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Multi-strain fermented apple vinegar rich in free amino acids and production process thereof

A multi-strain fermentation and free amino acid technology, applied in the field of microorganisms, can solve the problems of insufficient amino acid content, accelerated nitrogen source consumption, and long fermentation time in apple cider vinegar, achieving the effects of good quality, improved utilization rate, and improved health care efficacy

Active Publication Date: 2020-04-24
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method is complicated to operate, the fermentation time is too long, and the preferential addition of lactic acid bacteria will accelerate the consumption of nitrogen sources in the system, resulting in insufficient nitrogen sources during the yeast fermentation stage, which will easily lead to insufficient amino acid content in apple cider vinegar

Method used

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  • Multi-strain fermented apple vinegar rich in free amino acids and production process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Apple juice preparation: select complete, fresh apples 110kg, wash, peel and core, crush, squeeze the juice, add 50kg of water and 8kg of sucrose to the juice, add enzymes by weight ratio (g / kg) after mixing 0.50 g / kg of pectinase with activity of 200,000 U / g, 0.20 g / kg of β-glucosidase with activity of 40,000 U / g, enzymolysis at 55°C for 5 hours to obtain apple juice;

[0029] (2) Alcoholic fermentation: in the apple juice that step (1) obtains, add yeast CICC 10451 * 10 by weight ratio (g / kg) 9 each / kg and Lactobacillus plantarum CGMCC NO.18390 2×10 10 each / kg, and fermented at 37°C for 6 days to obtain cider;

[0030] (3) Acetic acid fermentation: add acetic acid bacteria CICC 2044110 in the cider obtained in step (2) by mass ratio (g / kg) 9 each / kg, fermented for 5 days at 30°C to obtain an apple cider vinegar fermentation liquid;

[0031] (4) Preparation of apple cider vinegar: the fermented liquid is centrifuged, filtered, sterilized, and packaged to obtain ...

Embodiment 2

[0033] (1) Apple juice preparation: select complete, fresh apples 100kg, wash, peel and core, crush, squeeze the juice, add water 45kg and sucrose 8kg to the juice, add enzymes by weight ratio (g / kg) after mixing 0.80 g / kg of pectinase with an activity of 200,000 U / g, 0.20 g / kg of β-glucosidase with an activity of 40,000 U / g, and enzymolysis at 50°C for 6 hours to obtain apple juice;

[0034] (2) Alcoholic fermentation: in the apple juice that step (1) obtains, add yeast CICC 10451 * 10 by weight ratio (g / kg) 9 each / kg and Lactobacillus casei CICC 6117 2×10 10 each / kg, placed at 37°C and fermented for 6 days to obtain cider;

[0035] (3) Acetic acid fermentation: add acetic acid bacteria CICC 2044110 in the cider obtained in step (2) by mass ratio (g / kg) 8 each / kg, fermented for 5 days at 30°C to obtain an apple cider vinegar fermentation liquid;

[0036] (4) Preparation of apple cider vinegar: the fermented liquid is centrifuged, filtered, sterilized, and packaged to obtai...

Embodiment 3

[0038] (1) Apple juice preparation: select complete, fresh apples 100kg, wash, peel and core, crush, squeeze the juice, add 50kg of water and 8kg of sucrose to the juice, add enzymes according to the weight ratio (g / kg) after mixing 0.80 g / kg of pectinase with an activity of 200,000 U / g, 0.20 g / kg of β-glucosidase with an activity of 40,000 U / g, and enzymolysis at 55°C for 4 hours to obtain apple juice;

[0039] (2) Alcoholic fermentation: in the apple juice that step (1) obtains, add yeast CICC 10451 * 10 by weight ratio (g / kg) 9 pcs / kg, Lactobacillus plantarum CGMCC NO.18390 1×10 10 each / kg and Lactobacillus casei CICC 6117 1×10 10each / kg, placed at 37°C and fermented for 6 days to obtain cider;

[0040] (3) Acetic acid fermentation: add acetic acid bacteria CICC 2044110 in the cider obtained in step (2) by mass ratio (g / kg) 8 each / kg, fermented for 5 days at 30°C to obtain an apple cider vinegar fermentation liquid;

[0041] (4) Preparation of apple cider vinegar: the f...

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Abstract

The invention discloses a multi-strain fermented apple vinegar rich in free amino acids and a production process thereof. The combined use of pectinase and beta-glucosidase can reduce the content of pectin and cellulose in the raw materials, promote dissolution of nitrogen-containing substances in the raw materials, increase the content of nitrogen sources available to microorganisms, and improvethe utilization rate of raw materials. The cider is produced by static fermentation. Since lactic acid bacteria and yeast both have facultative anaerobic characteristics, the utilization rate of raw materials is improved, the flavor of the prepared cider is mellow, the nutritional ingredients are increased, the health care effect is improved, and high-quality raw materials for the fruit wine are provided for the fermented apple vinegar. According to the apple vinegar prepared by multi-strain fermentation, the total acid content can reach 4.0 g / 100 mL, and the content of free amino acids is greater than or equal to 100 mg / L and the contents of proline and phenylalanine in the apple vinegar are remarkably increased. The apple vinegar of the invention is nutritious, healthy, safe and reliable, and the health-care effect of the vinegar is also improved.

Description

technical field [0001] The invention relates to multi-strain fermented apple cider vinegar rich in free amino acids and a production process thereof, belonging to the technical field of microorganisms. Background technique [0002] Apple cider vinegar is an important direction of apple deep processing. It is a kind of acidic health condiment with rich nutrition and excellent flavor made from apples through alcoholic fermentation and acetic acid fermentation. It has the typical flavor and taste of apples; flavor Both the nutrition and nutrition are higher than ordinary vinegar, and the acetic acid drink produced can be directly drunk. [0003] Apple cider vinegar has an acidic taste and is an alkaline drink after being metabolized in the human body, which can effectively improve the acidic constitution of the human body and make the human body weakly alkaline. People with an alkaline physique are more immune to viruses than those with an acidic constitution. Apple cider vin...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12R1/25C12R1/245C12R1/865C12R1/02
CPCC12J1/04
Inventor 张晓娟彭铭烨邓永建许正宏史劲松陆震鸣柴丽娟解寒钱建瑛
Owner JIANGNAN UNIV
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