CN103571732A - Blueberry honey fermented vinegar and preparation method thereof - Google Patents
Blueberry honey fermented vinegar and preparation method thereof Download PDFInfo
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- CN103571732A CN103571732A CN201210278761.4A CN201210278761A CN103571732A CN 103571732 A CN103571732 A CN 103571732A CN 201210278761 A CN201210278761 A CN 201210278761A CN 103571732 A CN103571732 A CN 103571732A
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Abstract
The invention belongs to the field of biotechnology, and particularly relates to blueberry honey fermented vinegar and a preparation method thereof. The preparation method is characterized in that working procedures such as biological enzyme enzymolysis, instant high temperature sterilization, fermentation, secondary fermentation, deactivation, ageing, separation and molecular-stage filtration are carried out after dilution with purity water, so that Great Khingan special local products, namely wild blueberries and organic Lespedeza bicolor Turcz. honey serving as raw materials are prepared into the blueberry honey fermented vinegar which is characterized by clarification, transparency, fresh smell, nature, refreshing and rich nutrients, gives full play to the nutritive values of the blueberry and the honey and is beneficial to human health.
Description
Technical field
The invention belongs to biological technical field, specifically take Daxing'an Mountainrange special product wild blueberry and organic sweet potato bar honey is raw material, after pure water dilution, adopt the operations such as biological enzymolysis, flash-sterilization, fermentation, Secondary Fermentation, deactivation, ageing, separation, nanofiltration, give full play to the nutritive value of blueberry and honey, more benefit human health, blueberry and honey are made there is clear, Wen Xiang is pure and fresh, the serial fermented vinegar of naturally clean refreshing and nutritious feature and preparation method thereof.
Among the virgin forest of the raw materials used honey of this product from Daxing'an Mountainrange.Here being located between north latitude 50 degree-53 degree, is a natural pure land, and day and night temperature is large, is applicable to the growth of hill flower.Here vegetation is in great numbers, and species are abundant.On the soil of 8.4 ten thousand square kilometres, have thousands of kinds of wild plants, wherein: honey, powder, glue source plant have 5.985 ten thousand mu, bee product year reserves can reach 840,000 tons.This products material all meets European Union's Organic Food Attestation and organizes organic foodstuff production, Processing Criterion, is safe functional nutrient food.
Blueberry (Blueberry), means the meaning of blue berry.Low shrub, short pin is wild, and particle is little, but the content of anthocyanidin is very high; China mainly produces in Daxing'an Mountainrange and forest zone, the Xiaoxinanlin Mountains especially Central Greater Khingan Mountains, and is all pure wild.In Blueberry, contain abundant nutritive ingredient, it not only has good health protection effect, also has the functions such as the cranial nerve of preventing is aging, cardiac stimulant, anticancer vessel softening, enhancing human organism immunity.
Background technology
Honey is nectar or the secretory product of honeybee herborization, is housed in the sweet substance in honeycomb through fully brewageing.Honey is considered to a kind of fabulous food and medicine, has a lot of records in successive dynasties document.Honey is almost completely comprised of monose such as glucose and fructose, is easy to be absorbed by the body, except monose, also contains in honey that some for cell, tissue and organ, to play various nutritive substances, the honey of normal function nutritious, and quantity of heat production is large.Perfect health-care tonic product, to the elderly, children, puerpera and weak battalion is particularly suitable after being ill.
Carbohydrate: the carbohydrate in honey accounts for the 70%-80% of total composition.These sugars in honey be take monose as main (being glucose and fructose), conventionally account for the more than 65% of the total composition of honey.Next is disaccharide, in disaccharide, with sucrose, has comparative advantage, and its content is several to 5% from zero point.
Enzyme: enzyme and biologically active substance play an important role in organic vital movement is indispensable material.In honey, main enzyme is sucrase (saccharase) and amylase.In honey, also contain the enzyme of outbalance, as glucose oxidase, catalase, Phosphoric acid esterase and reductase enzyme, proteinoid enzyme and cruel enzyme etc.
VITAMIN: the Suo Yi B family that supports one's family in honey is the abundantest, is secondly L-sorbose.Common supporting one's family have VitB1 (vitamins B
1), riboflavin (vitamins B
2), pantothenic acid (vitamins B
5), pyridoxol (vitamins B
6), nicotinic acid (vitamins B
3), folic acid, xitix (vitamins C).In addition, also contain vitamin H, tocopherol (vitamin-E) and antihemorrhagic vitamin (vitamin K).
Mineral substance: the content of mineral substances in honey is in different varieties, same kind is 0.02%-1.0% from difference between the honey of different areas, average out to 0.17%, mainly contains silicon, magnesium, phosphorus, manganese, iron, calcium, copper, sodium, potassium, aluminium, boron, chromium, nickel etc.
Protein, colloid albumen: the protein in honey has 4-7 kind.Protein in honey exists with the form of colloidalmaterial conventionally, and it is comprised of protein, wax class, piperylene class and inorganics, is conventionally termed colloid albumen.
Aromatic compounds: the aromatoising substance in honey is mainly derivative and the ester compound of alcohols and aldehydes.These aromatoising substance major parts come from nectar, and small part produces in the process of brew honey, and it gives unique fragrance of honey.
Other materials: also contain dextrin, pigment, pollen, glycitols, tannins, resin, hydroxymethylfurfural and antibiotic and biologically active substance in honey.
In a word, honey main component is glucose and fructose, also contains the senior nutritive ingredients such as abundant enzyme, organic acid, VITAMIN, hormone, protein.In honey, contain nearly 20 seed amino acids, nutritive ingredient is abundant.Because honey has so abundant nutritive ingredient, by saccharomycetic effect.Promote the conversion of macromolecular substance, continuous rising along with alcoholic strength, the small-molecule substance of mead constantly generates, composition is abundanter, these small molecules nutritive substances soluble in water, are very easily absorbed by the body, and can participate in rapidly organism metabolism, supplement timely and effectively needed by human body nutrient, patient the old and the weak, excessive physical consumption person are regained one's strength very soon.
In Blueberry, except conventional sugar, acid and Vc, be rich in VE, VA, VB, SOD, arbutin, protein, cyanin, food fiber and abundant K, Fe, the mineral element such as Zn, Ca.According to Blueberry analysis is measured, in every hectogram blueberry fresh fruit, cyanin pigment content is up to 163mg, protein 400-700 milligram, fatty 500-600 milligram, carbohydrate 12.3-15.3 milligram, vitamin A is up to 81-100 international unit, vitamin E2 .7-9.5 microgram, SOD5.39 international unit, and VITAMIN is all higher than other fruit.Trace element is also very high, calcium 220-920 microgram in every gram of fresh fruit, phosphorus 98-274 microgram, magnesium 114-249 microgram, zinc 2.1-4.3 microgram, iron 7.6-30.0 microgram, germanium 0.8-1.2 microgram, copper 2.0-3.2 microgram.
Therefore, exploitation blueberry honey series fermented vinegar product is assistant officer's problem to be solved.
Summary of the invention
Object of the present invention is exactly when retaining blueberry and honey nutritive ingredient activity, and the health nutrient composition of strengthening blueberry and honey, more easily absorbs human body, enhancing body immunological competence, improve having a sleepless night, the improvement of the symptom such as forgetful, lassitude.
Blueberry honey of the present invention series fermented wine is that to take Daxing'an Mountainrange pure natural organic blueberry and honey be raw material, through operations such as biological enzymolysis, flash pasteurization, fermentation, Secondary Fermentation, deactivation, ageing, separation, molecular level filtrations, give full play to blueberry and honey nutritive value, the refining full-natural nutritive protective foods forming of foods processing technique of uses advanced.
The preparation method of blueberry honey of the present invention series fermented wine is, blueberry is pulled an oar, and the ratio that adds honey and water is 4: 2: 4, add the polygalacturonase of solution total amount 3g/100L to carry out enzymolysis, temperature is controlled at 50 ± 2 ℃, adjusts PH3.7 left and right, and enzymolysis time is 1h; Solution after enzymolysis is through moment 80 ℃ of-85 ℃ of sterilizations; When solution temperature is controlled at 22 ℃-25 ℃, add yeast and nutrition agent, stir, then sealed fermenting tank fermentation, until pol is less than 15g/L, more than alcoholic strength reaches 10 degree, 60 ℃ of deactivation 30min; Then add acetic bacteria to continue fermentation, until acetic acid content reaches 5-8%, with adding after gelatin and the dissolving of tannin mixture, in fermented liquid, remove colloid, 60 ℃ of deactivation 30min; Wine body kieselguhr filter continuous filtration after deactivation.Vinegar liquid is after filtering put into basin ageing, and sealing keeps 15 ± 1 ℃ of temperature, humidity 50%-60%, and time 3-6 month, after ageing, vinegar liquid can produce a small amount of precipitation, separated with rotating speed 15000r/min with channel separator, filtering with microporous membrane.According to the kind of producing fermented vinegar, allocate local flavor, pol, acidity.Employing deep bed filter filters, Plate Filtration, molecular film Sterile Filtration.Bottling after the assay was approved, labeling, mounted box, case, product.
Embodiment
Embodiment 1:
The preparation method of blueberry honey of the present invention series fermented wine is, blueberry is pulled an oar, and the ratio that adds honey and water is 4: 2: 4, add the polygalacturonase of solution total amount 3g/100L to carry out enzymolysis, temperature is controlled at 50 ± 2 ℃, adjusts PH3.6 left and right, and enzymolysis time is 0.5h; Solution after enzymolysis is through moment 80 ℃ of-85 ℃ of sterilizations; When solution temperature is controlled at 22 ℃-25 ℃, add yeast and nutrition agent, stir, then sealed fermenting tank fermentation, until pol is less than 15g/L, more than alcoholic strength reaches 10 degree, 70 ℃ of deactivation 30min; Then add acetic bacteria to continue fermentation, until acetic acid content reaches 5-8%, with adding after gelatin and the dissolving of tannin mixture, in fermented liquid, remove colloid, 60 ℃ of deactivation 30min; Wine body kieselguhr filter continuous filtration after deactivation.Vinegar liquid is after filtering put into basin ageing, and sealing keeps 15 ± 1 ℃ of temperature, humidity 50%-60%, and time 3-6 month, after ageing, vinegar liquid can produce a small amount of precipitation, separated with rotating speed 15000r/min with channel separator, filtering with microporous membrane.According to the kind of producing fermented vinegar, allocate local flavor, pol, acidity.Employing deep bed filter filters, Plate Filtration, molecular film Sterile Filtration.Bottling after the assay was approved, labeling, mounted box, case, product.
Embodiment 2:
The preparation method of blueberry honey of the present invention series fermented wine is, blueberry is pulled an oar, and the ratio that adds honey and water is 4: 2: 4, add the polygalacturonase of solution total amount 3g/100L to carry out enzymolysis, temperature is controlled at 50 ± 2 ℃, adjusts PH3.8 left and right, and enzymolysis time is 1h; Solution after enzymolysis is through moment 80 ℃ of-85 ℃ of sterilizations; When solution temperature is controlled at 25 ℃-26 ℃, add yeast and nutrition agent, stir, then sealed fermenting tank fermentation, until pol is less than 15g/L, more than alcoholic strength reaches 10 degree, 60 ℃ of deactivation 30min; Then add acetic bacteria to continue fermentation, until acetic acid content reaches 5-8%, with adding after gelatin and the dissolving of tannin mixture, in fermented liquid, remove colloid, 60 ℃ of deactivation 30min; Wine body kieselguhr filter continuous filtration after deactivation.Vinegar liquid is after filtering put into basin ageing, and sealing keeps 15 ± 1 ℃ of temperature, humidity 50%-60%, and time 3-6 month, after ageing, vinegar liquid can produce a small amount of precipitation, separated with rotating speed 15000r/min with channel separator, filtering with microporous membrane.According to the kind of producing fermented vinegar, allocate local flavor, pol, acidity.Employing deep bed filter filters, Plate Filtration, molecular film Sterile Filtration.Bottling after the assay was approved, labeling, mounted box, case, product.
Embodiment 3:
The preparation method of blueberry honey of the present invention series fermented wine is, blueberry is pulled an oar, and the ratio that adds honey and water is 4: 2: 4, add the polygalacturonase of solution total amount 3g/100L to carry out enzymolysis, temperature is controlled at 50 ± 2 ℃, adjusts PH3.7 left and right, and enzymolysis time is 1h; Solution after enzymolysis is through moment 80 ℃ of-85 ℃ of sterilizations; When solution temperature is controlled at 26 ℃-28 ℃, add yeast and nutrition agent, stir, then sealed fermenting tank fermentation, until pol is less than 15g/L, more than alcoholic strength reaches 10 degree, 60 ℃ of deactivation 30min; Then add acetic bacteria to continue fermentation, until acetic acid content reaches 5-8%, with adding after gelatin and the dissolving of tannin mixture, in fermented liquid, remove colloid, 60 ℃ of deactivation 30min; Wine body kieselguhr filter continuous filtration after deactivation.Vinegar liquid is after filtering put into basin ageing, and sealing keeps 15 ± 1 ℃ of temperature, humidity 50%-60%, and time 3-6 month, after ageing, vinegar liquid can produce a small amount of precipitation, separated with rotating speed 15000r/min with channel separator, filtering with microporous membrane.According to the kind of producing fermented vinegar, allocate local flavor, pol, acidity.Employing deep bed filter filters, Plate Filtration, molecular film Sterile Filtration.Bottling after the assay was approved, labeling, mounted box, case, product.
Embodiment 4:
The preparation method of blueberry honey of the present invention series fermented wine is, blueberry is pulled an oar, and the ratio that adds honey and water is 4: 2: 4, add the polygalacturonase of solution total amount 3g/100L to carry out enzymolysis, temperature is controlled at 50 ± 2 ℃, adjusts PH3.7 left and right, and enzymolysis time is 1h; Solution after enzymolysis is through moment 80 ℃ of-85 ℃ of sterilizations; When solution temperature is controlled at 24 ℃-25 ℃, add yeast and nutrition agent, stir, then sealed fermenting tank fermentation, until pol is less than 15g/L, more than alcoholic strength reaches 10 degree, 60 ℃ of deactivation 30min; Then add acetic bacteria to continue fermentation, until acetic acid content reaches 5-8%, with adding after gelatin and the dissolving of tannin mixture, in fermented liquid, remove colloid, 60 ℃ of deactivation 30min; Wine body kieselguhr filter continuous filtration after deactivation.Vinegar liquid is after filtering put into basin ageing, and sealing keeps 15 ± 1 ℃ of temperature, humidity 50%-60%, and time 3-6 month, after ageing, vinegar liquid can produce a small amount of precipitation, separated with rotating speed 15000r/min with channel separator, filtering with microporous membrane.According to the kind of producing fermented vinegar, allocate local flavor, pol, acidity.Employing deep bed filter filters, Plate Filtration, molecular film Sterile Filtration.Bottling after the assay was approved, labeling, mounted box, case, product.
Embodiment 5:
The preparation method of blueberry honey of the present invention series fermented wine is, blueberry is pulled an oar, and the ratio that adds honey and water is 4: 2: 4, add the polygalacturonase of solution total amount 3g/100L to carry out enzymolysis, temperature is controlled at 50 ± 2 ℃, adjusts PH3.7 left and right, and enzymolysis time is 1h; Solution after enzymolysis is through moment 80 ℃ of-85 ℃ of sterilizations; When solution temperature is controlled at 20 ℃-22 ℃, add yeast and nutrition agent, stir, then sealed fermenting tank fermentation, until pol is less than 15g/L, more than alcoholic strength reaches 10 degree, 60 ℃ of deactivation 30min; Then add acetic bacteria to continue fermentation, until acetic acid content reaches 5-8%, with adding after gelatin and the dissolving of tannin mixture, in fermented liquid, remove colloid, 60 ℃ of deactivation 30min; Wine body kieselguhr filter continuous filtration after deactivation.Vinegar liquid is after filtering put into basin ageing, and sealing keeps 15 ± 1 ℃ of temperature, humidity 50%-60%, and time 3-6 month, after ageing, vinegar liquid can produce a small amount of precipitation, separated with rotating speed 15000r/min with channel separator, filtering with microporous membrane.According to the kind of producing fermented vinegar, allocate local flavor, pol, acidity.Employing deep bed filter filters, Plate Filtration, molecular film Sterile Filtration.Bottling after the assay was approved, labeling, mounted box, case, product.
Embodiment 6:
The preparation method of blueberry honey of the present invention series fermented wine is, blueberry is pulled an oar, and the ratio that adds honey and water is 4: 2: 4, add the polygalacturonase of solution total amount 3g/100L to carry out enzymolysis, temperature is controlled at 50 ± 2 ℃, adjusts PH3.7 left and right, and enzymolysis time is 1h; Solution after enzymolysis is through moment 80 ℃ of-85 ℃ of sterilizations; When solution temperature is controlled at 18 ℃-20 ℃, add yeast and nutrition agent, stir, then sealed fermenting tank fermentation, until pol is less than 15g/L, more than alcoholic strength reaches 10 degree, 60 ℃ of deactivation 30min; Then add acetic bacteria to continue fermentation, until acetic acid content reaches 5-8%, with adding after gelatin and the dissolving of tannin mixture, in fermented liquid, remove colloid, 60 ℃ of deactivation 30min; Wine body kieselguhr filter continuous filtration after deactivation.Vinegar liquid is after filtering put into basin ageing, and sealing keeps 15 ± 1 ℃ of temperature, humidity 50%-60%, and time 3-6 month, after ageing, vinegar liquid can produce a small amount of precipitation, separated with rotating speed 15000r/min with channel separator, filtering with microporous membrane.According to the kind of producing fermented vinegar, allocate local flavor, pol, acidity.Employing deep bed filter filters, Plate Filtration, molecular film Sterile Filtration.Bottling after the assay was approved, labeling, mounted box, case, product.
Claims (1)
- One kind to take Daxing'an Mountainrange special product wild blueberry and organic sweet potato bar honey be raw material, after pure water dilution, adopt biological enzymolysis, flash-sterilization, fermentation, Secondary Fermentation, deactivation, ageing, separated, the operations such as nanofiltration, give full play to the nutritive value of blueberry and honey, more benefit human health, blueberry and honey are made and had clear, Wen Xiang is pure and fresh, the preparation method of the blueberry fermented honey vinegar of naturally clean refreshing and nutritious feature, specifically blueberry is pulled an oar, the ratio that adds honey and water is 4: 2: 4, add the polygalacturonase of solution total amount 3g/100L to carry out enzymolysis, temperature is controlled at 50 ± 2 ℃, adjust PH3.7 left and right, enzymolysis time is 1h, solution after enzymolysis is through moment 80 ℃ of-85 ℃ of sterilizations, when solution temperature is controlled at 22 ℃-25 ℃, add yeast and nutrition agent, stir, then sealed fermenting tank fermentation, until pol is less than 15g/L, more than alcoholic strength reaches 10 degree, 60 ℃ of deactivation 30min, then add acetic bacteria to continue fermentation, until acetic acid content reaches 5-8%, with adding after gelatin and the dissolving of tannin mixture, in fermented liquid, remove colloid, 60 ℃ of deactivation 30min, wine body kieselguhr filter continuous filtration after deactivation.Vinegar liquid is after filtering put into basin ageing, and sealing keeps 15 ± 1 ℃ of temperature, humidity 50%-60%, and time 3-6 month, after ageing, vinegar liquid can produce a small amount of precipitation, separated with rotating speed 15000r/min with channel separator, filtering with microporous membrane; According to the kind of producing fermented vinegar, allocate local flavor, pol, acidity, adopt deep bed filter to filter, Plate Filtration, molecular film Sterile Filtration; Bottling after the assay was approved, labeling, mounted box, case, product.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103931983A (en) * | 2014-04-17 | 2014-07-23 | 延边宝利祥蜂业有限公司 | Honey enzyme product and preparation method thereof |
| CN105104692A (en) * | 2015-08-31 | 2015-12-02 | 大兴安岭冰莓庄园生物科技发展有限公司 | Preparation method of blueberries containing enzyme |
| CN105199936A (en) * | 2015-09-30 | 2015-12-30 | 安徽韵沣农业发展有限公司 | Processing technique of mulberry fruit vinegar |
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| CN102146328A (en) * | 2011-01-14 | 2011-08-10 | 哈尔滨工业大学 | Process for brewing mead |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103931983A (en) * | 2014-04-17 | 2014-07-23 | 延边宝利祥蜂业有限公司 | Honey enzyme product and preparation method thereof |
| CN103931983B (en) * | 2014-04-17 | 2015-11-18 | 延边宝利祥蜂业股份有限公司 | A kind of honey ferment product and preparation method thereof |
| CN105104692A (en) * | 2015-08-31 | 2015-12-02 | 大兴安岭冰莓庄园生物科技发展有限公司 | Preparation method of blueberries containing enzyme |
| CN105104692B (en) * | 2015-08-31 | 2019-03-19 | 大兴安岭冰莓庄园生物科技发展有限公司 | A kind of preparation method of blueberry ferment berry |
| CN105199936A (en) * | 2015-09-30 | 2015-12-30 | 安徽韵沣农业发展有限公司 | Processing technique of mulberry fruit vinegar |
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Application publication date: 20140212 |