CN115736152A - Black waxy corn fermented beverage and preparation method thereof - Google Patents
Black waxy corn fermented beverage and preparation method thereof Download PDFInfo
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- CN115736152A CN115736152A CN202211588603.9A CN202211588603A CN115736152A CN 115736152 A CN115736152 A CN 115736152A CN 202211588603 A CN202211588603 A CN 202211588603A CN 115736152 A CN115736152 A CN 115736152A
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to the technical field of food, and particularly relates to a black waxy corn fermented beverage and a preparation method thereof. The invention provides a black waxy corn fermented beverage, which is prepared from raw materials including black waxy corn cobs, yeast, acetic acid bacteria, a toner, a flavoring agent and water. The method takes the black waxy corn cobs as the raw material, treats the black waxy corn cobs by using yeast and acetic acid bacteria, and adds the flavoring agent and the toner to prepare the acetic acid beverage with unique flavor and good taste, thereby having the health care effect.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a black waxy corn fermented beverage and a preparation method thereof.
Background
The acetic acid beverage has effects of promoting metabolism, regulating acid-base balance, and relieving fatigue. After strenuous exercise, a large amount of lactic acid is generated in the body, people feel ache and fatigue, and at the moment, acetic acid is supplemented, so that metabolic recovery is promoted, and fatigue is eliminated. Acetic acid drinks are mostly fruit vinegar at present.
The black waxy corn is a special product of Xinzhou city, shanxi province, and a Chinese geographical sign product, is favored by people, and has a high reputation in China. Researches show that the black waxy corn cobs contain polysaccharides such as cellulose, hemicellulose and starch, and can be used as a carbon source for microbial fermentation after degradation, and in addition, the black waxy corn cobs are rich in anthocyanin which has health care functions of resisting oxidation, resisting aging, enhancing immunity, preventing tumors and the like. However, the enzymolysis efficiency of the black waxy corn cob is low, the cost is high, and the black waxy corn cob is usually discarded in the prior art, so that the health care function of the black waxy corn cob is difficult to play.
Disclosure of Invention
The invention aims to provide a black waxy corn fermented beverage and a preparation method thereof.
The invention provides a black waxy corn fermented beverage, which is prepared from raw materials including black waxy corn cobs, yeast, acetic acid bacteria, a toner, a flavoring agent and water.
Preferably, the toner includes anthocyanins; the flavoring agent comprises salt and xylitol;
the mass ratio of the salt to the xylitol is 1:5-1:8.
The invention also provides a preparation method of the black waxy corn fermented beverage, which comprises the following steps:
decolorizing and performing enzymolysis on the black waxy corn cobs to obtain black waxy corn cob enzymolysis liquid;
inoculating the activated yeast to the black waxy corn cob enzymatic hydrolysate, and performing first fermentation to obtain a first fermentation solution;
inoculating activated acetic acid bacteria to the first fermentation liquor, and performing second fermentation to obtain second fermentation liquor;
and mixing the toner, the flavoring agent and the second fermentation liquid to obtain the black waxy corn fermented beverage.
Preferably, the decolorization and enzymatic hydrolysis include:
extracting the black waxy corn cobs by using an ethanol solution with the volume percentage of 75% to obtain crushed black waxy corn cobs;
performing enzymolysis on the crushed black waxy corn cores by using alpha-amylase to obtain an alpha-amylase enzymolysis product;
performing enzymolysis on the alpha-amylase enzymolysis product by using cellulase to obtain a cellulase enzymolysis product;
and (3) carrying out enzymolysis on the cellulase enzymolysis product by using neutral protease to obtain the black waxy corn cob enzymolysis liquid.
Preferably, the temperature is 60 ℃ and the pH is 4.0 during the extraction; the extraction times are two times, and the extraction time is 8h each time;
the mass ratio of the alpha-amylase to the cellulase to the neutral protease is 5:5:1;
the temperature of the alpha-amylase for enzymolysis is 60 to 80 ℃, and the time is 1.5 to 2.5 hours;
the temperature of enzymolysis by cellulase is 40-50 ℃, and the time is 1-2 h;
the temperature of the neutral protease for enzymolysis is 40-60 ℃, and the time is 1.5-2.5 h.
Preferably, the volume ratio of the black waxy corn cob enzymolysis liquid to the activated yeast is 100: (6-10);
the temperature of the first fermentation is 28-32 ℃, the pH is 4.0-5.0, and the time is 5-7 d.
Preferably, the volume ratio of the first fermentation liquid to the activated acetic acid bacteria is 100: (8-12);
the temperature of the second fermentation is 28 to 32 ℃, the initial alcoholic strength is 5% vol-7% vol, and the time is 5 to 7 days.
Preferably, the ratio of the amount of the toning agent, the flavoring agent and the second fermentation liquid is 5mL:3.5g:100mL;
the toner includes an anthocyanin; the flavoring agent comprises salt and xylitol;
the anthocyanin is prepared from black waxy corn cobs; the xylitol is prepared from black waxy corn cob.
Preferably, the yeast activation step comprises:
the carbohydrate, yeast and water were mixed in a ratio of 0.5g:1g: mixing at a ratio of 10mL, and heating in a water bath at 37 ℃ for 30min.
Preferably, the step of activating the acetic acid bacteria comprises:
mixing saccharide, ethanol, water and acetic acid bacteria according to the weight ratio of 10g:50mL of: 100mL of: mixing at a ratio of 0.5g, culturing at constant temperature of 32 deg.C for 24 hr, and heating in water bath for 30min.
The invention provides a black waxy corn fermented beverage, which is prepared from raw materials including black waxy corn cobs, yeast, acetic acid bacteria, a toner, a flavoring agent and water. The method takes the black waxy corn cobs as the raw material, treats the black waxy corn cobs by using yeast and acetic acid bacteria, and adds the flavoring agent and the toner to prepare the acetic acid beverage with unique flavor and good mouthfeel, the average acidity is about 6.27g/100mL, and the health care effect is achieved.
According to the invention, through limiting specific preparation steps, the anthocyanin content in the black waxy corn fermented beverage can be further increased, the mouthfeel is improved, and the prepared black waxy corn fermented beverage is more suitable for patients with hyperglycemia and diabetes to drink.
Detailed Description
The invention provides a black waxy corn fermented beverage, which is prepared from raw materials including black waxy corn cobs, yeast, acetic acid bacteria, a toner, a flavoring agent and water.
In the present invention, the toner preferably includes anthocyanins; the flavoring agent preferably comprises salt and xylitol. The mass ratio of the salt to the xylitol is preferably 1:5-1:8, and more preferably 1:6. the salt of the invention not only has a seasoning effect, but also can inhibit excessive oxidation of acetic acid.
The invention also provides a preparation method of the black waxy corn fermented beverage, which comprises the following steps:
decoloring and performing enzymolysis on the black waxy corn cobs to obtain black waxy corn cob enzymolysis liquid;
inoculating the activated yeast to the black waxy corn cob enzymatic hydrolysate, and performing first fermentation to obtain a first fermentation solution;
inoculating activated acetic acid bacteria to the first fermentation liquid, and performing second fermentation to obtain a second fermentation liquid;
and mixing the toner, the flavoring agent and the second fermentation liquid to obtain the black waxy corn fermented beverage.
The method sequentially decolors and performs enzymolysis on the black waxy corn cobs to obtain the black waxy corn cob enzymolysis liquid. In the present invention, the step of decoloring preferably includes: and extracting the black waxy corn cobs by using an ethanol solution with the volume percentage of 75%, and filtering to obtain the black waxy corn cobs. When the extraction is carried out, the extraction temperature is preferably 60 ℃, and the pH is preferably 4.0; the extraction times are preferably two times, and the time of each extraction is preferably 8h. The present invention preferably uses a buchner funnel for filtration and the precipitate, i.e., black waxy corn cobs, is collected. In the specific implementation process of the invention, the anthocyanin is preferably prepared by using the remaining filtrate of the buchner funnel, and the specific steps are the same as above and are not described herein again.
After the crushed black waxy corn cores are obtained, the crushed black waxy corn cores are preferably mixed with water to obtain a mixed material. In the invention, the mass volume ratio of the black waxy corn cob to the water is preferably 1g:6mL.
After the mixed material is obtained, the black waxy corn broken cores are subjected to enzymolysis by alpha-amylase, so that an alpha-amylase enzymolysis product is obtained. In the present invention, the mass-to-volume ratio of the alpha-amylase to the mixed material is preferably 1g:200mL; the enzyme activity of the alpha-amylase is preferably 50U/mg. The temperature for enzymolysis by using the alpha-amylase is preferably 60-80 ℃, and more preferably 70 ℃; the time for enzymolysis is preferably 1.5h to 2.5h, and more preferably 2h. The source of the alpha-amylase is not strictly required, and the alpha-amylase can be purchased conventionally.
After the alpha-amylase enzymolysis product is obtained, the alpha-amylase enzymolysis product is subjected to enzymolysis by cellulase to obtain the cellulase enzymolysis product. In the present invention, the mass ratio of the cellulase to the alpha-amylase is preferably 5:5; the enzyme activity of the cellulase is preferably 400U/mg. The temperature for enzymolysis by using the cellulase is preferably 40-50 ℃, and more preferably 45 ℃; the enzymolysis time is preferably 1 h-2 h, and more preferably 1.5h. The invention has no strict requirement on the source of the cellulase, and the cellulase can be purchased conventionally.
After the cellulase enzymolysis product is obtained, the cellulase enzymolysis product is subjected to enzymolysis by neutral protease, and filtrate is collected to obtain the black waxy corn cob enzymolysis liquid. In the present invention, the mass ratio of the neutral protease to the cellulase is preferably 1:5. the enzyme activity of the neutral protease is preferably 100U/mg. The temperature for enzymolysis by the neutral protease is preferably 40-60 ℃, and more preferably 50 ℃; the enzymolysis time is preferably 1.5 h-2.5 h, and more preferably 2h. The source of the neutral protease is not strictly required, and the neutral protease can be purchased conventionally.
The method sequentially utilizes alpha-amylase, cellulase and neutral protease to carry out enzymolysis on the black waxy corn cob, strictly limits the enzymolysis conditions, and can carry out enzymolysis on the starch and the cellulose of the black waxy corn cob to prepare monosaccharide.
After the black waxy corn cob enzymatic hydrolysate is obtained, activated yeast is inoculated to the black waxy corn cob enzymatic hydrolysate, and a first fermentation solution is obtained through first fermentation. In the invention, the volume ratio of the black waxy corn cob enzymolysis liquid to the activated yeast is preferably 100: (6 to 10), more preferably 100:8. the temperature of the first fermentation is preferably 28-32 ℃, and more preferably 30 ℃; the pH of the first fermentation is preferably 4.0 to 5.0, and more preferably 4.5; the time for the first fermentation is preferably 5 to 7 days, and more preferably 5 days. The yeast source of the invention is not strictly required, and the yeast can be purchased conventionally. The black glutinous corn cob enzymatic hydrolysate is fermented by the fermentation method, so that the alcohol content in the fermentation liquor can be increased, the alcohol content can reach 7.01 percent vol L-8.41 percent vol L. The activation step of the yeast of the present invention preferably comprises: the carbohydrate, yeast and water were mixed in a ratio of 0.5g:1g: mixing at a ratio of 10mL, and heating in a water bath at 37 ℃ for 30min. The saccharide substance according to the present invention is preferably glucose. The invention can improve the yeast fermentation efficiency by activating the yeast.
After the first fermentation liquid is obtained, activated acetic acid bacteria are inoculated in the first fermentation liquid, and second fermentation is carried out to obtain second fermentation liquid. In the present invention, the volume ratio of the second fermentation liquid to the activated acetic acid bacteria is preferably 100: (8 to 12), more preferably 100:12. the temperature of the second fermentation is preferably 28-32 ℃, and more preferably 28 ℃; the initial alcoholic strength of the second fermentation is preferably 5% vol-7% vol, more preferably 7% vol; the time for the second fermentation is preferably 5 to 7 days, and more preferably 6 days. The invention has no strict requirement on the source of the acetic acid bacteria, and the acetic acid bacteria can be purchased conventionally. The fermentation mode of the invention is utilized to ferment the second fermentation liquid, so that the total acid content in the fermentation liquid can be increased to 5.26-6.27 g/mL. The activating step of the acetic acid bacteria preferably comprises the following steps: mixing saccharide, ethanol, water and acetic acid bacteria according to the weight ratio of 10g:50mL of: 100mL of: mixing at a ratio of 0.5g, culturing at constant temperature of 32 deg.C for 24 hr, and heating in water bath for 30min. The carbohydrate of the present invention is preferably glucose. The method can improve the fermentation efficiency of the acetic acid bacteria by activating the acetic acid bacteria.
After the second fermentation liquid is obtained, the toner, the flavoring agent and the second fermentation liquid are mixed to obtain the black waxy corn fermented beverage. In the present invention, the ratio of the amount of the toning agent, the flavoring agent and the second fermentation broth is preferably 5mL:3.5g:100mL.
In the present invention, the toner preferably includes anthocyanins. The anthocyanin is preferably prepared from black waxy corn cobs. The method for preparing the anthocyanin by using the black waxy corn cobs preferably comprises the following steps: extracting black waxy corn cobs by using an ethanol solution with the volume percentage of 75%, collecting filtrate, and recovering absolute ethanol in the filtrate to obtain a concentrated solution; the concentrated solution contains anthocyanin. When the extraction is carried out, the extraction temperature is preferably 60 ℃, and the pH is preferably 4.0; the extraction times are preferably two times, and the time of each extraction is preferably 8h. The invention preferably uses a rotary evaporator to recover the absolute ethanol in the filtrate, and the evaporation temperature is preferably 60 ℃. By using the method, 4mL of concentrated solution can be extracted from 40g of black waxy corn cobs, and the content of anthocyanin in the concentrated solution reaches 80wt.%. In the specific implementation process of the invention, the dosage of the toner is the dosage of the obtained concentrated solution. The black waxy corn fermented beverage prepared by using the obtained concentrated solution as the toner can enhance the health care effect.
In the present invention, the flavoring agent preferably includes salt and xylitol. The mass ratio of the salt to the xylitol is preferably 1:6. the salt of the invention not only has a seasoning effect, but also can inhibit excessive oxidation of acetic acid. The xylitol is preferably prepared from black waxy corn cobs. The method for preparing the xylitol by using the black waxy corn cob preferably comprises the following steps: mixing neutral black glutinous corn cob residues with water for fermentation, mixing the fermented material with dilute sulfuric acid, heating in a water bath at 100 ℃ for 4h, cooling to 80 ℃, adjusting the pH value to be neutral, filtering, collecting filtrate, and concentrating to obtain a concentrated solution; the concentrated solution contains xylitol. The preparation method of the neutral black waxy corn cob residue preferably comprises the following steps: black waxy corn cobs and water were mixed according to a ratio of 1g: mixing 4mL of the components in a mass-to-volume ratio, adjusting the pH to 2.0, heating in a water bath at 60 ℃ for 1-4 h, collecting corn residue, and repeatedly washing with water until the corn residue is neutral (pH = 7). The fermentation time in the invention is preferably 48h, and the temperature is preferably 55 ℃. The concentration according to the invention is preferably carried out using a rotary evaporator. By utilizing the method, 10mL of concentrated solution can be extracted from 40g of black waxy corn cobs, the concentrated solution contains 60% of xylitol, and the concentrated solution can be directly used as a flavoring agent to prepare a black waxy corn fermented beverage, replaces the traditional sucrose, and is suitable for patients with hyperglycemia and diabetes to drink.
According to the experiment, the black waxy corn cob is used as a raw material, anthocyanin in the black waxy corn cob is extracted, and the residual residues after the anthocyanin is extracted are fermented by using yeast and acetic acid bacteria in sequence, so that the total acid content of the prepared fermented beverage can be greatly improved, the fermented beverage is rich in anthocyanin and has good taste, the total acid is as high as 6.27g/100mL, the related standards in NY/T2987-2016 and GB/T30844-2014 are met, the total detected colony count of the obtained fermented beverage is 3.4CFU/g, escherichia coli is not detected, and the quality standard requirement is met. In addition, the anthocyanin extracted from the black waxy corn cob is used as an additive of the fermented beverage, so that the health care effect of the fermented beverage can be enhanced, and the xylitol extracted from the black waxy corn cob is used as a flavoring agent, so that the fermented beverage can replace sucrose, and is suitable for patients with hyperglycemia and diabetes.
In order to further illustrate the present invention, the following examples are provided to describe a fermented black waxy corn beverage and a method for preparing the same in detail, but they should not be construed as limiting the scope of the present invention.
Example 1
1. Experimental materials, reagents, main instruments and equipment
Experimental materials: black waxy corn: xinzhou corn institute, shanxi province; alpha-amylase (50 u/mg): chenchenchen tai wanda bioengineering; cellulase (400 u/mg): shanghai-sourced leaf Biotechnology, inc.; neutral protease (100 u/mg): shanghai-sourced leaf Biotechnology, inc.; high-activity dry yeast: angel Yeast Inc.; acetic acid bacteria: kangyuan Biotechnology Ltd.
Reagent: citric acid (analytically pure); sodium bicarbonate (analytical grade); phenolphthalein solution; fehling's reagent, etc.;
main apparatus and equipment: constant temperature culture shaker: ono instruments, inc., tianjin; an electronic balance: tianma instruments factory, tianjin; rotary evaporator RE-2000B: shanghai Yangrong Biochemical Instrument factory; WS70-1 Infrared Rapid drying oven: ongyi Ugyu Yuhua apparatus works; 752N spectrophotometer: shanghai Instrument analytical instruments Inc., and the like.
2. Anthocyanin extraction and preparation of black waxy corn cobs
Crushing black waxy corn cobs into particles, immersing the particles in a flat-bottomed flask (1L) containing 75% ethanol solution by volume percentage, adding citric acid to adjust the pH value to 4.0, putting the flat-bottomed flask into a water bath kettle, extracting twice at 60 ℃ under reflux for 8 hours each time, carrying out vacuum filtration by using a Buchner funnel, collecting filtrate and precipitate, and obtaining the precipitate, namely the black waxy corn cobs; recovering ethanol from the filtrate at 60 deg.C on a rotary evaporator to obtain anthocyanin concentrate. About 4mL of anthocyanin concentrate with an anthocyanin content of 80wt.% was extracted per 40g of black waxy corn cobs under the above conditions.
3. Preparation of xylitol
Crushing the black waxy corn cobs into particles, and mixing the particles according to the weight ratio of 1g: adding water into the mixture in a material-to-liquid ratio of 4mL, adding citric acid to adjust the pH value to 2.0, uniformly stirring, pouring into a round-bottom flask, and carrying out water bath at 60 ℃; after the water bath is finished, performing vacuum filtration by using a Buchner funnel to obtain corn residue, repeatedly washing the residue to be neutral (pH = 7), adding water into the residue until the corn broken cores are immersed, and putting the residue into a constant-temperature incubator to ferment for 48 hours at 55 ℃; after the fermentation is finished, adding 2 percent of dilute sulfuric acid aqueous solution with the volume percentage content of 30 percent into the corn cob, uniformly stirring the mixture, and then carrying out boiling water bath at 100 ℃ for 4 hours; cooling to 80 ℃, adding a saturated calcium carbonate aqueous solution while stirring, and adjusting the pH to be neutral; vacuum filtering with Buchner funnel, filtering to remove corn cob and calcium sulfate precipitate to obtain filtrate, and reflux-concentrating on rotary evaporator to obtain xylitol concentrated solution. About 10mL of xylitol concentrate was extracted per 40g of black waxy corn cob under the above conditions, wherein the xylitol content was 60wt.%.
4. Preparation of black glutinous corn cob enzymatic hydrolysate and detection of reducing sugar in black glutinous corn cob enzymatic hydrolysate
4.1 preparation of enzymatic hydrolysate of black glutinous corn cob
Taking 40g of the black waxy corn cob obtained in the step 2, adding 240mL of distilled water, heating to 70 ℃, adjusting the pH value to 6.5 by using sodium bicarbonate, and adding 0.5% alpha-amylase for hydrolysis for 2 hours; cooling to 45 ℃, adjusting the pH value to 4.5 by using a saturated citric acid solution, and adding 0.5% cellulase for hydrolysis for 1.5h; heating to 50 ℃, adjusting the pH value to 7-8 by using sodium bicarbonate, adding 0.1% neutral protease for hydrolysis for 2h, finally putting the mixture into 100 ℃ boiling water, and inactivating the enzyme for 10min. Filtering with Buchner funnel, and collecting filtrate to obtain black glutinous corn cob enzymolysis solution.
4.2 detection of reducing sugars
Preparing a Fehling reagent: 10% NaOH solution (first liquor), 2% CuSO 4 Mixing 2mL of solution A with 4-5 drops of solution B to obtain Cu (OH) 2 And (4) suspension, namely the Fehling reagent.
And (3) taking 10mL of the black waxy corn cob enzymatic hydrolysate obtained in the step (4.1), dropwise adding a Fehling reagent, and if glucose exists in the solution to be detected, seeing brick red precipitate. The content of reducing sugar in the enzymolysis liquid can be judged according to the amount of the precipitate.
The Fehling reagent detection shows that a large amount of brick red precipitates appear in the black waxy corn cob enzymolysis liquid, which indicates that the enzymolysis rate is high.
5. Yeast fermentation
5.1 Yeast activation
According to the weight ratio of glucose: yeast: distilled water =0.5g:1g: weighing yeast according to the proportion standard of 10mL, adding the yeast into distilled water, then adding glucose, keeping the mixture in a water bath at 37 ℃ for 30min, completing activation, and cooling the activated yeast solution for later use.
5.2 fermentation
Pouring the black waxy corn cob enzymatic hydrolysate into a conical flask of 250mL, then placing the conical flask into an autoclave, sterilizing the conical flask at 121 ℃ for 20min, cooling the conical flask to room temperature, adding activated yeast liquid, and performing fermentation culture in a constant temperature box to obtain yeast fermentation liquid, wherein the parameter conditions of the fermentation culture are shown in Table 1.
After yeast fermentation liquor is obtained, the alcohol content is determined by referring to the alcohol meter method GB5009.266-2016, and the detection results are shown in the following table 1.
TABLE 1 Yeast fermentation parameters and alcohol test results
Note: the values in the table are the average of 2 replicates.
As is apparent from the contents of Table 1, in the yeast fermentation process, it is preferable that the fermentation conditions are such that the temperature is 30 ℃, the pH is 4.5, the inoculation amount is 10% (10 mL of the yeast after being fired per 100mL of the enzymatic hydrolysate) and the alcoholic strength is 7.01% vol.L at a fermentation time of 5d.
6. Fermenting with acetic acid bacteria
6.1 activation of acetic acid bacteria
Adding glucose into sterile water, heating and dissolving, cooling, and adding absolute ethyl alcohol to prepare a liquid activation culture medium, wherein the proportion of the glucose, the absolute ethyl alcohol and the sterile water is 10g:50mL of: 100mL, inoculating the acetic acid bacteria powder into an activation culture medium according to the inoculation amount of 0.5g/150mL, and culturing at the constant temperature of 32 ℃ for 24h for later use.
6.2 fermentation
According to the alcoholic strength, the yeast fermentation liquor obtained in the step 5 under the parameter conditions of the experimental example 1 is poured into a conical flask of 250mL, and sterilized for 20min at 121 ℃ in an autoclave. And (3) cooling to room temperature, adding activated acetic acid bacteria, and then putting into a thermostat for fermentation culture to obtain acetic acid bacteria fermentation liquor, wherein the parameter conditions of the fermentation culture are shown in table 2.
After obtaining the lactobacillus fermentation liquid, the total acidity (in terms of acetic acid) was measured by reference to the acidity method of GB5009.239-2016, and the specific culture conditions and the detection results are shown in table 2 below.
TABLE 2 parameter conditions for acetic acid bacteria fermentation and total acidity test results
Note: the values in the table are the average of 2 replicate tests, and the alcohol content is 5% vol, which indicates that the subsequent acetic acid bacteria fermentation was carried out with experimental example 1 in table 1 as the test subject; alcohol content 6% vol, which indicates that the subsequent acetic acid bacteria fermentation was conducted using test example 4 in Table 1 as a test subject; alcohol content: 7 vol%, which indicates that the subsequent acetic acid bacteria fermentation was carried out using experimental example 5 in Table 1 as a test subject.
As can be seen from Table 2, the main effects of the factors on the test results were alcoholicity > inoculum size > fermentation temperature > fermentation time, and among the four factors of acetic acid bacteria fermentation, the preferable factor level was alcoholicity 7.01% vol, fermentation time 5d, fermentation temperature 32 ℃ and inoculum size 10%, resulting in an average vinegar acidity of 6.27g/100mL.
7. Seasoning and evaluation
And (3) respectively carrying out color matching and seasoning on the acetic acid bacteria fermentation liquor obtained in the step (6) to obtain the fermented beverage, wherein the anthocyanin concentrated solution obtained in the step (2) is used for color matching, the xylitol concentrated solution obtained in the step (3) and salt are used for seasoning, and the parameter conditions in the seasoning process are shown in the table (3).
After the fermented beverage is obtained, taking 50mL of sample in a transparent glass by referring to NY/T2987-2016, carrying out sensory evaluation on 10 people in natural light, specifically, respectively scoring the four aspects, wherein the total score is 100, recording the scoring results, calculating the average value, and sequentially and respectively showing the scoring rules and the scoring results in tables 4 and 5.
TABLE 3 parameters Condition for toning and seasoning
TABLE 4 sensory evaluation Scoring rules
TABLE 5 scoring results
| Examples of the experiments | Taste evaluation score conditions (100 points) |
| Experimental example 19 | 64 |
| Experimental example 20 | 74 |
| Experimental example 21 | 66 |
| Experimental example 22 | 69 |
| Experimental example 23 | 85 |
| Experimental example 24 | 89 |
| Experimental example 25 | 94 |
| Experimental example 26 | 84 |
| Experimental example 27 | 82 |
As can be seen from Table 5, the test example 25 has the best scoring effect, good taste, moderate sweetness and slight corn fragrance, wherein the yeast fermentation conditions of the test example 25 are 30 ℃, pH value 4.5, inoculum size 10% and fermentation time 5d, and the alcohol content is 7.01 percent vol L; the acetic acid bacteria fermentation conditions were that the alcoholic strength was 7.01% vol, the fermentation temperature was 32 ℃, the inoculum size was 10%, and the fermentation time was 5d.
8. Microbial detection
The total number of colonies and escherichia coli in the experimental example 25 are determined by referring to national standards GB4789.2-2010 and GB4789.3-2010, and the detection result shows that the total number of the colonies is 3.4CFU/g, and the escherichia coli is not detected and meets the quality standard requirement.
According to the embodiments, the technical scheme provided by the invention can be used for preparing the acetic acid beverage which is rich in anthocyanin, unique in flavor and good in taste, and has a health-care effect.
Although the present invention has been described in detail with reference to the above embodiments, it is only a part of the embodiments of the present invention, not all of the embodiments, and other embodiments can be obtained without inventive step according to the embodiments, and the embodiments are within the scope of the present invention.
Claims (10)
1. The black waxy corn fermented beverage is characterized in that the black waxy corn fermented beverage is prepared from raw materials including black waxy corn cobs, yeast, acetic acid bacteria, a toner, a flavoring agent and water.
2. The black waxy corn fermented drink according to claim 1, wherein the toning agent comprises anthocyanins; the flavoring agent comprises salt and xylitol;
the mass ratio of the salt to the xylitol is 1:5-1:8.
3. The method for preparing the black waxy corn fermented drink according to claim 1 or 2, characterized by comprising the following steps:
decolorizing and performing enzymolysis on the black waxy corn cobs to obtain black waxy corn cob enzymolysis liquid;
inoculating the activated yeast to the black waxy corn cob enzymatic hydrolysate for first fermentation to obtain a first fermentation solution;
inoculating activated acetic acid bacteria to the first fermentation liquid for second fermentation to obtain second fermentation liquid;
and mixing the toner, the flavoring agent and the second fermentation liquid to obtain the black waxy corn fermented beverage.
4. The method of claim 3, wherein the decolorizing and enzymatic hydrolysis comprises:
extracting the black waxy corn cobs by using an ethanol solution with the volume percentage of 75% to obtain crushed black waxy corn cobs;
performing enzymolysis on the crushed black waxy corn cores by using alpha-amylase to obtain an alpha-amylase enzymolysis product;
performing enzymolysis on the alpha-amylase enzymolysis product by using cellulase to obtain a cellulase enzymolysis product;
and (3) carrying out enzymolysis on the cellulase enzymolysis product by using neutral protease to obtain the black waxy corn cob enzymolysis liquid.
5. The method according to claim 4, wherein the extraction is carried out at 60 ℃ and pH 4.0; the extraction times are two times, and the extraction time is 8h each time;
the mass ratio of the alpha-amylase to the cellulase to the neutral protease is 5:5:1;
the temperature of the alpha-amylase for enzymolysis is 60 to 80 ℃, and the time is 1.5 to 2.5 hours;
the temperature of enzymolysis by cellulase is 40-50 ℃, and the time is 1-2 h;
the temperature of the neutral protease for enzymolysis is 40-60 ℃, and the time is 1.5-2.5 h.
6. The preparation method of claim 3, wherein the volume ratio of the black waxy corn cob enzymolysis liquid to the activated yeast is 100: (6-10);
the temperature of the first fermentation is 28-32 ℃, the pH is 4.0-5.0, and the time is 5-7 d.
7. The method according to claim 3, wherein the volume ratio of the first fermentation solution to the activated acetic acid bacteria is 100: (8-12);
the temperature of the second fermentation is 28 to 32 ℃, the initial alcoholic strength is 5% vol-7% vol, and the time is 5 to 7 days.
8. The method according to claim 3, wherein the ratio of the toner, the flavor and the second fermentation solution is 5mL:3.5g:100mL;
the toner includes an anthocyanin; the flavoring agent comprises salt and xylitol;
the anthocyanin is prepared from black waxy corn cobs; the xylitol is prepared from black waxy corn cob.
9. The method according to claim 3, wherein the yeast activation step comprises:
the carbohydrate, yeast and water were mixed in a ratio of 0.5g:1g: mixing at a ratio of 10mL, and heating in a water bath at 37 ℃ for 30min.
10. The method according to claim 3, wherein the step of activating the acetic acid bacteria comprises:
mixing saccharide, ethanol, water and acetic acid bacteria according to a ratio of 10g:50mL of: 100mL of: mixing at a ratio of 0.5g, culturing at constant temperature of 32 deg.C for 24 hr, and heating in water bath for 30min.
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| CN108531356A (en) * | 2018-05-15 | 2018-09-14 | 刘兰民 | Jet rice vinegar and the method for extracting jet anthocyanin |
| CN112075560A (en) * | 2020-09-07 | 2020-12-15 | 忻州师范学院 | Preparation method of black corncob lactic acid fermentation beverage |
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| CN112075560A (en) * | 2020-09-07 | 2020-12-15 | 忻州师范学院 | Preparation method of black corncob lactic acid fermentation beverage |
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