CN104397791A - Method for Ziziphus jujuba residues producing Ziziphus jujuba vinegar drink - Google Patents
Method for Ziziphus jujuba residues producing Ziziphus jujuba vinegar drink Download PDFInfo
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- 235000008529 Ziziphus vulgaris Nutrition 0.000 title claims abstract description 20
- 238000000034 method Methods 0.000 title claims abstract description 14
- 235000021419 vinegar Nutrition 0.000 title abstract description 8
- 239000000052 vinegar Substances 0.000 title abstract description 8
- 240000000038 Ziziphus mauritiana Species 0.000 title abstract 12
- 235000006545 Ziziphus mauritiana Nutrition 0.000 title abstract 12
- 238000000855 fermentation Methods 0.000 claims abstract description 55
- 230000004151 fermentation Effects 0.000 claims abstract description 55
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 30
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 28
- 230000001476 alcoholic effect Effects 0.000 claims abstract description 23
- 239000007788 liquid Substances 0.000 claims abstract description 15
- 238000001914 filtration Methods 0.000 claims abstract description 8
- 241000894006 Bacteria Species 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 238000005119 centrifugation Methods 0.000 claims abstract description 4
- 238000011049 filling Methods 0.000 claims abstract description 4
- 241001247821 Ziziphus Species 0.000 claims description 73
- 235000021424 Jujube vinegar Nutrition 0.000 claims description 36
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 35
- 239000012466 permeate Substances 0.000 claims description 23
- 239000002893 slag Substances 0.000 claims description 19
- 108090000790 Enzymes Proteins 0.000 claims description 16
- 102000004190 Enzymes Human genes 0.000 claims description 16
- 229940088598 enzyme Drugs 0.000 claims description 16
- 240000006394 Sorghum bicolor Species 0.000 claims description 11
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 11
- 239000012530 fluid Substances 0.000 claims description 9
- 150000004676 glycans Chemical class 0.000 claims description 9
- 229920001282 polysaccharide Polymers 0.000 claims description 9
- 239000005017 polysaccharide Substances 0.000 claims description 9
- 244000126002 Ziziphus vulgaris Species 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 7
- 235000020418 red date juice Nutrition 0.000 claims description 7
- 239000005720 sucrose Substances 0.000 claims description 7
- 108010059892 Cellulase Proteins 0.000 claims description 6
- 108010001682 Dextranase Proteins 0.000 claims description 6
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 6
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 6
- 235000013361 beverage Nutrition 0.000 claims description 6
- 229940106157 cellulase Drugs 0.000 claims description 6
- 239000002054 inoculum Substances 0.000 claims description 6
- 239000012528 membrane Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 230000000050 nutritive effect Effects 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- JIAARYAFYJHUJI-UHFFFAOYSA-L zinc dichloride Chemical compound [Cl-].[Cl-].[Zn+2] JIAARYAFYJHUJI-UHFFFAOYSA-L 0.000 claims description 6
- 230000009286 beneficial effect Effects 0.000 claims description 4
- 239000012141 concentrate Substances 0.000 claims description 4
- 230000007062 hydrolysis Effects 0.000 claims description 4
- 238000006460 hydrolysis reaction Methods 0.000 claims description 4
- 235000016709 nutrition Nutrition 0.000 claims description 4
- 230000035764 nutrition Effects 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 claims description 3
- 239000004382 Amylase Substances 0.000 claims description 3
- 108010065511 Amylases Proteins 0.000 claims description 3
- 102000013142 Amylases Human genes 0.000 claims description 3
- 108091005804 Peptidases Proteins 0.000 claims description 3
- 239000004365 Protease Substances 0.000 claims description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- 235000019418 amylase Nutrition 0.000 claims description 3
- 230000000712 assembly Effects 0.000 claims description 3
- 238000000429 assembly Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 235000012343 cottonseed oil Nutrition 0.000 claims description 3
- 230000002478 diastatic effect Effects 0.000 claims description 3
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 3
- 239000000284 extract Substances 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 claims description 3
- 239000001963 growth medium Substances 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 3
- 235000019341 magnesium sulphate Nutrition 0.000 claims description 3
- 230000014759 maintenance of location Effects 0.000 claims description 3
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims description 3
- 235000019796 monopotassium phosphate Nutrition 0.000 claims description 3
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 claims description 3
- 239000012465 retentate Substances 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 230000001502 supplementing effect Effects 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 239000011592 zinc chloride Substances 0.000 claims description 3
- 235000005074 zinc chloride Nutrition 0.000 claims description 3
- 230000007613 environmental effect Effects 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 238000009472 formulation Methods 0.000 abstract 1
- 239000011550 stock solution Substances 0.000 abstract 1
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- 125000003118 aryl group Chemical group 0.000 description 3
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- 239000002994 raw material Substances 0.000 description 2
- 241000588724 Escherichia coli Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 241000191940 Staphylococcus Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
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- 150000001413 amino acids Chemical class 0.000 description 1
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- 201000011510 cancer Diseases 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000003907 kidney function Effects 0.000 description 1
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- 230000003908 liver function Effects 0.000 description 1
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- 235000010755 mineral Nutrition 0.000 description 1
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- 235000020824 obesity Nutrition 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
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- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
- C12N1/18—Baker's yeast; Brewer's yeast
- C12N1/185—Saccharomyces isolates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
- C12R2001/85—Saccharomyces
- C12R2001/865—Saccharomyces cerevisiae
Abstract
The present invention discloses a method for Ziziphus jujuba residues producing Ziziphus jujuba vinegar drink which belongs to the Ziziphus jujuba vinegar drink production method and is composed of the following steps: (1) Ziziphus jujuba residue enzymolysis; (2) centrifugation; (3) fine filtration; (4) ultrafiltration; (5) alcoholic fermentation; (6) acetic acid fermentation; (7) bacteria filtration from the acetic acid fermentation liquid with an acidity of 5.21% to obtain light yellow Ziziphus jujuba vinegar stock solution with fermented aroma; (8) Ziziphus jujuba vinegar drink formulation; (9) filtration; and (10) filling. The method for Ziziphus jujuba residues producing Ziziphus jujuba vinegar drink saves the resources by turning Ziziphus jujuba residues into reusable treasures, reduces pollution and company costs and burdens, is green and environmental, and truly realizes the characteristics of completely eating up the Ziziphus jujuba.
Description
Technical field
The present invention relates to the production method of a kind of golden jujube vinegar drink, especially a kind of method of producing golden jujube vinegar drink from the leftover bits and pieces golden jujube jujube slag producing Chinese jujube concentrated juice.
Background technology
Vinegar drink product, containing tens kinds of necessary amino acid of human body and trace element, particularly supplements the nutrients, improves function of human body, have many health cares, as beauty treatment, skin care, beauty treatment simultaneously; Relieve the effect of alcohol, sober up, protect liver; Fall and blood fat, softening blood vessel, prevent the formation of nitrite, prevention gastroenteric tumor; Anti-aging in advance, promote longevity.Health of curing the disease is had to the effect of following aspect: 1, dispelling fatigue; 2, regulate the acid-base balance of blood, maintain the relatively stable of human internal environment; 3, help digest, be conducive to the absorption of food Middle nutrition composition; 4, anti-ageing, suppress and reduce the formation of peroxide in human aging process; 5, there is very strong sterilizing ability, the staphylococcus in enteron aisle, Escherichia coli, the dry bacterium of sick disease, Halophiles etc. can be killed and wounded; 6, strengthen liver function, enhance metabolism; 7, hemangiectasis, is conducive to reducing blood pressure, and prevents the generation of angiocardiopathy; 8, strengthen renal function, have diuresis, and glucose in urine content can be reduced; 9, excess fat in body can be made to change physical consumption into fall, and promote the metabolism of sugar and protein, can obesity be prevented and treated; 10, also cancer-resisting substance is contained in vinegar.
10,000 golden jujubes of going into operation concentrate jujube juice project, and leftover bits and pieces jujube slag year produces more than 9000 tons, and these jujube slag leftover bits and pieces are entirely taken as offal treatment and have fallen, and have both wasted valuable resource, have improve cost of material, add business burden, cause environmental pollution again.
At present, the solution also do not had.
Summary of the invention
Technical assignment of the present invention provides a kind of method of producing golden jujube vinegar drink from golden jujube jujube slag for above-mentioned deficiency of the prior art, the method should producing golden jujube vinegar drink from golden jujube jujube slag has and saves resource, jujube slag leftover bits and pieces is turned waste into wealth, again utilize, decreasing pollution and entreprise cost, reduce business burden, environmental protection, really achieve the feature of " the eating dry squeezing only " to golden jujube.
The technical solution adopted for the present invention to solve the technical problems is: it comprises the following steps:
(1) golden jujube jujube slag enzymolysis
Golden jujube jujube slag and water are uniformly mixed into by weight 1:1 and mix jujube and starch, then zytase, dextranase, Novi letter cellulase, pectase and amylase is added in being starched by mixing jujube, wherein the enzyme concentration of zytase is respectively 100U/g, the enzyme concentration of dextranase is respectively 100U/g, the enzyme concentration of Novi's letter cellulase is respectively 150U/g, the enzyme concentration of pectase is respectively 50U/g, diastatic enzyme concentration is respectively 50U/g, hydrolysis temperature is 55 DEG C, pH is 5.5, and enzymolysis time is 180min;
(2) centrifugation
Be separated the mixing jujube slurry after enzymolysis with centrifuge, obtain golden jujube Normal juice 1 and part residue, golden jujube Normal juice 1 is for subsequent use, selects centrifugal speed 5500r/min, 10 minutes time;
(3) essence filter
Through centrifugal golden jujube Normal juice 1, its surface still has a small amount of floating thing, filters, obtains the golden jujube Normal juice 2 of clear;
(4) ultrafiltration
Golden jujube polysaccharide molecular weight mainly concentrates on more than 150,000 dalton, and selective retention molecular weight is that 150,000 dalton's hyperfiltration membrane assemblies carry out Ultra filtration membrane to the golden jujube Normal juice 2 that essence has been filtered; Ultrafiltration permeate is the clear juice of golden jujube, and ultra-filter retentate contains golden jujube polysaccharide and small part not by the golden jujube albumen of protease hydrolyzed;
Ultra-filtration conditions is: soluble solid content is 10%, operating temperature is 40 DEG C, operating pressure is 0.4MPa, the best ultrafiltration time is 80min; Collect each several part permeate and the liquid that dams; Permeate carries out alcoholic fermentation and acetic fermentation, and trapped fluid extracts golden jujube polysaccharide;
(5) alcoholic fermentation
Select wine yeast to carry out alcoholic fermentation to permeate: jujube juice pol is 17%, domestication yeast liquid inoculum concentration is 10%, and fermentation temperature is 28 DEG C, and fermentation time is defined as 60h, and fermentation termination alcoholic strength is 7.3%;
(6) acetic fermentation
Add the nutrition in nutritive salt, ultrafiltration permeate and husked sorghum soak supplementing culture medium in distiller's wort after 6.1 alcoholic fermentations respectively, be beneficial to carrying out smoothly of subsequent fermentation; The addition of nutritive salt, ultrafiltration permeate and husked sorghum is with the weighing scale of mash (mass fraction): 0.1% magnesium sulfate, 0.05% dipotassium hydrogen phosphate, 0.05% potassium dihydrogen phosphate, 0.1% zinc chloride, 4% jujube juice husked sorghum liquid (utilizing ultrafiltration permeate to soak husked sorghum 24h, solid-liquid ratio 1:20), mixes rear 121 DEG C of sterilizing 20min, after cooling, join in the mash after alcoholic fermentation under aseptic condition;
The optimal processing parameter of 6.2 acetic fermentations is: zymotic fluid alcoholic strength is 7.0%, after domestication, acetic acid bacteria inoculum concentration is 10%, is placed in 32 DEG C, and 180r/min shaking table top fermentation 84h is (from inoculation domestication acetic acid bacteria, in 32 DEG C of bottom fermentation 84h), obtaining acidity is 5.21% zymotic fluid;
(7) acidity be 5.21% acetic acid fermentation liquid remove thalline after filtration after, obtain faint yellow, have fermentation fragrance jujube vinegar stoste;
(8) allotment of golden jujube vinegar drink
The jujube vinegar stoste, concentrated Chinese jujube juice and the sucrose that fermentation are obtained add in the clear juice of ultrafiltration permeate golden jujube allocates golden jujube vinegar drink; Optimum formula: concentrated Chinese jujube juice 10%, golden jujube vinegar 6%, sucrose 4%; Through allotment after golden jujube vinegar drink sour-sweet tasty and refreshing, jujube is aromatic strongly fragrant, mouthfeel is soft, nutritious, has good health care, is a kind of desirable natural health drink;
(9) filter
After allotment terminates, filter, to greatest extent impurity in beverage is leached; Through the golden jujube vinegar drink uniform color of twice filtration, Quality During Shelf Life is stablized;
(10) filling
After beverage bottling capping, through pasteurize, substantially solve the problem of microbial contamination, through the golden jujube vinegar drink of above process, place 12 months, essentially no precipitation, never degenerates, and still can keep good quality.
Through centrifugal golden jujube Normal juice 1, adopt cottonseed cake to filter, obtain the golden jujube Normal juice 2 of clear.
Of the present invention produce from golden jujube jujube slag golden jujube vinegar drink method compared to the prior art, there is following outstanding beneficial effect: enforcement of the present invention can decreasing pollution and entreprise cost, environmental protection, really achieves " the eating dry squeezing only " to golden jujube; Jujube vinegar, mainly using leftover bits and pieces jujube slag as raw material, by making jujube vinegar after complex enzyme hydrolysis, ultrafiltration, alcoholic fermentation, acetic fermentation, is allocated with Chinese jujube juice by the present invention again, makes golden jujube vinegar drink; Like this, both improve the utilization rate of raw material, decreased environmental pollution, again for enterprise adds new product variety; The golden jujube vinegar drink sweet and sour taste utilizing fermentable to make, jujube is aromatic strongly fragrant, containing abundant mineral matter, vitamin, has softening blood vessel, reduces blood fat hypotensive, and prevention of arterial hardens, and increases appetite and promotes digestion, to maintain in body the functions such as acid-base balance; Golden jujube vinegar drink not only has distinct nationality and era characteristics, and complies with the trend of international food development, is a kind of novel green drink; This project implementation can drive the adjustment of regional agricultural structure and the development of industrialization, changes the industrial chain of processing of farm products in the past short, the problem that value-rising is low, improves the features such as Business Economic Benefit.
Detailed description of the invention
Method of producing golden jujube vinegar drink from golden jujube jujube slag of the present invention is described in detail below.
Method of producing golden jujube vinegar drink from golden jujube jujube slag of the present invention, it comprises the following steps:
(1) golden jujube jujube slag enzymolysis
Golden jujube jujube slag and water are uniformly mixed into by weight 1:1 and mix jujube and starch, then zytase, dextranase, Novi letter cellulase, pectase and amylase is added in being starched by mixing jujube, wherein the enzyme concentration of zytase is respectively 100U/g, the enzyme concentration of dextranase is respectively 100U/g, the enzyme concentration of Novi's letter cellulase is respectively 150U/g, the enzyme concentration of pectase is respectively 50U/g, diastatic enzyme concentration is respectively 50U/g, hydrolysis temperature is 55 DEG C, pH is 5.5, and enzymolysis time is 180min;
(2) centrifugation
Be separated the mixing jujube slurry after enzymolysis with centrifuge, obtain golden jujube Normal juice 1 and part residue, golden jujube Normal juice 1 is for subsequent use, selects centrifugal speed 5500r/min, 10 minutes time;
(3) essence filter
Through centrifugal golden jujube Normal juice 1, its surface still has a small amount of floating thing, filters, obtains the golden jujube Normal juice 2 of clear;
(4) ultrafiltration
Golden jujube polysaccharide molecular weight mainly concentrates on more than 150,000 dalton, and selective retention molecular weight is that 150,000 dalton's hyperfiltration membrane assemblies carry out Ultra filtration membrane to the golden jujube Normal juice 2 that essence has been filtered; Ultrafiltration permeate is the clear juice of golden jujube, and ultra-filter retentate contains golden jujube polysaccharide and small part not by the golden jujube albumen of protease hydrolyzed;
Ultra-filtration conditions is: soluble solid content is 10%, operating temperature is 40 DEG C, operating pressure is 0.4MPa, the best ultrafiltration time is 80min; Collect each several part permeate and the liquid that dams; Permeate carries out alcoholic fermentation and acetic fermentation, and trapped fluid extracts golden jujube polysaccharide;
(5) alcoholic fermentation
Select wine yeast to carry out alcoholic fermentation to permeate: jujube juice pol is 17%, domestication yeast liquid inoculum concentration is 10%, and fermentation temperature is 28 DEG C, and fermentation time is defined as 60h, and fermentation termination alcoholic strength is 7.3%;
(6) acetic fermentation
Add the nutrition in nutritive salt, ultrafiltration permeate and husked sorghum soak supplementing culture medium in distiller's wort after 6.1 alcoholic fermentations respectively, be beneficial to carrying out smoothly of subsequent fermentation; The addition of nutritive salt, ultrafiltration permeate and husked sorghum is with the weighing scale of mash (mass fraction): 0.1% magnesium sulfate, 0.05% dipotassium hydrogen phosphate, 0.05% potassium dihydrogen phosphate, 0.1% zinc chloride, 4% jujube juice husked sorghum liquid (utilizing ultrafiltration permeate to soak husked sorghum 24h, solid-liquid ratio 1:20), mixes rear 121 DEG C of sterilizing 20min, after cooling, join in the mash after alcoholic fermentation under aseptic condition;
The optimal processing parameter of 6.2 acetic fermentations is: zymotic fluid alcoholic strength is 7.0%, after domestication, acetic acid bacteria inoculum concentration is 10%, is placed in 32 DEG C, and 180r/min shaking table top fermentation 84h is (from inoculation domestication acetic acid bacteria, in 32 DEG C of bottom fermentation 84h), obtaining acidity is 5.21% zymotic fluid;
(7) acidity be 5.21% acetic acid fermentation liquid remove thalline after filtration after, obtain faint yellow, have fermentation fragrance jujube vinegar stoste;
(8) allotment of golden jujube vinegar drink
The jujube vinegar stoste, concentrated Chinese jujube juice and the sucrose that fermentation are obtained add in the clear juice of ultrafiltration permeate golden jujube allocates golden jujube vinegar drink; Optimum formula: concentrated Chinese jujube juice 10%, golden jujube vinegar 6%, sucrose 4%; Through allotment after golden jujube vinegar drink sour-sweet tasty and refreshing, jujube is aromatic strongly fragrant, mouthfeel is soft, nutritious, has good health care, is a kind of desirable natural health drink;
(9) filter
After allotment terminates, filter, to greatest extent impurity in beverage is leached; Through the golden jujube vinegar drink uniform color of twice filtration, Quality During Shelf Life is stablized;
(10) filling
After beverage bottling capping, through pasteurize, substantially solve the problem of microbial contamination, through the golden jujube vinegar drink of above process, place 12 months, essentially no precipitation, never degenerates, and still can keep good quality.
Through centrifugal golden jujube Normal juice 1, adopt cottonseed cake to filter, obtain the golden jujube Normal juice 2 of clear.
Except the technical characteristic described in description, be the known technology of those skilled in the art.
Claims (2)
1. from golden jujube jujube slag, produce the method for golden jujube vinegar drink, it is characterized in that: comprise the following steps:
(1) golden jujube jujube slag enzymolysis
Golden jujube jujube slag and water are uniformly mixed into by weight 1:1 and mix jujube and starch, then zytase, dextranase, Novi letter cellulase, pectase and amylase is added in being starched by mixing jujube, wherein the enzyme concentration of zytase is respectively 100U/g, the enzyme concentration of dextranase is respectively 100U/g, the enzyme concentration of Novi's letter cellulase is respectively 150U/g, the enzyme concentration of pectase is respectively 50U/g, diastatic enzyme concentration is respectively 50U/g, hydrolysis temperature is 55 DEG C, pH is 5.5, and enzymolysis time is 180min;
(2) centrifugation
Be separated the mixing jujube slurry after enzymolysis with centrifuge, obtain golden jujube Normal juice 1 and part residue, golden jujube Normal juice 1 is for subsequent use, selects centrifugal speed 5500r/min, 10 minutes time;
(3) essence filter
Through centrifugal golden jujube Normal juice 1, its surface still has a small amount of floating thing, filters, obtains the golden jujube Normal juice 2 of clear;
(4) ultrafiltration
Golden jujube polysaccharide molecular weight mainly concentrates on more than 150,000 dalton, and selective retention molecular weight is that 150,000 dalton's hyperfiltration membrane assemblies carry out Ultra filtration membrane to the golden jujube Normal juice 2 that essence has been filtered; Ultrafiltration permeate is the clear juice of golden jujube, and ultra-filter retentate contains golden jujube polysaccharide and small part not by the golden jujube albumen of protease hydrolyzed;
Ultra-filtration conditions is: soluble solid content is 10%, operating temperature is 40 DEG C, operating pressure is 0.4MPa, the best ultrafiltration time is 80min; Collect each several part permeate and the liquid that dams; Permeate carries out alcoholic fermentation and acetic fermentation, and trapped fluid extracts golden jujube polysaccharide;
(5) alcoholic fermentation
Select wine yeast to carry out alcoholic fermentation to permeate: utilizing sucrose to be adjusted to jujube juice pol is 17%, domestication yeast liquid inoculum concentration is 10%, and fermentation temperature is 28 DEG C, and fermentation time is defined as 60h, and fermentation termination alcoholic strength is 7.3%;
(6) acetic fermentation
Add the nutrition in nutritive salt, ultrafiltration permeate and husked sorghum soak supplementing culture medium in distiller's wort after 6.1 alcoholic fermentations respectively, be beneficial to carrying out smoothly of subsequent fermentation; The addition of nutritive salt, ultrafiltration permeate and husked sorghum is with the weighing scale of mash (mass fraction): 0.1% magnesium sulfate, 0.05% dipotassium hydrogen phosphate, 0.05% potassium dihydrogen phosphate, 0.1% zinc chloride, 4% jujube juice husked sorghum liquid, mix rear 121 DEG C of sterilizing 20min, after cooling, join in the mash after alcoholic fermentation under aseptic condition;
The optimal processing parameter of 6.2 acetic fermentations is: zymotic fluid alcoholic strength is 7.0%, and after domestication, acetic acid bacteria inoculum concentration is 10%, and be placed in 32 DEG C, 180r/min shaking table top fermentation 84h, obtaining acidity is 5.21% zymotic fluid;
(7) acidity be 5.21% acetic acid fermentation liquid remove thalline after filtration after, obtain faint yellow, have fermentation fragrance jujube vinegar stoste;
(8) allotment of golden jujube vinegar drink
The jujube vinegar stoste, concentrated Chinese jujube juice and the sucrose that fermentation are obtained add in the clear juice of ultrafiltration permeate golden jujube allocates golden jujube vinegar drink; Optimum formula: concentrated Chinese jujube juice 10%, golden jujube vinegar 6%, sucrose 4%;
(9) filter
After allotment terminates, filter, to greatest extent impurity in beverage is leached;
(10) filling
After beverage bottling capping, then through pasteurize.
2. method of producing golden jujube vinegar drink from golden jujube jujube slag according to claim 1, is characterized in that: through centrifugal golden jujube Normal juice 1, adopts cottonseed cake to filter, obtains the golden jujube Normal juice 2 of clear.
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