CN104621651A - Method for preparing fig vinegar beverage by using multi-strain mixed fermentation - Google Patents

Method for preparing fig vinegar beverage by using multi-strain mixed fermentation Download PDF

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Publication number
CN104621651A
CN104621651A CN201510036162.5A CN201510036162A CN104621651A CN 104621651 A CN104621651 A CN 104621651A CN 201510036162 A CN201510036162 A CN 201510036162A CN 104621651 A CN104621651 A CN 104621651A
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fermentation
liquid
fermented
mass ratio
acid bacteria
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CN201510036162.5A
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CN104621651B (en
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王振斌
刘加友
陈兵兵
马晓珂
刘凤叶
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江苏大学
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/84Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a method for preparing a fig vinegar beverage by using multi-strain mixed fermentation. The method comprises the following steps: (1) preparing materials, namely selecting squashy figs, removing rotten and worm-damaged figs, and performing crushing and color protection to obtain a fig pulp; (2) performing enzymolysis; (3) fermenting by using a yeast and lactic acid bacteria; (4) performing acetic fermentation; (5) filtering; and (6) blending and disinfecting to obtain the fig vinegar beverage. According to the method disclosed by the invention, various-strain mixed fermentation is adopted, the flavor of the product is improved while the nutritional ingredients of the figs are kept, and the product is sweet, sour and delicious in taste, pure in color and rich in nutrition with lingering aftertaste, and has a special fruity flavor of the figs. The preparation method disclosed by the invention is simple and feasible to operate, and is of important significance for promoting the deep processing level of the figs, prolonging the industrial chain and increasing the economic and social benefits of the fig industry.

Description

A kind of method utilizing multiple bacteria compound fermentation to prepare Fig Vinegar beverage
Technical field
The invention belongs to field of beverage preparation, be specifically related to a kind of technology of preparing of Ficus carica beverage.
Background technology
Fig is the fruit of the dietotherapeutic that a kind of output of China is larger, has very high nutritive value.Fresh fruit is except containing the abundant material such as function polysaccharide, amino acids, also have multiple lipase, diastase, superoxide dismutase (SOD) etc., have moisten the lung and relieve the cough, invigorating stomach and promoting bower movements, subdhing swelling and detoxicating, enhancing immunity of organism and suppress the effect of kinds of tumors.Fig harvest season short and not for shelf-stable, at present mainly as fruit consumption, is unfavorable for the raising of fig intensive processing level and the prolongation of industrial chain, have impact on the development of fig industry.
Acetic acid bacteria beverage is the drink after utilizing the microorganism such as saccharomycete, acetic acid bacteria fully to ferment to plant juices.Fig is utilized to prepare fruit vinegar, not only can regulate the acid-base balance in blood, promote that human body is to the absorption of food Middle nutrition material, and VFA in vinegar and amino acid etc. can stimulate the cerebral nerve of people, suppress and reduce the formation of oxide in aging course.And nutrition abundant in fig can also be absorbed
Through retrieval China Patent No. CN 103897975 A " ex-liquid express solid waters the preparation method that pouring formula Fig Vinegar and preparation technology thereof disclose a kind of Fig Vinegar, with fig be raw material by fermentation pretreatment stage, the wine fermentation process stage, the acetify fermentation process stage, drench vinegar processing stage and six stages such as clarifying treatment stage prepare a kind of Fig Vinegar.Its deficiency is the brown stain easily causing juice in fig shattering process, affects the color and luster of product; Operating process is complicated, and the production cycle is longer, and production cost is high.
Summary of the invention
The object of the invention is to solve above-mentioned the deficiencies in the prior art, a kind of method utilizing multiple bacteria compound fermentation to prepare Fig Vinegar beverage is provided, increase the kind of fig juice drink.Fig Vinegar sweet and sour taste prepared by the present invention, pure color, nutritious, aftertaste is long, have the distinctive fruital of fig.
In order to solve above technical problem, the concrete technical scheme that the present invention adopts is as follows:
Utilize multiple bacteria compound fermentation to prepare a method for Fig Vinegar beverage, it is characterized in that comprising the following steps:
Step one, gets the raw materials ready: select well-done fig, and removing is rotted really, wormy fruit, obtains high-quality fig; By water, Vc and NaCl with mass ratio 100:(0.1-0.4): (0.3-0.5) fully mixes, and composition protects look solution; By described high-quality fig after crushed with described to protect look solution with mass ratio be 1:(3-8) carry out being mixed to get fig fruit latex;
Step 2, enzymolysis: described fig fruit latex is added fermentation tank, then adds pectase in described fermentation tank, and the fig fruit latex of every 100g joins the pectase of 0.3-0.5mg, temperature be 40-50 DEG C, enzymolysis 2-4 hour under the condition of pH at 2.5-4.5; Obtain fermented fig liquid;
Step 3, saccharomycete, lactobacillus-fermented: by saccharomycete and lactic acid bacteria with (1-3): join described fermented fig liquid after the mass ratio mixing of 1, after constant temperature leaves standstill 48-96 hour under the condition of 30-45 DEG C, stop fermentation, obtain fermented fig Miao liquid; The mass ratio of described saccharomycete and lactic acid bacteria gross mass and fermented fig liquid is 0.6%-1.0%;
Step 4, acetic fermentation: access acetic acid bacteria and carry out acetic fermentation in described fermented fig Miao liquid, fermentation time is 48-72h, and fermentation temperature is 35-40 DEG C, obtains acetic acid Miao liquid; The mass ratio of described acetic acid bacteria and fermented fig Miao liquid is 0.5%-1.0%;
Step 5, filters: filtered by described acetic acid Miao liquid millipore filter, pore size filter is 0.6-1.0 micron;
Step 6, allotment, sterilization: be 100:(30-50 according to mass ratio by water, vinegar ferment Miao liquid, sucrose, honey, fig essence): (6-10): (2-4): the ratio of (0.1-0.2) mixes, is then heated to rapidly 75-85 DEG C and keeps 15-20min namely to obtain Fig Vinegar beverage.
In described step one: protect water, V in look solution c100:0.3:0.4 is preferably with the mass ratio of NaCl; High-quality fig is preferably 1:6 with the mass ratio protecting look solution.
Temperature preferably 45 DEG C in described step 2, pH preferably 4.0, time preferred 3h, the solid-liquid ratio of pectase and fig fruit latex is preferably 0.4 mg:100g.
In described step 3: the preferred 2:1 of inoculative proportion of saccharomycete and lactic acid bacteria, the preferred 68h of fermentation time, fermentation temperature preferably 35 DEG C; The gross mass of saccharomycete and lactic acid bacteria and fermented fig liquid mass ratio preferably 0.8%; Described yeast is Angel grape wine fruit wine special yeast.
In described step 4: the mass ratio of acetic acid bacteria and fermented fig liquid preferably 0.6%, the preferred 56h of fermentation time, fermentation temperature preferably 38 DEG C, acetic acid bacteria used is that the good people in Shanghai make vinegar acetic acid bacteria.
In described step 5: filtered by described zymotic fluid millipore filter, pore size filter is 0.8 micron.
In described step 6: the preferred 100:40:8:3:0.15 of mass ratio of water, fermentation Miao liquid, sucrose, honey, fig essence, sterilization temperature preferably 80 DEG C, time preferred 18min.The present invention has beneficial effect.
1. the present invention adopts the purebred mixed fungus fermentation of saccharomycete, lactic acid bacteria and acetic acid bacteria, has enriched the kind of fig drink.
2. the present invention adopts multi-cultur es mixed fungus fermentation, optimize the effect of probiotics fermention, drink pure color, nutritious, aftertaste is long, possesses hypotensive, blood fat, antifatigue, moistens the lung and relieve the cough, invigorating stomach and promoting bower movements, subdhing swelling and detoxicating, enhancing immunity of organism and suppress the effect of kinds of tumors
3. operation is simple and feasible in the present invention, is conducive to the added value improving fig, extends fig industrial chain, to peasant's extra earning, increases economic results in society significant.
Detailed description of the invention
Below in conjunction with specific embodiment, technical scheme of the present invention is described in further details.
Embodiment 1
1) get the raw materials ready: select well-done fig, the rotten fruit of removing, wormy fruit, obtain high-quality fig; Vc and the 9g NaCl adding 3g in 3000g water fully mixes, and composition protects look solution; 1000g fig and 3000g colour protecting liquid are fully pulverized mixing and are obtained fig fruit latex;
2) enzymolysis: described fig fruit latex is added fermentation tank, then adds 12mg pectase in described fermentation tank, temperature be 40 DEG C, enzymolysis 2 hours under the condition of pH 2.5, obtain fermented fig liquid;
3) saccharomycete, lactobacillus-fermented: respectively add 12g saccharomycete and lactic acid bacteria to described fermented fig liquid, under the condition of 30 DEG C, constant temperature left standstill after 48 hours, stopped fermentation, obtained fermented fig Miao liquid;
4) acetic fermentation: access 20g acetic acid bacteria and carry out acetic fermentation in described fermented fig Miao liquid, fermentation time is 48h, and fermentation temperature is 35 DEG C, obtains acetic acid Miao liquid, the acetic acid Miao liquid total acidity obtained is 12%;
5) filter: filtered by described acetic acid Miao liquid millipore filter, pore size filter is 0.6 micron, obtains 300g residue and 3650g Fig Vinegar acidleach liquid.
6) allotment, sterilization: add 12166g water, 730g sucrose, 243.34g honey and 12.17g fig essence in Fig Vinegar acidleach liquid, be then heated to rapidly 75 DEG C and keep 15min, obtaining Fig Vinegar beverage.This product drink pure color, nutritious, aftertaste is long.
Embodiment 2:1) get the raw materials ready: select well-done fig, the rotten fruit of removing, wormy fruit, obtain high-quality fig; Vc and the 40g NaCl adding 32g in 8000g water fully mixes, and composition protects look solution; 1000g fig and 8000g colour protecting liquid are fully pulverized mixing and are obtained fig fruit latex;
2) enzymolysis: described fig fruit latex is added fermentation tank, then adds 45mg pectase in described fermentation tank, temperature be 50 DEG C, enzymolysis 4 hours under the condition of pH 4.5; Obtain fermented fig liquid;
3) saccharomycete, lactobacillus-fermented: after adding 67.5g saccharomycete and 22.5g lactic acid bacteria to fermented fig liquid constant temperature leaves standstill 96 hours under the condition of 45 DEG C, stop fermentation, obtain fermented fig Miao liquid;
4) acetic fermentation: access 90g acetic acid bacteria and carry out acetic fermentation in described fermented fig Miao liquid, fermentation time is 72h, and fermentation temperature is 40 DEG C, obtains acetic acid Miao liquid; The acetic acid Miao liquid acidity 10% obtained;
5) filter: filtered by described acetic acid Miao liquid millipore filter, pore size filter is 1.0 microns and obtains 280g and to wet residue and 8720g Fig Vinegar acidleach liquid;
6) allotment, sterilization: add 17440g water, 1744g sucrose, 697.6g honey and 34.88g fig essence in Fig Vinegar acidleach liquid, be then heated to rapidly 75 DEG C and keep 15min, obtaining Fig Vinegar beverage.This product drink pure color, nutritious, aftertaste is long.
Embodiment 3:
1) get the raw materials ready: select well-done fig, the rotten fruit of removing, wormy fruit, obtain high-quality fig; In 6000g water, add 18gVc and 24gNaCl fully mix, composition protects look solution; 1000g fig and 6000g colour protecting liquid are mixed to get fig fruit latex;
2) enzymolysis: described fig fruit latex is added fermentation tank, then adds 28mg pectase in described fermentation tank, temperature be 45 DEG C, enzymolysis 3 hours under the condition of pH 4.0; Obtain fermented fig liquid;
3) saccharomycete, lactobacillus-fermented: to fermented fig liquid add 37.34g saccharomycete and and 18.66g lactic acid bacteria, under the condition of 35 DEG C constant temperature leave standstill after 68 hours, stop fermentation, obtain fermented fig Miao liquid;
4) acetic fermentation: access 42g acetic acid bacteria and carry out acetic fermentation in described fermented fig Miao liquid, fermentation time is 56h, and fermentation temperature is 38 DEG C, obtains acetic acid Miao liquid; The acetic acid Miao liquid acidity obtained is 15%.
5) filter: filtered by described acetic acid Miao liquid millipore filter, pore size filter is 0.8 micron, obtain 275g and to wet residue and 6725g fig filtrate;
6) allotment, sterilization: add 16812.5g water, 1345g sucrose, 504.38g honey and 25.21g fig essence in Fig Vinegar acidleach liquid, be then heated to rapidly 75 DEG C and keep 15min, obtaining Fig Vinegar beverage.This product drink pure color, nutritious, aftertaste is long.

Claims (7)

1. utilize multiple bacteria compound fermentation to prepare a method for Fig Vinegar beverage, it is characterized in that comprising the following steps:
Step one, gets the raw materials ready: select well-done fig, and removing is rotted really, wormy fruit, obtains high-quality fig; By water, Vc and NaCl with mass ratio 100:(0.1-0.4): (0.3-0.5) fully mixes, and composition protects look solution; By described high-quality fig after crushed with described to protect look solution with mass ratio be 1:(3-8) carry out being mixed to get fig fruit latex;
Step 2, enzymolysis: described fig fruit latex is added fermentation tank, then adds pectase in described fermentation tank, and the fig fruit latex of every 100g joins the pectase of 0.3-0.5mg, temperature be 40-50 DEG C, enzymolysis 2-4 hour under the condition of pH at 2.5-4.5; Obtain fermented fig liquid;
Step 3, saccharomycete, lactobacillus-fermented: by saccharomycete and lactic acid bacteria with (1-3): join described fermented fig liquid after the mass ratio mixing of 1, after constant temperature leaves standstill 48-96 hour under the condition of 30-45 DEG C, stop fermentation, obtain fermented fig Miao liquid; The mass ratio of described saccharomycete and lactic acid bacteria gross mass and fermented fig liquid is 0.6%-1.0%;
Step 4, acetic fermentation: access acetic acid bacteria and carry out acetic fermentation in described fermented fig Miao liquid, fermentation time is 48-72h, and fermentation temperature is 35-40 DEG C, obtains acetic acid Miao liquid; The mass ratio of described acetic acid bacteria and fermented fig Miao liquid is 0.5%-1.0%;
Step 5, filters: filtered by described acetic acid Miao liquid millipore filter, pore size filter is 0.6-1.0 micron;
Step 6, allotment, sterilization: be 100:(30-50 according to mass ratio by water, vinegar ferment Miao liquid, sucrose, honey, fig essence): (6-10): (2-4): the ratio of (0.1-0.2) mixes, is then heated to rapidly 75-85 DEG C and keeps 15-20min namely to obtain Fig Vinegar beverage.
2. a kind of preparation method utilizing multiple bacteria compound fermentation to prepare Fig Vinegar beverage according to claim 1, is characterized in that in described step one: protect water, V in look solution c100:0.3:0.4 is preferably with the mass ratio of NaCl; High-quality fig is preferably 1:6 with the mass ratio protecting look solution.
3. a kind of preparation method utilizing multiple bacteria compound fermentation to prepare Fig Vinegar beverage according to claim 1, it is characterized in that temperature preferably 45 DEG C in described step 2, pH preferably 4.0, time preferred 3h, the solid-liquid ratio of pectase and fig fruit latex is preferably 0.4 mg:100g.
4. a kind of preparation method utilizing multiple bacteria compound fermentation to prepare Fig Vinegar beverage according to claim 1, it is characterized in that in described step 3: the preferred 2:1 of inoculative proportion of saccharomycete and lactic acid bacteria, the preferred 68h of fermentation time, fermentation temperature preferably 35 DEG C; The gross mass of saccharomycete and lactic acid bacteria and fermented fig liquid mass ratio preferably 0.8%; Described yeast is Angel grape wine fruit wine special yeast.
5. a kind of preparation method utilizing fig lactic acid mixed fungus fermentation drinks according to claim 1, it is characterized in that in described step 4: the mass ratio of acetic acid bacteria and fermented fig liquid preferably 0.6%, the preferred 56h of fermentation time, fermentation temperature preferably 38 DEG C, acetic acid bacteria used is that the good people in Shanghai make vinegar acetic acid bacteria.
6. a kind of preparation method utilizing fig lactic acid mixed fungus fermentation drinks according to claim 1, it is characterized in that in described step 5: filtered by described zymotic fluid millipore filter, pore size filter is 0.8 micron.
7. a kind of preparation method utilizing fig lactic acid mixed fungus fermentation drinks according to claim 1, it is characterized in that in described step 6: the preferred 100:40:8:3:0.15 of mass ratio of water, fermentation Miao liquid, sucrose, honey, fig essence, sterilization temperature preferably 80 DEG C, time preferred 18min.
CN201510036162.5A 2015-01-26 2015-01-26 A kind of method utilizing multiple bacteria compound fermentation to prepare Fig Vinegar beverage CN104621651B (en)

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Cited By (5)

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Publication number Priority date Publication date Assignee Title
CN104988049A (en) * 2015-06-25 2015-10-21 威海御膳坊生物科技有限公司 Fig fruit vinegar and preparation method thereof
CN105146379A (en) * 2015-08-05 2015-12-16 威海紫光科技园有限公司 Preparation method of fig enzyme
CN107619793A (en) * 2017-11-08 2018-01-23 青岛农业大学 A kind of aspergillus screened from fig
CN107760552A (en) * 2017-11-08 2018-03-06 青岛灯塔味业有限公司 A kind of fermented fig liquid and its fig fruit vinegar of preparation
CN108450726A (en) * 2018-03-12 2018-08-28 大连军门保健食品有限公司 A kind of multi-strain fermentation type brown sugar vinegar beverage and preparation method thereof

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CN103907987A (en) * 2014-04-01 2014-07-09 天地壹号饮料股份有限公司 Method for preparing hawthorn fruit vinegar beverage by continuously fermenting various mixed strains
CN104116110A (en) * 2014-08-07 2014-10-29 绿杰股份有限公司 Multi-strain fermentation type apple vinegar beverage and preparation method thereof

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104988049A (en) * 2015-06-25 2015-10-21 威海御膳坊生物科技有限公司 Fig fruit vinegar and preparation method thereof
CN105146379A (en) * 2015-08-05 2015-12-16 威海紫光科技园有限公司 Preparation method of fig enzyme
CN107619793A (en) * 2017-11-08 2018-01-23 青岛农业大学 A kind of aspergillus screened from fig
CN107760552A (en) * 2017-11-08 2018-03-06 青岛灯塔味业有限公司 A kind of fermented fig liquid and its fig fruit vinegar of preparation
CN107760552B (en) * 2017-11-08 2021-03-16 青岛灯塔味业有限公司 Fig fermentation liquor and fig fruit vinegar prepared from same
CN108450726A (en) * 2018-03-12 2018-08-28 大连军门保健食品有限公司 A kind of multi-strain fermentation type brown sugar vinegar beverage and preparation method thereof

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Denomination of invention: Method for preparing fig vinegar beverage by using multi-strain mixed fermentation

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