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 PDF

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Publication number
CN104621651B
CN104621651B CN201510036162.5A CN201510036162A CN104621651B CN 104621651 B CN104621651 B CN 104621651B CN 201510036162 A CN201510036162 A CN 201510036162A CN 104621651 B CN104621651 B CN 104621651B
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fermentation
fermented
mass ratio
fruit
acetic acid
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CN201510036162.5A
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Chinese (zh)
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CN104621651A (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 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

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 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.
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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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
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
CN107619793B (en) * 2017-11-08 2020-10-09 青岛农业大学 Aspergillus screened from figs
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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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

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Record date: 20170426