CN101617847B - Production method of potato peel healthcare vinegar drink and product thereof - Google Patents
Production method of potato peel healthcare vinegar drink and product thereof Download PDFInfo
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- CN101617847B CN101617847B CN2009101813164A CN200910181316A CN101617847B CN 101617847 B CN101617847 B CN 101617847B CN 2009101813164 A CN2009101813164 A CN 2009101813164A CN 200910181316 A CN200910181316 A CN 200910181316A CN 101617847 B CN101617847 B CN 101617847B
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Abstract
The invention belongs to the technical field of healthcare food production and relates to a production method of a healthcare vinegar drink of waste potato peel generated in a potato whole-powder production process, as well as a product thereof. Potato peel is rich in potassium (2600 mg/100 mg) and calcium (260 mg/100 mg) and contains a plurality of vitamins (Vb and Vc), antioxidation active matters and the like. Liquefaction, saccharification, cellulose hydrolysis and secondary fermentation with alcohol and acetic acid are carried out on the potato peel so as to obtain a potato peel healthcare vinegar with the acidity of 4.5 percent. The potassium content of the vinegar is as high as 520 mg/100 mg, and the calcium content is as high as 130 mg/100 mg. The healthcare vinegar can be used for seasoning during the cooking, can be mixed with medlar leach liquor, honey and the like for condensing the concentrated vinegar drink, and also can be mixed with the mediar leach liquor and honey to prepare the energy vinegar drink.
Description
Technical field
The present invention relates to production method of a kind of health-care vinegar and products thereof, production method of particularly a kind of jacket health-care vinegar and products thereof.
Background technology
Make vinegar and contain multiple organic acid and rich in amino acid; Not only can promote pH in body health, the decomposition that promotes digestive juice, the control agent; Effects such as alleviating fatigue also have antiphlogistic antibacterial, antitumor and prevent and treat angiocardiopathy, reduce multiple efficacies such as blood sugar.
It is traditional that to make vinegar many be primary raw material with cereal crops such as rice, Chinese sorghums; But along with the aggravation that global grain price rises violently, grain reserves are in an emergency, cultivated area sharply reduces, large cereal crops planting benefit constantly descends the degradation problem, the importance of potato also manifests day by day.Potato has the characteristic of cereal and vegetables simultaneously; Have abundant nutrition, especially skin is rich in the human body necessary mineral matter of surviving, and the potassium content in every 100g jacket is up to 2674mg; Calcium 260mg; The acting in conjunction of potassium calcium constituent can help the sodium in the body to excrete, and strengthens elasticity of blood vessels, helps reducing the risk of suffering from hypertension and apoplexy.The abundant vitamin substances that contains in the jacket can promote the digestive function of taste, and the pigment active material in the skin has the health-care efficacy of anti-oxidant and anti-sudden change.Potato is one of the food nutrition source of human most worthy of 21 century, is new century one of the most promising high yield industrial crops, the important staple food or the non-staple foodstuff of world population especially.
China is maximum in the world potato production state, and the World Food Programme's statistics shows that China's potato planting area reaches 7,523 ten thousand mu, accounts for 25% of the world, 70% of Asia; Total output reaches 7,034 ten thousand tons, account for respectively the world 20% with the Asia 70%.China is still one of minimum country of potato working ability at present, only has 10% potato to be processed into products such as potato full-powder, farina by about 60 many enterprises in the whole nation, and the skin discarded object that these enterprises discharge has just reached more than 7000 ton.Along with propelling of " potato year " plan and going deep into of potato deep processing, the amount of potato processing procedure skin discarded object can increase gradually, and jacket is rich in the factors such as potassium, calcium, cellulose, also it is not fully utilized at present.
The jacket health-care vinegar has jacket concurrently and both health-care efficacies that makes vinegar, and has the fragranced of potato simultaneously again, under the prerequisite that solves potato deep processing enterprise refuse reclamation, has realized the secondary extra earning of enterprise.This health-care vinegar can be used for cooking seasoning, also can with allotments such as matrimony vine leaching liquor, honey after be used for concentrated vinegar drink, production function vinegar beverage etc., it has pH in the control agent; Keep blood vessel elasticity; Bring high blood pressure down, promote the wriggling of human body intestinal canal, reduce effects such as cardiovascular morbidity.Beneficial effect of the present invention: 1. the present invention has adopted discarded object-jacket that potato full-powder is produced, and belongs to the utilization again of agricultural product castoff; 2. the present invention is raw material with the jacket, through liquefaction, cellulose hydrolysis, saccharification, and saccharomycete, acetic acid bacteria secondary fermentation; 3. the product that obtains of the present invention is natural health flavouring and the drink that is rich in potassium ion, calcium ion, anti-oxidation active substance.
The one Chinese patent application of publication number 1687380A discloses " a kind of potato vinegar ", potato is processed process the potato vinegar mother liquor after adding Shen Ou 112-7#, acetic acid bacteria fermentation behind the juice, adds honey, sucrose, monosodium glutamate etc. and is deployed into finished product vinegar.The one Chinese patent application of publication number 101238908A discloses " production method of a kind of purple sweet potato fruit vinegar beverage and products thereof ", and being raw material with purple sweet potato obtains fruit vinegar beverage capable of direct drinking after allocating with strawberry juice, honey, sucrose, water behind the purple sweet potato vinegar of saccharomycete and acetic acid bacteria fermentation system.
Summary of the invention
The object of the present invention is to provide brewage process of a kind of jacket health-care vinegar and products thereof; Utilizing jacket to make vinegar is a kind of brand-new trial; This increases China's flavoring industry new varieties, alleviates grain vinegar raw material anxiety development China, and the value of raising potato etc. all has positive facilitation.
The technical solution that realizes the object of the invention is: a kind of production method of jacket health-care vinegar, and this method may further comprise the steps: at first, jacket is cleaned the back defibrination; In the jacket of pulpous state, add Ye Huamei and liquefy, the jacket liquid after the liquefaction adds carbohydrase and carries out saccharification, adds cellulolytic enzyme at last and is hydrolyzed and generates the jacket liquid glucose; Then, add saccharomyces cerevisiae and fermentation assistant in the jacket liquid glucose of generation, carry out alcoholic fermentation; Jacket wine to generating filters; Then, in the jacket wine that filters, adding acetic acid bacteria, carry out acetic fermentation; The solution that ferments filtered can make jacket health-care vinegar mother liquor thereafter.Then, with obtaining concentrating potato health-care vinegar drink after matrimony vine leaching liquor and honey and the allotment of potato health-care vinegar mother liquor, jacket health-care vinegar mother liquor 60%～80% wherein, matrimony vine leaching liquor 17%～34%, honey 3%～6%.At last, in concentrated jacket health-care vinegar drink, add sucrose, the jacket health-care vinegar beverage of purifying waste water.
During jacket liquefaction, Ye Huamei is middle temperature amylase, and condensing temperature is 90～110 degree, and liquefying time is 90～150 minutes; When carrying out saccharification, carbohydrase is an amylase, and saccharification temperature is 55～65 degree, and saccharificatinn period is 90～120 minutes.The hydrolysis temperature that cellulase is hydrolyzed to jacket is 50～65 degree, and hydrolysis time is 90～210 minutes.
The present invention compared with prior art; Its remarkable advantage: 1, the present invention has adopted discarded object-jacket that potato full-powder is produced; Belong to the utilization again of agricultural product castoff, improved the utilization rate of product, realized the second use of resource; Reduced the cost of enterprise, the new way of extra earning is provided for enterprise; 2, the present invention is raw material with the jacket, through liquefaction, cellulose hydrolysis, saccharification, and saccharomycete, acetic acid bacteria secondary fermentation; Processing technology is simple, and yield rate is high, does not have harmful substance to produce in the production process; Can not pollute environment, belong to green environmental protection technique; 3, the product that obtains of the present invention is natural health flavouring and the drink that is rich in potassium ion, calcium ion, anti-oxidation active substance, drinks this product and can improve function of human body, has good market prospects.
Description of drawings
Fig. 1 is the process chart of the production method of jacket health-care vinegar of the present invention
The specific embodiment
Below in conjunction with accompanying drawing the present invention is described in further detail.
The invention discloses a kind of production method of jacket health-care vinegar in conjunction with Fig. 1.
Embodiment 1
Claim jacket residue 3100g, add Ye Huamei 15Ug
-1, 110 ℃ of insulation 1.5h are cooled to 65 ℃, add carbohydrase 120Ug
-1, insulation 2h regulates pH to 4.5, adds 0.83g100mL
-1Cellulase, 65 ℃ of insulation 1.5h are cooled to 30 ℃ and insert 5% saccharomyces cerevisiae; In 30 ℃～33 ℃ fermentation 3d, the wine liquid after the fermentation filters the back and gets into liquid self-priming acetic fermentation jar, in 30 ℃; 1: 0.07～0.1vvm of throughput fermentation obtains 4.6g100mL behind the 15h
-1The jacket health-care vinegar.
Embodiment 2
Claim jacket residue 6000g, add Ye Huamei 15Ug
-1, 90 ℃ of insulation 2.5h are cooled to 65 ℃, add carbohydrase 120Ug
-1, insulation 2h regulates pH to 4.5, adds 0.9g100mL
-1Cellulase is cooled to 30 ℃ behind 55 ℃ of insulation hydrolysis 3.5h and inserts 5% saccharomyces cerevisiae, in 30 ℃～33 ℃ fermentation 4d; Wine liquid after the fermentation filters the back and gets into liquid self-priming acetic fermentation jar; In 30 ℃, 1: 0.07～0.1vvm of throughput fermentation obtains 4.8g100mL behind the 17h
-1The jacket health-care vinegar.
Embodiment 3
Claim jacket residue 40000g, add Ye Huamei 15Ug
-1, 96 ℃ of insulation 2.0h are cooled to 60 ℃, regulate pH to 4.5, add 1g100mL
-1Cellulase adds carbohydrase 120Ug
-1, 65 ℃ of insulation 2.5h are cooled to 30 ℃ and insert 5% saccharomyces cerevisiae, and in 30 ℃～33 ℃ fermentation 5d, the wine liquid after the fermentation filters the back and gets into liquid self-priming acetic fermentation jar, and in 33 ℃, 1: 0.07～0.1vvm of throughput fermentation obtains 4.93g100mL behind the 20h
-1The jacket health-care vinegar.
Embodiment 4
Claim jacket residue 7000g, add Ye Huamei 15Ug
-1, 105 ℃ of insulation 2h are cooled to 63 ℃, add carbohydrase 120Ug
-1, insulation 1.5h regulates pH to 4.5, adds 0.9g100mL
-1Cellulase, 62 ℃ of insulation 2h are cooled to 30 ℃ and insert 5% saccharomyces cerevisiae; In 30 ℃～33 ℃ fermentation 4d, the wine liquid after the fermentation filters the back and gets into liquid self-priming acetic fermentation jar, in 30 ℃; 1: 0.07～0.1vvm of throughput fermentation obtains 4.86g100mL behind the 21h
-1The jacket health-care vinegar.The clean back of matrimony vine and 2 times of water are in 80 ± 5 ℃ of lixiviates; Filter the back and collect extract, the potato health-care vinegar, fructus lycii extracted solution, honey etc. of getting above-mentioned fermentation promptly get jacket health-care vinegar concentrated beverage by 80%, 17% and 3% mixed, high-temperature instantaneous sterilization, cooling, can.
Embodiment 5
Claim jacket residue 5000g, add Ye Huamei 15Ug
-1, 100 ℃ of insulation 2h are cooled to 61 ℃, add carbohydrase 125Ug
-1, insulation 2h regulates pH to 4.5, adds 1g100mL
-1Cellulase, 60 ℃ of insulation 2.5h are cooled to 30 ℃ and insert 5% saccharomyces cerevisiae; In 30 ℃～33 ℃ fermentation 3d, the wine liquid after the fermentation filters the back and gets into liquid self-priming acetic fermentation jar, in 30 ℃; 1: 0.07～0.1vvm of throughput fermentation obtains 4.92g100mL behind the 21h
-1The jacket health-care vinegar.The clean back of matrimony vine and 2 times of water are in 80 ± 5 ℃ of lixiviates; Filter the back and collect extract, the potato health-care vinegar, fructus lycii extracted solution, honey etc. of getting above-mentioned fermentation promptly get jacket health-care vinegar concentrated beverage by 60%, 34% and 6% mixed, high-temperature instantaneous sterilization, cooling, can.
Embodiment 6
Claim jacket residue 9000g, add Ye Huamei 15Ug
-1, 95 ℃ of insulation 2h are cooled to 62 ℃, add carbohydrase 115Ug
-1, insulation 2.5h regulates pH to 4.5, adds 0.8g100mL
-1Cellulase is cooled to 30 ℃ behind 60 ℃ of insulation hydrolysis 3h and inserts 5% saccharomyces cerevisiae, in 30 ℃～33 ℃ fermentation 3.5d; Wine liquid after the fermentation filters the back and gets into liquid self-priming acetic fermentation jar; In 30 ℃, 1: 0.07～0.1vvm of throughput fermentation obtains 4.84g100mL behind the 17h
-1The jacket health-care vinegar.The clean back of matrimony vine and 2 times of water are in 80 ± 5 ℃ of lixiviates; Filter the back and collect extract, get above-mentioned fermentation potato health-care vinegar, fructus lycii extracted solution, honey, sucrose, purifying waste water etc. promptly gets the jacket health-care vinegar beverage by 10%, 2%, 4%, 0.3% and 84% mixed, high-temperature instantaneous sterilization, cooling, can.
Embodiment 7
Claim jacket residue 9000g, add Ye Huamei 15Ug
-1, 95 ℃ of insulation 2h are cooled to 62 ℃, add carbohydrase 115Ug
-1, insulation 2.5h regulates pH to 4.5, adds 0.8g100mL
-1Cellulase is cooled to 30 ℃ behind 60 ℃ of insulation hydrolysis 3h and inserts 5% saccharomyces cerevisiae, in 30 ℃～33 ℃ fermentation 3.5d; Wine liquid after the fermentation filters the back and gets into liquid self-priming acetic fermentation jar; In 30 ℃, 1: 0.07～0.1vvm of throughput fermentation obtains 4.84g100mL behind the 17h
-1The jacket health-care vinegar.The clean back of matrimony vine and 2 times of water are in 80 ± 5 ℃ of lixiviates; Filter the back and collect extract, get above-mentioned fermentation potato health-care vinegar, fructus lycii extracted solution, honey, sucrose, purifying waste water etc. promptly gets the jacket health-care vinegar beverage by 5%, 5%, 6%, 0.2% and 84% mixed, high-temperature instantaneous sterilization, cooling, can.
Claims (4)
1. the production method of a jacket health-care vinegar beverage is characterized in that this method may further comprise the steps:
Step 1, jacket is cleaned the back defibrination;
Step 2, in the jacket of pulpous state, add liquefaction, carbohydrase carries out liquefying-saccharifying, generates the jacket liquid glucose;
Step 3, in the jacket liquid glucose that step 2 generates, add cellulase, cellulose in the jacket is hydrolyzed;
Step 4, in the jacket liquid glucose that step 3 generates, add saccharomyces cerevisiae and fermentation assistant, carry out alcoholic fermentation;
Step 5, the jacket wine that generates through step 4 is filtered;
Step 6, in the jacket wine that filters, adding acetic acid bacteria, carry out acetic fermentation;
Step 7, the solution that ferments filtered to make jacket health-care vinegar mother liquor;
Step 8, the health-care vinegar mother liquor that matrimony vine leaching liquor, honey and step 7 are generated are allocated, and make and concentrate jacket health-care vinegar drink;
Step 9, sucrose, the concentrated jacket health-care vinegar drink of processing with step 8 of purifying waste water are allocated, made the jacket health-care vinegar beverage.
2. the production method of jacket health-care vinegar beverage according to claim 1, when it is characterized in that jacket liquefaction, Ye Huamei is middle temperature amylase, and condensing temperature is 90～110 degree, and liquefying time is 90～150 minutes; When carrying out saccharification, carbohydrase is an amylase, and saccharification temperature is 55～65 degree, and saccharificatinn period is 90～120 minutes.
3. the production method of jacket health-care vinegar beverage according to claim 1 is characterized in that: in the said step 3, hydrolysis temperature is 50～65 degree, and hydrolysis time is 90～210 minutes.
4. the production method of jacket health-care vinegar beverage according to claim 1; It is characterized in that: in the said step 8, in jacket health-care vinegar mother liquor, add matrimony vine leaching liquor and honey, matrimony vine is carried out lixiviate, filtration; Join in the jacket health-care vinegar mother liquor with honey; Jacket health-care vinegar mother liquor 60%～80%, matrimony vine leaching liquor 17%～34%, honey 3%～6%.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2009101813164A CN101617847B (en) | 2009-07-17 | 2009-07-17 | Production method of potato peel healthcare vinegar drink and product thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2009101813164A CN101617847B (en) | 2009-07-17 | 2009-07-17 | Production method of potato peel healthcare vinegar drink and product thereof |
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| CN101617847A CN101617847A (en) | 2010-01-06 |
| CN101617847B true CN101617847B (en) | 2012-03-07 |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132924A (en) * | 2010-01-27 | 2011-07-27 | 王尧 | Method for preparing beverage, fruit wine and fruit vinegar by using black potato containing anthocyanin |
| CN102226141B (en) * | 2011-04-27 | 2012-06-20 | 湖南农业大学 | Production method of purple sweet potato health care vinegar |
| CN102960796A (en) * | 2012-11-18 | 2013-03-13 | 杨学青 | Fermentation and preparation method for producing juice in starch from black potato |
| CN105039128A (en) * | 2015-08-04 | 2015-11-11 | 常州市鼎日环保科技有限公司 | Method for preparing aromatic vinegar through waste vegetables |
| CN108056336A (en) * | 2017-12-12 | 2018-05-22 | 广西趣创想创客空间管理有限责任公司 | A kind of jacket, blue or green jujube compound fruit juice and preparation method thereof |
| CN113430088A (en) * | 2021-08-13 | 2021-09-24 | 岚县渥泉池酿造有限公司 | Chinese medicinal vinegar and its manual brewing process |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1661001A (en) * | 2004-12-15 | 2005-08-31 | 武汉工业学院 | Cluster sprinkling fermentation method for preparing fruit vinegar in liquid and solid states and fermentation equipment |
| CN1687380A (en) * | 2005-04-01 | 2005-10-26 | 王浩贵 | Potato vinegar |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1661001A (en) * | 2004-12-15 | 2005-08-31 | 武汉工业学院 | Cluster sprinkling fermentation method for preparing fruit vinegar in liquid and solid states and fermentation equipment |
| CN1687380A (en) * | 2005-04-01 | 2005-10-26 | 王浩贵 | Potato vinegar |
Non-Patent Citations (1)
| Title |
|---|
| 李幼筠，等.论食醋的功能与生与新型功能性食醋的开发.《中国酿造》.2004,(第1期),5-9. * |
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Address after: 221000 Qingshan mountain town, Jiawang District, Jiangsu, Xuzhou Applicant after: Fu-guang Group Food Co., Ltd. Co-applicant after: Wang Yali Address before: 012209 Chahar Industrial Park, the Inner Mongolia Autonomous Region, Wulanchabu Applicant before: Fu-guang Group Food Co., Ltd. Co-applicant before: Wang Yali |
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