CN101238908B - Method for producing purple sweet potato fruit vinegar beverage and product thereof - Google Patents

Method for producing purple sweet potato fruit vinegar beverage and product thereof Download PDF

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Publication number
CN101238908B
CN101238908B CN200810054472XA CN200810054472A CN101238908B CN 101238908 B CN101238908 B CN 101238908B CN 200810054472X A CN200810054472X A CN 200810054472XA CN 200810054472 A CN200810054472 A CN 200810054472A CN 101238908 B CN101238908 B CN 101238908B
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sweet potato
purple sweet
culture medium
yeast
acetic acid
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CN101238908A (en
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朱洪梅
赵猛
徐建国
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Shaanxi Normal University
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Shaanxi Normal University
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Abstract

The invention belongs to production technology field of health products, specifically relates to a producing method of a batata fruit vinergar beverage and the products thereof. The purple tabata or purple tabata is used as raw material and saccharomyces cerevisiae and acetic acid bacteria are used as fermentation bacteria. The obtained tabata vinergar is mixed with strawberry juice, honey, sugar and water and then is subjected to degassing, sterilizing, cooling to produce a batata fruit vinergar beverage which can be directly drunk. The avail effects are: 1) saccharified purple tabata being used as culture medium to perform alcoholic fermentation and vinergar fermentation; 2) the purple tabata vinergar being mixed with strawberry juice, honey, sugar and water to give prominence to the brewage flavor of tabata vinergar and blending with the fruit fragrance of the strawberry juice, easy to be accepted by user; 3) being natural product rich in anthocyanin and vinegar and the other effective components.

Description

Production method of a kind of purple sweet potato fruit vinegar beverage and products thereof
Technical field
The present invention relates to production method of a kind of purple sweet potato fruit vinegar beverage and products thereof, specifically, the present invention relates to a kind of is main medium with purple sweet potato, inoculation saccharomyces cerevisiae and acetic acid bacteria, carry out alcohol and acetic fermentation, the purple sweet potato vinegar and strawberry juice, honey, sucrose and the water that obtain are deployed into purple sweet potato fruit vinegar beverage, belong to technical field of food biotechnology, also belong to technical field of health care products.
Background technology
Purple sweet potato (Ipomoea batatas L.) be a Convolvulaceae annual herb plant, and piece root meat aubergine most regional can the plantations of China, is the natural food colour source of important, wide material sources.The contained pigment of purple sweet potato belongs to anthocyanin class pigment, is present in the vacuole of purple sweet potato cell, and its key component is cyanidin and paeonidin.Effects such as that such pigment has is anti-oxidant, anti-sudden change, protection liver, angiocardiopathy preventing, be integrate nutrition, keep healthy functional pigmented.
Fruit vinegar has a long history in China, is again the new type health drink that has flavouring and beverage function concurrently that grew up in recent years.Fruit vinegar is compared with grain vinegar, and nutrition is horn of plenty more.It is rich in acetic acid, butanedioic acid, malic acid, citric acid, several amino acids and bioactivator.And mellow, with rich flavor, fresh tasty and refreshing, function uniqueness (, promote the metabolism of sugar in the body, decompose lactic acid in the muscle and pyruvic acid and remove fatigue) as softening blood vessel, reducing blood lipid, caring skin, adjusting body fluid acid-base balance.Volatile organic matter in the vinegar and amino acid can stimulate the human brain nerve, promote secretion of digestive juice, and the oxide in inhibition and the reduction aging course forms.To human body certain effect that delayed senility.V wherein CCan stop the formation of nitroso salt, pectin can prevent the increase of cholesterol, reduces blood sugar, and is very favourable to the diabetic.Be rich in again simultaneously and brewage distinctive local flavor, integrate fragrant fruital, thereby more and more be subjected to liking of consumer, the production of development fruit vinegar has broad prospects.
To be that 00113012.9 Chinese patent application discloses a kind of " fresh potato juice beverage and production method thereof " squeeze into juice with bright potato to application number is mixed with beverage; Application number is that 02139773.2 Chinese patent application discloses the patent documentation of a kind of " purple sweet potato health care beverage and production method ", is mixed with beverage with purple sweet potato whole powder liquor, and two kinds of sweet potato beverage nutrition are single, and certain limitation is arranged on the mouthfeel.
Summary of the invention
The present invention is directed to that existing purple sweet potato beverage nutrition is single, the problem of mouthfeel difference, proposed a kind of production method of purple sweet potato fruit vinegar beverage, is culture medium with purple sweet potato, makes the stable purple sweet potato fruit vinegar beverage of raciness, lovely luster and figure.
The present invention adopts following technical scheme to realize: a kind of production method of purple sweet potato fruit vinegar beverage, it is characterized in that: with purple sweet potato or purple dehydrated sweet potato is raw material, with saccharomyces cerevisiae and acetic acid bacteria as fermented bacterium, it is compound to make purple sweet potato vinegar and strawberry juice, honey, sucrose and water, through the degassing, sterilization, cooling, obtain a kind of for the acetic acid fruit vinegar beverage of directly drinking.
A kind of production method of purple sweet potato fruit vinegar beverage is characterized in that:
(1) preparation of culture medium:
Yeast shake-flask seed culture medium: potato 20%, sucrose 2%.
10L seed tank culture base: malt extract medium, soluble solid are 6.0%.
Alcoholic fermentation pond culture medium: purple sweet potato is cleaned, and removes the part of going rotten, and purple sweet potato steaming and boiling is not to there being hard-core, and it is standby to add the water making beating by 1: 0.5.Add behind 28 ℃~30 ℃ saccharification 1d of yeast for brewing rice wine of 1%~1.5% as the fermentation vat culture medium.
Acetic acid shake-flask seed culture medium: alcohol 2%, glucose 1%, yeast extract 1%.
10L seed tank culture base: alcohol 2%, glucose 1%, yeast extract 1%.
Acetic fermentation pond culture medium: the supernatant of the purple sweet potato wine of fermentation.
(2) condition of culture:
(2.1) alcoholic fermentation
First order seed is cultivated:
The yeast shake-flask seed: the 250ml triangular flask fills the 100ml seed culture medium, cultivates 1d in 28 ℃~30 ℃ 160rpm and gets final product.
Secondary seed jar fermented and cultured:
10L yeast starter jar: connect 10% shake-flask seed in seeding tank, 28 ℃~30 ℃ of temperature, throughput volume ratio 1: 0.8~1: 1, tank pressure 0.05MPa~0.06MPa cultivates 1d.
Fermentation tank culture:
The alcoholic fermentation condition: the purple sweet potato culture medium that saccharification is good adds 2.5 times cold boiling water towards cylinder, inserts 6%~10% yeast starter,, stirs once the smart zymotic fluid of the purple sweet potato wine that obtains in 28 ℃~30 ℃ fermentation 7d every 24h.
(2.2) acetic fermentation condition
First order seed is cultivated:
The acetic acid shake-flask seed: the 250ml triangular flask fills the 100ml seed culture medium, cultivates 2d in 30 ℃~32 ℃ 100rpm and gets final product.
Secondary seed jar fermented and cultured:
10L acetic acid seeding tank: connect 10%~12% shake-flask seed in seeding tank, 30 ℃~32 ℃ of temperature, throughput volume ratio 1: 0.8~1: 1, tank pressure 0.05MPa~0.06MPa cultivates 2d.
Fermentation tank culture:
The acetic fermentation condition: the acetic acid seed of supernatant inoculation 10%~12%, under 30 ℃~32 ℃, throughput volume ratio 1: 0.8~1: 1, tank pressure 0.05MPa~0.06MPa, fermentation 3d obtains purple sweet potato vinegar zymotic fluid.
(3) purple sweet potato fruit vinegar beverage production:
Purple sweet potato vinegar mixes in following ratio with strawberry juice, honey, sucrose: purple sweet potato vinegar 20%~40%, strawberry juice 20%~40%, honey 2%~4% and sucrose 5%~7%, the remainder water is full of, behind the sterilization 20min, cooling promptly gets can be for directly drinking the purple sweet potato fruit vinegar beverage that is rich in anthocyanin under 80 ℃ of conditions.
Concrete steps of the present invention are as follows:
The preparation of 1 fermentation medium
Purple sweet potato is cleaned, and removes the part of going rotten, and purple sweet potato steaming and boiling is not to there being hard-core, and it is standby to add the water making beating by 1: 0.5.Add 1%~1.5% yeast for brewing rice wine saccharification 1d.
2 purple sweet potato vinegar preparations
The alcoholic fermentation condition: the purple sweet potato culture medium that saccharification is good adds 2.5 times cold boiling water towards cylinder, inserts 6%~10% yeast starter,, stirs once the smart zymotic fluid centrifuging and taking of the purple sweet potato wine that obtains supernatant in 28 ℃~30 ℃ fermentation 7d every 24h.
The acetic fermentation condition: the acetic acid seed of supernatant inoculation 10%~12% in 30 ℃~32 ℃ following 100rpm fermentation 3d, obtains purple sweet potato vinegar zymotic fluid.
3 purple sweet potato fruit vinegar beverage determination of formula
The present invention uses Response Surface-D-Optimal design in the Design Expert software, serves as to investigate the factor (independent variable) with purple sweet potato vinegar, strawberry juice, honey and sucrose, respectively with X 1, X 2, X 3, X 4Expression, and, press equation χ with+1,0.5,0 ,-0.5 ,-1 high, medium and low level of representing independent variable respectively i=(X 1-X 2)/Δ X encodes to independent variable.Wherein, χ iBe the encoded radio of independent variable, Xi is the actual value of independent variable, X 0Be the actual value of experimental center point place independent variable, Δ X is the change step of independent variable, and factor coding and level see attached list 1.Experimental design and the results are shown in subordinate list 2.
From subordinate list 2 as can be seen, the sensory evaluation score value of prescription 1 is the highest in 25 kinds of prescriptions, and this purple sweet potato fruit vinegar beverage prescription is purple sweet potato vinegar 40%, strawberry juice 30%, honey 4% and sucrose 7%.The purple sweet potato fruit vinegar beverage scoring is 7.0, is the most acceptant a kind of purple sweet potato fruit vinegar beverage.
Utilize Design Expert software that subordinate list 2 test datas are carried out the multiple regression match, the subjective appreciation value of acquisition purple sweet potato fruit vinegar beverage and the multinomial regression equation of secondary between purple sweet potato vinegar, strawberry juice, honey and the sucrose percentage composition are:
Y=-0.76+0.09A+0.1B+0.18C+0.16D+8.18A 2-1.32B 2-0.006AB
Model is carried out variance analysis (subordinate list 3) result to be shown, this is tested the multinomial model of selected secondary and has highly significant (P<0.0001), coefficient correlation is 0.995, illustrate that this model fitting degree is better, experimental error is little, can predict and analyze purple sweet potato fruit vinegar beverage subjective appreciation value with this model.This model once item is all remarkable to the mouthfeel influence of fruit vinegar beverage except that strawberry juice, and the quadratic term of purple sweet potato vinegar and strawberry juice and reciprocation influence between the two are all remarkable.It is purple sweet potato vinegar 40%, strawberry juice 30.18%, honey 3.97% and sucrose 6.83% that Design Expert software optimization obtains best fruit vinegar beverage prescription, and approaching with prescription 1, this test apolegamy side 1 is the most acceptant fruit vinegar beverage.
When purple sweet potato vinegar content 20-40%, strawberry juice 20-40%, honey 2-4% and sucrose 5-7% proportion, purple sweet potato fruit vinegar sensory evaluation scores 4.0-7.0, this prescription has been given prominence to purple sweet potato vinegar and has been brewageed local flavor, has merged the tasty and refreshing flavour of strawberry juice, is easily accepted by the consumer.
Beneficial effect of the present invention:
Compared with prior art, purple sweet potato fruit vinegar beverage of the present invention and its production method have following advantage:
(1) to adopt the purple sweet potato after the saccharification be culture medium in the present invention, carries out alcoholic fermentation and acetic fermentation.
(2) the present invention adopts purple sweet potato vinegar and strawberry juice, honey, sucrose and water allotment, obtains product and has given prominence to sweet potato vinegar and brewage local flavor, has merged the fruital flavor of strawberry juice simultaneously preferably, and is easy for consumers to accept;
(3) purple sweet potato fruit vinegar that obtains of the present invention is an all-natural product, is rich in functional components such as anthocyanin and acetic acid, does not contain any anticorrisive agent.
The specific embodiment
Embodiment 1
Purple sweet potato is cleaned, and removes the part of going rotten, and purple sweet potato steaming and boiling is not to there being hard-core, and it is standby to add the water making beating by 1: 0.5.Add 1% yeast for brewing rice wine saccharification 1d.The purple sweet potato culture medium that saccharification is good adds 2.5 times cold water towards cylinder, inserts 10% yeast starter,, stirs once the smart zymotic fluid centrifuging and taking of the purple sweet potato wine that obtains supernatant in 28 ℃~30 ℃ fermentation 7d every 24h.The acetic acid seed of supernatant inoculation 10% in 32 ℃ of following 100rpm fermentation 3d, obtains purple sweet potato vinegar zymotic fluid.40% purple sweet potato vinegar and 30% strawberry juice, 4% honey, 6% sucrose and the allotment of 20% water through the degassing, sterilization, cooling, obtain a kind of for the fruit vinegar beverage of directly drinking.
Embodiment 2
Purple sweet potato is cleaned, and removes the part of going rotten, and purple sweet potato steaming and boiling is not to there being hard-core, and it is standby to add the water making beating by 1: 0.5.Add 1.5% yeast for brewing rice wine saccharification 1d.The purple sweet potato culture medium that saccharification is good adds 2.5 times cold water towards cylinder, inserts 7% yeast starter,, stirs once the smart zymotic fluid centrifuging and taking of the purple sweet potato wine that obtains supernatant in 28 ℃~30 ℃ fermentation 7d every 24h.The acetic acid seed of supernatant inoculation 10% in 32 ℃ of following 100rpm fermentation 3d, obtains purple sweet potato vinegar zymotic fluid.40% purple sweet potato vinegar and 40% strawberry juice, 4% honey, 7% sucrose and the allotment of 9% water through the degassing, sterilization, cooling, obtain a kind of for the fruit vinegar beverage of directly drinking.
Embodiment 3
Dehydrated sweet potato added the water boiling to there not being hard-core by 1: 4, and it is standby to add the water making beating by 1: 0.5.Add 1.5% yeast for brewing rice wine saccharification 1d.The purple sweet potato culture medium that saccharification is good adds 2.5 times cold boiling water towards cylinder, inserts 7% yeast starter,, stirs once the smart zymotic fluid centrifuging and taking of the purple sweet potato wine that obtains supernatant in 28 ℃~30 ℃ fermentation 7d every 24h.The acetic acid seed of supernatant inoculation 10% in 32 ℃ of following 100rpm fermentation 3d, obtains purple sweet potato vinegar zymotic fluid.40% purple sweet potato vinegar and 30% strawberry juice, 4% honey, 7% sucrose and the allotment of 19% water through the degassing, sterilization, cooling, obtain a kind of for the fruit vinegar beverage of directly drinking.
Embodiment 4
Dehydrated sweet potato added the water boiling to there not being hard-core by 1: 4, and it is standby to add the water making beating by 1: 0.5.Add 1% yeast for brewing rice wine saccharification 1d.The purple sweet potato culture medium that saccharification is good adds 2.5 times cold boiling water towards cylinder, inserts 10% yeast starter,, stirs once the smart zymotic fluid centrifuging and taking of the purple sweet potato wine that obtains supernatant in 28 ℃~30 ℃ fermentation 7d every 24h.The acetic acid seed of supernatant inoculation 10% in 32 ℃ of following 100rpm fermentation 3d, obtains purple sweet potato vinegar zymotic fluid.40% purple sweet potato vinegar and 40% strawberry juice, 4% honey, 6% sucrose and the allotment of 10% water through the degassing, sterilization, cooling, obtain a kind of for the fruit vinegar beverage of directly drinking.
Embodiment 5
Dehydrated sweet potato added the water boiling to there not being hard-core by 1: 4, and it is standby to add the water making beating by 1: 0.5.Add 1.5% yeast for brewing rice wine saccharification 1d.The purple sweet potato culture medium that saccharification is good adds 2.5 times cold boiling water towards cylinder, inserts 7% yeast starter,, stirs once the smart zymotic fluid centrifuging and taking of the purple sweet potato wine that obtains supernatant in 28 ℃~30 ℃ fermentation 7d every 24h.The acetic acid seed of supernatant inoculation 12% in 32 ℃ of following 100rpm fermentation 3d, obtains purple sweet potato vinegar zymotic fluid.40% purple sweet potato vinegar and 30% strawberry juice, 4% honey, 6% sucrose and 20% allotment through the degassing, sterilization, cooling, obtain a kind of for the fruit vinegar beverage of directly drinking.
Subordinate list 1 experimental factor and level
Factor Code Level
Coding Non-coding -1 -0.5 0 +0.5 +1
Purple sweet potato vinegar strawberry juice honey sucrose χ 1 χ 2 χ 3 χ 4? X 1 X 2 X 3 X 4? 20 20 2 5? 25 25 2.5 5.5? 30 30 3 6? 35 35 3.5 6.5? 40 40 4 7?
Subordinate list 2D-Optimal experimental design and result
The experiment group Factor/% Response
χ 1 χ 2 χ 3 χ 4 Measured value Predicted value
1 2 3 4 5 6 7 8 1 1 0.5 -1 1 1 -1 -1 0 -1 0 -1 1 1 1 1 4 2 -0.5 -1 -1 1 -1 1 7 5 -0.5 1 -1 0 -1 1 7.0 6.7 6.0 4.1 6.3 6.9 4.0 4.8 7.1 6.7 6.0 4.2 6.3 6.8 4.0 4.7
9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 0 1 0 -1 0 0 1 -1 0 0 0 0 1 1 -1 1 -1 -1 -1 1 -1 1 -1 1 0 0 0 -1 1 -1 -1 1 1 1 -1 -1 4 1 -1 1 0 0 1 0 0 0 -1 1 1 -1 -1 0 1 -1 0 1 1 1 0 0 1 0 0 1 -1 1 -1 -1 5.1 6.7 5.4 4.1 5.4 5.8 6.8 4.6 5.6 5.6 5.3 5.4 6.7 6.7 4.7 6.3 4.0 5.0 6.7 5.4 4.2 5.4 5.7 6.8 4.4 5.7 5.7 5.4 5.4 6.7 6.7 4.7 6.3 4.0
Subordinate list 3 regression model variance analysis and significance tests
Source of variation Quadratic sum The free degree All square The F value The P value
Model A B C D A 2 B 2The AB sum of the deviations 23.53 21.65 0.025 0.57 0.5 0.035 0.063 0.063 0 23.65 7 1 1 1 1 1 1 1 5 24 3.36 21.65 0.025 0.57 0.5 0.035 0.063 0.063 0? 486.95 3136.16 3.55 82.92 72.75 5.00 9.19 9.11 R 2=0.995 <0.0001 <0.0001 0.0768 <0.0001 <0.0001 0.039 0.0075 0.0078

Claims (3)

1. the production method of a purple sweet potato fruit vinegar beverage, it is characterized in that: use saccharomyces cerevisiae and acetic acid bacteria as fermented bacterium, purple sweet potato is cleaned, and removes the part of going rotten, and boiling is to there not being hard-core, it is standby to add the water making beating by 1: 0.5, adding 28 ℃~30 ℃ saccharification 1d of yeast for brewing rice wine of 1%~1.5%, is culture medium with the purple sweet potato after the above-mentioned saccharification, purple sweet potato vinegar of fermentation back gained and strawberry juice, honey, sucrose and water allotment, through the degassing, sterilization, cooling, obtain a kind of for the fruit vinegar beverage of directly drinking.
2. the production method of a kind of purple sweet potato fruit vinegar beverage according to claim 1 is characterized in that production stage is as follows:
(1), the yeast shake-flask seed is cultivated: culture medium is a potato 20%, sucrose 2%; The 250ml triangular flask fills the above-mentioned culture medium of 100ml, inserts saccharomyces cerevisiae, cultivates 1d in 28 ℃~30 ℃ 160rpm and can obtain the yeast shake-flask seed;
(2), 10L yeast starter jar is cultivated: culture medium is that soluble solid is 6.0% malt extract medium; Insert yeast shake-flask seed that 10% step (1) produces in seeding tank, 28 ℃~30 ℃ of temperature, throughput volume ratio 1: 0.8~1: 1, tank pressure 0.05MPa~0.06MPa cultivates 1d;
(3), purple sweet potato cleans, and removes the part of going rotten, purple sweet potato steaming and boiling is not to there being hard-core, it is standby to add the water making beating by 1: 0.5, behind 28 ℃~30 ℃ saccharification 1d of yeast for brewing rice wine of interpolation 1%~1.5% as the good purple sweet potato culture medium of saccharification;
(4), purple sweet potato culture medium that saccharification is good adds 2.5 times cold boiling water towards cylinder, inserts 6%~10% step (2) and produces the yeast starter that obtains, and, stirs once the smart zymotic fluid of the purple sweet potato wine that obtains, centrifuging and taking supernatant in 28 ℃~30 ℃ fermentation 7d every 24h;
(5), the acetic acid shake-flask seed is cultivated: culture medium is an alcohol 2%, glucose 1%, yeast extract 1%; The 250ml triangular flask fills the above-mentioned culture medium of 10Oml, inserts acetic acid bacteria, cultivates 2d in 30 ℃~32 ℃ 100rpm and can obtain the acetic acid shake-flask seed;
(6), 10L acetic acid seed tank culture: culture medium is an alcohol 2%, glucose 1%, yeast extract 1%; Insert 10%~12% acetic acid shake-flask seed in the 10L seeding tank, 30 ℃~32 ℃ of temperature, throughput volume ratio 1: 0.8~1: 1, tank pressure 0.05MPa~0.06MPa cultivates 2d;
(7), in the centrifugal supernatant that obtains of the smart zymotic fluid of step (4) purple sweet potato wine, insert 10%~12% step (6) and produce the acetic acid seed that obtains, under 30 ℃~32 ℃, throughput volume ratio 1: 0.8~1: 1, tank pressure 0.05MPa~0.06MPa, fermentation 3d obtains purple sweet potato vinegar zymotic fluid;
(8), above-mentioned purple sweet potato vinegar zymotic fluid is mixed in following ratio with strawberry juice, honey, sucrose: purple sweet potato vinegar zymotic fluid 20%~40%, strawberry juice 20%~40%, honey 2%~4% and sucrose 5%~7%, the remainder water is full of, behind the sterilization 20min, cooling promptly gets can be for directly drinking the purple sweet potato fruit vinegar beverage that is rich in anthocyanin under 80 ℃ of conditions.
3. purple sweet potato fruit vinegar beverage of producing according to claim 1 or 2 described methods.
CN200810054472XA 2008-01-22 2008-01-22 Method for producing purple sweet potato fruit vinegar beverage and product thereof Expired - Fee Related CN101238908B (en)

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CN101805706B (en) * 2010-03-05 2013-06-12 浙江省农业科学院 Grapefruit vinegar, preparation method thereof and production method of beverage thereof
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CN103540516B (en) * 2013-09-22 2015-02-04 保定学院 Brewing process of purple sweet potato vinegar
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