CN104774742A - Huyou golden-silk jujube fruit vinegar aged liquid rich in flavone and preparing method thereof - Google Patents

Abstract

The invention discloses Huyou golden-silk jujube fruit vinegar aged liquid rich in flavone and a preparing method thereof. The aged liquid comprises, by weight, 50-60 parts of golden-silk jujube dregs, 20-30 parts of Huyou peel, 3-5 parts of table vinegar, 0.04-0.06 part of beta-cyclodextrin, 0.5-1 part of salt, 8-10 parts of edible ethyl alcohol, 0.02-0.04 part of pectinase, 0.1-0.2 part of cellulase, 1-3 parts of glucose solutions, 0.2-0.4 part of saccharomycetes, 0.1-0.3 part of lactobacillus plantarum, 0.4-0.6 part of acetic bacteria, 0.1-0.2 part of kieselguhr and moderate water. The bitter taste of Huyou is removed through ultrasonic wave debitterizing of Huyou and beta-cyclodextrin embedding debitterizing, and the flavone matter in Huyou is extracted through the nanofiltration membrane concentration technology and has the functions of treating hyperlipemia, reducing blood fat, treating cardiovascular diseases, enhancing cardiovascular function and the like; in addition, the concentration of acid is guaranteed through salt aging and light-shielding aging.

Description

A kind of Hu shaddock golden silk jujube fruit vinegar ageing of being rich in flavones and preparation method thereof

Technical field

The invention belongs to fruit vinegar ageing research field, be specifically related to a kind of Hu shaddock golden silk jujube fruit vinegar ageing of being rich in flavones 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, and therefore, reinforcement jujube deep processing and comprehensive utilization thereof are current jujube processing urgent problems.

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.At present, the making method making a general survey of fruit vinegar comes, external fruit vinegar adopts deep layer liquid state fermentation technology mostly, and the existing fruit vinegar fermentation process of China mainly adopts the solid-state fermentation technology of traditional vinegar, although simple, invest little, but yield poorly, fermentation period is long, labour intensity is large, also has surperficial liquid fermentation method, but processing requirement is high, product special flavour is not enough; Acetic bacteria immobilization skill can be fruit vinegar and provides abundant local flavor and nutritive substance after deliberation.

Shaddock is rich in amino acid, flavones, VITAMIN and multiple inorganic elements recklessly, nutrition is rather abundant, cool in nature, have relieving cough and reducing sputum, clearing heat and detoxicating, promote the production of body fluid to quench thirst, restoring consciouness of relieving the effect of alcohol, the easypro stomach that helps digestion, defaecation diuresis, the effect of promoting longevity, come in have research, find that the flavones in Hu shaddock ped has treatment hyperlipidaemia, reduces the effects such as blood fat, Cardiovarscular, enhancing cardiovascular function.

Summary of the invention

The present invention is directed to the demand of fruit vinegar brewing technical development and people to the demand of different sorts nutrition fruit vinegar, propose a kind of Hu shaddock golden silk jujube fruit vinegar ageing of being rich in flavones and preparation method thereof.

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

Be rich in a Hu shaddock golden silk jujube fruit vinegar ageing for flavones, it is characterized in that, comprise following parts by weight of component:: Golden jujube slag 50-60, recklessly shaddock pericarp 20-30, edible vinegar 3-5, -cyclodextrin 0.04-0.06, salt 0.5-1, edible ethanol 8-10, polygalacturonase 0.02-0.04, cellulase 0.1-0.2, glucose solution 1-3, yeast 0.2-0.4, plant lactobacillus 0.1-0.3, acetic bacteria 0.4-0.6, diatomite 0.1-0.2 and appropriate water.

Be rich in a Hu shaddock golden silk jujube fruit vinegar ageing preparation method for flavones, it is characterized in that, comprise the following steps:

(1) get recklessly shaddock pericarp and be cut into bulk or strip after cleaning up, then add edible vinegar and water adjustment PH is 3.5, under this sour environment, adopt the ultra-sonic oscillation debitterize 3-5min of 25kHz, centrifuge dehydration 2-3min afterwards, obtain debitterize shaddock pericarp recklessly;

(2) get the Hu shaddock pericarp that step (1) processed and keep its nutritive ingredient at-4 ~ 0 DEG C of freezing 4-5h, the 3-4% that moisture content is total content is dried under vacuum freezing condition, then put into supper micron mill to pulverize 1-1.5h and obtain micron particles recklessly shaddock powder is for subsequent use, get add after recklessly shaddock pericarp stirs after the dilution of-cyclodextrin, 45-50 DEG C of heated and stirred 30-40min makes both be sufficiently uniformly dissolved;

(3) get step (2) gained material add dilution after edible ethanol in, soak 5-6h, low-pressure heating to boiling is extracted 4-5h and is obtained extracting solution, adopts nanofiltration membrane concentration technique to carry out concentrated extracting solution and obtains flavones concentrated solution and shaddock juice recklessly;

(4) get Golden jujube slag and keep its nutritive ingredient at-5 ~-1 DEG C of freezing 4-5h, 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;

(5) Hu shaddock juice, jujube ground-slag, polygalacturonase and cellulase mixed and add gross weight 40-50 water doubly, 40-45 DEG C of enzymolysis 3-4h, obtains enzymolysis solution, adopts 15 layers of emery cloth to filter enzymolysis filtrate is for subsequent use;

(6) go out enzymolysis filtrate 90 DEG C of vacuum enzyme 3min, be cooled to room temperature, add the pol of Glucose Liquid adjustment raw material juice to 6-8%, add flavones concentrated solution, after 95 DEG C of sterilizing 2min, be cooled to about 30 DEG C immediately, put into fermentor tank, access preactivated good yeast and implant Bacterium lacticum, 31-35 DEG C, PH in 4.3-4.4 condition bottom fermentation to fermented liquid ethanol concn not rising, obtain alcohol fermentation liquid;

(7) preactivated good acetic bacteria will be accessed in alcohol fermentation liquid, temperature 28-32 DEG C, PH no longer rises to acetic acid content for bottom fermentation 3-4 days under 3.3-3.4 condition, once, each 20min, obtains acetic acid fermentation liquid in concussion at noon every day;

(8) by acetic acid fermentation liquid constant temperature 80 DEG C heating 2min sterilizing, be cooled to 20 DEG C, filter, suction filtered through kieselguhr 3-4h will be added in filtrate, obtain suction filtration clear liquor;

(9) add salt by suction filtration clear liquor, lucifuge ageing 2-2.2, to obtain final product at ambient temperature.

Beneficial effect of the present invention is embodied in:

The present invention, by combining recklessly shaddock and Golden jujube, provides abundant nutrition, by the ultrasonic wave debitterize of Hu shaddock and -cyclodextrin embedding debitterize eliminates the bitter taste of shaddock recklessly, adopt the flavonoid substance in nanofiltration membrane concentration technique extraction Hu shaddock, the Hu shaddock jujube fruit vinegar being rich in flavones that it is major ingredient that employing yeast fermentation and acetic fermentation obtain with Hu shaddock juice and jujube slag, nutritious, special taste, has treatment hyperlipidaemia simultaneously, reduces the effects such as blood fat, Cardiovarscular, enhancing cardiovascular function; Moreover by salt adding ageing, tartrate, oxysuccinic acid and lactic acid content increase, although acetic acid content reduces in the process; But adopt the ageing of 30-35 DEG C of condition lucifuge to ensure that the concentration of acid simultaneously.

Embodiment

Be rich in the Hu shaddock golden silk jujube fruit vinegar ageing of flavones described in the present embodiment, it is characterized in that, comprise following parts by weight of component:: Golden jujube slag 55, Hu shaddock pericarp 25, edible vinegar 4, -cyclodextrin 0.05, salt 0.75, edible ethanol 9, polygalacturonase 0.03, cellulase 0.15, glucose solution 2, yeast 0.3, plant lactobacillus 0.2, acetic bacteria 0.5, diatomite 0.15 and appropriate water.

Be rich in the Hu shaddock golden silk jujube fruit vinegar ageing preparation method of flavones described in the present embodiment, it is characterized in that, comprise the following steps:

(1) get recklessly shaddock pericarp and be cut into bulk or strip after cleaning up, then add edible vinegar and water adjustment PH is 3.5, under this sour environment, adopt the ultra-sonic oscillation debitterize 4min of 25kHz, centrifuge dehydration 2.5min afterwards, obtain debitterize shaddock pericarp recklessly;

(2) getting the Hu shaddock pericarp that step (1) processed to exist--2 DEG C of freezing 4.5h keep its nutritive ingredient, under vacuum freezing condition, be dried to that moisture content is total content 3.5%, then put into supper micron mill to pulverize 1.25h and obtain micron particles recklessly shaddock powder is for subsequent use, get add after recklessly shaddock pericarp stirs after the dilution of-cyclodextrin, 47 DEG C of heated and stirred 35min make both be sufficiently uniformly dissolved;

(3) get step (2) gained material add dilution after edible ethanol in, soak 5.5h, low-pressure heating to boiling is extracted 4.5h and is obtained extracting solution, adopts nanofiltration membrane concentration technique to carry out concentrated extracting solution and obtains flavones concentrated solution and shaddock juice recklessly;

(4) get Golden 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;

(5) Hu shaddock juice, jujube ground-slag, polygalacturonase and cellulase mixed and add the water of gross weight 45 times, 43 DEG C of enzymolysis 3.5h, obtain enzymolysis solution, adopt 15 layers of emery cloth to filter enzymolysis filtrate is for subsequent use;

(6) go out enzymolysis filtrate 90 DEG C of vacuum enzyme 3min, be cooled to room temperature, add the pol to 7% of Glucose Liquid adjustment raw material juice, add flavones concentrated solution, after 95 DEG C of sterilizing 2min, be cooled to about 30 DEG C immediately, put into fermentor tank, access preactivated good yeast and implant Bacterium lacticum, 33 DEG C, PH in 4.35 condition bottom fermentations to fermented liquid ethanol concn not rising, obtain alcohol fermentation liquid;

(7) will access preactivated good acetic bacteria in alcohol fermentation liquid, within 3.5 days, no longer rise to acetic acid content at temperature 30 DEG C, PH bottom fermentation under 3.35 conditions, once, each 20min, obtains acetic acid fermentation liquid in concussion at noon every day;

(8) by acetic acid fermentation liquid constant temperature 80 DEG C heating 2min sterilizing, be cooled to 20 DEG C, filter, suction filtered through kieselguhr 3-4h will be added in filtrate, obtain suction filtration clear liquor;

(9) add salt by suction filtration clear liquor, lucifuge ageing 2-2.2, to obtain final product at ambient temperature.

Claims (2)

1. be rich in a Hu shaddock golden silk jujube fruit vinegar ageing for flavones, it is characterized in that, comprise following parts by weight of component:: Golden jujube slag 50-60, recklessly shaddock pericarp 20-30, edible vinegar 3-5, -cyclodextrin 0.04-0.06, salt 0.5-1, edible ethanol 8-10, polygalacturonase 0.02-0.04, cellulase 0.1-0.2, glucose solution 1-3, yeast 0.2-0.4, plant lactobacillus 0.1-0.3, acetic bacteria 0.4-0.6, diatomite 0.1-0.2 and appropriate water.

2. be rich in a Hu shaddock golden silk jujube fruit vinegar ageing preparation method for flavones, it is characterized in that, comprise the following steps:

(1) get recklessly shaddock pericarp and be cut into bulk or strip after cleaning up, then add edible vinegar and water adjustment PH is 3.5, under this sour environment, adopt the ultra-sonic oscillation debitterize 3-5min of 25kHz, centrifuge dehydration 2-3min afterwards, obtain debitterize shaddock pericarp recklessly;

(2) get the Hu shaddock pericarp that step (1) processed and keep its nutritive ingredient at-4 ~ 0 DEG C of freezing 4-5h, the 3-4% that moisture content is total content is dried under vacuum freezing condition, then put into supper micron mill to pulverize 1-1.5h and obtain micron particles recklessly shaddock powder is for subsequent use, get add after recklessly shaddock pericarp stirs after the dilution of-cyclodextrin, 45-50 DEG C of heated and stirred 30-40min makes both be sufficiently uniformly dissolved;

(3) get step (2) gained material add dilution after edible ethanol in, soak 5-6h, low-pressure heating to boiling is extracted 4-5h and is obtained extracting solution, adopts nanofiltration membrane concentration technique to carry out concentrated extracting solution and obtains flavones concentrated solution and shaddock juice recklessly;

(4) get Golden jujube slag and keep its nutritive ingredient at-5 ~-1 DEG C of freezing 4-5h, 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;

(5) Hu shaddock juice, jujube ground-slag, polygalacturonase and cellulase mixed and add gross weight 40-50 water doubly, 40-45 DEG C of enzymolysis 3-4h, obtains enzymolysis solution, adopts 15 layers of emery cloth to filter enzymolysis filtrate is for subsequent use;

(6) go out enzymolysis filtrate 90 DEG C of vacuum enzyme 3min, be cooled to room temperature, add the pol of Glucose Liquid adjustment raw material juice to 6-8%, add flavones concentrated solution, after 95 DEG C of sterilizing 2min, be cooled to about 30 DEG C immediately, put into fermentor tank, access preactivated good yeast and implant Bacterium lacticum, 31-35 DEG C, PH in 4.3-4.4 condition bottom fermentation to fermented liquid ethanol concn not rising, obtain alcohol fermentation liquid;

(7) preactivated good acetic bacteria will be accessed in alcohol fermentation liquid, temperature 28-32 DEG C, PH no longer rises to acetic acid content for bottom fermentation 3-4 days under 3.3-3.4 condition, once, each 20min, obtains acetic acid fermentation liquid in concussion at noon every day;

(8) by acetic acid fermentation liquid constant temperature 80 DEG C heating 2min sterilizing, be cooled to 20 DEG C, filter, suction filtered through kieselguhr 3-4h will be added in filtrate, obtain suction filtration clear liquor;

(9) add salt by suction filtration clear liquor, lucifuge ageing 2-2.2, to obtain final product at ambient temperature.