A low gi fermented fruit vinegar beverage and a method of making the same

Abstract

The application discloses a low GI fermented fruit vinegar beverage and a preparation method thereof, and relates to the technical field of fermented drinks, which is composed of the following components: apple juice base material, composite fermentation base material, polydextrose, non-nutritive sweetener, the balance of water and unavoidable impurities; the apple juice base material is at least one of apple juice and concentrated apple juice reconstituted liquid; during preparation, the sugar profile of the apple juice base material is detected and adjusted, part of the apple juice base material is fermented with tea extract liquid by gluconic acid bacteria to obtain gluconic acid bacteria fermentation liquid, and then the gluconic acid bacteria fermentation liquid is premixed with apple vinegar to form the composite fermentation base material; the application can stably control the glucose load of the fruit juice, soften the acetic acid stimulation, improve the stability of tea polyphenols in the acidic system, and accurately match the polydextrose and the glucose load, so that the GI value fluctuation of the existing fruit vinegar beverage is improved.

Description

Technical Field

[0001] This invention relates to the field of fermented beverage technology, specifically to a low-GI fermented fruit vinegar beverage and its preparation method. Background Technology

[0002] As consumers pay more attention to sugar-controlled diets, light-burden beverages, and fermented foods, fruit vinegar drinks have gradually evolved from traditional acid-balancing beverages to functional drinks with sugar load control, complex flavors, and utilization of fermentation metabolites. Apple juice and apple cider vinegar, due to their fruity aroma, fermented acidity, and high consumer acceptance, are often used to construct the main flavor system of fruit vinegar drinks.

[0003] Existing technologies typically improve fruit vinegar beverages by reducing added sugar, adding non-nutritive sweeteners, introducing dietary fiber, adding tea extracts, or adjusting acetic acid content. However, these methods often treat glucose content control, fermentation acid source, tea polyphenol stability, and taste modification as independent formulation considerations. They fail to address the effects of glucose, fructose, and sucrose content in apple juice base on the fermentation endpoint of glucosinolate bacteria, the influence of the mass ratio of acetic acid, gluconic acid, and tea polyphenols on the irritation of acetic acid and the astringency of tea, and the correlation between the amount of polydextrose added and the glucose content in the finished beverage. Summary of the Invention

[0004] To address the shortcomings of existing technologies, the technical solution of this invention is as follows: A low-GI fermented fruit vinegar beverage, based on 100% of the total mass of the finished beverage, consists of the following components by mass percentage: Apple juice base 50%-65%; Compound fermentation substrate 14%-30%; Polydextrose 0.2%-1.2%; Non-nutritional sweeteners: 0.003%-0.02%; The remainder consists of water and unavoidable impurities; The apple juice base is at least one of apple juice and concentrated apple juice reconstituted solution; The apple juice base contains 1.2%-3.12% glucose by mass, 8%-12.5% ​​total glucose, fructose and sucrose by mass, and glucose accounts for 15%-25% of the total glucose, fructose and sucrose by mass. The compound fermentation substrate consists of apple cider vinegar and glucosamine fermentation broth. The mass percentage of glucose in the compound fermentation substrate is 0.05%-0.8%, and the mass ratio of acetic acid, gluconic acid and tea polyphenols in the compound fermentation substrate is 1:0.7-3.2:0.006-0.1. The glucose content in the finished beverage is 0.6%-2.3% by mass, and the mass ratio of polydextrose to glucose in the finished beverage is 0.1:1-0.5:1. Non-nutritive sweeteners include at least one of sucralose, steviol glycosides, acesulfame potassium, neotame, and mogrosides.

[0005] Furthermore, the soluble solids content of the apple juice base is 8°Brix-13°Brix; When the mass percentage of glucose in the apple juice base is 1.2%, the total mass percentage of glucose, fructose, and sucrose in the apple juice base is 8%, and the mass percentage of glucose in the total amount of glucose, fructose, and sucrose is 15%. When the mass percentage of glucose in the apple juice base is 3.12%, the total mass percentage of glucose, fructose and sucrose in the apple juice base is 12.5%, and the mass percentage of glucose in the total amount of glucose, fructose and sucrose is 24.96%.

[0006] Furthermore, the gluconic acid bacteria fermentation broth is obtained by fermenting the fermentation substrate with gluconic acid bacteria, and the fermentation substrate includes tea extract and apple juice base. The total organic acid content in the fermentation broth of gluconic acid bacteria is 1.5%-4.2% by mass, and the gluconic acid content is 0.9%-3.3% by mass, accounting for 60%-82% of the total organic acid content. The acetic acid content in the fermentation broth of glucosamine bacteria is no more than 0.3% by mass, the tea polyphenol content is 0.03%-0.1% by mass, the glucose content is no more than 1% by mass, and the total mass percentage of glucose, fructose and sucrose is no more than 2.5% by mass. The fermentation endpoint of glucosidic bacteria fermentation broth corresponds to a decrease in glucose in the fermentation substrate of not less than 55% and not more than 75%.

[0007] Furthermore, the total organic acid content in apple cider vinegar is 3%-5.5% by mass; The acetic acid content in apple cider vinegar is 2.2%-4.8% by mass, accounting for 70%-92% of the total organic acids by mass. The gluconic acid content is no more than 0.2% by mass, and the glucose content is no more than 0.2% by mass.

[0008] Furthermore, the mass ratio of apple cider vinegar to glucosamine fermentation broth is 1:2.2-4.5; The combined mass percentage of acetic acid and gluconic acid in the compound fermentation substrate is 1.3%-4.2%. The mass ratio of acetic acid, gluconic acid and tea polyphenols in the compound fermentation substrate is 1:1.1-2.8:0.012-0.07.

[0009] Furthermore, the glucose content in the finished beverage product is 0.7%-2.1% by mass; The mass ratio of polydextrose to glucose in the finished beverage is 0.15:1-0.45:1; The finished beverage is sold in units of 200g-330g, with a glucose content of 1.4g-6.93g per unit. The glycemic index (GI) of the finished beverage is 35-55.

[0010] A method for preparing a low-GI fermented fruit vinegar beverage includes the following steps: S1. Select apple juice as a base material and test the glucose, fructose, and sucrose content in the apple juice base material. Based on the test results, adjust the trisaccharide composition of the apple juice base material so that the mass percentage of glucose in the apple juice base material is 1.2%-3.12%, the total mass percentage of glucose, fructose, and sucrose is 8%-12.5%, and the mass percentage of glucose in the total amount of glucose, fructose, and sucrose is 15%-25%. S2. Take a portion of the apple juice base material adjusted by S1 and mix it with tea extract to form a fermentation system. The mass ratio of tea extract to apple juice base material is 1:3-12. Inoculate the fermentation system with glucosidic bacteria seed liquid and ferment aerobicly at 26℃-32℃ for 18h-48h to obtain glucosidic bacteria fermentation liquid. S3. Premix apple cider vinegar and glucosamine fermentation broth to allow the acetic acid in apple cider vinegar, the glucosamine in glucosamine fermentation broth, and tea polyphenols to enter the same liquid phase system, and adjust the mass ratio of acetic acid, glucosamine, and tea polyphenols in the compound fermentation base to 1:0.7-3.2:0.006-0.1 to obtain the compound fermentation base. S4. Mix the apple juice base material treated in S1 with the compound fermentation base material, and then test the glucose content in the resulting liquid. Calculate the glucose content in the finished beverage based on the glucose content and the target total mass of the finished beverage. Add polydextrose at a mass ratio of 0.1:1 to 0.5:1 to glucose in the finished beverage. Then add non-nutritive sweeteners and water, and after filtration, sterilization, and bottling, obtain the finished beverage.

[0011] Furthermore, in S1, the trisaccharide composition adjustment includes simultaneously correcting the percentage of glucose by mass, the total percentage of glucose, fructose and sucrose by mass, and the percentage of glucose. When any detection value is lower than the lower limit of the corresponding range or higher than the upper limit of the corresponding range, the three detection values ​​can be made to fall into the corresponding range simultaneously by mixing different batches of apple juice base, adjusting the reconstitution ratio of concentrated apple juice, or adjusting the moisture content.

[0012] Furthermore, in S2, aerobic fermentation adopts segmented oxygen supply control, which includes a high-oxygen conversion period in the front and a low-oxygen fermentation period in the back, which are carried out sequentially. During the initial high-oxygen conversion phase, the dissolved oxygen in the fermentation system is maintained at 20%-45% of the air saturation. When the glucose level decreases by more than 30% but less than 55%, switch to the later low-oxygen fermentation stage. During the later stage of low-oxygen fermentation, the dissolved oxygen in the fermentation system is maintained at 5%-18% of the air saturation. Fermentation should be stopped when the glucose level decreases by no less than 55% and no more than 75%.

[0013] Furthermore, in S3, the premixing adopts a segmented merging method, first adding 30%-60% of the total mass of the glucose fermentation broth to the apple cider vinegar to form the initial mixture; Add the remaining glucose fermentation broth to the initial mixture and let it stand at 4℃-12℃ for 2-12 hours to obtain the compound fermentation substrate. In S4, before adding the liquid mixture of apple juice base and compound fermentation base, polydextrose is first prepared with a portion of water to form a polydextrose aqueous solution with a mass percentage of 10%-30%. The polydextrose aqueous solution is added to the liquid mixture of apple juice base and compound fermentation base before the addition of non-nutritive sweeteners. During the addition, the liquid mixture of apple juice base and compound fermentation base is kept in a state of circulation and stirring. After the polydextrose aqueous solution is added, stirring is continued for 10-30 minutes, and then non-nutritive sweeteners and the remaining water are added for adjustment.

[0014] The beneficial effects of this invention are as follows: 1. By limiting the glucose content, total amount of glucose, fructose and sucrose, and glucose percentage in apple juice base, the source of glucose entering the finished product blending and fermentation steps is kept within a detectable and adjustable range, reducing the impact of batch variations of apple juice on the GI value of the finished product.

[0015] 2. By premixing apple cider vinegar and gluconic acid bacteria fermentation broth in stages and adjusting the mass ratio of acetic acid, gluconic acid and tea polyphenols in the compound fermentation base, the three are evenly distributed in the same liquid phase system, thereby solving the problems of obvious acid irritation, strong tea astringency and easy increase of turbidity during storage in existing fruit vinegar beverages.

[0016] 3. By detecting the glucose content in the liquid after mixing apple juice base and compound fermentation base, the amount of polydextrose added is determined, so that the polydextrose and glucose in the finished beverage are kept in the specified mass ratio, avoiding insufficient or excessive polydextrose due to fixed feeding. Attached Figure Description

[0017] Figure 1This is a schematic diagram illustrating the formulation coupling relationship of the low-GI fermented fruit vinegar beverage of the present invention. Figure 2 This is a schematic diagram illustrating the premixing of the composite fermentation substrate and the control of polydextrose addition in this invention. Detailed Implementation

[0018] The present invention will now be described with reference to the accompanying drawings and specific samples. The following specific embodiments are intended to enable those skilled in the art to prepare finished beverage products and test key intermediates and finished beverage products in accordance with the disclosure.

[0019] This specific implementation method limits each embodiment to an independent finished product preparation scheme. Each embodiment also records the apple juice base material treatment, glucosinolate fermentation broth preparation, compound fermentation base material premixing, polydextrose addition, and beverage finished product testing results.

[0020] Unless otherwise stated, all percentages in the following examples and comparative examples are by mass percentages, all mass ratios are by mass ratios, and all finished beverage batches are calculated in 100kg increments.

[0021] Supplementary Notes on Raw Materials, Microbial Strains and Testing Methods In the following examples and comparative examples, the trisaccharide composition of the apple juice base was adjusted according to the mass balance method. Let the mass of the i-th batch of apple juice base be mi, the glucose content be Gi, the fructose content be Fi, and the sucrose content be Si. After mixing, the glucose content G = Σmi * Gi / Σmi; Total trisaccharide content T = Σmi(Gi + Fi + Si) / Σmi, The glucose content P = G / T × 100%. When water needs to be added for adjustment, it is only used to simultaneously reduce G and T and not to change P. If P exceeds the target range, it is mixed by replacing or adding another batch of apple juice base.

[0022] The concentrated apple juice reconstituted solution is obtained by mixing concentrated apple juice with purified water. After mixing, the soluble solids and trisaccharide content are first tested, and then it is mixed with other batches of apple juice base material according to the mass balance method to ensure that the glucose content, total trisaccharide content and glucose ratio fall within the corresponding range.

[0023] The tea extract is made from green tea and purified water. Specifically, the green tea is crushed to 10-40 mesh, and purified water at 80℃-90℃ is added at a mass ratio of green tea to purified water of 1:35-1:55. The mixture is kept warm and extracted for 15-30 minutes. After filtration through a 100-200 mesh filter cloth, the extract is cooled to 25℃-35℃, and then the polyphenol content is adjusted to 0.2%-0.3% with purified water.

[0024] The gluconic acid bacteria seed culture is *Glucosamine oxidans* seed culture, a strain used in food fermentation. The seed culture medium includes 45 g / L-55 g / L glucose, 4 g / L-6 g / L yeast extract, 4 g / L-6 g / L peptone, 0.8 g / L-1.2 g / L potassium dihydrogen phosphate, and 8 g / L-12 g / L calcium carbonate. The initial pH of the seed culture medium is 5.8-6.4, the seed culture temperature is 28℃-32℃, the shaking speed is 160 r / min-220 r / min, the culture time is 16 h-24 h, and the viable count before inoculation into the fermentation system is 1.0 × 10⁻⁶. 8 CFU / mL - 5 × 10 8 CFU / mL.

[0025] The inoculation amount of glucosinolate seed liquid is 3%-5% of the total mass of the fermentation system. After inoculation, stir for 5-10 minutes to disperse the bacteria evenly, and then take a sample as the fermentation start sample for glucose content detection.

[0026] The decrease in glucose in the fermentation substrate is calculated using the following formula: The decrease in glucose concentration in the fermentation substrate = (initial glucose concentration at fermentation - final glucose concentration at fermentation) / initial glucose concentration at fermentation × 100%; The initial glucose concentration is the glucose concentration in the fermentation system before aerobic fermentation begins, after the inoculation of glucosinolate seed culture and thorough mixing. The final glucose concentration is the glucose concentration in the fermentation system before aerobic fermentation ends and solid-liquid separation is achieved.

[0027] Glucose, fructose, and sucrose were detected by high performance liquid chromatography (HPLC); acetic acid and gluconic acid were detected by organic acid HPLC; tea polyphenols were detected by the Folin-Ciocalteu colorimetric method; soluble solids were detected by a refractometer; and turbidity was detected by a turbidimeter calibrated with formalin standard solution.

[0028] For the detection of glucose, fructose, and sucrose, the samples were filtered through a 0.22 μm filter membrane before injection. An amino column or an equivalent sugar analysis column was used, with a mobile phase of acetonitrile and water in a volume ratio of 75:25. The column temperature was 30℃-35℃, and the detection was performed using a differential refractive index detector. The content of each sugar was calculated using the external standard method.

[0029] For the detection of acetic acid and gluconic acid, the sample was diluted and filtered through a 0.22 μm filter before injection. An organic acid analysis column was used, with a mobile phase of 0.005 mol / L-0.01 mol / L sulfuric acid aqueous solution, a column temperature of 30℃-45℃, and an ultraviolet detection wavelength of 210 nm. The organic acid content was calculated using the external standard method.

[0030] When detecting tea polyphenols, a standard curve was established using gallic acid as a standard. After appropriate dilution, the sample was reacted with Folin-Ciocalteu reagent and the absorbance was measured at 765 nm. The tea polyphenol content was calculated according to the standard curve.

[0031] The tea polyphenol retention rate is calculated by multiplying the ratio of the tea polyphenol content after storage to the tea polyphenol content before storage by 100, and the turbidity increase value after 30 days is calculated by subtracting the initial turbidity from the turbidity on the 30th day.

[0032] The storage conditions for the retention rate of tea polyphenols and the increase in turbidity over 30 days were: storage at 25℃±2℃ in a dark, sealed container for 30 days. The storage container was the same as the finished beverage filling container. Each sample was tested in parallel three times and the average value was taken.

[0033] The acid-phenol distribution RSD is calculated based on the sampling and testing results at different locations in the compound fermentation base or beverage finished product mixing tank. The sampling locations include the upper, middle and lower layers of the mixing tank. Each location is sampled twice in parallel to test the content of acetic acid, gluconic acid and tea polyphenols. The relative standard deviations of the acetic acid, gluconic acid and tea polyphenol test values ​​are calculated separately, and then the average of the three is taken as the acid-phenol distribution RSD.

[0034] The acidity / irritation score, astringency score, refreshing taste score, and overall sensory score were evaluated by 10 trained evaluators using a 10-point scale and the average score was taken. The lower the acidity / irritation score and astringency score, the weaker the irritation or astringency. The higher the refreshing taste score and overall sensory score, the better the sensory acceptance.

[0035] During sensory evaluation, each evaluator took 30mL-50mL of sample each time, with the sample temperature between 8℃ and 12℃. The sampler rinsed their mouth with room temperature drinking water between adjacent samples. The acidic irritation, astringency of tea, refreshing taste during meals, and overall sensory scores were recorded independently using the same evaluation form and the average value was taken.

[0036] The glycemic index (GI) was tested according to WS / T 652—2019 "Method for Determination of Glycemic Index of Food". The test subjects were no less than 12 adult volunteers with normal fasting blood glucose, aged 18-60 years, with a body mass index of 18.5 kg / m²-24 kg / m², and fasting blood glucose less than 6.1 mmol / L.

[0037] The test adopted a randomized crossover design. Each subject completed a test of the reference glucose solution and a test beverage. The interval between two consecutive independent tests was no less than 72 hours. The test beverage and the reference glucose solution were tested with the same amount of available carbohydrates.

[0038] Available carbohydrates are calculated based on the total amount of glucose, fructose, and sucrose. Polydextrose is not included in available carbohydrates. The area under the blood glucose curve (IAUC) is calculated using the area under the curve method that ignores the portion below the baseline.

[0039] The glycemic index (GI) was calculated by multiplying the ratio of the IAUC of the tested beverage to the average IAUC of the reference glucose solution of the same subject by 100, and the average GI of all valid subjects was used as the GI value of the finished beverage.

[0040] In the GI test, the amount of the beverage to be tested was converted according to the principle that the total mass of glucose, fructose and sucrose in the finished beverage was the same as the mass of glucose in the reference glucose solution. The actual mass consumed, the start time of the test, and the blood collection time points were recorded before each test. The IAUC of the reference glucose solution of the same subject was used as the calculation benchmark.

[0041] After the GI test is completed, if the subject's fasting blood glucose, blood collection time, or reference glucose solution test results do not meet the requirements of WS / T 652—2019, the corresponding data of the subject will be excluded and the subject will be supplemented to ensure that the number of valid subjects is not less than 12.

[0042] The glucosidobacterium used in the following examples and comparative examples is Gluconobacter oxydans ATCC 621H, which is a standard strain that is publicly available. Its equivalent numbers include DSM 2343, NCIB 8036 and CIP 104215. Before use, it was activated by slant culture and liquid seed culture to prepare glucosidobacterium seed solution.

[0043] The slant activation medium consists of 100 g / L glucose, 10 g / L yeast extract, 20 g / L calcium carbonate, and 15 g / L agar, with the remainder being purified water. After sterilization at 121℃ for 15-20 minutes, the slant medium is prepared. Gluconobacter oxydans ATCC 621H is inoculated into the slant medium and cultured at 28℃-30℃ for 24-48 hours to obtain activated cells.

[0044] The liquid seed culture medium consists of 45 g / L-55 g / L glucose, 4 g / L-6 g / L yeast extract, 4 g / L-6 g / L peptone, 0.8 g / L-1.2 g / L potassium dihydrogen phosphate, and 8 g / L-12 g / L calcium carbonate, with the remainder being purified water. The initial pH is 5.8-6.4. After sterilization at 121℃ for 15-20 min, the medium is cooled to 28℃-32℃. The activated cells are then inoculated into the liquid seed culture medium and cultured aerobicly at 28℃-32℃ and 160 r / min-220 r / min for 16-24 h to obtain gluconate bacteria seed solution.

[0045] Before inoculating the gluconic acid bacteria seed liquid into the fermentation system, the viable count is 1×10⁸ CFU / mL-5×10⁸ CFU / mL, and the inoculation amount is 3%-5% of the total mass of the fermentation system. After inoculating the gluconic acid bacteria seed liquid, the fermentation system undergoes aerobic fermentation so that some of the glucose in the apple juice substrate is oxidized and converted into gluconic acid.

[0046] Example 1 This example is a low-GI fermented fruit vinegar beverage with a medium sugar content, suitable for serving with meals.

[0047] Apple juice and concentrated apple juice reconstituted solution were mixed, tested and adjusted to obtain apple juice base. The glucose content in the apple juice base was 2.44%, the total content of glucose, fructose and sucrose was 10.72%, the mass ratio of glucose in the total glucose, fructose and sucrose was 22.8%, and the soluble solids content was 10.8°Brix.

[0048] Aqueous extract of green tea was used as the tea extract, which contained 0.26% tea polyphenols. Gluconobacterium oxidans seed culture for food fermentation was used as the glucosidase seed culture.

[0049] In this embodiment, both the tea extract and the glucosamine seed solution were prepared according to the above-mentioned supplementary description of raw materials, strains and test methods. Before inoculation, the glucosamine seed solution was appropriately diluted with sterile physiological saline and the viable count was tested.

[0050] 18 kg of apple juice base and 2.43 kg of tea extract were mixed to form a fermentation system. The mass ratio of tea extract to apple juice base was 1:7.41. The fermentation system was kept at 85℃ for 15 min and then cooled to 30℃.

[0051] 0.82 kg of glucosinolate bacteria seed liquid was added to the fermentation system and aerobic fermentation was carried out at 30℃. During the initial high-oxygen conversion period, the dissolved oxygen was maintained at 34.2% of the air saturation. When the glucose decreased by 41.9%, the system was switched to the later low-oxygen fermentation period, during which the dissolved oxygen was maintained at 10.8% of the air saturation.

[0052] In this embodiment, the fermentation start sample and the fermentation end sample were both taken from the upper, middle and lower mixed samples of the same fermenter, and the glucose reduction rate was calculated according to the above formula.

[0053] Fermentation was stopped after 34.2 hours, yielding a gluconic acid bacteria fermentation broth. The total organic acid content in the broth was 2.87%, gluconic acid content was 2.18% (gluconic acid accounted for 76% of the total organic acid mass), acetic acid content was 0.12%, tea polyphenol content was 0.061%, glucose content was 0.39%, and the total content of glucose, fructose, and sucrose was 1.18%. The glucose content in the fermentation substrate decreased by 66.2%.

[0054] Take 5.84 kg of apple cider vinegar. The total organic acid content in the apple cider vinegar is 4.52%, the acetic acid content is 3.64%, the acetic acid accounts for 80.5% of the total organic acid mass, the gluconic acid content is 0.08%, and the glucose content is 0.07%.

[0055] 17.52 kg of glucosinolate fermentation broth was combined and premixed with apple cider vinegar in stages. First, 46% of the total mass of the glucosinolate fermentation broth was added to the apple cider vinegar to form a preliminary mixture. Then, the remaining glucosinolate fermentation broth was added to the preliminary mixture and allowed to stand at 7.6℃ for 6.1 h to reach equilibrium, thus obtaining a compound fermentation substrate.

[0056] The resulting compound fermentation substrate contained 0.34% glucose, and the mass ratio of acetic acid, gluconic acid and tea polyphenols was 1:1.76:0.036, with a total content of 2.54% for acetic acid and gluconic acid.

[0057] 58 kg of adjusted apple juice base and 22.5 kg of compound fermentation base were mixed, and the glucose content in the resulting liquid was tested. The glucose content in the finished beverage was calculated based on the target total mass of the finished beverage.

[0058] In this embodiment, the mixed liquid is first circulated and stirred for 10-20 minutes before sampling to detect the glucose content. The amount of polydextrose added is based on the target glucose content of the finished beverage after adding purified water to 100 kg.

[0059] Mix 0.57 kg of polydextrose with 2.28 kg of purified water to prepare a polydextrose aqueous solution with a mass percentage of 20%. Add the polydextrose aqueous solution to the mixed liquid before adding non-nutritive sweeteners, and keep the mixed liquid in a state of circulation and stirring during the addition.

[0060] After the polydextrose aqueous solution is added, continue stirring for 18.5 minutes, then add 0.0062 kg of sucralose and add purified water to make up to 100 kg. After filtration, sterilization at 90°C for 30 seconds, and filling, the finished beverage is obtained.

[0061] The resulting beverage product contains 1.55% glucose, the mass ratio of polydextrose to glucose in the beverage product is 0.37:1, the glucose content in a single 250g bottle is 3.88g, and the glycemic index (GI) is 47.3.

[0062] Example 2 This example is a low-glucose, light, low-GI fermented fruit vinegar beverage.

[0063] The concentrated apple juice reconstituted solution and apple juice from the same batch were mixed, tested and adjusted to obtain apple juice base. The glucose content in the apple juice base was 1.22%, the total content of glucose, fructose and sucrose was 8.1%, the mass ratio of glucose in the total amount of glucose, fructose and sucrose was 15.1%, and the soluble solids content was 8.2°Brix.

[0064] In this embodiment, both the tea extract and the glucosamine seed solution were prepared according to the above-mentioned supplementary description of raw materials, strains and test methods. Before inoculation, the glucosamine seed solution was appropriately diluted with sterile physiological saline and the viable count was tested.

[0065] Take 15kg of apple juice base and 3kg of tea extract to form a fermentation system. The mass ratio of tea extract to apple juice base is 1:5. After the fermentation system is kept at 85℃ for 15min, it is cooled to 28℃.

[0066] 0.72 kg of glucosinolate bacteria seed liquid was added to the fermentation system and aerobic fermentation was carried out at 28℃. During the initial high-oxygen conversion period, the dissolved oxygen was maintained at 27.5% of the air saturation. When the glucose decreased by 35.8%, the system was switched to the later low-oxygen fermentation period, during which the dissolved oxygen was maintained at 8.6% of the air saturation.

[0067] In this embodiment, the fermentation start sample and the fermentation end sample were both taken from the upper, middle and lower mixed samples of the same fermenter, and the glucose reduction rate was calculated according to the above formula.

[0068] Fermentation was stopped after 28 hours, yielding a gluconic acid bacteria fermentation broth. The total organic acid content in the broth was 2.05%, gluconic acid content was 1.46% (71.2% of the total organic acid mass), acetic acid content was 0.1%, tea polyphenol content was 0.052%, glucose content was 0.31%, and the total content of glucose, fructose, and sucrose was 1.01%. The glucose content in the fermentation substrate decreased by 58.4%.

[0069] Take 4.94 kg of apple cider vinegar and 11.36 kg of glucosamine fermentation broth, and premix them in stages. The mass ratio of apple cider vinegar to glucosamine fermentation broth is 1:2.3. First, add 39% of the total mass of glucosamine fermentation broth to apple cider vinegar to form a preliminary mixture. Then, add the remaining glucosamine fermentation broth to the preliminary mixture and let it stand at 6℃ for 4 hours to equilibrate, thus obtaining the compound fermentation substrate.

[0070] The resulting compound fermentation substrate contained 0.27% glucose, and the mass ratio of acetic acid, gluconic acid and tea polyphenols was 1:1.18:0.018, with a total content of 1.58% for acetic acid and gluconic acid.

[0071] 52 kg of adjusted apple juice base and 18 kg of compound fermentation base were mixed, and the glucose content in the resulting liquid was tested. The glucose content in the finished beverage was calculated based on the target total mass of the finished beverage.

[0072] In this embodiment, the mixed liquid is first circulated and stirred for 10-20 minutes before sampling to detect the glucose content. The amount of polydextrose added is based on the target glucose content of the finished beverage after adding purified water to 100 kg.

[0073] Mix 0.22 kg of polydextrose with 0.88 kg of purified water to prepare a polydextrose aqueous solution with a mass percentage of 20%. Add the polydextrose aqueous solution to the mixed liquid before adding non-nutritive sweeteners and circulate and stir for 12 min.

[0074] Add 0.009 kg of steviol glycosides and add purified water to make 100 kg. After filtration, sterilization at 90℃ for 30 seconds, and bottling, the finished beverage is obtained.

[0075] The resulting beverage product contains 0.72% glucose, the mass ratio of polydextrose to glucose in the beverage product is 0.31:1, the glucose content in a 200g serving is 1.44g, and the glycemic index (GI) is 39.6.

[0076] Example 3 This embodiment is a low-GI fermented fruit vinegar beverage with a high apple juice and high aroma.

[0077] Apple juice and concentrated apple juice reconstituted solution were mixed, tested and adjusted to obtain apple juice base. The apple juice base contained 35% glucose, 12.42% total glucose, fructose and sucrose, 24.6% glucose by mass in total glucose, fructose and sucrose, and 12.8°Brix soluble solids.

[0078] In this embodiment, both the tea extract and the glucosamine seed solution were prepared according to the above-mentioned supplementary description of raw materials, strains and test methods. Before inoculation, the glucosamine seed solution was appropriately diluted with sterile physiological saline and the viable count was tested.

[0079] 22 kg of apple juice base and 2.2 kg of tea extract were mixed to form a fermentation system. The mass ratio of tea extract to apple juice base was 1:1. The fermentation system was kept at 85℃ for 15 min and then cooled to 31℃.

[0080] 0.97 kg of glucosinolate bacteria seed liquid was added to the fermentation system, and aerobic fermentation was carried out at 31℃. During the initial high-oxygen conversion period, the dissolved oxygen was maintained at 42% of the air saturation. When the glucose decreased by 52%, the system was switched to the later low-oxygen fermentation period, during which the dissolved oxygen was maintained at 16% of the air saturation.

[0081] In this embodiment, the fermentation start sample and the fermentation end sample were both taken from the upper, middle and lower mixed samples of the same fermenter, and the glucose reduction rate was calculated according to the above formula.

[0082] Fermentation was stopped after 42 hours, yielding a gluconic acid bacteria fermentation broth. The total organic acid content in the broth was 4.05%, gluconic acid content was 3.2% (gluconic acid accounted for 79% of the total organic acid mass), acetic acid content was 0.22%, tea polyphenol content was 0.091%, glucose content was 0.86%, and the combined content of glucose, fructose, and sucrose was 2.2%. The glucose content in the fermentation substrate decreased by 71.8%.

[0083] Take 6.02 kg of apple cider vinegar and 25.08 kg of glucosamine fermentation broth, and premix them in stages. The mass ratio of apple cider vinegar to glucosamine fermentation broth is 1:4.17. First, add 58% of the total mass of glucosamine fermentation broth to apple cider vinegar to form a preliminary mixture. Then, add the remaining glucosamine fermentation broth to the preliminary mixture and let it stand at 10.5℃ for 10 hours to equilibrate, thus obtaining the compound fermentation substrate.

[0084] The resulting compound fermentation substrate contained 0.74% glucose, and the mass ratio of acetic acid, gluconic acid and tea polyphenols was 1:2.72:0.064, with a total content of 4.04% for acetic acid and gluconic acid.

[0085] 64 kg of adjusted apple juice base and 28 kg of compound fermentation base were mixed, and the glucose content in the resulting liquid was tested. The glucose content in the finished beverage was calculated based on the target total mass of the finished beverage.

[0086] In this embodiment, the mixed liquid is first circulated and stirred for 10-20 minutes before sampling to detect the glucose content. The amount of polydextrose added is based on the target glucose content of the finished beverage after adding purified water to 100 kg.

[0087] Mix 1 kg of polydextrose with 4 kg of purified water to prepare a polydextrose aqueous solution with a mass percentage of 20%. Add the polydextrose aqueous solution to the mixed liquid before adding non-nutritive sweeteners and circulate and stir for 25 min.

[0088] Add 0.005 kg of sucralose and 0.004 kg of mogroside, and add purified water to make 100 kg. After filtration, sterilization at 90℃ for 30 seconds, and bottling, the finished beverage is obtained.

[0089] The resulting beverage product contains 2.05% glucose, the mass ratio of polydextrose to glucose in the beverage product is 0.49:1, the glucose content in a single bottle of 330g is 6.77g, and the glycemic index (GI) is 53.1.

[0090] Table 1: Formulations and key preparation parameters for Examples 1-3

[0091] Table 2: Test results of intermediates and finished beverage products from Examples 1-3

[0092] Experimental Example 1 This test case was used to verify the impact of deviations in formulation parameters on the key performance of the finished beverage product. Each comparative example used the same filtration, sterilization and filling conditions as Example 1.

[0093] Comparative Example 1 used apple juice as a base material with high glucose content and total content of the three sugars. Other preparation steps were carried out in accordance with Example 1.

[0094] Comparative Example 2 used a composite fermentation substrate with relatively low gluconic acid and tea polyphenol content, and other preparation steps were carried out in accordance with Example 1.

[0095] Comparative Example 3 reduced the amount of polydextrose added, so that the mass ratio of polydextrose to glucose in the finished beverage was lower than that in Example 1. Other preparation steps were carried out in accordance with Example 1.

[0096] Comparative Example 4 uses added gluconic acid and added tea polyphenols to form an acid-phenol solution, which replaces the gluconic acid bacteria fermentation broth and apple cider vinegar to form a composite fermentation base. Other preparation steps are the same as in Example 1.

[0097] Table 3: The impact of formulation parameter deviations on key performance characteristics of finished beverage products

[0098] Table 3 shows that a high sugar content in apple juice base increases the glucose content and glycemic index (GI) in the finished beverage, while a relative deficiency in gluconic acid and tea polyphenols increases the acid irritation score, and a low mass ratio of polydextrose to glucose in the finished beverage increases the GI.

[0099] Table 3 also shows that when gluconic acid bacteria fermentation broth was replaced with added gluconic acid and added tea polyphenols, the tea polyphenol retention rate and the turbidity increase value after 30 days were worse than those in Example 1, indicating that the preparation method of gluconic acid bacteria fermentation broth has an impact on the stability of the composite fermentation substrate.

[0100] Experimental Example 2 This experimental example is used to verify the impact of deviations in preparation process parameters on the key performance of intermediates and finished beverage products. The raw material composition of each comparative example is similar to that of Example 1.

[0101] Comparative Example 5 did not adjust the trisaccharide composition of the apple juice base material and was prepared directly using the apple juice base material supplied by the factory.

[0102] Comparative Example 6 used a lower oxygen supply level and ended fermentation earlier during the fermentation process, resulting in a lower decrease in glucose at the fermentation endpoint compared to Example 1.

[0103] Comparative Example 7 did not perform segmented premixing of apple cider vinegar and glucosamine fermentation broth; instead, apple cider vinegar and glucosamine fermentation broth were directly added to the overall blending system separately.

[0104] Comparative Example 8: Polydextrose was added to the overall blending system in dry powder form after the non-nutritive sweeteners, without being pre-prepared as a polydextrose aqueous solution.

[0105] Table 4: The impact of deviations in preparation process parameters on key performance characteristics of finished beverage products

[0106] Table 4 shows that unadjusted trisaccharide composition of apple juice base will cause an increase in glucose content in the finished beverage. Insufficient reduction in glucose at the fermentation endpoint will reduce gluconic acid content in gluconic acid bacteria fermentation broth and increase glycemic index (GI).

[0107] Table 4 also shows that failure to perform segmented premixing increases the acid-phenol distribution RSD, acid irritation score, and 30-day turbidity increase, while the addition of polydextrose powder increases the acid-phenol distribution RSD and 30-day turbidity increase.

[0108] Implementation Description The above Examples 1-3 correspond to three different implementations: medium sugar spectrum for dining, low glucose and light, and high apple juice and high aroma. They all disclose the complete preparation process of adjusting the trisaccharide composition of apple juice base, preparing glucose acid bacteria fermentation broth, segmenting and premixing the compound fermentation base, and adding polydextrose according to the glucose content in the finished beverage.

[0109] Those skilled in the art can prepare corresponding finished beverage products according to the raw material indicators, feed amount, fermentation parameters, premixing parameters, blending parameters and detection methods recorded in any of the above embodiments, and confirm whether the intermediates and finished beverage products meet the corresponding parameter requirements through the detection items in Tables 1-4.

[0110] Without altering the technical concept of this invention, those skilled in the art can make adaptive adjustments to the source of apple juice base, the types of non-nutritive sweeteners, the single-bottle drinking unit, and the conventional sterilization and filling conditions within the scope defined by the claims.

Claims

1. A low-GI fermented fruit vinegar beverage, characterized in that, The beverage product, based on a total mass of 100%, consists of the following components by mass percentage: Apple juice base 50%-65%; Compound fermentation substrate 14%-30%; Polydextrose 0.2%-1.2%; Non-nutritional sweeteners: 0.003%-0.02%; The remainder consists of water and unavoidable impurities; The apple juice base is at least one of apple juice and concentrated apple juice reconstituted solution; The apple juice base contains 1.2%-3.12% glucose by mass, 8%-12.5% ​​total glucose, fructose and sucrose by mass, and glucose accounts for 15%-25% of the total glucose, fructose and sucrose by mass. The compound fermentation substrate is composed of apple cider vinegar and glucosamine fermentation broth. The mass percentage of glucose in the compound fermentation substrate is 0.05%-0.8%, and the mass ratio of acetic acid, gluconic acid and tea polyphenols in the compound fermentation substrate is 1:0.7-3.2:0.006-0.

1. The glucose content in the finished beverage is 0.6%-2.3% by mass, and the mass ratio of the polydextrose to the glucose in the finished beverage is 0.1:1-0.5:

1. The non-nutritive sweetener is at least one of sucralose, steviol glycosides, acesulfame potassium, neotame, and mogroside.

2. The low-GI fermented fruit vinegar beverage according to claim 1, characterized in that, The soluble solids content of the apple juice base is 8°Brix-13°Brix; When the mass percentage of glucose in the apple juice base is 1.2%, the total mass percentage of glucose, fructose, and sucrose in the apple juice base is 8%, and the mass percentage of glucose in the total amount of glucose, fructose, and sucrose is 15%. When the mass percentage of glucose in the apple juice base is 3.12%, the total mass percentage of glucose, fructose and sucrose in the apple juice base is 12.5%, and the mass percentage of glucose in the total amount of glucose, fructose and sucrose is 24.96%.

3. The low-GI fermented fruit vinegar beverage according to claim 1, characterized in that, The glucosidic acid bacteria fermentation broth is obtained by fermenting a fermentation substrate with glucosidic acid bacteria, and the fermentation substrate includes tea extract and apple juice base. The total organic acid content in the fermentation broth of the gluconic acid bacteria is 1.5%-4.2% by mass, the gluconic acid content is 0.9%-3.3% by mass, and the gluconic acid accounts for 60%-82% of the total organic acid content. The fermentation broth of the glucosamine bacteria contains no more than 0.3% acetic acid, 0.03%-0.1% tea polyphenols, no more than 1% glucose, and the total mass percentage of glucose, fructose, and sucrose is no more than 2.5%. The fermentation endpoint of the glucosidic bacteria fermentation broth corresponds to a reduction in glucose in the fermentation substrate of not less than 55% and not more than 75%.

4. The low-GI fermented fruit vinegar beverage according to claim 1, characterized in that, The apple cider vinegar contains 3%-5.5% by mass of total organic acids. The apple cider vinegar contains 2.2%-4.8% acetic acid by mass, accounting for 70%-92% of the total organic acids by mass, and gluconic acid by mass, with a content not exceeding 0.2% and glucose by mass, respectively.

5. A low-GI fermented fruit vinegar beverage according to claim 1, characterized in that, The mass ratio of the apple cider vinegar to the glucose fermentation broth is 1:2.2-4.5; The total mass percentage of acetic acid and gluconic acid in the compound fermentation substrate is 1.3%-4.2%. The mass ratio of acetic acid, gluconic acid and tea polyphenols in the compound fermentation substrate is 1:1.1-2.8:0.012-0.

07.

6. A low-GI fermented fruit vinegar beverage according to claim 1, characterized in that, The glucose content in the finished beverage is 0.7%-2.1% by mass. The mass ratio of the polydextrose to glucose in the finished beverage is 0.15:1 to 0.45:1; The finished beverage is consumed in units of 200g-330g, with a glucose content of 1.4g-6.93g per unit. The glycemic index (GI) of the finished beverage is 35-55.

7. A method for preparing a low-GI fermented fruit vinegar beverage, used to prepare the low-GI fermented fruit vinegar beverage according to any one of claims 1-6, characterized in that, Includes the following steps: S1. Select apple juice base material, and test the glucose, fructose, and sucrose content in the apple juice base material. Based on the test results, adjust the trisaccharide composition of the apple juice base material so that the mass percentage of glucose in the apple juice base material is 1.2%-3.12%, the total mass percentage of glucose, fructose, and sucrose is 8%-12.5%, and the mass percentage of glucose in the total amount of glucose, fructose, and sucrose is 15%-25%. S2. Take a portion of the apple juice base material adjusted by S1 and mix it with tea extract to form a fermentation system. The mass ratio of tea extract to apple juice base material is 1:3-12. Inoculate the fermentation system with glucosidic bacteria seed liquid and ferment aerobicly at 26℃-32℃ for 18h-48h to obtain the glucosidic bacteria fermentation liquid. S3. Premix apple cider vinegar and the glucosamine fermentation broth to allow the acetic acid in the apple cider vinegar, the glucosamine in the glucosamine fermentation broth, and the tea polyphenols to enter the same liquid phase system, and adjust the mass ratio of acetic acid, glucosamine, and tea polyphenols in the composite fermentation base to 1:0.7-3.2:0.006-0.1 to obtain the composite fermentation base. S4. The apple juice base material treated in S1 is mixed with the compound fermentation base material, and the glucose content in the resulting liquid is then tested. Based on the glucose content and the target total mass of the beverage product, the glucose content in the beverage product is calculated. Polydextrose is added at a mass ratio of 0.1:1 to 0.5:1 between polydextrose and glucose in the beverage product. The non-nutritive sweetener and water are then added, and the beverage product is obtained after filtration, sterilization, and bottling.

8. The method for preparing a low-GI fermented fruit vinegar beverage according to claim 7, characterized in that, In S1, the trisaccharide composition adjustment includes simultaneously correcting the mass percentage of glucose, the total mass percentage of glucose, fructose and sucrose, and the glucose percentage. When any detection value is lower than the lower limit of the corresponding range or higher than the upper limit of the corresponding range, the three detection values ​​can be made to fall into the corresponding range simultaneously by mixing different batches of apple juice base, adjusting the reconstitution ratio of concentrated apple juice, or adjusting the moisture content.

9. The method for preparing a low-GI fermented fruit vinegar beverage according to claim 7, characterized in that, In S2, the aerobic fermentation adopts segmented oxygen supply control, and the aerobic fermentation includes a high-oxygen conversion period in the front and a low-oxygen fermentation period in the back, which are carried out sequentially. The initial high-oxygen conversion period maintains the dissolved oxygen in the fermentation system at 20%-45% of the air saturation. When the glucose level decreases by more than 30% but less than 55%, switch to the subsequent low-oxygen fermentation period. During the subsequent low-oxygen fermentation period, the dissolved oxygen in the fermentation system is maintained at 5%-18% of the air saturation. Fermentation is terminated when the glucose level decreases by no less than 55% and no more than 75%.

10. The method for preparing a low-GI fermented fruit vinegar beverage according to claim 7, characterized in that, In S3, the premixing adopts a segmented merging method, first adding 30%-60% of the total mass of the glucose fermentation broth to apple cider vinegar to form an initial mixture; Then add the remaining glucose fermentation broth to the initial mixture and let it stand at 4℃-12℃ for 2h-12h to obtain the composite fermentation substrate; In step S4, the apple juice base material is mixed with the composite fermentation base material to obtain a mixed liquid; Mix polydextrose with some water to prepare a polydextrose aqueous solution with a mass percentage of 10%-30%. Before adding the non-nutritive sweetener, the polydextrose aqueous solution is added to the mixed liquid, and the mixed liquid is kept in a state of circulation and stirring during the addition. After the polydextrose aqueous solution is added, continue stirring for 10-30 minutes, and then add the non-nutritive sweetener and the remaining water for further preparation.

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