CN104962451A - Preparing method of Dendrobium candidum and coconut vinegar - Google Patents
Preparing method of Dendrobium candidum and coconut vinegar Download PDFInfo
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/75—Rutaceae (Rue family)
- A61K36/752—Citrus, e.g. lime, orange or lemon
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/898—Orchidaceae (Orchid family)
- A61K36/8984—Dendrobium
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- Preparation Of Fruits And Vegetables (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a preparing method of Dendrobium candidum and coconut vinegar. The preparing method includes: 1, mixing coconut pulp and Dendrobium candidum pulp according to a ratio: (1.25-3):1 so as to obtain mixed pulp; 2, adding 0.6%. to 2.5%. naringinase into the mixed pulp, and performing processing for 1 to 6 hours at 28 to 38 DEG C; 3, adding 12% to 18% of baijiu, and adjusting the alcohol by volume to 5% to 7% to obtain fruit wine mixture; 4, inoculating bacillus aceticus to 15% of the fruit wine mixture according to the percent: 0.04% to 0.08%, allowing fermenting at 28 to 35 DEG C for 6 to 8 days to obtain ferment mother liquid, adding the rest 85% of fruit wine mixture if the acidity of the ferment mother liquid is higher than 2.1 g/ml, continuing fermenting for 4 to 6 days until that the acidity is higher than 4.8/ml so as to obtain vinegar original liquid; and 5, performing sealing after packaging, allowing ageing, and performing filtering and sterilizing to obtain the Dendrobium candidum and coconut vinegar. The Dendrobium candidum and coconut vinegar has better health effect.
Description
Technical field
The present invention relates to Health-care fruit vinegar drink, be specifically related to a kind of preparation method of Herba Dendrobii shaddock vinegar.
Background technology
The large shape of shaddock fruit is beautiful, taste is happy, storage endurance, and fruit face is golden yellow, and pulp shrimp look, juice is satisfied tender and crisp, and sweet taste is fresh and sweet, is good merchantable brand in shaddock class.Grapefruit flesh is nutritious, and containing the many kinds of substance such as vegetable-protein, iron, calcium, carbide and carotene, VITAMIN, flavonoids, has clearing heat and moistening lung, cool blood step-down, relieving cough and reducing sputum effect.Shaddock contains abundant vitamins C and para-insulin composition simultaneously, has effects such as reducing blood sugar, reducing blood-fat, fat-reducing, the foster appearance of skin makeup.
Herba Dendrobii, grow nonparasitically upon another plant for the orchid family is perennial herbaceous plant.The stem of noble dendrobium can be divided into tens of kinds, yellow grass, Jin Chai, horsewhip etc., and Herba Dendrobii is the superfine product of the stem of noble dendrobium, and it is gained the name because epidermis is iron green.Herba Dendrobii has unique pharmaceutical use, be used as medicine with its stem, there is reinforcing stomach reg fluid, nourishing Yin and clearing heat effect, can also build up health simultaneously, strengthen the spleen and stomach, protect liver cholagogic, strong muscle lipopenicillinase, reduction blood sugar, Tumor suppression, bright eyes, nourish skin, promote longevity.Therefore, existing not major general's Herba Dendrobii makes the record becoming nourishing drink at present, makes fruit vinegar series products and yet there are no sale.
The market of fruit vinegar has broad prospects, existing fruit vinegar is adopt single fruit to add vinegar mostly, or the fermentation of single fruit leads to, and not only taste is single, its nutritive value composition and nourishing function are also more limited, cannot meet the demand than higher-end health care fruit vinegar beverage.
Rong County, Guangxi is the township of the shatian pomelo of China, and Herba Dendrobii and shaddock all have good health-care effect, develop a kind of Herba Dendrobii shaddock vinegar, can enrich the Economic development promoting Rong County, Guangxi in market while fruit vinegar.
Summary of the invention
An object of the present invention is to solve at least the problems referred to above and/or defect, and the advantage will illustrated at least is below provided.
A further object of the invention is to provide a kind of preparation method utilizing Herba Dendrobii and grapefruit flesh to prepare Herba Dendrobii shaddock vinegar, and Herba Dendrobii shaddock vinegar of the present invention has effect of assisting therapy to hypertension, diabetes, arteriosclerosis, obesity and tumor disease.
A further object of the invention be to provide a kind of adopt high alcohol content rice wine and two kinds of raw materials to obtain mix the fruit wine mixed solution obtained after pulp mixes, get partial amount and carry out first time acetic fermentation, then the method for second time fermentation for Herba Dendrobii shaddock vinegar is carried out after mixing with the fruit wine mixed solution of residual content, the zymamsis of rice wine is separated with acetic fermentation, improves the efficiency of producing fruit vinegar.
In order to realize, according to these objects of the present invention and other advantage, the invention provides a kind of technical scheme:
A preparation method for Herba Dendrobii shaddock vinegar, comprises the following steps:
Step one, by grapefruit flesh and Herba Dendrobii respectively slurrying obtain shaddock pulp and Herba Dendrobii is starched, shaddock pulp and Herba Dendrobii are starched in mass ratio for 1.25-3:1 carries out being mixed to get mixing pulp;
Step 2, mixing pulp in add naringinase by 0.6 ‰-2.5 ‰ of its quality, debitterize process 1-6h at 28-38 DEG C;
Step 3, mixing pulp step 2 obtained add wine by the 12%-18% of its quality, add deionized water and regulate alcoholic strength to 5%-7%, obtain fruit wine mixed solution;
Step 4, get the described fruit wine mixed solution inoculation bacillus aceticus of 15% volume, its inoculum size is the 0.04%-0.08% of fruit wine mixed solution quality to be seeded, fermentation mother liquor is obtained in 28-35 DEG C of bottom fermentation 6-8 days, when the acidity of monitoring fermentation mother liquor is greater than 2.1g/ml, add the described fruit wine mixed solution of remaining 85% volume, mix rear continuation fermentation 4-6 days, stop fermentation when acidity is greater than 4.8g/ml, obtain fruit vinegar stoste;
Step 5, by ageing after filling for fruit vinegar stoste rear sealing, then obtain described Herba Dendrobii shaddock vinegar with germicidal treatment after filtration.
Preferably, the preparation method of described Herba Dendrobii shaddock vinegar, the condition of described ageing is leave standstill 30-45 days at 6-12 DEG C.
Preferably, the preparation method of described Herba Dendrobii shaddock vinegar, the alcoholic strength of described wine is 50%-58%.
Preferably, the preparation method of described Herba Dendrobii shaddock vinegar, described wine is rice wine.
Preferably, the preparation method of described Herba Dendrobii shaddock vinegar, being filtered in described step 5 comprises two steps and filters, the first step is filtered into the centrifugal 5-10min under the rotating speed of 1500-2000r/min of the fruit vinegar stoste after by ageing, is that the microfiltration membrane of 0.5 μm is filtered in the mode of dead-end filtration and obtained the first filtrate by upper strata centrifugate via hole diameter; It is at 30-35 DEG C, leave standstill 15-20min after first adding 0.2-0.4g chitosan by every 1 liter of first filtrate that second step filters, and then via hole diameter is that the microfiltration membrane of 0.2 μm is filtered in the mode of cross flow filter and obtained the second filtrate and be fruit vinegar stoste to be sterilized.
Preferably, the preparation method of described Herba Dendrobii shaddock vinegar, described fermentation is carried out in fermentor tank, and in fermentor tank, the stir speed (S.S.) of stirring rod is 160-200r/min, and blowing air amount is 7.5-9.5m
3/ h.
Preferably, the preparation method of described Herba Dendrobii shaddock vinegar, the preparation method of described rice wine is as follows: deionized water glutinous rice first being added 10% of its quality infiltrates rear mixing, stir-fry at being placed in 130-135 DEG C 10-20min, then be crushed to glutinous rice particle diameter to be less than 20 orders and to obtain sticky rice flour, add water by 1.2 times of sticky rice flour quality, after steaming 20-30min at ambient pressure, by the 0.3%-0.5% inoculation yeast bacterium of quality steaming rear sticky rice flour, zymamsis 20-30 days is carried out at 28-30 DEG C, then in mass ratio for obtaining rice wine slurry after 1:1 interpolation deionized water defibrination, again in mass ratio for 1:1.2 to rice wine slurry in add alcoholic strength be 60% white wine mixing after obtain.
Preferably, the preparation method of described Herba Dendrobii shaddock vinegar, in described step 2, debitterize process specifically comprises and the mixing pulp that with the addition of naringinase is placed in ultrasonic emulsification decollator processes, every supersound process 4-8s, interval 30-45s, supersound process number of times is 3-5 time.
Preferably, the preparation method of described Herba Dendrobii shaddock vinegar, in described debitterize treating processes, leaves standstill 10-15min after last supersound process, stirs 12-15min under then the mixing pulp after process being placed in magnetic stirring apparatus.
Preferably, the preparation method of described Herba Dendrobii shaddock vinegar, the condition of described germicidal treatment is sterilization 30s at 100-102 DEG C.
Herba Dendrobii shaddock vinegar of the present invention has the effect of assisting in treating hypertension, diabetes, arteriosclerosis, obesity and tumor disease, at least comprises following beneficial effect:
1) zymamsis and acetic fermentation are divided into independently two operation stepss by the present invention, can accelerate suitability for industrialized production, reduce the pollution rate in product preparation process simultaneously;
2) low temperature ageing, the quality of fruit vinegar is more mellow, and after comparing allotment, fruit vinegar is prepared in direct filling sterilizing, and fruit vinegar mouthfeel prepared by method of the present invention is better, and flavour is denseer;
3) adopt step-wise filtration, to improve the quality of fruit vinegar product, the first step is filtered into coarse filtration, and second step filters elder generation through cross flow filter process after flocculate with chitosan, and throw out can not be caused to block filter opening, and filter more unimpeded, the quality of fruit vinegar product is better;
4) compare and directly use white wine, the fruit vinegar flavour using the rice wine of high alcohol content to prepare is more mellow, and smell is softer, and mouthfeel is better;
5) take first moistening after stir-fry pulverize again after the raw material of mode process zymamsis of boiling, raw material gelatinization degree can being improved, improve the speed of fermentation, make zymamsis more thorough, using the shorter time when preparing the rice wine slurry of high alcohol content;
6) adopt ultrasonic emulsification decollator to process, naringinase can be made fully to react with the bitter substance mixed in pulp, improve the efficiency of debitterize, shorten the debitterize time, to reduce the oxidation of mixing pulp;
7) magnetic agitation is adopted to improve the efficiency of debitterize equally.
Embodiment
Below in conjunction with specific embodiment, the present invention is described in further detail, can implement according to this with reference to specification sheets word to make those skilled in the art.
Embodiment 1:
A preparation method for Herba Dendrobii shaddock vinegar, comprises the following steps:
Step one, by grapefruit flesh and Herba Dendrobii respectively slurrying obtain shaddock pulp and Herba Dendrobii is starched, shaddock pulp and Herba Dendrobii are starched in mass ratio for 1.25:1 carries out being mixed to get mixing pulp;
Step 2, mixing pulp in add naringinase by 0.6 ‰ of its quality, debitterize process 4h at 28 DEG C;
Step 3, mixing pulp step 2 obtained add wine by 12% of its quality, add deionized water and regulate alcoholic strength to 5%, obtain fruit wine mixed solution;
Step 4, get the described fruit wine mixed solution inoculation bacillus aceticus of 15% volume, its inoculum size is 0.04% of fruit wine mixed solution quality to be seeded, fermentation mother liquor is obtained in 28 DEG C of bottom fermentation 6-8 days, when the acidity of monitoring fermentation mother liquor is greater than 2.1g/ml, add the described fruit wine mixed solution of remaining 85% volume, mix rear continuation fermentation 4-6 days, stop fermentation when acidity is greater than 4.8g/ml, obtain fruit vinegar stoste;
Step 5, by ageing after filling for fruit vinegar stoste rear sealing, then obtain described Herba Dendrobii shaddock vinegar with germicidal treatment after filtration.
Wherein, the preparation method of described Herba Dendrobii shaddock vinegar, the condition of described ageing is leave standstill 30 days at 6 DEG C.
Wherein, the preparation method of described Herba Dendrobii shaddock vinegar, the alcoholic strength of described wine is 50%.
Wherein, the preparation method of described Herba Dendrobii shaddock vinegar, described wine is rice wine.
Wherein, the preparation method of described Herba Dendrobii shaddock vinegar, being filtered in described step 5 comprises two steps and filters, the first step is filtered into the centrifugal 5min under the rotating speed of 1500r/min of the fruit vinegar stoste after by ageing, is that the microfiltration membrane of 0.5 μm is filtered in the mode of dead-end filtration and obtained the first filtrate by upper strata centrifugate via hole diameter; It is at 30 DEG C, leave standstill 15min after first adding 0.2g chitosan by every 1 liter of first filtrate that second step filters, and then via hole diameter is that the microfiltration membrane of 0.2 μm is filtered in the mode of cross flow filter and obtained the second filtrate and be fruit vinegar stoste to be sterilized.
Wherein, the preparation method of described Herba Dendrobii shaddock vinegar, described fermentation is carried out in fermentor tank, and in fermentor tank, the stir speed (S.S.) of stirring rod is 160r/min, and blowing air amount is 7.5m
3/ h.
Wherein, the preparation method of described Herba Dendrobii shaddock vinegar, the preparation method of described rice wine is as follows: deionized water glutinous rice first being added 10% of its quality infiltrates rear mixing, stir-fry at being placed in 130 DEG C 10min, then be crushed to glutinous rice particle diameter to be less than 20 orders and to obtain sticky rice flour, add water by 1.2 times of sticky rice flour quality, after steaming 20min at ambient pressure, by the 0.3% inoculation yeast bacterium of quality steaming rear sticky rice flour, zymamsis is carried out 20 days at 28 DEG C, then in mass ratio for obtaining rice wine slurry after 1:1 interpolation deionized water defibrination, again in mass ratio for 1:1.2 to rice wine slurry in add alcoholic strength be 60% white wine mixing after obtain.
Wherein, the preparation method of described Herba Dendrobii shaddock vinegar, the condition of described germicidal treatment is sterilization 30s at 100 DEG C.
Embodiment 2:
A preparation method for Herba Dendrobii shaddock vinegar, comprises the following steps:
Step one, by grapefruit flesh and Herba Dendrobii respectively slurrying obtain shaddock pulp and Herba Dendrobii is starched, shaddock pulp and Herba Dendrobii are starched in mass ratio for 1.5:1 carries out being mixed to get mixing pulp;
Step 2, mixing pulp in add naringinase by 1.65 ‰ of its quality, debitterize process 5h at 33 DEG C;
Step 3, mixing pulp step 2 obtained add wine by 15% of its quality, add deionized water and regulate alcoholic strength to 6%, obtain fruit wine mixed solution;
Step 4, get the described fruit wine mixed solution inoculation bacillus aceticus of 15% volume, its inoculum size is 0.06% of fruit wine mixed solution quality to be seeded, fermentation mother liquor is obtained in 32 DEG C of bottom fermentation 6-8 days, when the acidity of monitoring fermentation mother liquor is greater than 2.1g/ml, add the described fruit wine mixed solution of remaining 85% volume, mix rear continuation fermentation 4-6 days, stop fermentation when acidity is greater than 4.8g/ml, obtain fruit vinegar stoste;
Step 5, by ageing after filling for fruit vinegar stoste rear sealing, then obtain described Herba Dendrobii shaddock vinegar with germicidal treatment after filtration.
Wherein, the preparation method of described Herba Dendrobii shaddock vinegar, the condition of described ageing is leave standstill 37 days at 9 DEG C.
Wherein, the preparation method of described Herba Dendrobii shaddock vinegar, the alcoholic strength of described wine is 54%.
Wherein, the preparation method of described Herba Dendrobii shaddock vinegar, described wine is rice wine.
Wherein, the preparation method of described Herba Dendrobii shaddock vinegar, being filtered in described step 5 comprises two steps and filters, the first step is filtered into the centrifugal 8min under the rotating speed of 1700r/min of the fruit vinegar stoste after by ageing, is that the microfiltration membrane of 0.5 μm is filtered in the mode of dead-end filtration and obtained the first filtrate by upper strata centrifugate via hole diameter; It is at 32 DEG C, leave standstill 18min after first adding 0.3g chitosan by every 1 liter of first filtrate that second step filters, and then via hole diameter is that the microfiltration membrane of 0.2 μm is filtered in the mode of cross flow filter and obtained the second filtrate and be fruit vinegar stoste to be sterilized.
Wherein, the preparation method of described Herba Dendrobii shaddock vinegar, described fermentation is carried out in fermentor tank, and in fermentor tank, the stir speed (S.S.) of stirring rod is 180r/min, and blowing air amount is 8.5m
3/ h.
Wherein, the preparation method of described Herba Dendrobii shaddock vinegar, the preparation method of described rice wine is as follows: deionized water glutinous rice first being added 10% of its quality infiltrates rear mixing, stir-fry at being placed in 132 DEG C 15min, then be crushed to glutinous rice particle diameter to be less than 20 orders and to obtain sticky rice flour, add water by 1.2 times of sticky rice flour quality, after steaming 25min at ambient pressure, by the 0.4% inoculation yeast bacterium of quality steaming rear sticky rice flour, zymamsis is carried out 25 days at 29 DEG C, then in mass ratio for obtaining rice wine slurry after 1:1 interpolation deionized water defibrination, again in mass ratio for 1:1.2 to rice wine slurry in add alcoholic strength be 60% white wine mixing after obtain.
Wherein, the preparation method of described Herba Dendrobii shaddock vinegar, the condition of described germicidal treatment is sterilization 30s at 101 DEG C.
Embodiment 3:
A preparation method for Herba Dendrobii shaddock vinegar, comprises the following steps:
Step one, by grapefruit flesh and Herba Dendrobii respectively slurrying obtain shaddock pulp and Herba Dendrobii is starched, shaddock pulp and Herba Dendrobii are starched in mass ratio for 3:1 carries out being mixed to get mixing pulp;
Step 2, mixing pulp in add naringinase by 2.5 ‰ of its quality, debitterize process 6h at 38 DEG C;
Step 3, mixing pulp step 2 obtained add wine by 18% of its quality, add deionized water and regulate alcoholic strength to 7%, obtain fruit wine mixed solution;
Step 4, get the described fruit wine mixed solution inoculation bacillus aceticus of 15% volume, its inoculum size is 0.08% of fruit wine mixed solution quality to be seeded, fermentation mother liquor is obtained in 35 DEG C of bottom fermentation 6-8 days, when the acidity of monitoring fermentation mother liquor is greater than 2.1g/ml, add the described fruit wine mixed solution of remaining 85% volume, mix rear continuation fermentation 4-6 days, stop fermentation when acidity is greater than 4.8g/ml, obtain fruit vinegar stoste;
Step 5, by ageing after filling for fruit vinegar stoste rear sealing, then obtain described Herba Dendrobii shaddock vinegar with germicidal treatment after filtration.
Wherein, the preparation method of described Herba Dendrobii shaddock vinegar, the condition of described ageing is leave standstill 45 days at 12 DEG C.
Wherein, the preparation method of described Herba Dendrobii shaddock vinegar, the alcoholic strength of described wine is 58%.
Wherein, the preparation method of described Herba Dendrobii shaddock vinegar, described wine is rice wine.
Wherein, the preparation method of described Herba Dendrobii shaddock vinegar, being filtered in described step 5 comprises two steps and filters, the first step is filtered into the centrifugal 10min under the rotating speed of 2000r/min of the fruit vinegar stoste after by ageing, is that the microfiltration membrane of 0.5 μm is filtered in the mode of dead-end filtration and obtained the first filtrate by upper strata centrifugate via hole diameter; It is at 35 DEG C, leave standstill 20min after first adding 0.4g chitosan by every 1 liter of first filtrate that second step filters, and then via hole diameter is that the microfiltration membrane of 0.2 μm is filtered in the mode of cross flow filter and obtained the second filtrate and be fruit vinegar stoste to be sterilized.
Wherein, the preparation method of described Herba Dendrobii shaddock vinegar, described fermentation is carried out in fermentor tank, and in fermentor tank, the stir speed (S.S.) of stirring rod is 200r/min, and blowing air amount is 9.5m
3/ h.
Wherein, the preparation method of described Herba Dendrobii shaddock vinegar, the preparation method of described rice wine is as follows: deionized water glutinous rice first being added 10% of its quality infiltrates rear mixing, stir-fry at being placed in 135 DEG C 20min, then be crushed to glutinous rice particle diameter to be less than 20 orders and to obtain sticky rice flour, add water by 1.2 times of sticky rice flour quality, after steaming 30min at ambient pressure, by the 0.5% inoculation yeast bacterium of quality steaming rear sticky rice flour, zymamsis is carried out 30 days at 30 DEG C, then in mass ratio for obtaining rice wine slurry after 1:1 interpolation deionized water defibrination, again in mass ratio for 1:1.2 to rice wine slurry in add alcoholic strength be 60% white wine mixing after obtain.
Wherein, the preparation method of described Herba Dendrobii shaddock vinegar, the condition of described germicidal treatment is sterilization 30s at 102 DEG C.
Embodiment 4:
On the basis of embodiment 1, in step 2, in mixing pulp, add naringinase by 0.6 ‰ of its quality, debitterize process 3h at 28 DEG C;
Wherein, the preparation method of described Herba Dendrobii shaddock vinegar, in described step 2, debitterize process specifically comprises and the mixing pulp that with the addition of naringinase is placed in ultrasonic emulsification decollator processes, every supersound process 4s, and interval 30s, supersound process number of times is 3 times.
Wherein, the preparation method of described Herba Dendrobii shaddock vinegar, in described debitterize treating processes, leaves standstill 10min after last supersound process, stirs 12min under then the mixing pulp after process being placed in magnetic stirring apparatus.
Because ultrasonic wave can accelerate the contact reacts of naringinase and bitter-taste components, and ultrasonic time is short, can directly first mix after with the addition of naringinase, then carries out ultrasonic reaction, under the effect of magnetic agitation, then accelerate the efficiency of debitterize enzymolysis.
Embodiment 5:
On the basis of embodiment 1, in step 2, in mixing pulp, add naringinase by 0.6 ‰ of its quality, debitterize process 2h at 28 DEG C;
Wherein, the preparation method of described Herba Dendrobii shaddock vinegar, in described step 2, debitterize process specifically comprises and the mixing pulp that with the addition of naringinase is placed in ultrasonic emulsification decollator processes, every supersound process 6s, and interval 37s, supersound process number of times is 4 times.
Wherein, the preparation method of described Herba Dendrobii shaddock vinegar, in described debitterize treating processes, leaves standstill 12min after last supersound process, stirs 13min under then the mixing pulp after process being placed in magnetic stirring apparatus.
Embodiment 6:
On the basis of embodiment 1, in step 2, in mixing pulp, add naringinase by 0.6 ‰ of its quality, debitterize process 1h at 28 DEG C;
Wherein, the preparation method of described Herba Dendrobii shaddock vinegar, in described step 2, debitterize process specifically comprises and the mixing pulp that with the addition of naringinase is placed in ultrasonic emulsification decollator processes, every supersound process 8s, and interval 45s, supersound process number of times is 5 times.
Wherein, the preparation method of described Herba Dendrobii shaddock vinegar, in described debitterize treating processes, leaves standstill 15min after last supersound process, stirs 15min under then the mixing pulp after process being placed in magnetic stirring apparatus.
Although embodiment of the present invention are open as above, but it is not restricted to listed in specification sheets and embodiment utilization, it can be applied to various applicable the field of the invention completely, for those skilled in the art, can easily realize other amendment, therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details and illustrates here and the embodiment described.
Claims (10)
1. a preparation method for Herba Dendrobii shaddock vinegar, is characterized in that, comprises the following steps:
Step one, by grapefruit flesh and Herba Dendrobii respectively slurrying obtain shaddock pulp and Herba Dendrobii is starched, shaddock pulp and Herba Dendrobii are starched in mass ratio for 1.25-3:1 carries out being mixed to get mixing pulp;
Step 2, mixing pulp in add naringinase by 0.6 ‰-2.5 ‰ of its quality, debitterize process 1-6h at 28-38 DEG C;
Step 3, mixing pulp step 2 obtained add wine by the 12%-18% of its quality, add deionized water and regulate alcoholic strength to 5%-7%, obtain fruit wine mixed solution;
Step 4, get the described fruit wine mixed solution inoculation bacillus aceticus of 15% volume, its inoculum size is the 0.04%-0.08% of fruit wine mixed solution quality to be seeded, fermentation mother liquor is obtained in 28-35 DEG C of bottom fermentation 6-8 days, when the acidity of monitoring fermentation mother liquor is greater than 2.1g/ml, add the described fruit wine mixed solution of remaining 85% volume, mix rear continuation fermentation 4-6 days, stop fermentation when acidity is greater than 4.8g/ml, obtain fruit vinegar stoste;
Step 5, by ageing after filling for fruit vinegar stoste rear sealing, then obtain described Herba Dendrobii shaddock vinegar with germicidal treatment after filtration.
2. the preparation method of Herba Dendrobii shaddock vinegar as claimed in claim 1, is characterized in that, the condition of described ageing is leave standstill 30-45 days at 6-12 DEG C.
3. the preparation method of Herba Dendrobii shaddock vinegar as claimed in claim 2, it is characterized in that, the alcoholic strength of described wine is 50%-58%.
4. the preparation method of Herba Dendrobii shaddock vinegar as claimed in claim 3, it is characterized in that, described wine is rice wine.
5. the preparation method of Herba Dendrobii shaddock vinegar as claimed in claim 4, it is characterized in that, being filtered in described step 5 comprises two steps and filters, the first step is filtered into the centrifugal 5-10min under the rotating speed of 1500-2000r/min of the fruit vinegar stoste after by ageing, is that the microfiltration membrane of 0.5 μm is filtered in the mode of dead-end filtration and obtained the first filtrate by upper strata centrifugate via hole diameter; It is at 30-35 DEG C, leave standstill 15-20min after first adding 0.2-0.4g chitosan by every 1 liter of first filtrate that second step filters, and then via hole diameter is that the microfiltration membrane of 0.2 μm is filtered in the mode of cross flow filter and obtained the second filtrate and be fruit vinegar stoste to be sterilized.
6. the preparation method of Herba Dendrobii shaddock vinegar as claimed in claim 5, it is characterized in that, described fermentation is carried out in fermentor tank, and in fermentor tank, the stir speed (S.S.) of stirring rod is 160-200r/min, and blowing air amount is 7.5-9.5m
3/ h.
7. the preparation method of Herba Dendrobii shaddock vinegar as claimed in claim 6, it is characterized in that, the preparation method of described rice wine is as follows: deionized water glutinous rice first being added 10% of its quality infiltrates rear mixing, stir-fry at being placed in 130-135 DEG C 10-20min, then be crushed to glutinous rice particle diameter to be less than 20 orders and to obtain sticky rice flour, add water by 1.2 times of sticky rice flour quality, after steaming 20-30min at ambient pressure, by the 0.3%-0.5% inoculation yeast bacterium of quality steaming rear sticky rice flour, zymamsis 20-30 days is carried out at 28-30 DEG C, then in mass ratio for obtaining rice wine slurry after 1:1 interpolation deionized water defibrination, again in mass ratio for 1:1.2 to rice wine slurry in add alcoholic strength be 60% white wine mixing after obtain.
8. the preparation method of Herba Dendrobii shaddock vinegar as claimed in claim 7, it is characterized in that, in described step 2, debitterize process specifically comprises and the mixing pulp that with the addition of naringinase is placed in ultrasonic emulsification decollator processes, every supersound process 4-8s, interval 30-45s, supersound process number of times is 3-5 time.
9. the preparation method of Herba Dendrobii shaddock vinegar as claimed in claim 8, it is characterized in that, in described debitterize treating processes, after last supersound process, leave standstill 10-15min, under then the mixing pulp after process being placed in magnetic stirring apparatus, stir 12-15min.
10. the preparation method of Herba Dendrobii shaddock vinegar as claimed in claim 1, it is characterized in that, the condition of described germicidal treatment is sterilization 30s at 100-102 DEG C.
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| CN105154305A (en) * | 2015-10-13 | 2015-12-16 | 江凯 | Manufacturing method of Dendrobium officinale/wampee vinegar |
| CN105482983A (en) * | 2016-01-21 | 2016-04-13 | 刘和勇 | Dendrobe and rose apple fruit vinegar brewing method |
| CN105624005A (en) * | 2016-01-18 | 2016-06-01 | 洪学金 | Brewage method of dendrobe/red ginseng fruit vinegar |
| CN106047647A (en) * | 2016-08-12 | 2016-10-26 | 韦志春 | Pearl plum fruit vinegar and preparation method thereof |
| CN106047629A (en) * | 2016-08-12 | 2016-10-26 | 韦志春 | Black plum fruit vinegar and preparation method thereof |
| CN106047648A (en) * | 2016-08-12 | 2016-10-26 | 韦志春 | Coconut vinegar and preparation method thereof |
| CN106173746A (en) * | 2016-07-25 | 2016-12-07 | 黄海娟 | A kind of preparation method of red heart honey Fructus Citri grandis vinegar |
| CN106234892A (en) * | 2016-07-25 | 2016-12-21 | 黄海娟 | A kind of preparation method of red heart honey pomelo tea vinegar |
| CN107853693A (en) * | 2017-11-17 | 2018-03-30 | 广西顺昌隆生物科技有限公司 | A kind of dendrobium candidum meal replacement powder and preparation method thereof |
| CN109321426A (en) * | 2018-12-08 | 2019-02-12 | 张艳飞 | Dendrobium candidum health-care vinegar and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105154305A (en) * | 2015-10-13 | 2015-12-16 | 江凯 | Manufacturing method of Dendrobium officinale/wampee vinegar |
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| CN106234892A (en) * | 2016-07-25 | 2016-12-21 | 黄海娟 | A kind of preparation method of red heart honey pomelo tea vinegar |
| CN106047647A (en) * | 2016-08-12 | 2016-10-26 | 韦志春 | Pearl plum fruit vinegar and preparation method thereof |
| CN106047629A (en) * | 2016-08-12 | 2016-10-26 | 韦志春 | Black plum fruit vinegar and preparation method thereof |
| CN106047648A (en) * | 2016-08-12 | 2016-10-26 | 韦志春 | Coconut vinegar and preparation method thereof |
| CN107853693A (en) * | 2017-11-17 | 2018-03-30 | 广西顺昌隆生物科技有限公司 | A kind of dendrobium candidum meal replacement powder and preparation method thereof |
| CN109321426A (en) * | 2018-12-08 | 2019-02-12 | 张艳飞 | Dendrobium candidum health-care vinegar and preparation method thereof |
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