sterile water by heating, the glucose content was 10wt% after dissolution, and the glucose solution was taken according to the mass ratio of glucose solution in activated culture medium after cooling, 1% of the mass of activated culture medium was added to the activated yeast liquid, and 3wt% of the mass of activated culture medium was added to the alcohol; Acetic acid bacteria activation: then the acetic acid bacteria powder (0.5g / 100 mL) was inoculated into the activated culture medium at an inoculum of 9%, and the activated acetic acid bacteria was obtained by incubating at 32℃ for 24h; Acetic acid fermentation: the alcohol fermentation liquid obtained in S3 was mixed with the Rhus copallinum extract obtained in S1 according to the addition mass ratio of corn saccharification mash to Rhus copallinum extract 1:3, the alcohol content was adjusted to 6% by adding alcohol, and the activated acetic acid bacteria was added to ferment at 30℃ with aeration (0.1 vvm) for 7 days to obtain Rhus copallinum health vinegar, which was sterilized (70℃ / 10min), filtered and stored.

[0019] The performance parameters of the Rhus copallinum health vinegar prepared in the example were tested, and the test results are shown in Table 2.

[0020] Wherein: 1. Sensory index: refer to NY / T 2987-2016, take 40 mL sample in a transparent plastic cup, and evaluate the sensory by 10 people in natural light. Score with Table 1, the total score is 30, record the score results, and calculate the average value.

[0021] 2. Physicochemical index: (1) Total acid content: determined according to the standard method of (GB 12456-2021); (2) pH value: directly determined by using a precision pH meter; (3) Soluble solids: determined by using an Abbe refractometer; (4) Total sugar content: quantitatively analyzed by a sugar meter; (5) Fat content: detected according to the standard of (GB 5009.6-2016); (6) Protein content: determined by Kjeldahl method (GB 5009.5-2016) Table 1 Sensory score standard Item Evaluation Criteria Score Color Dark brown or light brown color, light brown color distortion 21-3011-200-10 Aroma Strong odor of Premna odorata, corn and vinegar, soft odor of Premna odorata, corn, irritating, uncoordinated, strong irritating, weak odor of Premna odorata, corn 21-3011-200-10 Form Clear and transparent, no suspended matter and sediment, not enough transparency, poor brightness, suspended matter and sediment 21-3011-200-10 Taste Good taste, moderate acidity, refreshing, no peculiar smell, good taste, uncoordinated acidity, no peculiar smell, poor taste 21-3011-200-10 Table 2 Example PH value Sensory score Moisture / g / 100g Total ash / g / 100g Energy kJ / 100g Protein / g / 100g Fat / g / 100g Carbohydrate / mg / 100g Sodium / g / 100g Total acid / g / L Total flavonoids / mg / kg 1 7.5 16.7 87 0.75 208 0.64 0 11.6 63.2 14.88 1738 GB5009.3-2016 Third Method GB5009.4-2016 First Method GB / Z21922-2008 GB5009.51-2017 Second Method GB5009.6-2016 First Method GB / Z21922-2008 GB5009.91-2017 First Method GB12456-2021 First Method GB / T12143-2008 Appendix G From the above test results, it can be seen that the fox smelly shrub health vinegar prepared by the method has good sensory effect, high flavonoid content, high antioxidant performance, and good commercial application prospect.

Claims

1. A body odor-removing vinegar and a preparation method thereof, characterized in that: The following steps are involved: S1, preparing a radix schizonepeta extract: crushing radix schizonepeta leaves, adding water and performing multiple extractions to obtain a radix schizonepeta extract, and storing the extract for later use; S2. preparing corn mash: adding alkali solution to corn flour slurry to adjust the pH value to 6.2-6.5, adding CaCl2 and thermostable α-amylase and heating to liquefy, adjusting the pH value to 4.2-4.4 after cooling, adding saccharifying enzyme, saccharifying under constant temperature, cooling and filtering to obtain corn mash; S3, alcohol fermentation: dry yeast, distilled water and glucose are mixed, heated for activation, and cooled to room temperature to obtain activated yeast liquid; corn mash and activated yeast liquid are mixed at an inoculum rate of 4%-8%, and fermented at 25-30°C for 3-5 days to obtain alcohol fermentation liquid; S4, acetic acid fermentation: Glucose is added to sterile water and heated until dissolved, and after cooling to room temperature, activated yeast solution and alcohol are added to obtain an activated culture medium; Then, the acetic acid bacteria is inoculated into the activation culture medium and cultured at a constant temperature of 32-37°C to obtain activated acetic acid bacteria; The alcohol fermentation liquid obtained in S3 is mixed with the extract of the Chinese yarrow obtained in S1, and the alcohol content is adjusted to 4-6%. Activated acetic acid bacteria are added at an inoculum amount of 5-10% for fermentation to obtain Chinese yarrow health vinegar, which is sterilized and filtered for storage.

2. The body odor-inducing vinegar and preparation method thereof according to claim 1, characterized in that: The specific preparation process of S1 is: crushing the dried leaves of the Herba Lycopodii, adding water and pectinase, heating for extraction, filtering to obtain a first extract and a filter residue, adding water to the filter residue, heating for extraction to obtain a second extract, combining the first extract and the second extract to obtain the Herba Lycopodii extract, and storing at low temperature after sterilization.

3. The body odor-inducing vinegar and preparation method thereof according to claim 2, characterized in that: During the preparation of the first extract, the amount of water added is 10 to 15 times the weight of the leaves of the Chinese wolfberry, the amount of pectinase added is 5 to 10% of the weight of the leaves of the Chinese wolfberry, and the extraction is heated to 40 to 60° C. for 3 to 6 hours; Or / and during the preparation of the second extract, the mass of water added is 8 to 10 times that of the filter residue, the heating temperature is 75 to 90° C., and the extraction time is 2 to 4 hours.

4. The body odor-inducing vinegar and preparation method thereof according to claim 1, characterized in that: The amount of CaCl2 added to S2 is 1.3-1.8% by weight of the corn flour slurry; or / and the saccharifying enzyme in S2 includes but is not limited to glucose hydrolase, and the amount of the saccharifying enzyme added is 0.1%-0.2% by weight of the corn flour; Or / and the amount of the thermostable α-amylase added in S2 is 0.05%-0.1% by weight of the corn flour.

5. The body odor-inducing vinegar and preparation method thereof according to claim 1, characterized in that: The heating in S2 is heating to 90°C-100°C, and the liquefaction time is 3-5 hours; Or / and the saccharification time in S2 is 2 to 4 hours; the weight ratio of corn flour to water in the corn flour slurry is 1:1 to 1:

5.

6. The body odor-inducing vinegar and preparation method thereof according to claim 1, characterized in that: The heating in S3 is heating to 33-40°C; or / and the activation time described in S3 is 20 to 40 min; Or / and in S3, the mass ratio of glucose: dry yeast: distilled water is 0.5-1.0:1-2:10-15.

7. The body odor-inducing vinegar and preparation method thereof according to claim 1, characterized in that: The mass ratio of the corn saccharification mash to the Herba Lycopodii extract is 1:2 to 1:

4.

8. The body odor-inducing vinegar and preparation method thereof according to claim 1, characterized in that: The fermentation conditions described in S4 are shallow tray or aeration fermentation at 30-32°C for 3-7 days, and the fermentation termination condition is when the total acid content is ≥4%.

9. The body odor-inducing vinegar and preparation method thereof according to claim 1, characterized in that: The glucose solution in S4 is a 10-20 wt% glucose solution; Or / and in the activation medium, the activated yeast solution accounts for 1-3 wt% and the glucose solution accounts for 30%-50% by weight; Or / and after adding alcohol, the content of alcohol in the activated culture medium is 3-6wt%.

10. The vetch for health care of fox odor prepared by the method according to any one of claims 1 to 9.