CN104621651B - A kind of method utilizing multiple bacteria compound fermentation to prepare Fig Vinegar beverage - Google Patents
A kind of method utilizing multiple bacteria compound fermentation to prepare Fig Vinegar beverage Download PDFInfo
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- 238000000855 fermentation Methods 0.000 title claims abstract description 58
- 230000004151 fermentation Effects 0.000 title claims abstract description 58
- 241000894006 Bacteria Species 0.000 title claims abstract description 36
- 239000000052 vinegar Substances 0.000 title claims abstract description 31
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 31
- 235000013361 beverage Nutrition 0.000 title claims abstract description 18
- 238000000034 method Methods 0.000 title claims abstract description 11
- 150000001875 compounds Chemical class 0.000 title claims abstract description 10
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 30
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 17
- 239000004816 latex Substances 0.000 claims abstract description 15
- 229920000126 latex Polymers 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 88
- 239000007788 liquid Substances 0.000 claims description 27
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 12
- 239000004310 lactic acid Substances 0.000 claims description 10
- 235000014655 lactic acid Nutrition 0.000 claims description 10
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 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 6
- 235000012907 honey Nutrition 0.000 claims description 6
- 239000011148 porous material Substances 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 206010013911 Dysgeusia Diseases 0.000 abstract description 6
- 235000008935 nutritious Nutrition 0.000 abstract description 6
- 238000002360 preparation method Methods 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000001737 promoting effect Effects 0.000 abstract description 3
- 235000019614 sour taste Nutrition 0.000 abstract description 2
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 238000002372 labelling Methods 0.000 abstract 1
- 229960000583 acetic acid Drugs 0.000 description 23
- 239000000047 product Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 206010011224 Cough Diseases 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 102000019197 Superoxide Dismutase Human genes 0.000 description 2
- 108010012715 Superoxide dismutase Proteins 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 230000001629 suppression Effects 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 235000014101 wine Nutrition 0.000 description 2
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000025361 Ficus carica Species 0.000 description 1
- 235000008730 Ficus carica Nutrition 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000002490 cerebral effect Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 229940111205 diastase Drugs 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 235000014058 juice drink Nutrition 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
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
- A23L2/70—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
-
- 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
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a kind of method utilizing multiple bacteria compound fermentation to prepare Fig Vinegar beverage, comprise the steps of: 1) get the raw materials ready: select well-done fig, remove rot fruit, wormy fruit, size-reduced, protect look, obtain fig fruit latex；2) enzymolysis；3) saccharomycete, lactobacillus-fermented；4) acetic fermentation；5) filter；6) allocate, be sterilized and i.e. obtain Fig Vinegar beverage.The present invention uses multiple bacteria compound fermentation, is keeping the local flavor that improves product while fig nutritional labeling, and product sweet and sour taste, pure color, nutritious, aftertaste is long, the distinctive fruital that has fig.Operation is simple and feasible for preparation method of the present invention, and for promoting fig intensive processing level, lengthening manufacturing chain, the economic benefit and the social benefit that increase fig industry are significant.
Description
Technical field
The invention belongs to field of beverage preparation, be specifically related to the technology of preparing of a kind of Ficus carica beverage.
Background technology
Fig is the fruit of the dietotherapeutic that a kind of yield of China is bigger, has the highest nutritive value.Fresh fruit is except containing materials such as abundant function polysaccharide, amino acidses, 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 suppression kinds of tumors effect.The fig harvest season is short and not shelf-stable, currently mainly consumes as fruit, is unfavorable for raising and the prolongation of industrial chain of fig intensive processing level, 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 plant juices.Fig is utilized to prepare fruit vinegar, it is possible not only to regulate the acid-base balance in blood, promote the human body absorption to 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 pouring formula Fig Vinegar and preparation technology discloses the preparation method of a kind of Fig Vinegar, with fig be raw material pretreatment stage by fermentation, the wine fermentation process stage, acetify the fermentation process stage, drench vinegar processing stage and six stages such as clarifying treatment stage prepare a kind of Fig Vinegar.Its deficiency is to easily cause in fig shattering process the brown stain of juice, 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
Present invention aim to address above-mentioned the deficiencies in the prior art, it is provided that a kind of method utilizing multiple bacteria compound fermentation to prepare Fig Vinegar beverage, increase the kind of fig juice drink.Fig Vinegar sweet and sour taste, pure color prepared by the present invention, nutritious, aftertaste is long, the distinctive fruital that has fig.
In order to solve above technical problem, the concrete technical scheme that the present invention uses is as follows:
A kind of method utilizing multiple bacteria compound fermentation to prepare Fig Vinegar beverage, it is characterised in that comprise the following steps:
Step one, gets the raw materials ready: select well-done fig, removes rot fruit, wormy fruit, obtains high-quality fig；By water, Vc and NaCl with mass ratio 100:(0.1-0.4): (0.3-0.5) is sufficiently mixed, and composition protects look solution；By described high-quality fig after crushed with the described look solution that protects with mass ratio as 1:(3-8) carry out being mixed to get fig fruit latex；
Step 2, enzymolysis: described fig fruit latex adding fermentation tank, then adds pectase in described fermentation tank, the fig fruit latex of every 100g joins the pectase of 0.3-0.5mg, is 40-50 DEG C, pH enzymolysis 2-4 hour under conditions of 2.5-4.5 in temperature；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 stands 48-96 hour under conditions of 30-45 DEG C, terminate fermentation, obtain fermented fig mash；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: accessing acetic acid bacteria in described fermented fig mash and carry out acetic fermentation, fermentation time is 48-72h, and fermentation temperature is 35-40 DEG C, obtains acetic acid mash；Described acetic acid bacteria is 0.5%-1.0% with the mass ratio of fermented fig mash；
Step 5, filters: being filtered by described acetic acid mash 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 mash, sucrose, honey, fig essence): (6-10): (2-4): the ratio of (0.1-0.2) mixes, then it is heated rapidly to 75-85 DEG C and keeps 15-20min i.e. to obtain Fig Vinegar beverage.
In described step one: protect water, V in look solutioncIt is preferably 100:0.3:0.4 with the mass ratio of NaCl；High-quality fig and the mass ratio protecting look solution are preferably 1:6.
Temperature preferably 45 DEG C in described step 2, pH preferably 4.0, time preferred 3h, pectase is preferably 0.4 mg:100g with the solid-liquid ratio of fig fruit latex.
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: acetic acid bacteria and the mass ratio preferably 0.6% of fermented fig liquid, 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: water, fermentation liquid, sucrose, honey, the preferred 100:40:8:3:0.15 of mass ratio of fig essence, sterilization temperature preferably 80 DEG C, time preferred 18min.The present invention has beneficial effect.
1. the present invention uses the purebred mixed fungus fermentation of saccharomycete, lactic acid bacteria and acetic acid bacteria, enriches the kind of fig drink.
2. the present invention uses multi-cultur es mixed fungus fermentation, optimize the effect of probiotics fermention, drink pure color, nutritious, aftertaste is long, possess hypotensive, blood fat, antifatigue, moisten the lung and relieve the cough, invigorating stomach and promoting bower movements, subdhing swelling and detoxicating, enhancing immunity of organism and the effect of suppression kinds of tumors
3. operation is simple and feasible for the present invention, is conducive to improving the added value of 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 is described in further details.
Embodiment 1
1) get the raw materials ready: select well-done fig, remove rot fruit, wormy fruit, obtain high-quality fig；Vc and the 9g NaCl adding 3g in 3000g water is sufficiently mixed, and composition protects look solution；1000g fig and 3000g colour protecting liquid are fully pulverized and are uniformly mixed so as to obtain fig fruit latex；
2) enzymolysis: described fig fruit latex is added fermentation tank, then adds 12mg pectase in described fermentation tank, be 40 DEG C, pH enzymolysis 2 hours under conditions of 2.5 in temperature, obtain fermented fig liquid；
3) saccharomycete, lactobacillus-fermented: respectively add 12g saccharomycete and lactic acid bacteria to described fermented fig liquid, after constant temperature stands 48 hours under conditions of 30 DEG C, terminates fermentation, obtains fermented fig mash；
4) acetic fermentation: accessing 20g acetic acid bacteria in described fermented fig mash and carry out acetic fermentation, fermentation time is 48h, and fermentation temperature is 35 DEG C, obtains acetic acid mash, and the acetic acid mash total acidity obtained is 12%；
5) filter: being filtered by described acetic acid mash millipore filter, pore size filter is 0.6 micron, obtains 300g residue and 3650g Fig Vinegar acidleach liquid.
6) allocate, be sterilized: in Fig Vinegar acidleach liquid, add 12166g water, 730g sucrose, 243.34g honey and 12.17g fig essence, be then heated rapidly to 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, remove rot fruit, wormy fruit, obtain high-quality fig；Vc and the 40g NaCl adding 32g in 8000g water is sufficiently mixed, and composition protects look solution；1000g fig and 8000g colour protecting liquid are fully pulverized and are uniformly mixed so as to obtain fig fruit latex；
2) enzymolysis: described fig fruit latex is added fermentation tank, then adds 45mg pectase in described fermentation tank, be 50 DEG C, pH enzymolysis 4 hours under conditions of 4.5 in temperature；Obtain fermented fig liquid；
3) saccharomycete, lactobacillus-fermented: after fermented fig liquid adds 67.5g saccharomycete and 22.5g lactic acid bacteria constant temperature stands 96 hours under conditions of 45 DEG C, terminate fermentation, obtain fermented fig mash；
4) acetic fermentation: accessing 90g acetic acid bacteria in described fermented fig mash and carry out acetic fermentation, fermentation time is 72h, and fermentation temperature is 40 DEG C, obtains acetic acid mash；The acetic acid mash acidity 10% obtained；
5) filter: being filtered by described acetic acid mash millipore filter, pore size filter is 1.0 microns and obtains the wet residue of 280g and 8720g Fig Vinegar acidleach liquid；
6) allocate, be sterilized: in Fig Vinegar acidleach liquid, add 17440g water, 1744g sucrose, 697.6g honey and 34.88g fig essence, be then heated rapidly to 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, remove rot fruit, wormy fruit, obtain high-quality fig；Adding 18gVc and 24gNaCl in 6000g water to be sufficiently mixed, 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, be 45 DEG C, pH enzymolysis 3 hours under conditions of 4.0 in temperature；Obtain fermented fig liquid；
3) saccharomycete, lactobacillus-fermented: to fermented fig liquid add 37.34g saccharomycete and and 18.66g lactic acid bacteria, under conditions of 35 DEG C, constant temperature stood after 68 hours, terminates fermentation, obtains fermented fig mash；
4) acetic fermentation: accessing 42g acetic acid bacteria in described fermented fig mash and carry out acetic fermentation, fermentation time is 56h, and fermentation temperature is 38 DEG C, obtains acetic acid mash；The acetic acid mash acidity obtained is 15%.
5) filter: being filtered by described acetic acid mash millipore filter, pore size filter is 0.8 micron, obtains the wet residue of 275g and 6725g fig filtrate；
6) allocate, be sterilized: in Fig Vinegar acidleach liquid, add 16812.5g water, 1345g sucrose, 504.38g honey and 25.21g fig essence, be then heated rapidly to 75 DEG C and keep 15min, obtaining Fig Vinegar beverage.This product drink pure color, nutritious, aftertaste is long.
Claims (4)
1. one kind utilizes the method that multiple bacteria compound fermentation prepares Fig Vinegar beverage, it is characterised in that comprise the following steps:
Step one, gets the raw materials ready: select well-done fig, removes rot fruit, wormy fruit, obtains high-quality fig；By water, Vc and NaCl with mass ratio 100:(0.1-0.4): (0.3-0.5) is sufficiently mixed, and composition protects look solution；By described high-quality fig after crushed with the described look solution that protects with mass ratio as 1:(3-8) carry out being mixed to get fig fruit latex；
Step 2, enzymolysis: described fig fruit latex adding fermentation tank, then adds pectase in described fermentation tank, the fig fruit latex of every 100g joins the pectase of 0.3-0.5mg, is 40-50 DEG C, pH enzymolysis 2-4 hour under conditions of 2.5-4.5 in temperature；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 stands 48-96 hour under conditions of 30-45 DEG C, terminate fermentation, obtain fermented fig mash；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: accessing acetic acid bacteria in described fermented fig mash and carry out acetic fermentation, fermentation time is 48-72h, and fermentation temperature is 35-40 DEG C, obtains acetic acid mash；Described acetic acid bacteria is 0.5%-1.0% with the mass ratio of fermented fig mash；
Step 5, filters: being filtered by described acetic acid mash 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 mash, sucrose, honey, fig essence): (6-10): (2-4): the ratio of (0.1-0.2) mixes, then it is heated rapidly to 75-85 DEG C and keeps 15-20min i.e. to obtain Fig Vinegar beverage.
The method utilizing multiple bacteria compound fermentation to prepare Fig Vinegar beverage the most according to claim 1, it is characterised in that in described step one: protect water, V in look solutioncIt is preferably 100:0.3:0.4 with the mass ratio of NaCl；High-quality fig and the mass ratio protecting look solution are preferably 1:6.
The method utilizing multiple bacteria compound fermentation to prepare Fig Vinegar beverage the most 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, pectase is preferably 0.4mg:100g with the solid-liquid ratio of fig fruit latex.
The method utilizing multiple bacteria compound fermentation to prepare Fig Vinegar beverage the most according to claim 1, it is characterized in that in described step 4: acetic acid bacteria and the mass ratio preferably 0.6% of fermented fig liquid, 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.
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| 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 |
| CN107619793B (en) * | 2017-11-08 | 2020-10-09 | 青岛农业大学 | Aspergillus screened from figs |
| 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 |
| CN109770139A (en) * | 2019-01-29 | 2019-05-21 | 四川久润泰科技有限公司 | A kind of low alcohol fermented fig beverage and preparation method thereof |
| TWI690589B (en) * | 2019-02-27 | 2020-04-11 | 大江生醫股份有限公司 | Fat burning ferment, preparation method thereof and use thereof for fat burning and losing weight |
| CN110004022A (en) * | 2019-05-13 | 2019-07-12 | 云南农业大学 | Thick stalk european bird cherry fruit vinegar preparation method based on mixed fermentation |
| CN112094725A (en) * | 2020-09-08 | 2020-12-18 | 山东药品食品职业学院 | Preparation method of fermented fig fruit vinegar |
| CN112342111A (en) * | 2020-11-17 | 2021-02-09 | 黄健 | Preparation method of jasmine tea vinegar beverage |
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Application publication date: 20150520 Assignee: Xinjiang Xiaochu Food Co.,Ltd. Assignor: Jiangsu University Contract record no.: 2017320000105 Denomination of invention: Method for preparing fig vinegar beverage by using multi-strain mixed fermentation Granted publication date: 20160817 License type: Exclusive License Record date: 20170426 |