CN104911113B - A kind of functional vinegar and its production method rich in forulic acid - Google Patents
A kind of functional vinegar and its production method rich in forulic acid Download PDFInfo
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- CN104911113B CN104911113B CN201510379898.2A CN201510379898A CN104911113B CN 104911113 B CN104911113 B CN 104911113B CN 201510379898 A CN201510379898 A CN 201510379898A CN 104911113 B CN104911113 B CN 104911113B
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/145—Fungal isolates
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
- C12R2001/66—Aspergillus
- C12R2001/685—Aspergillus niger
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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Abstract
The invention discloses a kind of functional vinegars and its production method rich in forulic acid, belong to food brewing technical field.The present invention, in the black-koji mould suspension of acetic fermentation stage access high yield feruloyl esterase, while adds in cellulose complex enzyme using glutinous rice as raw material, by acetic fermentation, leaching vinegar, sterilizes, packs.The vinegar that the present invention is produced has the function of anti-oxidant, blood pressure lowering, antithrombotic, reducing blood lipid, antibacterial anti-inflammatory, pre- anti-cancer, protect liver, treatment diabetes etc., has both edible and health-care efficacy rich in forulic acid.
Description
Technical field
The present invention relates to a kind of functional vinegars and its production method rich in forulic acid, belong to food brewing technology neck
Domain.
Background technology
China is the big country of a vinegar production and consumption, and wine vinegar is with a long history, and many people have the custom and love of vinegar
It is good.In recent years, the consumption figure of vinegar shows the trend risen year by year in China.At the same time, with people's living standard
It improves, consumer is to the demand of diet gradually by " hobby " steering " health ", and in this case, vinegar is drunk as nutrition
Product, health products etc. are just increasingly subject to the hobby of more and more people.But vinegar is made with the complicated fermentation of multi-cultur es, in vinegar
Function factor and its mechanism of action are still not clear.Therefore, vinegar of the exploitation with clear and definite functional components is sent out as Vinegar Industry
Exhibition trend.
Forulic acid is a kind of phenolic acid of generally existing in plant kingdom, it has different physiological roles to human body.Forulic acid pair
Hydrogen peroxide, superoxide radical, hydroxy radical, peroxynitrite have the strong broken effect of going out.Forulic acid can be by internal
The effect of Pi Su (Endothelin, ET), plays the effect of reducing blood pressure.Ferulic acid derivative can substantially inhibit platelet aggregation
Collect, inhibit the release of light tryptamines, thromboxane (TXA2) sample substance, there is antithrombotic, reducing blood lipid.Studies have reported that asafoetide
Acid significantly inhibits work to common cold virus, respiratory syncytial virus (RSV) and AIDS virus.Forulic acid can reduce myocardial ischemia
Oxygen demand, clinically have been used for treatment coronary heart diseases and angina pectoris.In recent years, related ferulic acid and its derivatives inhibit colon
Cancer, the carcinoma of the rectum and being reported in for tongue cancer are continuously increased.And find that forulic acid has notable effect in terms of protect liver, treatment diabetes
Fruit.
Research and application of the forulic acid in food start from Japan, and 2008, Japan's approval was using forulic acid as specific guarantor
Strong food material, and it is allowed to be used as food additives, as antioxidant and function substance is promoted to can be applied to movement food
In product.Japan's asafoetide acid supplement has been further applicable to anti-spoiled, the anti-oxidant side of discoloration of the cooked product of various kinds of foods at present
Face.Forulic acid acyl group is removed first kidney shape parathyrine for dietary supplements and functional food ingredient by Spain.2010, FDA was announced
Using forulic acid as the prebiotic meta function dispensing for being beneficial to health, applied to food and drink and dietary supplements.In China,
Research and development report in relation to forulic acid food is few.In vinegar brewing field, it is not yet found that closing specifically for vinegar asafoetide
The report of acid.Therefore, the research and development rich in forulic acid vinegar have great importance.
The content of the invention
The present invention proposes a kind of production method rich in forulic acid vinegar, is glutinous rice warp to strengthen the healthcare function of vinegar
The ripe fermented grain that alcoholic fermentation obtains is crossed, access accounts for the black-koji mould suspension of material quality 2.1-5% in the acetic fermentation stage, together
When add in and account for the cellulose complex enzyme of material quality 2%~5%.Obtained vinegar have anti-oxidant, blood pressure lowering, antithrombotic,
The functions such as reducing blood lipid, antibacterial anti-inflammatory, pre- anti-cancer, protect liver, treatment diabetes.
The aspergillus niger Aspergillus niger are preserved on April 6th, 2015 in China typical culture collection
The heart, preservation address are Wuhan, China Wuhan University, and deposit number is CCTCC NO:M 2015202.
The aspergillus niger, production ferulic acid ester enzyme activity reach 0.3U/mL, and α-amylase Producer vigor reaches 40.34U/mL, production
Cellulase activity reaches 30.52U/mL, and production acid protease activity reaches 67.69U/mL.It is additionally added to Vinegar Fermentation mistake
Journey generates abundant enzyme system by being metabolized, not only increases ferulaic acid content, while accelerates later stage acetic fermentation process, and
Enrich vinegar original local flavor mouthfeel.
In one embodiment of the invention, the bacteria concentration of the black-koji mould suspension is 106~107A/mL.
In one embodiment of the invention, the method specifically includes following steps：
(1) glutinous rice is made by rice steeping, steamed rice, Lin Fandeng workshop sections in raw material glutinous rice；
(2) alcoholic fermentation：Uniformly admix the yeast for brewing rice wine for accounting for material quality 0.4%~0.5% in glutinous rice, 18 DEG C of saccharification 48~
After 56h, water, the 5.5% zhenjiang vinegar yeast for accounting for material quality 30% are added in, 5d is kept the temperature at 30 DEG C to get ripe fermented grain；
(3) acetic fermentation：The wheat bran of 1.3~1.5 times of fermented grain and material quality is mixed uniformly, while access accounts for material quality
2.1~5% black-koji mould suspension adds in the cellulose complex enzyme for accounting for material quality 2%~5%, obtains wine bran mixture；It admixes
The big chaff of material quality 5%, while it is inoculated with 1%~2% vinegar fermented grain, 30 DEG C of fermentation temperature, fermentation time 10~15 days；
(4) vinegar fermented grain of fermentation ends, by drenching vinegar, sterilization, packaging are got product.
The present invention also provides a kind of functional vinegars being prepared as stated above, and flavor characteristic is good, basic physics and chemistry
Characteristic meets vinegar national standard, and ferulaic acid content is up to 25~100ppm.
Beneficial effects of the present invention are specific as follows：
1. the production method of the present invention accesses the black-koji mould suspension of high yield feruloyl esterase in the acetic fermentation stage, together
When add in cellulose complex enzyme, hydrolysis wheat bran is made to release more forulic acids.
2. present invention uses the aspergillus niger CCTCC NO of high ferulaic acid esterase activity:M 2015202, exclusive use also can
Enough it is obviously improved vinegar ferulaic acid content.Cellulose complex enzyme is added to the acetic fermentation stage simultaneously, utilizes feruloyl esterase
Reference state forulic acid in wheat bran is released with cellulase, adds the collaboration effect of aspergillus niger and cellulose complex enzyme
Should, ferulaic acid content in vinegar can finally be made to improve 5 times or more.
3. by the vinegar that the production method of the present invention obtains, on the premise of abundant vinegar original local flavor mouthfeel, have aobvious
Write the characteristics of promoting ferulaic acid content.The functional vinegar of the present invention is unique in taste, and color is dense delicious, and with certain health care work(
Energy.
Biomaterial preservation
Aspergillus niger (Aspergillus niger), taxology are named as aspergillus niger (Aspergillus niger) M5, in
It is preserved in China typical culture collection center on April 6th, 2015, preservation address is Wuhan, China Wuhan University, deposit number
For CCTCC NO:M 2015202.
Specific embodiment
Embodiment 1 is rich in the preparation of forulic acid vinegar
(1) glutinous rice is made by rice steeping, steamed rice, Lin Fandeng workshop sections in raw material glutinous rice.
(2) alcoholic fermentation：The yeast for brewing rice wine for accounting for raw material weight 0.4% is uniformly admixed in glutinous rice, 18 DEG C are saccharified after 56h, add in
Water, the 5.5% zhenjiang vinegar yeast of raw material weight 30% are accounted for, 5d is kept the temperature at 30 DEG C to get ripe fermented grain.
(3) acetic fermentation：The wheat bran of 1.3 times of fermented grain and material quality is mixed uniformly, while access accounts for raw material weight 2.1%
Black-koji mould suspension, add in and account for the cellulose complex enzyme of material quality 2%, obtain wine bran mixture.Admix material quality 5%
Big chaff, while it is inoculated with 1% vinegar fermented grain, 30 DEG C of fermentation temperature, fermentation time 15 days.
(4) vinegar fermented grain of fermentation ends, by drenching vinegar, sterilization, packaging are got product.
Embodiment 2 is rich in the preparation of forulic acid vinegar
(1) glutinous rice is made by rice steeping, steamed rice, Lin Fandeng workshop sections in raw material glutinous rice.
(2) alcoholic fermentation：The yeast for brewing rice wine for accounting for raw material weight 0.5% is uniformly admixed in glutinous rice, 18 DEG C are saccharified after 48h, add in
Water, the 5.5% zhenjiang vinegar yeast of raw material weight 30% are accounted for, 5d is kept the temperature at 30 DEG C to get ripe fermented grain.
(3) acetic fermentation：The wheat bran of 1.5 times of fermented grain and material quality is mixed uniformly, while access accounts for raw material weight 5%
Black-koji mould suspension adds in the cellulose complex enzyme for accounting for material quality 5%, obtains wine bran mixture.Admix the big of material quality 5%
Chaff, while it is inoculated with 1.5% vinegar fermented grain, 30 DEG C of fermentation temperature, fermentation time 10 days.
(4) vinegar fermented grain of fermentation ends, by drenching vinegar, sterilization, packaging are got product.
Embodiment 3 is rich in the preparation of forulic acid vinegar
(1) glutinous rice is made by rice steeping, steamed rice, Lin Fandeng workshop sections in glutinous rice.
(2) alcoholic fermentation：The yeast for brewing rice wine for accounting for raw material weight 0.45% is uniformly admixed in glutinous rice, 18 DEG C are saccharified after 52h, add in
Water, the 5.5% zhenjiang vinegar yeast of raw material weight 30% are accounted for, 5d is kept the temperature at 30 DEG C to get ripe fermented grain.
(3) acetic fermentation：The wheat bran of 1.4 times of fermented grain and material quality is mixed uniformly, while access accounts for raw material weight 3%
Black-koji mould suspension adds in the cellulose complex enzyme for accounting for material quality 2.5%, obtains wine bran mixture.Admix material quality 5%
Big chaff, while it is inoculated with 2% vinegar fermented grain, 30 DEG C of fermentation temperature, fermentation time 15 days.
(4) vinegar fermented grain of fermentation ends, by drenching vinegar, sterilization, packaging are got product.
4 this product of embodiment and the comparison of zhenjiang vinegar physical and chemical index
(brewing process does not add aspergillus niger and fiber additionally to the functional vinegar that embodiment 1-3 is obtained with zhenjiang vinegar
Plain complex enzyme) physical and chemical index be compared, the results are shown in Table 1, analysis understand, the vinegar that embodiment 1-3 is produced belongs to
The zhenjiang vinegar of total acid 4.5%, ferulaic acid content improve 5 times or more compared to existing zhenjiang vinegar.
1 vinegar physical and chemical index of table compares
The influence of embodiment 5 different aspergillus and additive amount to finished product vinegar physical and chemical index
It is utilized respectively the aspergillus oryzae (Aspergillus oryzae) of production ferulic acid ester enzyme activity 0.08U/mL
Aspergillus niger (Aspergillus niger) CICC2106 of CICC41476, production ferulic acid ester enzyme activity 0.11U/mL are replaced real
Apply the aspergillus niger in a 1-3, additive amount 2.5% ferments under equal conditions, and the finished product vinegar physical and chemical index of acquisition is to such as table 2.
Influence of the different aspergillus of table 2 to finished product vinegar physical and chemical index
The physical and chemical index that selection can represent this product feature is compared, the results showed that：Aspergillus niger using the present invention
CCTCC NO:The vinegar that M 2015202 is brewed is produced with other two kinds of aspergillus compared with vinegar, and ferulaic acid content has aobvious
It writes and is promoted, total acid, fixed acid, amino nitrogen and reduced sugar are satisfied by Standard for Vinegar, maintain vinegar original local flavor and mouthfeel.
Meanwhile using the present invention claims aspergillus niger CCTCC NO:2015202 additive amounts of M compared with other two kinds of adding conditionals,
Basic physical and chemical index is satisfied by Standard for Vinegar, and ferulaic acid content significantly improves.
Influence of 6 cellulose complex enzyme of embodiment to finished product vinegar physical and chemical index
In addition aspergillus niger CCTCC NO:On the basis of M 2015202, further investigate the acetic fermentation stage add in or not
Add influence of the cellulose complex enzyme to vinegar physical and chemical index, the finished product vinegar physical and chemical index comparison of acquisition is as shown in table 3.
Influence of 3 cellulase of table to finished product vinegar
The result shows that：The acetic fermentation stage adds in cellulose complex enzyme and vinegar ferulaic acid content is obviously improved.Moreover,
The vinegar that the method for the present invention obtains remains to keep original flavor and taste.
In addition, according to table 3 as can be seen that addition CCTCC NO:M 2015202 but it is not added with what cellulose complex enzyme obtained
Product ferulaic acid content is the 2 times or more do not added, joint addition CCTCC NO:M 2015202 and cellulose complex enzyme obtain
Product ferulaic acid content be 5 times or more not added.And other Aspergillus strains are added in table 2 to ferulaic acid content without too big
It influences.This explanation, the aspergillus niger CCTCC NO that the present invention uses:There is collaboration between M 2015202 and cellulose complex enzyme to make
With the feruloyl esterase of aspergillus niger secretion releases reference state forulic acid in wheat bran with cellulose complex enzyme, finally
Significantly improve the content of forulic acid in finished product vinegar.
Although the present invention has been described by way of example and in terms of the preferred embodiments, it is not limited to the present invention, any to be familiar with this skill
The people of art without departing from the spirit and scope of the present invention, can do various change and modification, therefore the protection model of the present invention
Enclosing be subject to what claims were defined.
Claims (3)
1. a kind of production method of the vinegar rich in forulic acid, which is characterized in that the method specifically includes following steps：
(1) glutinous rice is made by rice steeping, steamed rice, Lin Fandeng workshop sections in raw material glutinous rice；
(2) alcoholic fermentation：The yeast for brewing rice wine for accounting for material quality 0.4%~0.5%, 18 DEG C of 48~56h of saccharification are uniformly admixed in glutinous rice
Afterwards, water, the 5.5% zhenjiang vinegar yeast for accounting for material quality 30% are added in, 5d is kept the temperature at 30 DEG C to get ripe fermented grain；
(3) acetic fermentation：The wheat bran of 1.3~1.5 times of fermented grain and material quality is mixed uniformly, while access accounts for material quality 2.1
~5% black-koji mould suspension adds in the cellulose complex enzyme for accounting for material quality 2%~5%, obtains wine bran mixture；Admix original
Expect the big chaff of quality 5%, while be inoculated with 1%~2% vinegar fermented grain, 30 DEG C of fermentation temperature, fermentation time 10~15 days；(4) ferment
The vinegar fermented grain of end, by drenching vinegar, sterilization, packaging are got product；
The aspergillus niger is aspergillus niger (Aspergillus niger) M5, and Chinese Typical Representative culture is preserved on April 6th, 2015
Object collection, preservation address Wuhan, China university, deposit number are CCTCC NO:M 2015202.
2. according to the method described in claim 1, it is characterized in that, the bacteria concentration of the black-koji mould suspension is 106~107A/
mL。
3. the vinegar that method according to claim 1 or claim 2 is prepared.
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| CN201510379898.2A CN104911113B (en) | 2015-07-01 | 2015-07-01 | A kind of functional vinegar and its production method rich in forulic acid |
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| CN201510379898.2A CN104911113B (en) | 2015-07-01 | 2015-07-01 | A kind of functional vinegar and its production method rich in forulic acid |
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| CN104911113A CN104911113A (en) | 2015-09-16 |
| CN104911113B true CN104911113B (en) | 2018-05-25 |
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| CN106635734B (en) * | 2017-01-23 | 2020-04-28 | 山西紫林醋业股份有限公司 | Application method of multiple enzyme preparations in solid-state acetic acid fermentation process of whole-grain mature vinegar |
| CN107653175A (en) * | 2017-11-17 | 2018-02-02 | 永春县岵山津源酱醋厂有限公司 | A kind of composite bacteria mixed fermentation prepares the brewage process of nutrient vinegar |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101235347A (en) * | 2008-03-06 | 2008-08-06 | 恒丰(镇江)食品有限公司 | Technique for producing health care edible vinegar |
| CN104762220A (en) * | 2015-04-22 | 2015-07-08 | 江南大学 | Functional yellow wine enriched in ferulic acid and production method of functional yellow wine |
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2015
- 2015-07-01 CN CN201510379898.2A patent/CN104911113B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101235347A (en) * | 2008-03-06 | 2008-08-06 | 恒丰(镇江)食品有限公司 | Technique for producing health care edible vinegar |
| CN104762220A (en) * | 2015-04-22 | 2015-07-08 | 江南大学 | Functional yellow wine enriched in ferulic acid and production method of functional yellow wine |
Non-Patent Citations (3)
| Title |
|---|
| Release of ferulic acid from wheat bran by a ferulic acid esterase (FAE-III) from Aspergillus niger;C. B. Faulds et al.;《Appl Microbiol Biotechnol》;19951231;第43卷;第1082-1087页 * |
| 传统酿造食醋的方法传统食醋的酿造方法简介;你就告诉过我;《新浪博客》;20141118;第2页倒数第2行 * |
| 高产阿魏酸酯酶菌株的筛选及其固态发酵的研究;王洪川等;《食品与发酵工业》;20071231;第33卷(第4期);摘要、第1.1节 * |
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Application publication date: 20150916 Assignee: JIANGSU HENGSHUN VINEGAR-INDUSTRY Co.,Ltd. Assignor: Jiangnan University Contract record no.: X2022980001933 Denomination of invention: The invention relates to a functional vinegar rich in ferulic acid and a production method thereof Granted publication date: 20180525 License type: Exclusive License Record date: 20220228 |
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