CN104651209A - Litchi vinegar and preparation method thereof - Google Patents
Litchi vinegar and preparation method thereof Download PDFInfo
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- CN104651209A CN104651209A CN201410794734.1A CN201410794734A CN104651209A CN 104651209 A CN104651209 A CN 104651209A CN 201410794734 A CN201410794734 A CN 201410794734A CN 104651209 A CN104651209 A CN 104651209A
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- lichee
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- 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
- C12J1/02—Vinegar; Preparation or purification thereof from wine
Abstract
The invention relates to litchi vinegar and a preparation method thereof. The litchi vinegar provided by the invention is prepared from the following components in parts by weight: 30-40 parts of litchi, 30-40 parts of water, 0.2 part of pectinase, 0.5 part of cellulose, 1 part of chitosan, 2 parts of saccharomycetes and 2 parts of acetic bacteria. The method comprises the following steps: with litchi as a main raw material, cleaning, juicing, fermenting, ageing, filtering and sterilizing to prepare the litchi vinegar. The original functional components in the litchi are reserved; the fermented nutrient substances are relatively easily absorbed and utilized; and the prepared litchi vinegar is sour, sweet and delicious, and has the efficacies of invigorating qi and blood, maintaining beauty and keeping young, promoting the metabolism of bodies, adjusting acid-base balance and removing fatigue.
Description
Technical field
The present invention relates to field of health care products, particularly a kind of lichee vinegar and preparation method thereof.
Background technology
Fruit vinegar is with fruit, or Fruit quality tankage are main raw material, utilizes the tart flavour seasonings of a kind of nutritious, the excellent in flavor of modern biotechnology brew.It has the nutrient health-care function of fruit and vinegar concurrently, is the Novel beverage integrating the functions such as nutrition, health care, dietotherapy.Scientific research finds, fruit vinegar has several functions, can promote the metabolism of health, and regulate acid base equilibrium, Ginseng Extract, containing the organic acid of more than ten kinds and the multiple amino acids of needed by human body.The kind of vinegar is different, and organic acid content is also different.The organic acids such as acetic acid contribute to normally carrying out of human body tricarboxylic acid cycle, thus make aerobic metabolism smooth and easy, are conducive to the lactic acid removing deposition, play the effect of Ginseng Extract.After work for a long time and strenuous exercise, a large amount of lactic acid being produced in human body, people is felt fatigue, as supplemented fruit vinegar at this moment, can promote that metabolic function recovers, thus Ginseng Extract.In addition, the several kinds of mineral elements such as the potassium contained in fruit vinegar, zinc can generate alkaline matter after metabolism in vivo, can prevent acidification of blood, reach the object regulating acid base equilibrium.But there is not the appearance of lichee vinegar in the market.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of preparation method of lichee vinegar, take lichee as main raw material, by cleaning, squeezing the juice, ferment, ageing, filtration, sterilizing and preparing, there is effect of benefiting vital QI and blood, beautifying face and moistering lotion.
The technical scheme that the present invention solves the problems of the technologies described above is as follows:
A kind of lichee vinegar, is made up of following weight part component: lichee 30-40 part, water 30-40 weight part, polygalacturonase 0.2 part, cellulase 0.5 part, chitosan 1 part, 2 parts, yeast, acetic bacteria 2 parts.
Described yeast is Angel wine brewing live yeast; Described acetic bacteria brewages Science and Technology Ltd. purchased from the Shanxi epoch.
A kind of lichee vinegar preparation method, specifically comprises the following steps:
1) take 30-40 weight part lichee, peeling, removes seed, and homogenate is broken, obtains broken liquid;
2) to step 1) water that adds 30-40 weight part in the broken liquid that obtains dilutes, and stirring and evenly mixing, obtains mixed solution;
3) to step 2) add the polygalacturonase of 0.2 weight part and the cellulase of 0.5 weight part in the mixed solution that obtains, 35 DEG C of reaction 10h, process, obtain ferment treatment liquid;
4) to step 3) chitosan that adds 1 weight in the ferment treatment liquid that obtains fully mixes, standing at room temperature 6h, and centrifugal (4000rpm, centrifugal 30min), gets supernatant;
5) to step 4) in the supernatant that obtains, access the saccharomycetes to make fermentation of 2 weight parts, 30 DEG C, ferment 4 days;
6) to step 5) fermented liquid in inoculate 2 parts by weight acetic acid bacterium, 30 DEG C, fermentation 5-7 days, acidity reaches 5%.
7) by step 6) fermented liquid room temperature places 10 days, filters, and collects supernatant liquor, obtained lichee vinegar.
The invention has the beneficial effects as follows: take lichee as main raw material, through the fermentative action of yeast saccharomyces cerevisiae, both remained the functional component in original lichee, by fermentation, nutritive substance is more easily absorbed and used, obtained lichee vinegar sweet and sour taste.The present invention selects lichee as fermentation raw material, and lichee contains the compositions such as pectin, oxysuccinic acid, citric acid, total free aminoacids, fructose, glucose, iron, calcium, phosphorus, carotene and VITMAIN B1, vitamins C and robust fibre.The traditional Chinese medical science is thought, litchi flavor is sweet, warm in nature, has benefiting vital QI and blood, adds the raw marrow of essence, promotes the production of body fluid and the effect such as stomach, rich flesh pool skin.Be body-building benefit face health fruit, can be used for again treatment body fluid deficiency after being ill and deficiency of the kidney nocturnal emission, diarrhea due to hypofunction of the spleen, all diseases of forgetful insomnia.Modern medicine study finds, lichee is improved the digestive function of people, improves blood circulation of human body, therefore has profit flesh beautification function, and can improve the Status of Anemia of body, and the disease such as insomnia forgetfulness.After making fruit vinegar, there is the metabolism promoting health, regulate acid base equilibrium, the effects such as Ginseng Extract.
Embodiment
Be described principle of the present invention and feature below, example, only for explaining the present invention, is not intended to limit scope of the present invention.
A kind of lichee vinegar, is made up of following weight part component: lichee 30-40 part, water 30-40 weight part, polygalacturonase 0.2 part, cellulase 0.5 part, chitosan 1 part, 2 parts, yeast, acetic bacteria 2 parts.
A kind of lichee vinegar preparation method, specifically comprises the following steps:
1) take 30-40 weight part lichee, peeling, removes seed, and homogenate is broken, obtains broken liquid;
2) to step 1) water that adds 30-40 weight part in the broken liquid that obtains dilutes, and stirring and evenly mixing, obtains mixed solution;
3) to step 2) add the polygalacturonase of 0.2 weight part and the cellulase of 0.5 weight part in the mixed solution that obtains, 35 DEG C of reaction 10h, process, obtain ferment treatment liquid;
4) to step 3) chitosan that adds 1 weight in the ferment treatment liquid that obtains fully mixes, standing at room temperature 6h, and centrifugal (4000rpm, centrifugal 30min), gets supernatant;
5) to step 4) in the supernatant that obtains, access the saccharomycetes to make fermentation of 2 weight parts, 30 DEG C, ferment 4 days;
6) to step 5) fermented liquid in inoculate 2 parts by weight acetic acid bacterium, 30 DEG C, fermentation 5-7 days, acidity reaches 5%.
7) by step 6) fermented liquid room temperature places 10 days, filters, and collects supernatant liquor, obtained lichee vinegar.
Parts by weight described above are corresponding with kilogram number in embodiment.
Embodiment 1
A kind of lichee vinegar, is made up of following weight part component: lichee 30 kilograms, water 30 weight kilogram, polygalacturonase 0.2 kilogram, cellulase 0.5 kilogram, chitosan 1 kilogram, 2 kilograms, yeast, acetic bacteria 2 kilograms.
A kind of lichee vinegar preparation method, specifically comprises the following steps:
1) take 30 kilograms of lichee, peeling, removes seed, and homogenate is broken, obtains broken liquid;
2) to step 1) water that adds 30 kilograms in the broken liquid that obtains dilutes, and stirring and evenly mixing, obtains mixed solution;
3) to step 2) add the polygalacturonase of 0.2 kilogram and the cellulase of 0.5 kilogram in the mixed solution that obtains, 35 DEG C of reaction 10h, process, obtain ferment treatment liquid;
4) to step 3) chitosan that adds 1 weight in the ferment treatment liquid that obtains fully mixes, standing at room temperature 6h, and centrifugal (4000rpm, centrifugal 30min), gets supernatant;
5) to step 4) in the supernatant that obtains, access the saccharomycetes to make fermentation of 2 kilograms, 30 DEG C, ferment 4 days;
6) to step 5) fermented liquid in inoculation 2 kilograms of acetic bacterias, 30 DEG C, ferment 5 days, acidity reaches 5%.
7) by step 6) fermented liquid room temperature places 10 days, filters, and collects supernatant liquor, obtained lichee vinegar.
Embodiment 2
A kind of lichee vinegar, is made up of following weight part component: lichee 40 kilograms, water 40 weight kilogram, polygalacturonase 0.2 kilogram, cellulase 0.5 kilogram, chitosan 1 kilogram, 2 kilograms, yeast, acetic bacteria 2 kilograms.
A kind of lichee vinegar preparation method, specifically comprises the following steps:
1) take 40 kilograms of lichee, peeling, removes seed, and homogenate is broken, obtains broken liquid;
2) to step 1) water that adds 40 kilograms in the broken liquid that obtains dilutes, and stirring and evenly mixing, obtains mixed solution;
3) to step 2) add the polygalacturonase of 0.2 kilogram and the cellulase of 0.5 kilogram in the mixed solution that obtains, 35 DEG C of reaction 10h, process, obtain ferment treatment liquid;
4) to step 3) chitosan that adds 1 weight in the ferment treatment liquid that obtains fully mixes, standing at room temperature 6h, and centrifugal (4000rpm, centrifugal 30min), gets supernatant;
5) to step 4) in the supernatant that obtains, access the saccharomycetes to make fermentation of 2 kilograms, 30 DEG C, ferment 4 days;
6) to step 5) fermented liquid in inoculation 2 kilograms of acetic bacterias, 30 DEG C, ferment 7 days, acidity reaches 5%.
7) by step 6) fermented liquid room temperature places 10 days, filters, and collects supernatant liquor, obtained lichee vinegar.
Embodiment 3
A kind of lichee vinegar, is made up of following weight part component: lichee 35 kilograms, water 35 weight kilogram, polygalacturonase 0.2 kilogram, cellulase 0.5 kilogram, chitosan 1 kilogram, 2 kilograms, yeast, acetic bacteria 2 kilograms.
A kind of lichee vinegar preparation method, specifically comprises the following steps:
1) take 35 kilograms of lichee, peeling, removes seed, and homogenate is broken, obtains broken liquid;
2) to step 1) water that adds 35 kilograms in the broken liquid that obtains dilutes, and stirring and evenly mixing, obtains mixed solution;
3) to step 2) add the polygalacturonase of 0.2 kilogram and the cellulase of 0.5 kilogram in the mixed solution that obtains, 35 DEG C of reaction 10h, process, obtain ferment treatment liquid;
4) to step 3) chitosan that adds 1 weight in the ferment treatment liquid that obtains fully mixes, standing at room temperature 6h, and centrifugal (4000rpm, centrifugal 30min), gets supernatant;
5) to step 4) in the supernatant that obtains, access the saccharomycetes to make fermentation of 2 kilograms, 30 DEG C, ferment 4 days;
6) to step 5) fermented liquid in inoculation 2 kilograms of acetic bacterias, 30 DEG C, ferment 6 days, acidity reaches 5%.
7) by step 6) fermented liquid room temperature places 10 days, filters, and collects supernatant liquor, obtained lichee vinegar.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (6)
1. a lichee vinegar, is characterized in that, is made up of following weight part component: lichee 30-40 part, water 30-40 weight part, polygalacturonase 0.2 part, cellulase 0.5 part, chitosan 1 part, 2 parts, yeast, acetic bacteria 2 parts.
2. a lichee vinegar preparation method, is characterized in that, specifically comprises the following steps:
1) take 30-40 weight part lichee, peeling, removes seed, and homogenate is broken, obtains broken liquid;
2) to step 1) water that adds 30-40 weight part in the broken liquid that obtains dilutes, and stirring and evenly mixing, obtains mixed solution;
3) to step 2) add the polygalacturonase of 0.2 weight part and the cellulase of 0.5 weight part in the mixed solution that obtains, carry out ferment treatment, obtain ferment treatment liquid;
4) to step 3) chitosan that adds 1 weight in the ferment treatment liquid that obtains fully mixes, left at room temperature, centrifugal, gets supernatant;
5) to step 4) in the supernatant that obtains, access the saccharomycetes to make fermentation of 2 weight parts;
6) to step 5) fermented liquid in inoculate 2 parts by weight acetic acid bacterium, deep fermentation, acidity reaches 5%.
7) by step 6) fermented liquid room temperature places 10 days, filters, and collects supernatant liquor, obtained lichee vinegar.
3. a kind of lichee vinegar preparation method according to claim 2, is characterized in that, step 3) in, described ferment treatment condition is: ferment treatment 10h at 35 DEG C.
4. a kind of lichee vinegar preparation method according to claim 2, is characterized in that, step 4) in, described time of repose is 6h.
5. a kind of lichee vinegar preparation method according to claim 2, is characterized in that, step 5) in, described fermentation condition is 30 DEG C, ferments 4 days.
6. a kind of lichee vinegar preparation method according to claim 2, is characterized in that, step 6) in, described deep fermentation condition is 30 DEG C, fermentation 5-7 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410794734.1A CN104651209A (en) | 2014-12-19 | 2014-12-19 | Litchi vinegar and preparation method thereof |
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| CN201410794734.1A CN104651209A (en) | 2014-12-19 | 2014-12-19 | Litchi vinegar and preparation method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105433169A (en) * | 2015-11-13 | 2016-03-30 | 周金全 | Preparation method of litchi fermented beverage |
| CN106047633A (en) * | 2016-06-22 | 2016-10-26 | 广西健美乐食品有限公司 | Preparation method of litchi vinegar |
| CN106337014A (en) * | 2016-12-06 | 2017-01-18 | 河源市鼎信科技中介服务有限公司 | Litchi vinegar and preparing method thereof |
| CN107287089A (en) * | 2017-07-27 | 2017-10-24 | 广西柏力食品有限公司 | A kind of litchi fruit vinegar and preparation method thereof |
| WO2018090712A1 (en) * | 2016-11-17 | 2018-05-24 | 牛宝芬 | Method for preparing litchi fruit vinegar |
| CN109097239A (en) * | 2018-09-05 | 2018-12-28 | 福建省永春金春酿造有限公司 | A kind of fermentation process of litchi fruit vinegar |
| EP3862050A1 (en) * | 2020-02-07 | 2021-08-11 | Dr. August Wolff GmbH & Co. KG Arzneimittel | Litchi products as dermatological and cosmetic agents |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105433169A (en) * | 2015-11-13 | 2016-03-30 | 周金全 | Preparation method of litchi fermented beverage |
| CN106047633A (en) * | 2016-06-22 | 2016-10-26 | 广西健美乐食品有限公司 | Preparation method of litchi vinegar |
| WO2018090712A1 (en) * | 2016-11-17 | 2018-05-24 | 牛宝芬 | Method for preparing litchi fruit vinegar |
| CN106337014A (en) * | 2016-12-06 | 2017-01-18 | 河源市鼎信科技中介服务有限公司 | Litchi vinegar and preparing method thereof |
| CN107287089A (en) * | 2017-07-27 | 2017-10-24 | 广西柏力食品有限公司 | A kind of litchi fruit vinegar and preparation method thereof |
| CN107287089B (en) * | 2017-07-27 | 2021-01-29 | 广西柏力食品有限公司 | Litchi fruit vinegar and preparation method thereof |
| CN109097239A (en) * | 2018-09-05 | 2018-12-28 | 福建省永春金春酿造有限公司 | A kind of fermentation process of litchi fruit vinegar |
| EP3862050A1 (en) * | 2020-02-07 | 2021-08-11 | Dr. August Wolff GmbH & Co. KG Arzneimittel | Litchi products as dermatological and cosmetic agents |
| WO2021156455A1 (en) * | 2020-02-07 | 2021-08-12 | Dr. August Wolff Gmbh & Co. Kg Arzneimittel | Litchi products as dermatological and cosmetic agents |
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Application publication date: 20150527 |