CN101649286A - Method for preparing hawthorn fruit vinegar - Google Patents
Method for preparing hawthorn fruit vinegar Download PDFInfo
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- CN101649286A CN101649286A CN200910070296A CN200910070296A CN101649286A CN 101649286 A CN101649286 A CN 101649286A CN 200910070296 A CN200910070296 A CN 200910070296A CN 200910070296 A CN200910070296 A CN 200910070296A CN 101649286 A CN101649286 A CN 101649286A
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Abstract
The invention relates to a method for preparing hawthorn fruit vinegar, which comprises the following steps: extracting hawthorn juice containing rich biological effective constituent flavone by an enzymatic method extracting process; deacidifying the hawthorn juice by weakly basic anion exchange resin; adding wine active dried yeast into the deacidified hawthorn juice to ferment at low temperature so as to brew hawthorn wine; and further brewing the hawthorn wine into the hawthorn fruit vinegar by an acetic acid bacterium deep liquid fermentation method. Ecipients, such as malt-dextrin, lactose, and the like are added into a by-product after hawthorn processing to be mixed, stirred, granulated, dried, tabletted, classified and packaged to be capable of obtaining a hawthorn fiber sheet. The invention adopts a full juice low-temperature second deep liquid fermentation method, improves a comprehensive development industrial chain of the hawthorn, realizes no pollution production, and provides an effective path for enriching the deep processing and the comprehensive utilization of high-quality hawthorn resources, not only can enrich the variety of juice beverage and meet the market requirement but also can directly protect and simulate the development of forest fruit and improve an additional value of a product.
Description
Technical field
The invention belongs to food processing field, especially a kind of preparation method of haw fruit vinegar.
Background technology
Hawthorn (Crataegus pinnatifida Bunge) is a Rosaceae may, has another name called haw, and is delicate and exquisite with fruit, fawn on red pleasing, unique flavor, nutritious, medicine-food two-purpose and being celebrated.Hawthorn is a kind of seeds of drought-enduring, cold-resistant, anti-soil depletion, is distributed in areas such as North China more, is the desirable seeds of controlling sand, prevent erosion and protect water and soil resources, and its extensive plantation provides approach for solving China's Desertification problem.
Sweet, the slightly warm in nature of Fructus Crataegi flavor acid, contain the multiple nutrients material, the biochemist discovers the biologically active substance that contains in hawthorn fruit and the leaf the human body beneficial, comprise more than 30 kind of flavone component, special chemical component is to be triterpene and flavones two big compounds, determined it to have the effect of the effect of removing free radical and anti-oxidant, anticancer, anti-cancer and effectively persistent hypotensive, decreasing cholesterol, and heart coronary artery has been had the diastole effect; Hawthorn fruit also contains 17 seed amino acids, is rich in multivitamin and trace element, and calcium, iron level rank all kinds of fruit prostatitis, and some human indispensable unsaturated acid, as linolic acid, and linolenic acid etc.
In recent years, along with the adjustment of national agriculture industrialization structure, the cultivated area of hawthorn constantly enlarges.According to the data introduction, national hawthorn ultimate production surpasses 1,000,000 tons, has become the four big masters that are only second to oranges and tangerines, apple and pears and has planted one of fruit, and resource is quite abundant.Because the hawthorn organic acid content is abundant, and processing technology relatively lags behind, and traditional converted products added value is not high, can't adapt to modern's demand yet, so the sales volume of hawthorn is had a strong impact on, has dampened orchard worker's enthusiasm greatly.
Show by literature search: at present, domestic existing about the haw fruit vinegar beverage exploitation and the bibliographical information of the patent application of comprehensive process aspect, but technology that is adopted and technical characterictic are not inconsistent with Sucus Crataegi fermenting twice technology entirely, method is different, it is different to brewage.Disclose a kind of haw fruit vinegar beverage and production technique thereof as patent CN100420396C, mainly comprised the hawthorn immersion is obtained haw liquid, sugaring then, zymamsis again, acetic fermentation adds the sweeting agent seasoning more again; The method of comprehensive CN1718116A (2006.1.11), CN1204476A (1999.1.13), patents such as 200810079855.2, principal feature also is with hawthorn Jia Shui, adds pectinase enzymatic hydrolysis, adds the yeast zymamsis, adds the acetic bacteria acetic fermentation, main purpose is to obtain acetic acid or acetic acid beverage, but ignored the high-load organic acid of hawthorn itself, cause after the fermentation haw fruit vinegar or through acrid, inharmonious, the no mellow fragrance of haw fruit vinegar beverage taste of allotment.Therefore invent a kind of main flow direction, that be fit to popular taste, technology is simple and be suitable for the method for brewageing haw fruit vinegar of large-scale industrial production, the area of producing hawthorn in richness will be widely used and be approved by industry to have good application prospect.
Summary of the invention
The objective of the invention is to overcome the deficiencies in the prior art part, provide that a kind of transformation efficiency height, technology are simple, the product taste pure and the preparation method of haw fruit vinegar.
The objective of the invention is to be achieved through the following technical solutions:
A kind of preparation method of haw fruit vinegar, the step of its preparation is as follows:
(1) the hawthorn fruit water addition ratio is 1: 2-5 (W/W), add the 10-16U/mL polygalacturonase, and 50-60 ℃, lixiviate 4-6h, lixiviate after-filtration, the supernatant liquor that obtains are the haw juice of total acid 11.5-13.1g/L;
(2) above-mentioned haw juice is changed in the stirred pot, press the volume ratio 3-6 of haw juice and resin: 1, add activation back weak basic anion exchange resin, carry out specific adsorption, combination, filtering separation, obtain total acid and reduce to the following Sucus Crataegi of 8g/L with 35-45 rev/min of continuously stirring 2-3h;
(3) Sucus Crataegi is added 60-100ppm SO
2, insert the 0.5-1.0g/L wine active dry yeast, adopt and mend sugared technology in batches, 15-20 ℃ fermented 15-20 days, and made Hawthorn Fruit Wine;
(4) Hawthorn Fruit Wine is transferred to the vinegar base that alcoholic strength is 4-6% (V/V), inoculation stench bacillus aceticus, 30-35 ℃ of aerated culture 65-75h after sterilization, the filtration, promptly obtains haw fruit vinegar.
And, mend sugared technology in the described step (3) for adding sugar at twice according to the alcoholic strength of Hawthorn Fruit Wine of design in batches, when beginning to allocate, fermentation adds for the first time, do not add remaining sugar when having a large amount of bubbles generation again when fermentation for the second time.
And the index of the haw fruit vinegar that fermentation obtains in the described step (4) is: with acetometer, and total acid 4.5-5.4%, ethanol≤0.3%, flavones content are 120-125mg/L.
Advantage of the present invention and beneficial effect are:
1, the present invention is to be main raw material with the hawthorn, lixiviate behind the employing pectinase enzymatic hydrolysis, beneficial biological activities material such as flavones in the hawthorn fully can be extracted, adopt weak basic anion exchange resin to separate and effectively reduce total acid content, ferment with wine active dry yeast again, the fermentation back increases the stability of drink, effectively improve mouthfeel, after the fermentation of stench bacillus aceticus obtains haw fruit vinegar, this fermentation method has guaranteed the taste and the nutrition of product from each step, has solved difficult problems such as existing technology is numerous and diverse, the cycle long, the product taste is inharmonious.
2, products obtained therefrom of the present invention is the comprehensive finely processed product of high technology content, be that one of big problem that solves is badly in need of in the hawthorn producing region, be the resources advantage of domestic hawthorn to be transformed and increment is the road of the ecological agriculture of commodity advantage, it is the developing direction that realizes hawthorn ecological agriculture industrial chain, the agriculture industrialization policy that promptly meets country, remarkable economic efficiency and social benefit are arranged again, have the meaning of further industrialization and popularization.
3, the method for the present invention's employing is full juice low temperature secondary, deep layer liquid fermentation method; promote the industrial chain of the comprehensive exploitation of hawthorn; improve value-added content of product; realize CR production; the resource deep processing of high-quality hawthorn and the comprehensive utilization of horn of plenty provide effective way; can enrich the nectar kind, meet the need of market, directly protect and stimulate the development of woods fruit.
Embodiment
Below in conjunction with embodiment, the present invention is further described, and following embodiment is illustrative, is not determinate, can not limit protection scope of the present invention with following embodiment.
Embodiment 1:
A kind of preparation method of haw fruit vinegar, its step is as follows:
(1) be under the condition of 1: 4 (W/W) with the hawthorn fruit water addition ratio, add the 10U/mL polygalacturonase, 50 ℃, lixiviate 4h, the clear liquid after the filtration are haw juice, and the hawthorn pomace is used for cyclic production.
Its solvend yield is 80%, and the average yield of flavones is 82%, total acid 11.5g/L.
(2) total acid 11.5g/L Sucus Crataegi is changed in the stirred pot, by the Sucus Crataegi and the volume ratio of resin is to add activation back weak basic anion exchange resin at 3: 1 to carry out specific adsorption, combine with 40 rev/mins of continuously stirring 2h, filters, separates and obtained total acid and reduce to Sucus Crataegi below the 8g/L with 100 orders again.
Activation back weak basic anion exchange resin promptly in the present embodiment: select for use 60～80 order negatively charged ion commercial resin that are applicable to suitability for industrialized production to carry out pre-treatment, in the chromatography column of resin of packing into, add the alcohol immersion that is higher than resin layer 10cm, 2～4h circulation primary, be washed till reserve liquid in test tube not muddy till, the water repetitive scrubbing can use to ethanol content＜1% then.Organic acid in this resin energy active adsorption Sucus Crataegi, less to flavones absorption in the hawthorn simultaneously, and the resin regeneration reusability is strong;
(3) get total acid and reduce to the following Sucus Crataegi of 8g/L, add 100ppm SO
2, insert the 0.5g/L wine active dry yeast, adopt and mend sugared technology in batches, 20 ℃ fermented 16 days, and making alcoholic strength is 11.5% (V/V) Hawthorn Fruit Wine.
(4) the Hawthorn Fruit Wine dilution with the alcoholic strength 11.5% (V/V) that obtains is the vinegar base of 4% (V/V) for alcoholic strength, inoculation is through the stench bacillus aceticus of first order seed, secondary domestication, 32 ℃ of aerated culture 66h have obtained haw fruit vinegar, again through blending, sterilization, filter after, sour-sweet tasty and refreshing, the haw fruit vinegar beverage that fruital is mellow of acetic acid content 5g/L.
The index of this haw fruit vinegar is: total acid (with acetometer) 4.5%, ethanol≤0.3%, flavones content are 120mg/L.
In addition, also can obtain byproduct hawthorn fibre plate by the present invention, the preparation method of this hawthorn fibre plate is as follows:
(1) gets the hawthorn pomace 70% that hawthorn fruit obtains behind polygalacturonase lixiviate Sucus Crataegi, add vehicle such as maltodextrin, lactose;
(2) above-mentioned each material is mixed stirring, granulate drying, compressing tablet, finishing and packing, arrangement obtains the hawthorn fibre plate that the smell of fruits is very sweet.
Physical and chemical index: soluble solid 〉=70% moisture 10%
Embodiment 2:
A kind of preparation method of haw fruit vinegar, its step is as follows:
(1) be under the condition of 1: 3 (W/W) with the hawthorn fruit water addition ratio, add the 12U/mL polygalacturonase, 55 ℃, lixiviate 5h, the clear liquid after the filtration are haw juice, and the hawthorn pomace is used for cyclic production.
Its solvend yield is 81%, and the average yield of flavones is 83%, total acid 12.6g/L.
(2) total acid 12.6g/L Sucus Crataegi is changed in the stirred pot, by the Sucus Crataegi and the volume ratio of resin is to add activation back weak basic anion exchange resin at 5: 1 to carry out specific adsorption, combine with 40 rev/mins of continuously stirring 3h, filters, separates and obtained total acid and reduce to Sucus Crataegi below the 8g/L with 100 orders again.
(3) get total acid and reduce to the following Sucus Crataegi of 8g/L, add 80ppm SO
2, insert the 0.75g/L wine active dry yeast, adopt and mend sugared technology in batches, 20 ℃ fermented 16 days, and making alcoholic strength is 11.5% (V/V) Hawthorn Fruit Wine.
(4) the Hawthorn Fruit Wine dilution with alcoholic strength 11.5% (V/V) is the vinegar base of 5% (V/V) for alcoholic strength, inoculation is through the stench bacillus aceticus of first order seed, secondary domestication, 32 ℃ of aerated culture 70h have obtained haw fruit vinegar, again through blending, sterilization, filter after, sour-sweet tasty and refreshing, the haw fruit vinegar beverage that fruital is mellow of acetic acid content 5g/L;
The index of its haw fruit vinegar is: total acid (with acetometer) 5.0%, ethanol≤0.3%, flavones content are 120mg/L.
In addition, also can obtain byproduct hawthorn fibre plate by the present invention, the preparation method of this hawthorn fibre plate is as follows:
The preparation method's of byproduct hawthorn fibre plate step is got the hawthorn pomace 73% that hawthorn fruit obtains with embodiment 1 in the present embodiment behind polygalacturonase lixiviate Sucus Crataegi.
Embodiment 3:
A kind of preparation method of haw fruit vinegar, its step is as follows:
(1) be under the condition of 1: 2 (W/W) with the hawthorn fruit water addition ratio, add the 16U/mL polygalacturonase, 60 ℃, lixiviate 6h, the clear liquid after the filtration are haw juice, and the hawthorn pomace is used for cyclic production.
Its solvend yield is 82.5%, and the average yield of flavones is 84.1%, total acid 13.1g/L.
(2) total acid 13.1g/L Sucus Crataegi is changed in the stirred pot, by the Sucus Crataegi and the volume ratio of resin is to add activation back weak basic anion exchange resin at 6: 1 to carry out specific adsorption, combine with 40 rev/mins of continuously stirring 3h, filters, separates and obtained total acid and reduce to Sucus Crataegi below the 8g/L with 100 orders again.
(3) get total acid and reduce to the following Sucus Crataegi of 8g/L, add 60ppm SO
2, insert the 1.0g/L wine active dry yeast, adopt and mend sugared technology in batches, 20 ℃ fermented 16 days, and making alcoholic strength is 11.5% (V/V) Hawthorn Fruit Wine.
(4) the Hawthorn Fruit Wine dilution with alcoholic strength 12% (V/V) is the vinegar base of 6% (V/V) for alcoholic strength, inoculation is through the stench bacillus aceticus of first order seed, secondary domestication, 32 ℃ of aerated culture 72h have obtained haw fruit vinegar, again through blending, sterilization, filter after, sour-sweet tasty and refreshing, the haw fruit vinegar beverage that fruital is mellow of acetic acid content 5g/L;
The index of its haw fruit vinegar is: total acid (with acetometer) 5.4%, ethanol≤0.3%, flavones content are 125mg/L.
In addition, also can obtain byproduct hawthorn fibre plate by the present invention, the preparation method of this hawthorn fibre plate is as follows: the preparation method's of byproduct hawthorn fibre plate step is got the hawthorn pomace 75% that hawthorn fruit obtains with embodiment 1 in the present embodiment behind polygalacturonase lixiviate Sucus Crataegi.
Claims (3)
1, a kind of preparation method of haw fruit vinegar is characterized in that: the step of preparation is as follows:
(1) the hawthorn fruit water addition ratio is 1: 2-5 (W/W), add the 10-16U/mL polygalacturonase, and 50-60 ℃, lixiviate 4-6h, lixiviate after-filtration, the supernatant liquor that obtains are the haw juice of total acid 11.5-13.1g/L;
(2) above-mentioned haw juice is changed in the stirred pot, press the volume ratio 3-6 of haw juice and resin: 1, add activation back weak basic anion exchange resin, carry out specific adsorption, combination, filtering separation, obtain total acid and reduce to the following Sucus Crataegi of 8g/L with 35-45 rev/min of continuously stirring 2-3h;
(3) Sucus Crataegi is added 60-100ppm SO
2, insert the 0.5-1.0g/L wine active dry yeast, adopt and mend sugared technology in batches, 15-20 ℃ fermented 15-20 days, and made Hawthorn Fruit Wine;
(4) Hawthorn Fruit Wine is transferred to the vinegar base that alcoholic strength is 4-6% (V/V), inoculation stench bacillus aceticus, 30-35 ℃ of aerated culture 65-75h after sterilization, the filtration, promptly obtains haw fruit vinegar.
2, the preparation method of a kind of haw fruit vinegar according to claim 1, it is characterized in that: mend sugared technology in the described step (3) for adding sugar at twice according to the alcoholic strength of the Hawthorn Fruit Wine that designs in batches, when fermentation begins to allocate, add for the first time, do not add remaining sugar when fermenting when a large amount of bubbles produce again to having for the second time.
3, the preparation method of a kind of haw fruit vinegar according to claim 1 is characterized in that: the index of the haw fruit vinegar that fermentation obtains in the described step (4) is: with acetometer, and total acid 4.5-5.4%, ethanol≤0.3%, flavones content are 120-125mg/L.
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| CN2009100702963A CN101649286B (en) | 2009-08-31 | 2009-08-31 | Method for preparing hawthorn fruit vinegar |
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| CN2009100702963A CN101649286B (en) | 2009-08-31 | 2009-08-31 | Method for preparing hawthorn fruit vinegar |
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| CN101649286B CN101649286B (en) | 2012-01-25 |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103405532A (en) * | 2013-07-08 | 2013-11-27 | 马洪兵 | Preparation method for extracting hawthorn extract from hawthorn |
| CN103734836A (en) * | 2014-01-28 | 2014-04-23 | 程健博 | Method for preparing germinated black tartary buckwheat and hawthorn fruit vinegar beverage |
| CN103815493A (en) * | 2014-03-24 | 2014-05-28 | 山东农业大学 | Hawthorn wine residue dietary fiber beverage |
| CN104164355A (en) * | 2014-08-12 | 2014-11-26 | 承德红源果业有限公司 | Liquid fermentation technique of hawthorn vinegar |
| CN104856164A (en) * | 2015-05-27 | 2015-08-26 | 山东皇尊庄园山楂酒有限公司 | Method for preparing clear hawthorn juice drink by enzymolysis of hawthorn |
| CN104877859A (en) * | 2015-05-27 | 2015-09-02 | 山东皇尊庄园山楂酒有限公司 | Preparation method for hawthorn red wine |
| CN105255692A (en) * | 2015-09-10 | 2016-01-20 | 河南科技学院 | Crataegus pinnatifida bunge vinegar and preparation method therefor |
| CN106987510A (en) * | 2017-06-01 | 2017-07-28 | 淮海工学院 | A kind of method allocated for hawthorn finished wine |
| CN107319237A (en) * | 2017-08-25 | 2017-11-07 | 黄山市多维生物（集团）有限公司 | A kind of preparation method of pawpaw fruit juice vinegar |
| CN109943460A (en) * | 2019-05-05 | 2019-06-28 | 承德红源果业有限公司 | A kind of fermentation process of full juice haw fruit vinegar |
| CN112655848A (en) * | 2020-12-16 | 2021-04-16 | 山东金晔农法食品有限公司 | Enzyme hawthorn juice and preparation method thereof |
| CN113355204A (en) * | 2021-07-22 | 2021-09-07 | 天地壹号饮料股份有限公司 | Hawthorn fruit vinegar and preparation method thereof |
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2009
- 2009-08-31 CN CN2009100702963A patent/CN101649286B/en not_active Expired - Fee Related
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103405532A (en) * | 2013-07-08 | 2013-11-27 | 马洪兵 | Preparation method for extracting hawthorn extract from hawthorn |
| CN103734836A (en) * | 2014-01-28 | 2014-04-23 | 程健博 | Method for preparing germinated black tartary buckwheat and hawthorn fruit vinegar beverage |
| CN103815493B (en) * | 2014-03-24 | 2015-10-21 | 山东农业大学 | A kind of Hawthorn Fruit Wine dregs diet fibre beverage |
| CN103815493A (en) * | 2014-03-24 | 2014-05-28 | 山东农业大学 | Hawthorn wine residue dietary fiber beverage |
| CN104164355A (en) * | 2014-08-12 | 2014-11-26 | 承德红源果业有限公司 | Liquid fermentation technique of hawthorn vinegar |
| CN104877859A (en) * | 2015-05-27 | 2015-09-02 | 山东皇尊庄园山楂酒有限公司 | Preparation method for hawthorn red wine |
| CN104856164A (en) * | 2015-05-27 | 2015-08-26 | 山东皇尊庄园山楂酒有限公司 | Method for preparing clear hawthorn juice drink by enzymolysis of hawthorn |
| CN104877859B (en) * | 2015-05-27 | 2017-02-01 | 山东皇尊庄园山楂酒有限公司 | Preparation method for hawthorn red wine |
| CN105255692A (en) * | 2015-09-10 | 2016-01-20 | 河南科技学院 | Crataegus pinnatifida bunge vinegar and preparation method therefor |
| CN106987510A (en) * | 2017-06-01 | 2017-07-28 | 淮海工学院 | A kind of method allocated for hawthorn finished wine |
| CN107319237A (en) * | 2017-08-25 | 2017-11-07 | 黄山市多维生物（集团）有限公司 | A kind of preparation method of pawpaw fruit juice vinegar |
| CN109943460A (en) * | 2019-05-05 | 2019-06-28 | 承德红源果业有限公司 | A kind of fermentation process of full juice haw fruit vinegar |
| CN112655848A (en) * | 2020-12-16 | 2021-04-16 | 山东金晔农法食品有限公司 | Enzyme hawthorn juice and preparation method thereof |
| CN113355204A (en) * | 2021-07-22 | 2021-09-07 | 天地壹号饮料股份有限公司 | Hawthorn fruit vinegar and preparation method thereof |
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| CN101649286B (en) | 2012-01-25 |
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