CN104774726A - Jujube vinegar with controllable color and luster and preparation method of jujube vinegar - Google Patents

Abstract

The invention discloses golden silk jujube vinegar with controllable color and luster and a preparation method of the golden silk jujube vinegar. The vinegar comprises, by weight, 80 parts to 90 parts of fresh golden silk jujubes, 20 parts to 30 parts of jujube residues, 2 parts to 3 parts of salt, 0.02 part to 0.03 part of cellulose, 0.02 part to 0.03 part of pectinase, 0.2 part to 0.4 part of saccharomycetes, 0.1 part to 0.3 part of lactobacillus plantarum, 0.4 part to 0.6 part of acetic bacteria, 0.3 part to 0.4 part of acetic bacteria, 3 parts to 5 parts of glucose solutions, 0.02 part to 0.03 part of pasteurization liquid, 0.01 part to 0.02 part of ferulic acid, 0.01 part to 0.02 part of salicylic acid, an appropriate amount of water and edible ethyl alcohol. Haematochrome is extracted with jujube peel and dry jujube residues as materials, stability of active haematochrome is ensured through ferulic acid and salicylic acid, controllability of the color of the jujube vinegar is achieved, and the taste of the jujube vinegar is unique. In addition, mixed bacteria of saccharomycetes and lactobacillus plantarum are adopted for the alcoholic fermentation stage, and the fermentation flavor is enriched.

Description

Jujube vinegar that a kind of color and luster is controlled and preparation method thereof

Technical field

The invention belongs to jujube vinegar and make research field, be specifically related to the controlled jujube vinegar of a kind of color and luster and make and preparation method thereof.

Background technology

The distinctive fruits and vegetables resource of Zao Shi China and the Dominant variety shown unique characteristics.At present, people present the trend of diversification to jujube converted products, and except dry jujube, candied date, the products such as jujube vinegar, jujube wine, jujube sheet, jujube powder have also become the common product on market.Jujube is not only fragrant and sweet crisp strongly fragrant, and it is nutritious, containing abundant sugar, protein, fat, VC, VB polysaccharide, also containing multiple bioactive ingredients and multiple-microorganism, trace element and organic acid lamps such as rutin, saponin(e, flavones, amino acid, be well received by consumers.But red date processing industry deep development is inadequate at present, also there is the value really fully demonstrating red date self, and jujube is similar with other excellent fresh food, very easily softening, the wine of dehydration and caused rotting by pathogen infection after collection, not storage endurance, fresh jujube accounts for the 20%-30% of ultimate production because of the quantity of rotting to lose every year, therefore, strengthening jujube deep processing and comprehensive utilization thereof is current jujube processing urgent problem, and the application of jujube slag is a wherein approach.In jujube slag in fructus corni activeconstituents particularly haematochrome because it is nutritious, safety non-toxic, there is certain nutrition and pharmacological action, can be used for jujube vinegar color controlling in jujube vinegar production process.

Summary of the invention

The present invention is directed to the development of jujube vinegar deep process technology, the Golden jujube vinegar providing a kind of color and luster controlled is made and preparation method thereof.

The technical solution used in the present invention is as follows:

The Golden jujube vinegar wine that a kind of color and luster is controlled, it is characterized in that, comprise the component of following weight part: fresh Golden jujube 80-90, jujube slag 20-30, salt 2-3, cellulase 0.02-0.03, polygalacturonase 0.02-0.03, yeast 0.2-0.4, plant lactobacillus 0.1-0.3, acetic bacteria 0.4-0.6, diatomite 0.3-0.4, glucose solution 3-5, Pasteur bacterium liquid 0.02-0.03, forulic acid 0.01-0.02, Whitfield's ointment 0.01-0.02 and appropriate water and edible ethanol.

The Golden jujube vinegar brew Preparation Method that color and luster is controlled, is characterized in that, comprise the following steps:

(1) fresh date is removed rot, moth, clean water is clean, carries out stoning and pericarp is separated with fruit after draining, obtains fructus corni and seedless jujube meat is for subsequent use;

(2) get baking oven that fructus corni puts into 40-55 DEG C to dry to moisture content be total content that 5-7% must do fructus corni, get in dry fructus corni pulverizer and pulverize 10-15min, cross 30 orders, obtain fine powder for subsequent use;

(3) fine powder is got, in fine powder, add gross weight 30-40 water doubly makes the weight ratio of fine powder and the aqueous solution be 1:30-40 as solvent, microwave―assisted extraction is adopted to propose haematochrome 20-30min under adopting the microwave action of 350-415W power, 4 layers of filtered through gauze extracting solution are adopted to obtain filtrate, add after forulic acid and Whitfield's ointment stir and heat concentrated filtrate 20-30min under 65-75 DEG C of condition, obtain haematochrome for subsequent use;

(4) get jujube slag and keep its nutritive ingredient at the freezing 4-5h of-5--1 DEG C, under vacuum freezing condition, be dried to the 3-4% that moisture content is total content, then put into supper micron mill and pulverize 1-1.5h to obtain micron particles jujube ground-slag for subsequent use; To add gross weight 20-30 water doubly in jujube ground-slag, and add polygalacturonase, cellulase mixes and stirs, enzymolysis 6-8h under 30-32 DEG C of condition, with 8 layers of filtered through gauze zymolyte, is warming up to about 95 DEG C by filtrate afterwards, and go out enzyme 3min, obtains enzymolysis material one;

(5) get seedless jujube meat and add gross weight 5-6 water doubly, making beating, obtains jujube slurries, in jujube slurries, add polygalacturonase, cellulase mixes and stirs, enzymolysis 3-5h under 25-30 DEG C of condition, with 8 layers of filtered through gauze zymolyte, afterwards filtrate is warming up to about 95 DEG C, go out enzyme 3min, obtains enzymolysis material two;

(6) get enzymolysis material one and enzymolysis material two, fermentor tank is put in haematochrome mixing, access preactivated good yeast and implant Bacterium lacticum, in 31-35 DEG C of fermentation 6-8d to fermented liquid, ethanol concn is not in rising, obtains alcohol fermentation liquid;

(7) preactivated good mixing acetic bacteria will be accessed in alcohol fermentation liquid, 30-35 DEG C, ventilation 500L/h-550L/h condition bottom fermentation no longer rises to acetic acid content for 15-18 days, noon every day stirs once, and each 20min, obtains acetic acid fermentation liquid;

(8) by acetic acid fermentation liquid constant temperature 90 DEG C heating 2min sterilizing, be cooled to 20 DEG C, add suction filtered through kieselguhr 1d, sterilization 30min under employing Pasteur's bacterium liquid 65 DEG C of conditions, obtains clear liquor;

(9) add salt by clear liquor, in lighttight encloses container, ageing 1.5-2 under 30-32 DEG C of condition, to obtain final product.

Beneficial effect of the present invention is embodied in:

The present invention adopts fructus corni and dry jujube slag to propose haematochrome for material, and use forulic acid and Whitfield's ointment to ensure that the stability of reactive red pigment realizes the controlled of jujube vinegar color, technique is simple, and it is convenient to control, and makes jujube vinegar special taste.Simultaneously, the present invention adopts yeast and plant lactobacillus mixed strains in the zymamsis stage, improve fermentation efficiency, comparatively ordinary lactic acid bacteria viable count is high for the plant lactobacillus adopted, and the large volume production acid of energy, makes pH value in fermented liquid stablize and do not raise, and the acidity of its output can effectively be degraded heavy metal, meanwhile, this bacterium is the distinctive lactobacillin of energy output in reproductive process, and lactobacillin is a kind of biological sanitas; Ensure that the concentration of acid and the stability of polyphenol by salt adding ageing and lucifuge ageing simultaneously.

Embodiment

The Golden jujube vinegar wine that color and luster described in the present embodiment is controlled, it is characterized in that, comprise the component of following weight part: fresh Golden jujube 85, jujube slag 25, salt 2.5, cellulase 0.025, polygalacturonase 0.025, yeast 0.3, plant lactobacillus 0.2, acetic bacteria 0.5, diatomite 0.35, glucose solution 4, Pasteur bacterium liquid 0.025, forulic acid 0.015, Whitfield's ointment 0.015 and appropriate water and edible ethanol.

The Golden jujube vinegar brew Preparation Method that color and luster described in the present embodiment is controlled, is characterized in that, comprise the following steps:

(1) fresh date is removed rot, moth, clean water is clean, carries out stoning and pericarp is separated with fruit after draining, obtains fructus corni and seedless jujube meat is for subsequent use;

(2) getting that baking oven that fructus corni puts into 48 DEG C dries to moisture content is that 6% of total content must do fructus corni, gets in dry fructus corni pulverizer and pulverizes 12min, cross 30 orders, obtain fine powder for subsequent use;

(3) fine powder is got, the water adding gross weight 35 times in fine powder makes the weight ratio of fine powder and the aqueous solution be 1:35 as solvent, with microwave―assisted extraction, haematochrome 20-30min is proposed, 4 layers of filtered through gauze extracting solution are adopted to obtain filtrate, add after forulic acid and Whitfield's ointment stir and heat concentrated filtrate 25min under 70 DEG C of conditions, obtain haematochrome for subsequent use;

(4) get jujube slag and keep its nutritive ingredient at-4 DEG C of freezing 4.5h, under vacuum freezing condition, be dried to that moisture content is total content 3.5%, then put into supper micron mill and pulverize 1.25h to obtain micron particles jujube ground-slag for subsequent use; To add the water of gross weight 25 times in jujube ground-slag, add polygalacturonase, cellulase mixes and stirs, enzymolysis 7h under 31 DEG C of conditions, with 8 layers of filtered through gauze zymolyte, is warming up to about 95 DEG C by filtrate afterwards, and go out enzyme 3min, obtains enzymolysis material one;

(5) get the water that seedless jujube meat adds gross weight 5.5 times, making beating, obtains jujube slurries, in jujube slurries, add polygalacturonase, cellulase mixes and stirs, enzymolysis 4h under 28 DEG C of conditions, with 8 layers of filtered through gauze zymolyte, afterwards filtrate is warming up to about 95 DEG C, go out enzyme 3min, obtains enzymolysis material two;

(6) get enzymolysis material one and enzymolysis material two, fermentor tank is put in haematochrome mixing, access preactivated good yeast and implant Bacterium lacticum, in 33 DEG C of fermentation 7d to fermented liquid, ethanol concn is not in rising, obtains alcohol fermentation liquid;

(7) preactivated good mixing acetic bacteria will be accessed in alcohol fermentation liquid, 33 DEG C, ventilation 525L/h condition bottom fermentation no longer rises to acetic acid content for 15-18 days, noon every day stirs once, and each 20min, obtains acetic acid fermentation liquid;

(8) by acetic acid fermentation liquid constant temperature 90 DEG C heating 2min sterilizing, be cooled to 20 DEG C, add suction filtered through kieselguhr 1d, sterilization 30min under employing Pasteur's bacterium liquid 65 DEG C of conditions, obtains clear liquor;

(9) add salt by clear liquor, in lighttight encloses container, ageing 1.5-2 d under 30-32 DEG C of condition, to obtain final product.

Claims (2)

1. the Golden jujube vinegar wine that a color and luster is controlled, it is characterized in that, comprise the component of following weight part: fresh Golden jujube 80-90, jujube slag 20-30, salt 2-3, cellulase 0.02-0.03, polygalacturonase 0.02-0.03, yeast 0.2-0.4, plant lactobacillus 0.1-0.3, acetic bacteria 0.4-0.6, diatomite 0.3-0.4, glucose solution 3-5, Pasteur bacterium liquid 0.02-0.03, forulic acid 0.01-0.02, Whitfield's ointment 0.01-0.02 and appropriate water and edible ethanol.

2. the Golden jujube vinegar brew Preparation Method that color and luster is controlled, is characterized in that, comprise the following steps:

(1) fresh Golden jujube is removed rot, moth, clean water is clean, carries out stoning and pericarp is separated with fruit after draining, obtains fructus corni and seedless jujube meat is for subsequent use;

(2) get baking oven that fructus corni puts into 40-55 DEG C to dry to moisture content be total content that 5-7% must do fructus corni, get in dry fructus corni pulverizer and pulverize 10-15min, cross 30 orders, obtain fine powder for subsequent use;

(3) in fine powder, add gross weight 30-40 water doubly makes the weight ratio of fine powder and the aqueous solution be 1:30-40 as solvent, microwave―assisted extraction is adopted to extract haematochrome 20-30min under adopting the microwave action of 350-415W power, 4 layers of filtered through gauze extracting solution are adopted to obtain filtrate, add after forulic acid and Whitfield's ointment stir and heat concentrated filtrate 20-30min under 65-75 DEG C of condition, obtain haematochrome for subsequent use;

(4) get jujube slag and keep its nutritive ingredient at the freezing 4-5h of-5--1 DEG C, under vacuum freezing condition, be dried to the 3-4% that moisture content is total content, then put into supper micron mill and pulverize 1-1.5h to obtain micron particles jujube ground-slag for subsequent use; To add gross weight 20-30 water doubly in jujube ground-slag, and add polygalacturonase, cellulase mixes and stirs, enzymolysis 6-8h under 30-32 DEG C of condition, with 8 layers of filtered through gauze zymolyte, is warming up to about 95 DEG C by filtrate afterwards, and go out enzyme 3min, obtains enzymolysis material one;

(5) get seedless jujube meat and add gross weight 5-6 water doubly, making beating, obtains jujube slurries, in jujube slurries, add polygalacturonase, cellulase mixes and stirs, enzymolysis 3-5h under 25-30 DEG C of condition, with 8 layers of filtered through gauze zymolyte, afterwards filtrate is warming up to about 95 DEG C, go out enzyme 3min, obtains enzymolysis material two;

(6) get enzymolysis material one and enzymolysis material two, fermentor tank is put in haematochrome mixing, access preactivated good yeast and implant Bacterium lacticum, in 31-35 DEG C of fermentation 6-8d to fermented liquid, ethanol concn is not in rising, obtains alcohol fermentation liquid;

(7) preactivated good mixing acetic bacteria will be accessed in alcohol fermentation liquid, 30-35 DEG C, ventilation 500L/h-550L/h condition bottom fermentation no longer rises to acetic acid content for 15-18 days, noon every day stirs once, and each 20min, obtains acetic acid fermentation liquid;

(8) by acetic acid fermentation liquid constant temperature 90 DEG C heating 2min sterilizing, be cooled to 20 DEG C, add suction filtered through kieselguhr 1d, sterilization 30min under employing Pasteur's bacterium liquid 65 DEG C of conditions, obtains clear liquor;

(9) add salt by clear liquor, in lighttight encloses container, ageing 1.5-2 under 30-32 DEG C of condition, to obtain final product.