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CN104962449A - Preparation method for papaya fruit vinegar and application thereof - Google Patents

Preparation method for papaya fruit vinegar and application thereof Download PDF

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CN104962449A
CN104962449A CN 201510367710 CN201510367710A CN104962449A CN 104962449 A CN104962449 A CN 104962449A CN 201510367710 CN201510367710 CN 201510367710 CN 201510367710 A CN201510367710 A CN 201510367710A CN 104962449 A CN104962449 A CN 104962449A
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vinegar
fruit
acetic
papaya
preparation
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CN 201510367710
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CN104962449B (en )
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秦文
陈琴媛
兰维杰
张清
林德荣
刘耀文
陈洪
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四川农业大学
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    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12JVINEGAR; ITS PREPARATION
    • C12J1/00Vinegar; Preparation; Purification
    • C12J1/04Vinegar; Preparation; Purification from alcohol

Abstract

The invention belongs to the field of fruit vinegar, and particularly relates to papaya fruit vinegar and a production technology and application thereof. The technology is characterized by comprising the steps of raw material selection, pulping, enzyme treatment, enzyme deactivation and juice collecting, ingredient adjustment, sterilization for standby application, preparation of a yeast seed solution, excitation of acetic bacteria and preparation of an acetic bacterium seed solution, alcoholic fermentation, acetic fermentation, fruit vinegar clarification and the like. The papaya fruit vinegar produced through the method is savoury and mellow in taste, sweet and capable of moistening mouths.

Description

一种番木瓜果醋的制备方法及应用 A method of preparing a papaya vinegar and Application

技术领域 FIELD

[0001] 本发明属于果醋领域,尤其涉及一种番木瓜果醋制备方法及应用。 [0001] The present invention belongs to the field of vinegar, particularly to a preparation method and application papaya vinegar.

[0002] [0002]

背景技术 Background technique

[0003] 番木瓜是世界有名的热带水果,番木瓜属于多年生肉质草本植物[1],又名乳瓜。 [0003] Papaya is a world famous tropical fruits, papaya belongs to perennial succulent herb [1], also known as milk melon. 番木瓜果实营养丰富,含有V。 Papaya fruit nutritious, containing V. 、胡萝卜素、隐性黄素环氧物、可溶纤维素、VB1、VB2、尼克酸、K、Ca、 P、Mg、Fe等多种营养元素。 , Carotenes, flavin recessive epoxy, soluble cellulose, VB1, VB2, niacin, K, Ca, P, Mg, Fe and other nutrients. 成熟果实肉厚、质黄、味道清甜带香,未熟青果作为蔬菜,可有白萝卜、冬瓜等之同样功效。 Ripe fruit flesh, yellow mass, with a sweet taste is sweet, as immature fruit vegetables, may have the same effect radish, melon, etc.. 番木瓜原产于墨西哥和中美洲,现已广泛分布于巴西、墨西哥、 尼日利亚、古巴、秘鲁、哥伦比亚、印度、泰国、印度尼西亚、埃塞俄比亚及中国等美洲、亚洲和非洲国家。 Papaya is native to Mexico and Central America, it is now widely distributed in Brazil, Mexico, Nigeria, Cuba, Peru, Colombia, India, Thailand, Indonesia, Ethiopia and China, the Americas, Asia and Africa. 我国从300年前开始引种栽培番木瓜,主要种植于海南、台湾、广东、四川等省(区)。 From our country 300 years ago, introduction and cultivation of papaya, grown mainly in Hainan, Taiwan, Guangdong, Sichuan and other provinces (regions). 番木瓜素有"岭南佳果"的美称,成熟番木瓜鲜果营养丰富、肉厚汁多、口感清甜,具有防治高血压、胃炎等功效。 Papaya is known as "Lingnan good fruit" reputation, ripe papaya fruit nutritious, juicy flesh, sweet taste, with prevention and treatment of high blood pressure, gastritis and other effects.

[0004] 番木瓜的果实上市期集中,大量番木瓜果实上市后不易贮存,导致腐烂,无法形成产业化加工以提高附加值,影响种植番木瓜的积极性和收益。 [0004] papaya fruit listed on the concentration of a large number of listed papaya fruit is not easy storage, leading to rot, can not form the industrialization process in order to increase the added value, the impact of planting papaya enthusiasm and revenue. 为了避免损失,传统做法是当大量番木瓜果实上市季节,将其晾晒成番木瓜干来贮存,或作为饲料用,大大降低了番木瓜的使用价值和经济价值。 To avoid losses, the traditional approach is when a large papaya fruit market season, and drying it into papaya to dry storage, or as a feed, greatly reducing the value and economic value of papaya. 如何减少损失,高效利用番木瓜价值,是需要解决的技术问题。 How to reduce losses, the value of efficient use of papaya, is the need to resolve technical problems.

[0005] 现在果醋产品的开发是继承和弘扬我国古代文明的举措之一,新一代融营养、调味和保健等功能为一体的果醋在中国具有巨大的市场潜力。 [0005] Now vinegar product development initiatives is to inherit and carry forward one of China's ancient civilization, a new generation of financial nutrition, flavor and health care and other functions as one of the vinegar has a huge market potential in China. 针对这一现状并结合番木瓜资源丰富的特点,将番木瓜制成果醋,就能为番木瓜的深加工开辟新途径,对提高番木瓜种植的经济效益和改善食醋的风味、品质及保健功能都有重要意义。 For this situation combined with abundant resources characteristics of papaya, the papaya fruit vinegar is made, you can open new avenues for the deep processing of papaya, papaya grown flavor to enhance economic efficiency and to improve the vinegar, quality and health claims It has important significance.

[0006] [0006]

发明内容 SUMMARY

[0007] 为了解决以上技术问题,本发明提供一种番木瓜果醋制备方法,本发明生产的番木瓜果醋,口感香醇,清甜润口。 [0007] In order to solve the above technical problem, the present invention provides a method for preparing papaya vinegar, papaya vinegar produced according to the present invention, mellow taste, clear sweet mouth.

[0008] 解决以上技术问题的一种番木瓜果醋的制备方法,其特征在于:包括以下步骤: (1) 原料选择:选取成熟番木瓜为原料,剔除腐烂、病虫害及杂质; (2) 打浆:将番木瓜打成浆; (3) 酶处理:在番木瓜果浆中加入柠檬酸,调pH为3-4,再加入以果浆重量计的果胶酶0. 06-0. 11%,在50~55°C的恒温水浴锅中保温1. 5-2. 5h; 果胶酶加速果汁过滤,促进澄清。 [0008] A method for preparing papaya vinegar solve the above technical problem, characterized by: comprising the steps of: (1) material selection: Select the mature papaya as raw materials, remove decay, pests and impurities; (2) beating: the labeled papaya pulp; (3) enzyme treatment: addition of citric acid in papaya fruit pulp, adjusted to pH 3-4, then added to the pulp weight pectinase 0. 06-0. 11% in a constant temperature water bath of 50 ~ 55 ° C incubation 1. 5-2 5h;. pectinase acceleration juice filtration, promoting clarification.

[0009] (4)灭酶取汁:将酶处理后的番木瓜果浆在恒温水浴锅中保温,温度85-95°C,时间8-12min,再过滤得滤液; (5)成分调整:在滤液中加入白砂糖,使番木瓜滤液中可溶性固形物为13-15°Bix; 番木瓜自身的TSS含量为5°Bix,只需要通过添加白砂糖使番木瓜酒液的糖度达到所需要求。 [0009] (4) enzyme inactivation juice: The papaya pulp after enzyme treatment incubated in a constant temperature water bath temperature of 85-95 ° C, time 8-12min, then filtered to obtain filtrate; (5) adjusting the component : white sugar was added to the filtrate, so the filtrate papaya soluble solids 13-15 ° Bix; TSS content itself papaya 5 ° Bix, so that only the desired sugar content papaya liquor by adding white sugar Claim.

[0010] (6)杀菌备用:在温度90-98°C条件下,灭菌15~30s,加以果浆重量计的异抗坏血酸钠〇• 04-0. 07%; (7)酒精发酵:将灭菌后的滤液接种酵母菌种子液,以滤液质量计接种量0. 6-0. 8%, 发酵温度26-30°C,发酵时间115-125h; 酵母菌种子液是将酵母菌在斜面营养培养基上培养保藏后,再在将斜面保藏的酵母菌在土豆培养基斜面上活化后,挑取2~3环,接种于装有100mL液体土豆培养基的300mL三角瓶中,30°C静置培养22±2h,即为酵母菌种子液; 土豆培养基是常规培养基,也为液体培养基。 [0010] (6) Alternate sterilization: at a temperature of 90-98 ° C conditions, sterilization 15 ~ 30s, be pulp weight sodium erythorbate square • 04-0 07%; (7) Alcohol Fermentation: The the sterilized filtrate was inoculated seed yeast to the filtrate mass inoculation 0. 6-08%, fermentation temperature of 26-30 ° C, fermentation time 115-125h;. liquid seed yeast yeast is the bevel after incubation deposited on the nutrient medium, then the ramp after activation in yeast deposited on the slant medium potatoes, 2-3 ring picked, inoculated into 300mL 100mL flask containing the liquid medium in the potato, 30 ° C stationary culture 22 ± 2h, that is, liquid seed yeast; potato medium is a conventional medium, but also for the liquid medium. 是按照国标来保藏酵母菌和醋酸菌,斜面保藏(马铃薯,葡萄糖,琼脂,无菌水),液体培养基(马铃薯,葡萄糖,无菌水)。 According to the national standard is yeast and acetic acid bacteria deposited, deposited ramp (potato, dextrose, agar, sterile water) liquid medium (potato, dextrose, sterile water). 斜面保藏是用来保藏酵母菌和醋酸菌的,液体培养基是用来培养菌群的。 Ramp is used to deposit Accession yeast and acetic acid bacteria, the liquid medium is used to culture the flora.

[0011] (8)醋酸发酵:将步骤(7)中的滤液接种醋酸菌种子液,以滤液质量计接种量12-14%,温度30-34°C,时间70-75h,以达到醋酸度4. 78±0. 03g/100mL为发酵结束; 醋酸菌种为巴氏醋酸杆菌巴氏亚种defoAacter 仰办沙. Pasteurianus'); (9)番木瓜果醋澄清:加入壳聚糖,壳聚糖浓度为4-6g/L,温度28-32°C,时间8-12h, 过滤即成。 [0011] (8) acetic acid fermentation: Step acetate filtrate was seeded strain seed liquid (7) to the filtrate an amount of 12-14% by mass inoculation, temperature 30-34 ° C, time of 70-75h, in order to achieve the degree of acetic acid . 4. 78 ± 0 03g / 100mL fermentation end; Pap acetic acid bacteria Acetobacter subsp defoAacter pasteurization Yang do sand pasteurianus'); (9) papaya vinegar clarification: Add chitosan, glycan concentration of 4-6g / L, a temperature of 28-32 ° C, time 8-12h, filtering Serve.

[0012] 本发明中的优化方案中的一种番木瓜果醋的制备方法,其特征在于:包括以下步骤: (1) 原料选择:选取成熟番木瓜为原料,剔除腐烂、病虫害及杂质; (2) 打浆:将番木瓜果肉打成浆; (3) 酶处理:在番木瓜果浆中加入柠檬酸,调pH为3. 5,再加入0. 08%的果胶酶,在50~ 55°C的恒温水浴锅中保温2h; (4) 灭酶取汁:将酶处理后的番木瓜果浆在恒温水浴锅中保温,温度90°C,时间lOmin, 再过滤得滤液; (5) 成分调整:在滤液中加入白砂糖,使番木瓜滤液中可溶性固形物(TSS)为14°Bix; (6) 杀菌备用:在温度95°C条件下,灭菌15~30s,加0. 05%的异抗坏血酸钠; (7) 酒精发酵:将灭菌后的滤液接种酵母菌种子液,接种量0. 7%,发酵温度28°C,发酵时间120h; (8) 醋酸发酵:将步骤(7)中的滤液接种醋酸菌种子液,接种量13%,温度32. 5°C,时间72h; 醋酸菌种为巴氏醋酸杆 [0012] A method for preparing papaya vinegar optimization scheme of the present invention, which is characterized in that: comprising the steps of: (1) material selection: Select the mature papaya as raw materials, remove decay, pests and impurities; (2) beating: the papaya pulp beaten pulp; (3) enzyme treatment: addition of citric acid in papaya fruit pulp, adjusted to pH 3.5, was added 0.08% pectinase, 50 - a thermostat water bath of 55 ° C incubated 2h; (4) enzyme inactivation juice: the papaya pulp after enzyme treatment incubated in a constant temperature water bath temperature of 90 ° C, lOmin time, and then filtered to obtain the filtrate; (5) adjusting the component: white sugar was added to the filtrate, so the filtrate papaya soluble solids (TSS) of 14 ° Bix; (6) alternate sterilization: at a temperature of 95 ° C conditions, sterilization 15 ~ 30s, plus iso-ascorbic acid 0.05% sodium; (7) alcohol fermentation: yeast inoculum seed liquid filtrate after sterilization, inoculated with an amount of 0.7%, fermentation temperature 28 ° C, fermentation time 120h; (8) acetic fermentation: the filtrate was seeded step strain seed acetate solution (7), 13% of inoculum size, temperature of 32. 5 ° C, 72h time; acetic acid bacteria Pap lever acetate 巴氏亚种defoAacter 仰办沙. Pasteurianus'); (9) 番木瓜果醋澄清:加入壳聚糖,壳聚糖浓度为5g/L,温度30°C,时间10h,过滤即成。 Pap subspecies defoAacter Yang do sand Pasteurianus'); (9) papaya vinegar clarification: Add chitosan, concentration of 5g / L, a temperature of 30 ° C, time 10H, filtered Serve.

[0013]所述酒精发酵步骤中酒精度为8.35±0.02%,可溶性固形物为15°Bix,pH为3. 5〇 [0013] The alcoholic fermentation step alcohol was 8.35 ± 0.02%, soluble solids 15 ° Bix, pH 3. 5〇

[0014]所述醋酸发酵步骤中果醋酸度为4. 78±0. 03g/100mL,发酵率为58. 48%,初始pH 为5.0、最终PH为4. 5。 [0014] The acetic acid acidity of the vinegar fermentation step 4. 78 ± 0. 03g / 100mL, the fermentation rate was 58.48%, initial pH 5.0, final PH to 4.5.

[0015] 所述醋酸发酵步骤中醋酸菌种子液制备步骤如下: A、醋酸菌的活化:消毒后安瓶管中放入醋酸菌,用无菌移液枪吸取0. 5mL无菌水滴入安瓶管内,轻轻振荡,使醋酸菌溶解呈悬浮状,将菌液移植于斜面培养基上,30°C下培养24~48h,经过连续3次继代培养,包好、封口,4~10°C条件下保存; B、醋酸菌种子液的制备:用接种环从斜面培养基挑取1~2环,接种于装有100mL基础培养基的300mL三角瓶中,30°C、静置培养24~48h,即为醋酸菌种子液; 所述斜面培养基的配方如下:去皮马铃薯200g,葡萄糖20. 0g,琼脂20. 0g,蒸馏水1000ml〇 [0015] The acetic acid bacteria fermentation step was prepared sub-steps as follows: activation of A, acetic acid bacteria: after disinfection ampoule tube was placed acetic acid bacteria with a sterile pipette to draw the water droplets into a sterile 0. 5mL Ann bottle inner tube, gently shaken to dissolve acetic acid bacteria in suspension, the bacteria on a slant medium transplanted cultured 24 ~ 48h at 30 ° C, after three successive subcultures, wrapped, sealed, 4 to 10 under conditions of storage ° C; preparation B, the sub-solution of acetic acid bacteria: with an inoculating loop from a slant medium was picked from 1 to 2 rings, inoculated in 300mL flasks containing 100mL base medium, 30 ° C, stationary culture 24 ~ 48h, acetic acid bacteria is, the sub-liquid; the formulation slant medium was as follows: peeled potato 200g, dextrose 20. 0g, agar 20. 0g, distilled water 1000ml〇

[0016] 斜面培养基制备方法如下: 将马铃薯去皮切块,加l〇〇〇ml蒸馏水,煮沸10-20分钟。 [0016] slant medium was prepared as follows: peeled and cut potatoes, add l〇〇〇ml distilled water, boiled for 10-20 minutes. 用纱布过滤,补加蒸馏水至1000ml。 Filtered through gauze, supplemented with distilled water to 1000ml. 加入葡萄糖和琼脂,加热融化,分装后,121°C灭菌20min。 Dextrose agar added and heated to melt, after dispensing, 121 ° C sterilization 20min. 分别在无菌试管中倾注到于三分之一处并将其斜放,待其冷却凝固后即得到斜面。 It was poured into a sterile tube and diagonal to the third of which, obtained after cooling and solidifying wait until the inclined surface.

[0017] 所述的番木瓜果醋总酸度为4. 6-4. 8g/100mL,可溶性固形物的含量为6. 49°Bix,还原糖的含量为1. 07g/100g。 [0017] The papaya vinegar to a total acidity of 4. 6-4. 8g / 100mL, soluble solids content of 6. 49 ° Bix, a reducing sugar content of 1. 07g / 100g.

[0018] 利用本发明中的制备方法制备出的果醋的应用,其特征在于:配制成番木瓜果醋饮料,配方如下:番木瓜果醋6%,白砂糖7g,柠檬酸175mg。 [0018] prepared by the production methods of the present invention, the application of vinegar, which is characterized in that: papaya vinegar beverage formulated, the following formulation: 6% papaya vinegar, sugar 7g, citric acid, 175mg.

[0019]本发明的优点是: (1)本发明生产的番木瓜果醋,口感香醇,清甜润口。 [0019] The advantage of the present invention are: (1) produced according to the present invention, papaya vinegar, mellow taste, clear sweet mouth. 传统食醋口味单调、营养价值不高,而用本酿造方法对水果进行发酵而生产的果醋,不仅能够达到普通食醋的酸度,还具有水果的清香,含有大量的矿质营养、维生素以及叶绿素等物质,在调节血压、降低血糖、增强精力、提高睡眠质量以及抗溃疡方面的功效比较显著。 Monotonous traditional vinegar taste, nutritional value is not high, but with this method of brewing and fermentation of fruit production of vinegar, not only to achieve acidity ordinary vinegar, but also has the fragrance of fruit, rich in mineral nutrients, vitamins and chlorophyll and other substances, in the regulation of blood pressure, lower blood sugar, increase energy, improve sleep quality and effectiveness of anti-ulcer aspects of the more significant. (2)优化了番木瓜酒精发酵的工艺参数,确定了区别于传统的果醋生产的番木瓜特有的酒精发酵参数。 (2) optimization of the process parameters papaya alcoholic fermentation, ethanol fermentation parameters determined different from the traditional production of papaya vinegar unique. 提高了菌体的利用率,已经酒精的产率。 Improve the utilization of bacteria, it has a yield of alcohol. (3)优化了番木瓜游离醋酸菌醋酸发酵的工艺参数,确定了独特的用于发酵番木瓜果醋的醋酸菌,并且确立了其独立发酵的参数,采用单因素和正交试验设计进行验证。 (3) optimization of the process parameters papaya free acetic acid fermentation bacteria, acetic acid bacteria is determined for a unique fermented papaya vinegar and establish independent fermentation parameters, and the single factor orthogonal design verification. (4)对番木瓜果醋澄清工艺进行研宄,通过控制果醋中壳聚糖的浓度、时间、温度,提高了木瓜醋的透明度,使其具有独特的色泽。 (4) papaya vinegar for study based on clarification process, by controlling the concentration of chitosan in vinegar, time, temperature, papaya vinegar increased transparency, it has a unique color. (5)通过对果醋风味的调配得到特定配比果醋、 白砂糖、柠檬酸的番木瓜果醋饮料的配方。 (5) by the deployment of vinegar flavor papaya vinegar beverage formulation to obtain a specific ratio vinegar, sugar, citric acid. (6)此外,番木瓜果醋的研发能节约粮食,符合以果代粮制作调味品的总方针。 (6) In addition, the papaya fruit vinegar can save food research and development, in line with the general policy on behalf of the grain to make fruit flavoring.

[0020] 本发明中的番木瓜果醋成品呈黄色,有光泽,醋香浓郁,无异味;总酸度约为4. 76g/100mL,可溶性固形物的含量为6. 49°Bix,还原糖的含量为1. 07g/100g,质量符合标准GB2017-2003。 [0020] papaya vinegar in the present invention is finished as a yellow, shiny, vinegar fruity, no smell; total acidity of about 4. 76g / 100mL, soluble solids content of 6. 49 ° Bix, sugar an amount of 1. 07g / 100g, quality standard GB2017-2003.

附图说明 BRIEF DESCRIPTION

[0021] 图1为本发明中工艺流程图以下通过实例对本发明作进一步的说明,酵母菌和其它原料为市场上购买: 实施例1 一种番木瓜果醋的制备方法,包括以下步骤: (1)原料选择:选取成熟番木瓜为原料,剔除腐烂、病虫害及杂质; (2) 打浆:将挑选好的番木瓜果肉放入打浆机中打浆; (3) 酶处理:用柠檬酸调pH为3. 5,添加0. 08%的果胶酶,在50~55°C的恒温水浴锅中保温2h; (4) 灭酶取汁:将经酶处理过的番木瓜果汁在温度90°C恒温水浴锅中保温lOmin,达到灭酶的目的,灭酶后用纱布过滤得滤液; (5) 成分调整:在滤液中加入白砂糖,使番木瓜滤液中可溶性固形物(TSS)为14°Bix, 番木瓜自身的TSS含量为5°Bix,需要通过添加白砂糖使番木瓜酒液的糖度达到所需要求; (6) 杀菌备用:在95°C,灭菌15~30s,加0. 05%的异抗坏血酸钠; (7) 将灭菌后的滤液接种酵母菌种子液, [0021] Figure 1 is a process flow diagram of the invention by the following examples further illustrate the invention, yeast and other raw materials on the market later: Example 1 A preparation method of the embodiment papaya vinegar, comprising the steps of: (1) material selection: select the mature papaya as raw materials, remove decay, pests and impurities; (2) beating: a good selection of papaya beaten into the beater; (3) enzyme treatment: pH adjusted with citric acid of 3.5, 0.08% pectinase was added and incubated 2h at a constant temperature water bath of 50 ~ 55 ° C; (4) enzyme inactivation juice: the enzyme-treated at a temperature of 90 ° papaya juice C constant temperature water bath lOmin incubation, the purpose of enzyme inactivation, filtered and the filtrate obtained after enzyme inactivation with gauze; (5) adjusting the component: white sugar was added to the filtrate, so the filtrate papaya soluble solids (TSS) of 14 ° Bix, papaya itself TSS content of 5 ° Bix, papaya sugar content necessary to meet the required specifications of liquor by adding white sugar; (6) alternate sterilization: at 95 ° C, sterilized 15 ~ 30s, plus 0. sodium ascorbate 0.05% isopropyl; (7) the filtrate was sterilized liquid inoculum seed yeast, 种量0. 7%,发酵温度28°C,发酵时间120h; 酵母菌种子液是将酵母菌地斜面营养培养基上培养保藏后,再在将斜面保藏的酵母菌在土豆培养基斜面上活化后,挑取2~3环,接种于装有lOOmL液体土豆培养基的300mL三角瓶中,30°C静置培养22±2h,即为酵母菌种子液; 土豆培养基是常规培养基。 Species amount of 0.7%, fermentation temperature 28 ° C, the fermentation time 120h; yeast cultured seed liquid is deposited on the inclined surface will be yeast nutrient medium, then deposited in the yeast activation ramp potatoes medium slant after 2 to 3 rings were picked, inoculated into potato lOOmL liquid medium 300mL flask, 30 ° C stationary culture 22 ± 2h, that is, liquid seed yeast; potato medium is a conventional medium. 是按照国标来保藏酵母菌和醋酸菌,斜面保藏(马铃薯,葡萄糖,琼脂,无菌水),液体培养基(马铃薯,葡萄糖,无菌水)。 According to the national standard is yeast and acetic acid bacteria deposited, deposited ramp (potato, dextrose, agar, sterile water) liquid medium (potato, dextrose, sterile water). 斜面保藏室用来保藏酵母菌和醋酸菌的。 Deposition chamber used to deposit the inclined surface yeast and acetic acid bacteria. 液体培养基是用来培养菌群的。 Liquid medium is used to culture the bacteria.

[0022] 酵母菌种子液的制备:将斜面保藏的酵母菌在土豆培养基斜面上活化后,挑取2~3环,接种于装有lOOmL液体土豆培养基的300mL三角瓶中,30°C静置培养22±2h,即为酵母菌种子液; 土豆培养基是常规培养基。 [0022] Preparation of Seed liquid yeast: yeast deposited after activation ramp potatoes medium slants, pick 2 to 3 rings, potato inoculated into a liquid medium lOOmL 300mL flask, 30 ° C stationary culture 22 ± 2h, that is, liquid seed yeast; potato medium is a conventional medium. 是按照国标来保藏酵母菌和醋酸菌,斜面保藏(马铃薯,葡萄糖,琼脂,无菌水),液体培养基(马铃薯,葡萄糖,无菌水)。 According to the national standard is yeast and acetic acid bacteria deposited, deposited ramp (potato, dextrose, agar, sterile water) liquid medium (potato, dextrose, sterile water). 斜面保藏室用来保藏酵母菌和醋酸菌的。 Deposition chamber used to deposit the inclined surface yeast and acetic acid bacteria. 液体培养基是用来培养菌群的。 Liquid medium is used to culture the bacteria.

[0023] (8)将步骤(7)中的滤液接种醋酸菌种子液,酿制番木瓜果醋的工艺参数为:初始pH5. 0、温度32. 5°C、接种量13%、初始酒度8%,最终酸度达到4. 78±0. 03g/100mL,发酵率为58. 48%,发酵时间72h; 醋酸菌的菌体为巴氏醋酸杆菌巴氏亚种仰办沙.Pasteurianus'); 醋酸菌的活化:用浸过75%酒精的脱脂棉擦净安瓶管,用火焰加热其顶端,滴少量无菌水至安瓶管顶端使之破裂,用锉刀或镊子敲下已破碎的安瓶管顶端;用无菌移液枪吸取0. 5mL无菌水滴入安瓶管内,轻轻振荡,使冻干菌溶解呈悬浮状,将菌液移植于已制备好的斜面培养基上,并在30 °C下培养24~48h。 [0023] (8) The step of sub filtrate was inoculated bacteria acetate solution (7), papaya vinegar brewing process parameters are as follows: initial pH5 0, a temperature of 32. 5 ° C, 13% inoculum, initial 8% alcohol, the final acidity reaches 4. 78 ± 0 03g / 100mL, the fermentation rate was 58.48%, fermentation time 72h;. acetic acid bacterium cells Pap Pap Acetobacter subsp Yang do sand .Pasteurianus' ); activation of acetic acid bacteria: with cotton wool soaked in 75% alcohol wipe ampoule tube, which was heated with the flame tip, to drop a small amount of sterile water ampoule tip of the tube so as to break with a file, or crushed forceps Qiaoxia ampoule tip of the tube; using a sterile pipette suction 0. 5mL ampoule of sterile water droplets into the tube, and gently shaken to dissolve the lyophilized bacteria in suspension, the cell suspension was transplanted on a slant medium prepared, 24 ~ 48h and cultured at 30 ° C. 经过连续3次继代培养,包好、封口,保存在4~10°C 的冰箱内;实验过程中,每3个月进行一次继代培养。 After three consecutive subcultures, wrapped, sealed and stored at 4 ~ 10 ° C inside a refrigerator; experiment, every 3 months subculture.

[0024] 醋酸菌种子液的制备:用接种环从斜面培养基挑取1~2环,接种于装有100mL基础培养基的300mL三角瓶中,30°C、静置培养24~48h,即为醋酸菌种子液; (9)番木瓜果醋澄清:壳聚糖浓度为5g/L,时间10h,温度30°C。 [0024] Preparation of strain seed liquid acetic acid: with an inoculating loop from a slant medium were picked 1-2 cycloalkyl, inoculated in 300mL flasks containing 100mL base medium, 30 ° C, stationary culture 24 ~ 48h, i.e., solution of acetic acid bacteria child; (9) papaya vinegar clarification: chitosan concentration of 5g / L, time 10h, temperature 30 ° C.

[0025] 实施例2 其它内容如实施例1,一种番木瓜果醋的制备方法,包括以下步骤: (1) 原料选择:选取成熟番木瓜为原料,剔除腐烂、病虫害及杂质; (2) 打浆:将番木瓜果肉打成浆; (3) 酶处理:在番木瓜果浆中加入柠檬酸,调pH为3,再加入0. 06%的果胶酶,在50°C 的恒温水浴锅中保温2h; (4) 灭酶取汁:将酶处理后的番木瓜果浆在恒温水浴锅中保温,温度85°C,时间8min, 再过滤得滤液; (5) 成分调整:在滤液中加入白砂糖,使番木瓜滤液中可溶性固形物为13°Bix; (6) 杀菌备用:在温度90°C条件下,灭菌15s,加0. 04%的异抗坏血酸钠; (7) 酒精发酵:将灭菌后的滤液接种酵母菌种子液,接种量0. 6%,发酵温度26°C,发酵时间115h; (8) 醋酸发酵:将步骤(7)中的滤液接种醋酸菌种子液,接种量12%,温度30°C,时间75h; 醋酸菌的菌体为巴氏醋酸杆菌巴氏亚种仰办沙. 保 [0025] Example 2 other content as in Example 1, a method of preparing a papaya vinegar, comprising the steps of: (1) material selection: Select the mature papaya as raw materials, remove decay, pests and impurities; (2 ) beating: the papaya pulp beaten pulp; (3) enzyme treatment: addition of citric acid in papaya fruit pulp, adjusted to pH 3, then add 0.06% pectinase, thermostated at 50 ° C water bath for incubation 2h; (4) enzyme inactivation juice: the papaya pulp after enzyme treatment incubated in a constant temperature water bath temperature of 85 ° C, time of 8min, then filtered to obtain filtrate; (5) adjusting the component: white sugar was added to the filtrate, so the filtrate papaya soluble solids 13 ° Bix; (6) alternate sterilization: at a temperature of 90 ° C conditions, sterilization 15s, plus 0.04% sodium iso ascorbic acid; (7 ) alcohol fermentation: yeast inoculum seed liquid filtrate after sterilization, inoculated with an amount of 0.6%, fermentation temperature 26 ° C, fermentation time 115h; (8) acetic acid fermentation: the step (acetic acid bacteria inoculated filtrate 7) seed was inoculated in an amount of 12%, a temperature of 30 ° C, time 75h;. acetic acid bacterium cells Pap Pap Acetobacter subsp do Sabouraud Yang 中心:中国工业微生物菌种保藏管理中心,保藏编号:7005; (9) 番木瓜果醋澄清:加入壳聚糖,壳聚糖浓度为4g/L,温度28°C,时间8h,过滤即成。 Center: China Industrial Culture Collection Center, Accession Number: 7005; (9) papaya vinegar clarification: Add chitosan, concentration of 4g / L, a temperature of 28 ° C, time 8h, filtered i.e. to make.

[0026] 实施例3 其它内容如实施例1,一种番木瓜果醋的制备方法,包括以下步骤: (1) 原料选择:选取成熟番木瓜为原料,剔除腐烂、病虫害及杂质; (2) 打浆:将番木瓜果肉打成浆; (3) 酶处理:在番木瓜果浆中加入柠檬酸,调pH为4,再加入0. 11%的果胶酶,在55°C 的恒温水浴锅中保温2h; (4) 灭酶取汁:将酶处理后的番木瓜果浆在恒温水浴锅中保温,温度95°C,时间12min, 再过滤得滤液; (5) 成分调整:在滤液中加入白砂糖,使番木瓜滤液中可溶性固形物为13°Bix; (6) 杀菌备用:在温度98°C条件下,灭菌30s,加0. 07%的异抗坏血酸钠; (7) 酒精发酵:将灭菌后的滤液接种酵母菌种子液,接种量0. 8%,发酵温度30°C,发酵时间125h; (8) 醋酸发酵:将步骤(7)中的滤液接种醋酸菌种子液,接种量14%,温度34°C,时间70h; 醋酸菌的菌体为巴氏醋酸杆菌巴氏亚种; (9) 番木 [0026] Example 3 other content as in Example 1, a method of preparing a papaya vinegar, comprising the steps of: (1) material selection: Select the mature papaya as raw materials, remove decay, pests and impurities; (2 ) beating: the papaya pulp beaten pulp; (3) enzyme treatment: addition of citric acid in papaya fruit pulp, adjusted to pH 4, was added 0.11% pectinase, thermostated to 55 ° C water bath for incubation 2h; (4) enzyme inactivation juice: the papaya pulp after enzyme treatment incubated in a constant temperature water bath temperature of 95 ° C, time 12min, then filtered to obtain filtrate; (5) adjusting the component: white sugar was added to the filtrate, so the filtrate papaya soluble solids 13 ° Bix; (6) alternate sterilization: at a temperature of 98 ° C conditions, sterilization 30s, plus 0.07% sodium iso ascorbic acid; (7 ) alcohol fermentation: yeast inoculum seed liquid filtrate after sterilization, inoculated with an amount of 0.8%, the fermentation temperature of 30 ° C, fermentation time 125h; (8) acetic acid fermentation: the step (acetic acid bacteria inoculated filtrate 7) seed was inoculated in an amount of 14%, a temperature of 34 ° C, 70h time; acetic acid bacterium cells Pap Pap Acetobacter subsp; (9) fan wood 瓜果醋澄清:加入壳聚糖,壳聚糖浓度为6g/L,温度32°C,时间12h,过滤即成。 Fruit vinegar Clarification: Add chitosan, chitosan concentration was 6g / L, a temperature of 32 ° C, time 12h, filtered Serve.

[0027] 实施例4 其它内容如实施例1,一种番木瓜果醋的制备方法,包括以下步骤: (1) 原料选择:选取成熟番木瓜为原料,剔除腐烂、病虫害及杂质; (2) 打浆:将番木瓜果肉打成浆; (3) 酶处理:在番木瓜果浆中加入柠檬酸,调pH为3. 3,再加入0. 09%的果胶酶,在50°C 的恒温水浴锅中保温2h; (4) 灭酶取汁:将酶处理后的番木瓜果浆在恒温水浴锅中保温,温度88°C,时间llmin, 再过滤得滤液; (5) 成分调整:在滤液中加入白砂糖,使番木瓜滤液中可溶性固形物为14. 5°Bix; (6) 杀菌备用:在温度93°C条件下,灭菌20s,加0. 06%的异抗坏血酸钠; (7) 酒精发酵:将灭菌后的滤液接种酵母菌种子液,接种量0. 65 %,发酵温度29°C,发酵时间118h; (8) 醋酸发酵:将步骤(7)中的滤液接种醋酸菌种子液,接种量12. 5%,温度33°C,时间73h; 醋酸菌的菌体为巴氏醋酸杆菌巴氏亚种仰 [0027] Example 4 Example else as in Example 1, a method of preparing a papaya vinegar, comprising the steps of: (1) material selection: Select the mature papaya as raw materials, remove decay, pests and impurities; (2 ) beating: the papaya pulp beaten pulp; (3) enzyme treatment: addition of citric acid in papaya fruit pulp, adjusted to pH 3.3, was added 0.09% pectinase, 50 ° C and thermostat water bath incubated 2h; (4) enzyme inactivation juice: the papaya pulp after enzyme treatment incubated in a constant temperature water bath temperature of 88 ° C, time llmin, and then filtered to obtain filtrate; (5) the component adjustment: white sugar was added to the filtrate, so the filtrate papaya soluble solids is 14. 5 ° Bix; (6) alternate sterilization: at a temperature of 93 ° C conditions, sterilization 20s, plus 0.06% of erythorbic acid in step (7): sodium;:; (7) alcoholic fermentation (8) and the filtrate acetic acid fermentation yeast inoculum seed liquid after sterilization, inoculated with an amount of 0.65%, the fermentation temperature of 29 ° C, fermentation time 118h the filtrate was seeded acetate strain seed was inoculated in an amount of 12.5%, a temperature of 33 ° C, 73h time; acetic acid bacterium cells Pap Pap Acetobacter subsp Yang 办沙.Pasteurianus) (9) 番木瓜果醋澄清:加入壳聚糖,壳聚糖浓度为5. 5g/L,温度31°C,时间9h,过滤即成。 Office sand .Pasteurianus) (9) papaya vinegar clarification: Add chitosan, concentration of 5. 5g / L, a temperature of 31 ° C, time 9H, filtered Serve.

[0028] 实施例5 其它内容如实施例1,番木瓜果醋饮料的配方:番木瓜果醋为6%、白砂糖7g、柠檬酸175mg〇 [0028] Example 5 other content as in Example 1, papaya vinegar beverage formulation: 6% papaya vinegar, sugar 7g, citric 175mg〇

[0029] 试验一:正交试验确定番木瓜酒精发酵的最佳参数其它内容如实施例1,根据单因素试验,以感官评分为指标,采用L9 (34)正交试验优化番木瓜酒精发酵,试验因素水平及结果见表1,2,3 : 表1试验因素水平编码表 [0029] Experiment 1: Test to determine the optimum parameters of orthogonal alcoholic fermentation of papaya and other content as in Example 1, the single factor test, sensory score as an index, using L9 (34) orthogonal design papaya alcoholic fermentation, test results in table 2, 3 and factor level: table 1 test factor level coding table

Figure CN104962449AD00091

表2番木瓜汁酒精发酵的正交表 Table 2 orthogonal papaya juice alcoholic fermentation

Figure CN104962449AD00092

表3正交设计方差分析表 Table 3 orthogonal design analysis of variance table

Figure CN104962449AD00101

注分别表示差异达〇. 05、0. 01显著水平,若F值〉F(11 (2,18),则标记"#",若Fa(ll (2,18) >F值>Fa(l5(2,18),则标记"*",若F值<Fa(l5,则不标记或标记为"ns"。 Note respectively of square difference. 05,0. 01 significant level, if the values ​​of F> F (11 (2,18), the mark "#", if Fa (ll (2,18)> F value> Fa (l5 (2,18), the mark "*", if the value of F <Fa (l5, labeled or not labeled "NS."

[0030] 表2中实验1到9号是根据表1的因素编码表中每个影响因素的代码组合。 [0030] Table Experiment No. 921 to be combined in accordance with the code of each of the factors encoded factors in Table 1.

[0031] 实验1号表示:温度28°C,初始PH2. 5,接种量为0. 5%,初始番木瓜汁TTS为13。 [0031] Experiment No. 1 shows: temperature 28 ° C, initial PH2 5, inoculation amount of 0.5%, initial 13 papaya TTS. Bix 实验2号表示:温度28°C,初始pH3.0,接种量为0.6%,初始番木瓜汁TTS为14°Bix实验3号表示:温度28°C,初始pH3. 5,接种量为0.7%,初始番木瓜汁TTS为15°Bix 实验4号表示:温度30°C,初始pH2. 5,接种量为0.6%,初始番木瓜汁TTS为14°Bix 实验5号表示:温度30°C,初始pH3.0,接种量为0. 5%,初始番木瓜汁TTS为13°Bix 实验6号表示:温度30°C,初始pH3. 5,接种量为0.7%,初始番木瓜汁TTS为15°Bix 实验7号表示:温度32°C,初始pH2. 5,接种量为0.5%,初始番木瓜汁TTS为15°Bix 实验8号表示:温度32°C,初始pH3.0,接种量为0. 7%,初始番木瓜汁TTS为13°Bix 实验9号表示:温度32°C,初始pH3. 5,接种量为0.6%,初始番木瓜汁TTS为14°Bix K1 123结果相加,147结果相加,168结果相加,159结果相加; K2 456结果相加,258结果相加,249结果相加,267结果相加; K3 789结果相加,369结果相加,357结果相加,348结果相 Bix Experiment No. 2 represents: a temperature of 28 ° C, initial pH 3.0, 0.6% inoculum, papaya TTS of the initial 14 ° Bix represented Experiment No. 3: temperature 28 ° C, initial pH3 5, inoculation 0.7 %, of the initial papaya TTS 15 ° Bix represented experiment No. 4: temperature 30 ° C, initial pH 2 with 5, 0.6% inoculation, papaya TTS of the initial 14 ° Bix represented experiment No. 5: temperature 30 ° C , initial pH 3.0, 0.5% inoculum size, initial papaya TTS is 13 ° Bix represented experiment No. 6: temperature 30 ° C, initial pH3 5, inoculum of 0.7% and an initial TTS as papaya 15 ° Bix represented experiment No. 7: temperature 32 ° C, initial pH2 5, inoculum size is 0.5%, the initial papaya TTS is 15 ° Bix represented experiment No. 8: temperature 32 ° C, initial pH 3.0, inoculation was 0.7%, the initial papaya TTS is 13 ° Bix represented experiment No. 9: temperature 32 ° C, initial pH3 5, inoculum size is 0.6% and an initial papaya TTS 14 ° Bix K1 123 as a result of the addition , 147 the addition result, the addition result 168, 159 result of the addition; K2 456 results are added, the addition result 258, 249 results are added, the addition result 267; K3 789 results are added, the addition result 369, the result 357 addition, the results of phase 348 .

[0032] R因素A下K最大减K最小因素B下K最大减K最小因素C下K最大减K最小因素D下K最大减K最小K1值就是在每个因素下对应水平为1的实验结果的和,K2就是在每个因素下对应水平为2的实验结果的和,R就是每个因素下K的最大值减最小值。 [0032] Save the maximum K K K value K1 minimum maximum minimum factor K Save Save K D maximum minimum maximum reduction factor of K C K B K at a minimum factor R is the corresponding factor A at the level of each experimental factor 1 and the results, K2 is the corresponding factor at each level and the results of experiment 2, R is the maximum value of K at each factor of minus minimum.

[0033] 由表3可知,初始pH(B)和接种量(C)对酒精发酵的影响表现为极显著,初始TSS(D)对酒精发酵的影响表现为显著,温度(A)对醋酸发酵的影响表现为不显著。 [0033] Table 3 shows the initial pH (B) and inoculum (C) influence the performance of the alcoholic fermentation is very significant initial TSS Effect (D) of the alcohol fermentation performance is significant, the temperature (A) of acetic acid-fermented the impact performance was not significant. 由以上分析可以得出,在进行酒精发酵时要严格控制初始pH、接种量和初始TSS,以获得较高的酒精度。 It can be derived from the above analysis, to strictly control the pH during the initial alcoholic fermentation, and the initial inoculation the TSS, to obtain a higher alcohol. 从发酵周期上看,四个因素对发酵周期在一定的范围内无影响。 From the fermentation cycle point of view, four factors had no effect within a certain range of the fermentation period. 可得出以酒精度为指标的最佳酒精发酵条件为AiB3C3D3,即温度28°C、初始pH3. 5、接种量0. 7%、初始TSS为15°Bix〇 Alcohol may be derived as an index to the optimum conditions for alcohol fermentation AiB3C3D3, i.e. the temperature of 28 ° C, initial pH3. 5, an amount of 0.7% inoculum, initial TSS is 15 ° Bix〇

[0034] 试验二:本发明对番木瓜醋酸发酵进行正交实验其它内容如实施例1,根据单因素试验,以感官评分为指标,采用L9 (34)正交试验优化番木瓜酒精发酵,试验因素水平及结果见表4, 5, 6。 [0034] Test II: the present invention for acetic fermentation of papaya orthogonal to other content as described in Example 1, the single factor test, sensory score as an index, using L9 (34) orthogonal design papaya alcoholic fermentation test factors and levels results in Table 4, 5, 6.

[0035] 表4正交试验因素水平表 [0035] Table 4 orthogonal test level of form factors

Figure CN104962449AD00111

表5番木瓜果酒醋酸发酵正交试验结果与分析 Table 5 Analysis results of papaya fruit wine acetic fermentation orthogonal test

Figure CN104962449AD00112

表6正交设计方差分析表 Table 6 orthogonal design analysis of variance table

Figure CN104962449AD00113

注分别表示差异达〇.05、0.01显著水平,若F值〉F(i^(2,18),则标记"**",若Fa(ll (2,18) >F值>Fa(l5(2,18),则标记"*",若F值<Fa(l5,则不标记或标记为unsyy O Note denote significant difference was 〇.05,0.01, if the value of F> F (i ^ (2,18), the mark "**", if Fa (ll (2,18)> F value> Fa (l5 (2,18), the mark "*", if the value of F <Fa (l5, labeled or not labeled unsyy O

[0036] 表5中实验1到9号是根据表4的因素编码表中每个影响因素的代码组合。 [0036] Table 5 Experiment No. 91 is the code to a combination of factors of each table according to the encoding factors in Table 4.

[0037] 实验1号表示:初始pH4. 0,温度31 °C,接种量为13%,初始酒度为7% 实验2号表示:初始pH4. 0,温度32. 5°C,接种量为15%,初始酒度为7. 5% 实验3号表示:初始pH4. 0,温度34°C,接种量为17%,初始酒度为8% 实验4号表示:初始pH4. 5,温度31°C,接种量为15%,初始酒度为8% 实验5号表示:初始pH4. 5,温度32. 5°C,接种量为17%,初始酒度为7% 实验6号表示:初始pH4. 5,温度34°C,接种量为13%,初始酒度为7. 5% 实验7号表示:初始pH5. 0,温度32. 5°C,接种量为17%,初始酒度为7. 5% 实验8号表示:初始pH5. 0,温度32°C,接种量为13%,初始酒度为8% 实验9号表示:初始pH5. 0,温度34°C,接种量为15%,初始酒度为7% 如表6所示,由极差分析得出影响醋酸发酵最终酸度的最大因素为初始酒精度(R=0. 83),其次为接种量(R=0. 32),pH(R=0. 10),温度(R=0. 05)。 [0037] Experiment No. 1 shows: an initial pH4 0, a temperature of 31 ° C, inoculation amount of 13% and an initial 7% alcohol represented Experiment No. 2: The initial pH4 0, a temperature of 32. 5 ° C, amount of inoculation 15%, of the initial alcohol 7.5% experiment No. 3 represents: initial pH4 0, a temperature of 34 ° C, inoculation amount was 17%, an initial alcohol content of 8% represented experiment No. 4: initial pH4 5, temperature 31 ° C, inoculation amount of 15% and an initial alcohol content of 8% expressed experiment No. 5: initial pH 4 5, a temperature of 32. 5 ° C, 17% inoculation, the initial 7% alcohol represented experiment No. 6: initial . pH4 5, a temperature of 34 ° C, inoculation amount of 13%, the initial alcohol is 7.5% expressed experiment No. 7: initial pH5 0, a temperature of 32. 5 ° C, 17% inoculum size, degree of initial alcohol 7.5% experiment No. 8 represents: the initial pH5 0, a temperature of 32 ° C, inoculation amount of 13% and an initial 8% alcohol represented experiment No. 9: initial pH5 0, a temperature of 34 ° C, inoculation of 15 %, 7%, of the initial alcohol as shown in table 6, the final acidity of the acetic acid fermentation is the maximum range analysis results from the influence factor to the initial alcohol (R = 0. 83), followed by inoculation (R = 0. 32 ), pH (R = 0. 10), the temperature (R = 0. 05). 从发酵周期上看,四个因素对发酵周期的影响在一定范围内不显著。 From the fermentation cycle point of view, four factors affecting the fermentation period is not significant within a certain range. 综合对最终酸度和发酵率的分析,确定醋酸发酵最佳条件为A^C^,S卩pH4. 0,温度32. 5°C,接种量13%,初始酒精度8%。 Comprehensive final acidity and fermentation rate analysis to determine the best conditions for acetic acid fermentation A ^ C ^, S Jie pH4. 0, a temperature of 32. 5 ° C, inoculation amount of 13%, 8% of the initial alcohol.

[0038] 试验三:本发明对番木瓜醋酸的澄清工艺进行正交实验其它内容如实施例1,根据单因素试验,以感官评分为指标,采用L9 (34)正交试验优化番木瓜澄清工艺,试验因素水平及结果见表7,8,9。 [0038] Test III: clarification process of the present invention will be orthogonal acetate papaya and other content as described in Example 1, the single factor test, sensory score as an index, using L9 (34) orthogonal design clarification process papaya test results are shown in Table 7,8,9 and factor level.

[0039] 表7番木瓜果醋澄清工艺正交试验因素水平表 [0039] Table 7 papaya vinegar clarification factor level table Orthogonal Test

Figure CN104962449AD00121

表8番木瓜果醋澄清L9 (34)正交表 Table 8 papaya vinegar clarification L9 (34) orthogonal

Figure CN104962449AD00122

表9番木瓜果醋澄清正交设计方差分析表 Table 9 papaya fruit vinegar clarification orthogonal design analysis of variance table

Figure CN104962449AD00123

注:""分别表示差异达〇. 05、〇. 〇丨显著水平,若F值> F(i^ (2,2),则标记" 若FQ.Q1 (2, 2) >F值>FaQ5 (2, 2),则标记"*",若F值<FQ.Q5,则不标记或标记为"ns"。 NOTE: "" represent the difference was 05 billion, square square Shu significant level, if the values ​​of F> F (i ^ (2,2), is marked.. "If FQ.Q1 (2, 2)> F value> FaQ5 (2, 2), the mark "*", if the F value <FQ.Q5, labeled or not labeled "NS."

[0040] 表8中实验1到9号是根据表7的因素编码表中每个影响因素的代码组合。 [0040] Table 8 Experiment No. 91 is the code for each combination of factors in accordance with the factors encoded Table 7.

[0041] 实验1号表示:壳聚糖浓度5g/L,澄清时间8h,温度25°C,空列实验2号表示:壳聚糖浓度5g/L,澄清时间10h,温度30°C,空列实验3号表示:壳聚糖浓度5g/L,澄清时间12h,温度35°C,空列实验4号表示:壳聚糖浓度6g/L,澄清时间8h,温度30°C,空列实验5号表示:壳聚糖浓度6g/L,澄清时间10h,温度35°C,空列实验6号表示:壳聚糖浓度6g/L,澄清时间12h,温度25°C,空列实验7号表示:壳聚糖浓度7g/L,澄清时间8h,温度35°C,空列实验8号表示:壳聚糖浓度7g/L,澄清时间10h,温度25°C,空列实验9号表示:壳聚糖浓度7g/L,澄清时间12h,温度30°C,空列从极差分析结果发现(表9),各因素对透光率的影响从大到小依次为:RA>RC>RB >RD,S卩:壳聚糖浓度>温度>时间>空列。 [0041] Experiment No. 1 shows: the concentration of chitosan 5g / L, the fining time 8h, temperature 25 ° C, blank column represents Experiment No. 2: chitosan concentration of 5g / L, the fining time 10h, temperature 30 ° C, air experiment No. 3 denotes column: chitosan concentration of 5g / L, the fining time 12h, temperature 35 ° C, the empty column represents experiment No. 4: chitosan concentration of 6g / L, the fining time 8h, temperature 30 ° C, air column experiment 5 represents: chitosan concentration of 6g / L, the fining time 10h, temperature 35 ° C, the empty column represents experiment No. 6: chitosan concentration of 6g / L, the fining time 12h, temperature 25 ° C, the column space experiment No. 7 represents: concentration of chitosan 7g / L, the fining time 8h, temperature 35 ° C, the empty column represents experiment No. 8: the concentration of chitosan 7g / L, the fining time 10h, temperature 25 ° C, the empty column represents experiment No. 9: chitosan concentration of 7g / L, the fining time 12h, temperature 30 ° C, from poor air column analysis it was found (table 9), the influence of various factors on light transmittance decreasing order: RA> RC> RB > RD, S Jie: chitosan concentration> temperature> time> empty columns.

[0042] 由表9可知,壳聚糖浓度(A)和时间(B)对番木瓜果醋透光率的影响表现为显著, 温度(C)对番木瓜果醋透光率的影响表现为不显著。 [0042] apparent from Table 9, the concentration of chitosan (A) and time (B) light transmittance of papaya vinegar showed a significant effect of temperature (C) of the light transmittance papaya vinegar It showed not significant. 由以上分析可以得出,在进行番木瓜果醋澄清时要严格控制壳聚糖浓度、温度,以获得最好的澄清效果。 It can be derived from the above analysis, to strictly control the concentration of chitosan, the temperature during papaya vinegar clarified in order to obtain the best refining effect. 从图的变化趋势可得出以透光率为指标的最佳澄清条件为,即壳聚糖浓度为5. 5g/L、时间为8h、温度为30。 From the trend graph may be drawn to the optimum light transmittance of a clear indicator of conditions, i.e., the concentration of chitosan 5. 5g / L, time 8h, the temperature is 30. . .

[0043] 试验四:本发明对番木瓜果醋饮料配方进行正交实验其它内容如实施例1,根据单因素试验,以感官评分为指标,采用L9 (34)正交试验优化番木瓜果醋调味配方,试验因素水平及结果见表10,11,12。 [0043] Test 4: The invention papaya vinegar beverage recipe orthogonal to other content as described in Example 1, the single factor test, sensory score as an index, using L9 (34) orthogonal design papaya vinegar seasoning recipe, test results are shown in Table 10, 11 and factor level.

[0044]表10木瓜果醋果醋饮料配方正交试验因素水平表 [0044] Table 10 papaya fruit vinegar fruit vinegar beverage formulation orthogonal design level of form factors

Figure CN104962449AD00131

表11番木瓜果醋饮料配方试验结果 Table 11 papaya fruit vinegar beverage formulation results

Figure CN104962449AD00132

表12番木瓜果醋饮料配方正交设计方差分析表 Table 12 papaya fruit vinegar beverage formulation orthogonal design analysis of variance table

Figure CN104962449AD00141

注:""分别表示差异达〇. 05、〇. 〇丨显著水平,若F值> F(11 (2,2),则标记" 若FQ.Q1 (2, 2) >F值>FaQ5 (2, 2),则标记"*",若F值<FQ.Q5,则不标记或标记为"ns"。[0045]表11中实验1到9号是根据表10的因素编码表中每个影响因素的代码组合。 NOTE: "" represent the difference was 05 billion, square square Shu significant level, if the values ​​of F> F (11 (2,2), is marked.. "If FQ.Q1 (2, 2)> F value> FaQ5 ( 2, 2), the mark "*", if the F value <FQ.Q5, labeled or not labeled as "ns". [0045] table 11 experiment No. 91 to the factor code per table 10 code is a combination of factors.

[0046] 实验1号表不:果醋用量1%,白砂糖用量lg,梓檬酸用量150mg,空列实验2号表不:果醋用量1%,白砂糖用量2g,朽1檬酸用量175mg,空列实验3号表示:果醋用量1%,白砂糖用量3g,柠檬酸用量200mg,空列实验4号表示:果醋用量2%,白砂糖用量lg,柠檬酸用量200mg,空列实验5号表不:果醋用量2%,白砂糖用量2g,朽1檬酸用量150mg,空列实验6号表不:果醋用量2%,白砂糖用量3g,朽1檬酸用量175mg,空列实验7号表示:果醋用量3%,白砂糖用量lg,柠檬酸用量175mg,空列实验8号表示:果醋用量3%,白砂糖用量2g,柠檬酸用量200mg,空列实验9号表不:果醋用量3%,白砂糖用量3g,朽1檬酸用量150mg,空列由表12的正交试验结果极差分析可知,RA>RC>RB>RD,各因素对感官值影响的主次顺序为:番木瓜果醋>柠檬酸> 白砂糖>空列。 [0046] TABLE Experiment No. 1 does not: the amount of 1% vinegar, sugar amounts lg, the amount of citric acid Zi 150mg, empty columns are not Experiment No. 2: the amount of 1% vinegar, sugar amount of 2g, the amount of citric acid rot 1 175 mg of, blank column represents experiment No. 3: the amount of 1% vinegar, sugar amount 3g, the amount of citrate 200mg, blank column represents experiment No. 4: 2% of the amount of vinegar, sugar amounts lg, the amount of citrate 200mg, blank column tABLE experiment No. 5 is not: the amount of 2% vinegar, sugar amount of 2g, the amount of citric acid 1 rotten 150mg, empty columns are not experiment No. 6 table: 2% of the amount of vinegar, sugar amount 3g, the amount of citric acid 175 mg of 1 rotten, experiment No. 7 empty columns represent: 3% of the amount of vinegar, sugar amounts lg, the amount of 175 mg of citric acid, blank column represents experiment No. 8: the amount of 3% vinegar, sugar amount of 2g, the amount of citrate 200mg, empty columns experiment 9 number table does not: the amount of 3% vinegar, sugar amount 3g, the amount of citric acid 1 rotten 150mg, empty test results listed in table 12 orthogonal analysis shows very poor, RA> RC> RB> RD, the value of each factor organoleptic Effect of primary and secondary sequence: papaya vinegar> citrate> sugar> empty column.

[0047] 由表12可知,番木瓜果醋用量(A)、白砂糖添加量(B)和柠檬酸添加量(C)对番木瓜果醋饮料的感官风味影响均表现为极显著。 [0047] As apparent from Table 12, papaya vinegar amount (A), the addition amount of white sugar (B) and the addition amount of citric acid (C) papaya vinegar beverage flavor impact on the organoleptic showed very significant. 其最佳配方为A3BiC2,即番木瓜果醋为6%、白砂糖7g、梓檬酸175mg。 The optimum formulation was A3BiC2, i.e. 6% papaya vinegar, sugar 7g, Zi citric acid 175mg.

Claims (8)

  1. 1. 一种番木瓜果醋的制备方法,其特征在于:包括以下步骤: (1) 原料选择:选取成熟番木瓜为原料,剔除腐烂、病虫害及杂质; (2) 打浆:将番木瓜打成浆; (3) 酶处理:在番木瓜果浆中加入柠檬酸,调pH为3-4,再加入以果浆重量计的果胶酶0. 06-0. 11%,在50~55°C的恒温水浴锅中保温I. 5-2. 5h; (4) 灭酶取汁:将酶处理后的番木瓜果浆在恒温水浴锅中保温,温度85-95°C,时间8-12min,再过滤得滤液; (5) 成分调整:在滤液中加入白砂糖,使番木瓜滤液中可溶性固形物为13-15° Bix ; (6) 杀菌备用:在温度90-98°C条件下,灭菌15~30s,加以滤液的质量计的异抗坏血酸钠0• 04-0. 07%; (7) 酒精发酵:将灭菌后的滤液接种酵母菌种子液,以滤液的质量计接种量0.6-0.8%,发酵温度26-30°〇,发酵时间115-12511; (8) 醋酸发酵:将步骤(7)中的滤液接种醋酸菌种子液,以发酵液计接种量12 1. A method for preparing papaya vinegar, characterized by: comprising the steps of: (1) material selection: Select the mature papaya as raw materials, remove decay, pests and impurities; (2) beating: playing the papaya slurry; (3) enzyme treatment: addition of citric acid in papaya fruit pulp, adjusted to pH 3-4, then added to the pulp pectinase 0. 06-011 weight% ~ 50 at. constant temperature water bath of insulation I. 55 ° C 5-2 5h; (4) enzyme inactivation juice: the papaya pulp after enzyme treatment incubated in a constant temperature water bath temperature of 85-95 ° C, time 8-12min, then filtered to obtain filtrate; (5) adjusting the component: white sugar was added to the filtrate, so the filtrate papaya soluble solids 13-15 ° Bix; (6) alternate sterilization: at a temperature of 90-98 ° C under conditions, sterilized 15 ~ 30s, be sodium erythorbate filtrate mass meter 0 • 04-0 07%; (7) alcohol fermentation: yeast inoculum seed liquid filtrate after sterilization, the filtrate mass meter 0.6-0.8% inoculum, the fermentation temperature of 26-30 ° square, fermentation time 115-12511; (8) acetic acid fermentation: step acetate filtrate was seeded strain seed liquid (7) in order to count broth inoculum 12 -14%,温度30-34°C,发酵70-75h; 醋酸菌的菌体为巴氏醋酸杆菌巴氏亚种ter 仰办沙. Pasteurianus'); (9) 番木瓜果醋澄清:加入壳聚糖,壳聚糖浓度为4-6g/L,温度28-32° C,时间8-12h, 过滤即成。 -14%, a temperature of 30-34 ° C, the fermentation 70-75h; acetic acid bacterium cells Pap Pap Acetobacter subsp ter Yang do sand Pasteurianus'); (9) papaya vinegar clarification: Add chitosan, chitosan concentration of 4-6g / L, a temperature of 28-32 ° C, 8-12h time, filtered Serve.
  2. 2. 根据权利要求1所述的一种番木瓜果醋的制备方法,其特征在于:包括以下步骤: (1) 原料选择:选取成熟番木瓜为原料,剔除腐烂、病虫害及杂质; (2) 打浆:将番木瓜果肉打成浆; (3) 酶处理:在番木瓜果浆中加入柠檬酸,调pH为3. 5,再加入0. 08%的果胶酶,在50~ 55°C的恒温水浴锅中保温2h; (4) 灭酶取汁:将酶处理后的番木瓜果浆在恒温水浴锅中保温,温度90°C,时间lOmin, 再过滤得滤液; (5) 成分调整:在滤液中加入白砂糖,使番木瓜滤液中可溶性固形物为14° Bix ; (6) 杀菌备用:在温度95°C条件下,灭菌15~30s,加0. 05%的异抗坏血酸钠; (7) 酒精发酵:将灭菌后的滤液接种酵母菌种子液,接种量0. 7%,发酵温度28°C,发酵时间120h; (8) 醋酸发酵:将步骤(7)中的滤液接种醋酸菌种子液,接种量13%,温度32. 5°C,发酵72h; 醋酸菌为巴氏醋酸杆菌巴氏亚种(也<9 2. A method for preparing a papaya vinegar according to claim 1, characterized in that: comprising the steps of: (1) material selection: Select the mature papaya as raw materials, remove decay, pests and impurities; (2 ) beating: the papaya pulp beaten pulp; (3) enzyme treatment: addition of citric acid in papaya fruit pulp, adjusted to pH 3.5, was added 0.08% pectinase at 50 to 55 thermostat water bath insulation ° C. 2h; (4) enzyme inactivation juice: the papaya pulp after enzyme treatment incubated in a constant temperature water bath temperature of 90 ° C, lOmin time, and then filtered to obtain filtrate; (5 ) to adjust the composition: white sugar was added to the filtrate, so the filtrate papaya soluble solids 14 ° Bix; (6) alternate sterilization: at a temperature of 95 ° C conditions, sterilization 15 ~ 30s, plus 0.05% of sodium erythorbate; (7) alcohol fermentation: yeast inoculum seed liquid filtrate after sterilization, inoculated with an amount of 0.7%, fermentation temperature 28 ° C, fermentation time 120h; (8) acetic acid fermentation: the step (7) the filtrate was seeded acetate strain seed was inoculated in an amount of 13%, a temperature of 32. 5 ° C, 72h fermentation; Pap Acetobacter Acetobacter subspecies pasteurization (also <9 (0知(^6?/'/7<35^(9«/'/ <3/7^5 5^577.Pasteurianus'); (9) 番木瓜果醋澄清:加入壳聚糖,壳聚糖浓度为5g/L,温度30° C,时间10h,过滤即成。 (0 known (^ 6 / '/ 7 <35 ^ (9 «/' / <3/7 ^ 5 5 ^ 577.Pasteurianus'); (9) papaya vinegar clarify:? Added chitosan, glycan concentration of 5g / L, a temperature of 30 ° C, time 10h, filtered Serve.
  3. 3. 根据权利要求1或2所述的一种番木瓜果醋的制备方法,其特征在于:所述酒精发酵步骤中酒精度为8. 35±0. 02%,可溶性固形物为15° Bix,pH为3. 5。 The production method of claim 12 or one kind of papaya vinegar claim, wherein: said step of alcoholic fermentation alcohol was 8. 35 ± 0 02%, soluble solids 15 °. Bix, pH of 3.5.
  4. 4. 根据权利要求1或2所述的一种番木瓜果醋的制备方法,其特征在于:所述醋酸发酵步骤中果醋酸度为4. 78 ± 0. 03g/100mL,发酵率为58. 48%,初始pH为5. 0、最终PH为4. 5。 The method for preparing a papaya vinegar of claim 1 or claim 2, wherein: said step of vinegar acetic fermentation acidity 4. 78 ± 0. 03g / 100mL, fermentation of 58 48% and an initial pH of 5.0, the final pH of 4.5.
  5. 5. 根据权利要求1或2所述的一种番木瓜果醋的制备方法,其特征在于:所述醋酸发酵步骤中醋酸菌种子液制备步骤如下: A、醋酸菌的活化:消毒后安瓶管中放入醋酸菌,用无菌移液枪吸取0. 5mL无菌水滴入安瓶管内,轻轻振荡,使醋酸菌溶解呈悬浮状,将菌液移植于斜面培养基上,30°C下培养24~48h,经过连续3次继代培养,包好、封口,4~10°C条件下保存; B、醋酸菌种子液的制备:用接种环从斜面培养基挑取1~2环,接种于装有IOOmL基础培养基的300mL三角瓶中,30°C、静置培养24~48h,即为醋酸菌种子液。 The method for preparing a papaya vinegar of claim 1 or claim 2, wherein: said acetic acid bacteria fermentation step was prepared sub-steps as follows: activation of A, acetic acid bacteria: An after disinfection acetic acid bacteria into the vial tube with a sterile pipette suction 0. 5mL ampoule of sterile water droplets into the tube, and gently shaken to dissolve acetic acid bacteria in suspension, the bacteria on a slant medium transplant, 30 ° incubation at C 24 ~ 48h, after three successive subcultures, wrapped, sealed, stored at 4 ~ 10 ° C conditions; B, sub-prepared solution of acetic acid bacteria: with an inoculating loop from a slant medium picked 1-2 loop, inoculated into 300mL flasks equipped IOOmL base medium, 30 ° C, stationary culture 24 ~ 48h, that is, sub-species acetate solution.
  6. 6. 根据权利要求5所述的一种番木瓜果醋的制备方法,其特征在于:所述斜面营养培养基配方如下:去皮马铃薯200g,葡萄糖20. 0g,琼脂20. 0g,蒸馏水1000 ml。 6. A method for preparing a papaya vinegar as claimed in claim 5, wherein: said slant nutrient medium having the following formulation: Peeled potato 200g, dextrose 20. 0g, agar 20. 0g, distilled water 1000 ml.
  7. 7. 根据权利要求1所述的一种番木瓜果醋的制备方法,其特征在于:所述的番木瓜果醋总酸度为4. 6-4. 8g/100mL,可溶性固形物的含量为6.49° Bix,还原糖的含量为I.07g/100g〇 7. A method for preparing a papaya vinegar according to claim 1, wherein: the total acidity of papaya vinegar 4. 6-4 8g / 100mL, soluble solids content of 6.49 ° Bix, reducing sugars is I.07g / 100g〇
  8. 8. 利用权利要求1或2所述的一种番木瓜果醋方法制备的果醋的应用,其特征在于: 配制成番木瓜果醋饮料,配方如下:每100mL中含番木瓜果醋6%,白砂糖7g,柠檬酸175mg。 8. Use as claimed method requires a papaya vinegar or claim 12 in the preparation of vinegar, which is characterized in that: papaya vinegar beverage formulated, the following formulation: Per 100mL containing papaya 6% vinegar, sugar 7g, citric acid, 175mg.
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