CN104774741A - Sticktight golden-silk jujube fruit vinegar aged liquid rich in flavone and preparing method thereof - Google Patents

Abstract

The invention discloses sticktight golden-silk jujube fruit vinegar aged liquid rich in flavone and a preparing method thereof. The aged vinegar liquid comprises, by weight, 55-65 parts of golden-silk jujube dregs, 28-32 parts of sticktight, 2-3 parts of salt, 0.028-0.032 part of cellulase, 0.017-0.023 part of pectinase, 0.2-0.4 part of saccharomycetes, 0.1-0.3 part of lactobacillus plantarum, 0.4-0.6 part of acetic bacteria, 0.8-1 part of chitosan, 3-5 part of glucose solutions, 0.02-0.03 part of Pasteur bacterium liquid and moderate water and edible ethyl alcohol. According to the sticktight golden-silk jujube fruit vinegar aged liquid rich in flavone and the preparing method thereof, the golden-silk jujube dregs and the sticktight are mixed according to a certain proportion, an ultrasonic-assisted pressure reducing mode is adopted for extracting flavone, and therefore the content of the extracted flavone is increased; in addition, the vacuum freeze drying technology and the superfine grinding technology are adopted for processing the jujube dregs and the sticktight, and therefore the utilization rate of the raw materials is increased. By means of salt aging and light-avoiding aging, the concentration of acid and the stability of the flavone are guaranteed.

Description

A kind of Herba Bidentis Bipinnatae Golden jujube vinegar being rich in flavones is made and preparation method

Technical field

The invention belongs to functional type jujube vinegar field, be specifically related to a kind of Herba Bidentis Bipinnatae Golden jujube vinegar being rich in flavones and make and preparation method.

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.

By the one that the jujube vinegar of jujube and vinegar brew is fruit vinegar, fruit vinegar also has other many kind, although the kind of fruit vinegar is a lot, but the local flavor of fruit vinegar varies, also person of modern times does not anticipate, sum up in the point that the end is the shortcoming of Novel fruit vinegar fermentation technique, if how preserve the former local flavor of fruit by the oxidation-resistance strengthening fruit, how be fruit vinegar technique open question by the flavour substances selecting suitable mixed strains and ratio to increase fruit vinegar flavor to be increased in fruit vinegar by liquid submerged fermentation technique in fermentation.

Herba Bidentis Bipinnatae is composite family annual herb plant, is rich in flavonoid glycoside, saponin(e, tannin, polyphenol, tonka bean camphor, iodine, choline, amino acid, VITAMIN etc., has good effect to adjustment human blood-pressure.The mixed extraction flavones of Herba Bidentis Bipinnatae and Golden jujube has synergy to antioxygenation.

Summary of the invention

The demand that the nutrition that the present invention is directed to red date utilizes cmpletely, proposes a kind of Herba Bidentis Bipinnatae Golden jujube vinegar being rich in flavones and makes and preparation method.

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

A kind of Herba Bidentis Bipinnatae Golden jujube vinegar being rich in flavones is made, it is characterized in that, comprise following parts by weight of component: Golden jujube jujube slag 55-65, Herba Bidentis Bipinnatae 28-32, salt 2-3, cellulase 0.028-0.032, polygalacturonase 0.017-0.023, yeast 0.2-0.4, plant lactobacillus 0.1-0.3, acetic bacteria 0.4-0.6, chitosan 0.8-1, glucose solution 3-5, Pasteur bacterium liquid 0.02-0.03 and appropriate water and edible ethanol.

Be rich in a Herba Bidentis Bipinnatae Golden jujube vinegar brew Preparation Method for flavones, it is characterized in that, comprise the following steps:

(1) get Herba Bidentis Bipinnatae clear water wash clean, after draining, put into pulverizer and pulverize 10-12min, obtain Herba Bidentis Bipinnatae slag;

(2) Herba Bidentis Bipinnatae slag and the mixing of Golden jujube slag is got, its nutritive ingredient is kept 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 ground-slag for subsequent use;

(3) add edible ethanol by ground-slag, under 460-480W ultrasonic wave reduced pressure, extraction 43-45min is carried out to the flavones in ground-slag, 16 layers of filtered through gauze, obtain extracting solution and ground-slag residue;

(4) add cellulase in ground-slag residue and add gross weight 20-25 water doubly, 35-40 DEG C of enzymolysis 3-5h, obtains enzymolysis solution, adopts 16 layers of emery cloth to filter enzymolysis filtrate is for subsequent use;

(5) mixed enzymolysis filtrate and extracting solution, add glucose solution adjustment mixed solution pol afterwards to 16-18%, after mixed solution 90 DEG C of sterilizing 6min, the activated yeast of access and plant lactobacillus, under encloses container oxygen-free environment, ferment in constant incubator 6-8 days, and noon the first five day every day vibrates two hours, the remaining days, quiescent culture, obtained alcohol fermentation liquid;

(6) at alcoholic strength and the pH value thereof of aseptic technique Taishan adjustment alcohol fermentation liquid, then alcohol fermentation liquid is loaded in deep layer liquid fermentation fermentor, access activated acetic bacteria, stir, at 36 DEG C of constant temperature, ventilation 500L/h-600L/h condition bottom fermentation about 5-7 days, stop acetic fermentation when no longer rising to acidity, obtain acetic acid fermentation liquid;

(7) in acetic acid fermentation liquid, add clear polygalacturonase, 40-42 DEG C of process 1h, then add the rear suction filtration of chitosan clarification, sterilization 30min under employing Pasteur's bacterium liquid 65 DEG C of conditions, obtains clear liquor;

(8) add salt by clear liquor, under room temperature condition, ageing 1.8-2.2 under condition, to obtain final product.

Beneficial effect of the present invention is embodied in:

The present invention, by after Golden jujube slag and the mixing of Herba Bidentis Bipinnatae certain proportion, adopts ultrasonic assistant pressure reducing mode to extract flavones, under the two synergy, adds the content proposing flavones; Moreover adopt Vacuum Freezing & Drying Technology and superfine communication technique process jujube slag and Herba Bidentis Bipinnatae, improve the utilization ratio of raw material, the color and luster of raw material, nutritive ingredient and local flavor are farthest met.Ensure that the concentration of acid and the stability of flavones by salt adding ageing and lucifuge ageing simultaneously.

Embodiment

The Herba Bidentis Bipinnatae Golden jujube vinegar being rich in flavones described in the present embodiment is made, it is characterized in that, comprise following parts by weight of component: Golden jujube slag 60, Herba Bidentis Bipinnatae 30, salt 2.5, cellulase 0.03, polygalacturonase 0.02, yeast 0.3, plant lactobacillus 0.2, acetic bacteria 0.5, chitosan 0.9, glucose solution 4, Pasteur bacterium liquid 0.025 and appropriate water and edible ethanol.

Be rich in the Herba Bidentis Bipinnatae Golden jujube vinegar brew Preparation Method of flavones described in the present embodiment, it is characterized in that, comprise the following steps:

(1) get Herba Bidentis Bipinnatae clear water wash clean, after draining, put into pulverizer and pulverize 11min, obtain Herba Bidentis Bipinnatae slag;

(2) get Herba Bidentis Bipinnatae slag and the mixing of Golden jujube slag, 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 ground-slag for subsequent use;

(3) add edible ethanol by ground-slag, under 470W ultrasonic wave reduced pressure, extraction 44min is carried out to the flavones in ground-slag, 16 layers of filtered through gauze, obtain extracting solution and ground-slag residue;

(4) add cellulase in ground-slag residue and add the water of gross weight 2.25 times, at 37.5 DEG C of enzymolysis 4h, obtaining enzymolysis solution, adopt 16 layers of emery cloth to filter enzymolysis filtrate is for subsequent use;

(5) mixed enzymolysis filtrate and extracting solution, add glucose solution adjustment mixed solution pol to 17% afterwards, after mixed solution 90 DEG C of sterilizing 6min, the activated yeast of access and plant lactobacillus, under encloses container oxygen-free environment, ferment in constant incubator 6-8 days, and noon the first five day every day vibrates two hours, the remaining days, quiescent culture, obtained alcohol fermentation liquid;

(6) at alcoholic strength and the pH value thereof of aseptic technique Taishan adjustment alcohol fermentation liquid, then alcohol fermentation liquid is loaded in deep layer liquid fermentation fermentor, access activated acetic bacteria, stir, at 36 DEG C of constant temperature, ventilation 550L/h condition bottom fermentation about 5-7 days, stop acetic fermentation when no longer rising to acidity, obtain acetic acid fermentation liquid;

(7) in acetic acid fermentation liquid, add clear polygalacturonase, 41 DEG C of process 1h, then add the rear suction filtration of chitosan clarification, sterilization 30min under employing Pasteur's bacterium liquid 65 DEG C of conditions, obtains clear liquor;

(8) add salt by clear liquor, under room temperature condition, ageing 1.8-2.2, to obtain final product.

Claims (2)

1. the Herba Bidentis Bipinnatae Golden jujube vinegar being rich in flavones is made, it is characterized in that, comprise following parts by weight of component: Golden jujube slag 55-65, Herba Bidentis Bipinnatae 28-32, salt 2-3, cellulase 0.028-0.032, polygalacturonase 0.017-0.023, yeast 0.2-0.4, plant lactobacillus 0.1-0.3, acetic bacteria 0.4-0.6, chitosan 0.8-1, glucose solution 3-5, Pasteur bacterium liquid 0.02-0.03 and appropriate water and edible ethanol.

2. be rich in a Herba Bidentis Bipinnatae Golden jujube vinegar brew Preparation Method for flavones, it is characterized in that, comprise the following steps:

(1) get Herba Bidentis Bipinnatae clear water wash clean, after draining, put into pulverizer and pulverize 10-12min, obtain Herba Bidentis Bipinnatae slag;

(2) Herba Bidentis Bipinnatae slag and the mixing of Golden jujube slag is got, its nutritive ingredient is kept 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 ground-slag for subsequent use;

(3) add edible ethanol by ground-slag, under 460-480W ultrasonic wave reduced pressure, extraction 43-45min is carried out to the flavones in ground-slag, 16 layers of filtered through gauze, obtain extracting solution and ground-slag residue;

(4) add cellulase in ground-slag residue and add gross weight 20-25 water doubly, 35-40 DEG C of enzymolysis 3-5h, obtains enzymolysis solution, adopts 16 layers of emery cloth to filter enzymolysis filtrate is for subsequent use;

(5) mixed enzymolysis filtrate and extracting solution, add glucose solution adjustment mixed solution pol afterwards to 16-18%, after mixed solution 90 DEG C of sterilizing 6min, the activated yeast of access and plant lactobacillus, under encloses container oxygen-free environment, ferment in constant incubator 6-8 days, and noon the first five day every day vibrates two hours, the remaining days, quiescent culture, obtained alcohol fermentation liquid;

(6) at alcoholic strength and the pH value thereof of aseptic technique Taishan adjustment alcohol fermentation liquid, then alcohol fermentation liquid is loaded in deep layer liquid fermentation fermentor, access activated acetic bacteria, stir, at 36 DEG C of constant temperature, ventilation 500L/h-600L/h condition bottom fermentation about 5-7 days, stop acetic fermentation when no longer rising to acidity, obtain acetic acid fermentation liquid;

(7) in acetic acid fermentation liquid, add clear polygalacturonase, 40-42 DEG C of process 1h, then add the rear suction filtration of chitosan clarification, sterilization 30min under employing Pasteur's bacterium liquid 65 DEG C of conditions, obtains clear liquor;

(8) add salt by clear liquor, under room temperature condition, ageing 1.8-2.2 under condition, to obtain final product.