CN105505734A - Preparation method of taxus chinensis fruit vinegar - Google Patents
Preparation method of taxus chinensis fruit vinegar Download PDFInfo
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- CN105505734A CN105505734A CN201610056995.2A CN201610056995A CN105505734A CN 105505734 A CN105505734 A CN 105505734A CN 201610056995 A CN201610056995 A CN 201610056995A CN 105505734 A CN105505734 A CN 105505734A
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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
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Abstract
The invention relates to a preparation method of taxus chinensis fruit vinegar. The preparation method comprises the steps that fresh taxus chinensis fruit pulp, strawberries, hylocereus polyrhizus, hawthorn fruits, grapes, tomatoes and kiwi fruits are selected, washed and pulped, and therefore mixed fruit pulp is obtained; the mixed fruit pulp is juiced through an enzyme juicing method, wherein pectinase, cellulose, xylanase and beta-glucan enzyme are added into the mixed fruit pulp, and mixed juice is obtained through squeezing after enzymolysis; alcoholic fermentation is carried out, wherein the sugar degree of the mixed juice is adjusted to be 15-18%, pH is adjusted to be 4.0, and Angel brewer's yeast, fruit wine yeast Y399 and beer yeast are added into the mixed juice for alcoholic fermentation; acetic fermentation is performed, wherein mature wash, bran and rice hulls are added into the juice on which alcoholic fermentation is performed to be stirred to be uniform, then Huniang 1.01 acetic bacteria, AS 1.41 acetic bacteria and bacterium gluconicum are added into the juice for acetic fermentation; filtration and clarification are performed; sterilization is performed. The taxus chinensis fruit vinegar prepared through the method is convenient to eat, and nutrition ingredients are effectively reserved.
Description
Technical field
The present invention relates to a kind of fruit vinegar preparation method, specifically a kind of Ramulus et folium taxi cuspidatae fruit vinegar preparation method.
Background technology
Fruit vinegar is main raw material with fruit, utilizes the tart flavour seasonings of a kind of nutritious, the excellent in flavor of modern biotechnology brew.Fruit vinegar has the nutrient health-care function of fruit and vinegar concurrently, is the Novel beverage integrating the functions such as nutrition, health care, dietotherapy.
Ramulus et folium taxi cuspidatae pulp contains the nutritive substances such as abundant polysaccharide, amino acid and VITAMIN, has higher nutritive value.But because the pericarp of japanese yew fruit is tender and thin, pole is unfavorable for fresh-keeping and accumulating; In addition, if japanese yew fruit is made into preserved fruit, its nutritive value can be reduced.
Summary of the invention
The object of the invention is for above-mentioned present situation, provide a kind of energy instant edible person to absorb the Ramulus et folium taxi cuspidatae fruit vinegar preparation method of japanese yew fruit meat nutrient.
A kind of Ramulus et folium taxi cuspidatae fruit vinegar preparation method, it comprises the following steps:
S1: select fresh Ramulus et folium taxi cuspidatae pulp, strawberry, Hylocereus undatus, hawthorn, grape, tomato, Kiwifruit, cleans making beating, obtains mixing pulp;
S2: mixing pulp is squeezed the juice, enzyme is adopted to squeeze method: in mixing pulp, add the polygalacturonase of massfraction 0.15 ~ 0.20%, 0 ~ 0.025% cellulase, 0 ~ 0.015% zytase and 0 ~ 0.015% beta-glucanase, after enzymolysis, squeezing obtains fruit juice blends;
S3: zymamsis: adjustment fruit juice blends pol is 15 ~ 18%, pH is 4.0, respectively the Angel yeast saccharomyces cerevisiae of cut-in quality mark 0.05 ~ 0.1%, the fruit wine yeast Y of 0 ~ 0.02%
399cereuisiae fermentum with 0 ~ 0.02%, carries out zymamsis;
S4: acetic fermentation: the distiller's wort of maturation and wheat bran, rice husk are joined zymamsis complete after fruit juice in mix thoroughly, 1.01 acetic bacterias, 0 ~ 0.02%AS1.41 acetic bacteria and 0 ~ 0.02% gluconobacter suboxydans are made in the Shanghai of cut-in quality mark 0.02 ~ 0.05% respectively again, carry out acetic fermentation;
S5: filter clarification: filter after fermentation ends, the chitosan adding massfraction 0.10 ~ 0.20% is clarified, temperature 40 ~ 50 DEG C, settling time 60 ~ 90min;
S6: sterilizing: temperature 65 ~ 70 DEG C, time 20 ~ 40min.
The technical solution used in the present invention, its beneficial effect is: (1) Ramulus et folium taxi cuspidatae pulp and other fruit composite, through enzymolysis, fermentation after, be rich in the nutritive substances such as polyose, amino acid and VITAMIN in the fruit vinegar obtained; (2) adopt complex enzyme zymohydrolysis, effectively can destroy the cell walls of fruit, be conducive to the crushing juice rate improving pulp; (3) technique adopting alcohol liquid state fermentation and acetic acid solid state fermentation to combine, can shorten fermentation time, can improve again vinegar productivity and the local flavor improving fruit vinegar.
Accompanying drawing explanation
Figure 1 shows that the schema of the Ramulus et folium taxi cuspidatae fruit vinegar preparation method that embodiment of the present invention provides.
Embodiment
Be described principle of the present invention and feature below, example, only for explaining the present invention, is not intended to limit scope of the present invention.
The invention provides a kind of Ramulus et folium taxi cuspidatae fruit vinegar preparation method, it comprises the following steps:
S1: select fresh Ramulus et folium taxi cuspidatae pulp, strawberry, Hylocereus undatus, hawthorn, grape, tomato, Kiwifruit, cleans making beating, obtains mixing pulp;
S2: mixing pulp is squeezed the juice, enzyme is adopted to squeeze method: in mixing pulp, add the polygalacturonase of massfraction 0.15 ~ 0.20%, 0 ~ 0.025% cellulase, 0 ~ 0.015% zytase and 0 ~ 0.015% beta-glucanase, after enzymolysis, squeezing obtains fruit juice blends;
S3: zymamsis: adjustment fruit juice blends pol is 15 ~ 18%, pH is 4.0, respectively the Angel yeast saccharomyces cerevisiae of cut-in quality mark 0.05 ~ 0.1%, the fruit wine yeast Y of 0 ~ 0.02%
399cereuisiae fermentum with 0 ~ 0.02%, carries out zymamsis;
S4: acetic fermentation: the distiller's wort of maturation and wheat bran, rice husk are joined zymamsis complete after fruit juice in mix thoroughly, 1.01 acetic bacterias, 0 ~ 0.02%AS1.41 acetic bacteria and 0 ~ 0.02% gluconobacter suboxydans are made in the Shanghai of cut-in quality mark 0.02 ~ 0.05% respectively again, carry out acetic fermentation;
S5: filter clarification: filter after fermentation ends, the chitosan adding massfraction 0.10 ~ 0.20% is clarified, temperature 40 ~ 50 DEG C, settling time 60 ~ 90min;
S6: sterilizing: temperature 65 ~ 70 DEG C, time 20 ~ 40min.
Preferably, in step sl, Ramulus et folium taxi cuspidatae pulp, strawberry, Hylocereus undatus, hawthorn, grape, tomato, Kiwifruit 40% ~ 85%: 2.5% ~ 10%: 2.5% ~ 10%: 2.5% ~ 10%: 2.5% ~ 10%: 2.5% ~ 10%: 2.5% ~ 10% mixing in mass ratio.Be appreciated that and according to the taste of different people, can increase or delete other fruit varieties except japanese yew fruit.
Preferably, in step s 2, in mixing pulp, add the polygalacturonase of massfraction 0.18%, 0.02% cellulase, 0.012% zytase and 0.01% beta-glucanase.In enzymolysis process, hydrolysis temperature 45 ~ 50 DEG C, enzymolysis time 2 ~ 3h, enzymolysis pH value 4.5 ~ 5.0; In present embodiment, hydrolysis temperature 48 DEG C, enzymolysis time 2.5h, enzymolysis pH value 4.5.
Preferably, in step s3, before access fermented yeast, fruit juice blends pol is adjusted to 16%, the fruit juice blends adjusted is carried out sterilizing, add massfraction 0.025 ~ 0.03% Secondary ammonium phosphate; In present embodiment, the massfraction of described Secondary ammonium phosphate is 0.026%.The Angel yeast saccharomyces cerevisiae of cut-in quality mark 0.08% respectively, the fruit wine yeast Y of 0.015%
399with 0.01% cereuisiae fermentum.In alcoholic fermentation process, leavening temperature 25 ~ 30 DEG C, fermentation time 3 ~ 5d, stops fermentation when wine degree reaches 6 ~ 8%; In present embodiment, leavening temperature 28 DEG C, fermentation time 4d, stops fermentation when wine degree reaches 7.6%.
Preferably, in step s 4 which, described distiller's wort and wheat bran, rice husk are 25: 4: 1 according to mass ratio.1.01 acetic bacterias are made in the Shanghai of cut-in quality mark 0.03% respectively, 0.015%AS1.41 acetic bacteria, 0.015% gluconobacter suboxydans.In acetic fermentation process, leavening temperature 30 ~ 35 DEG C, fermentation time 12 ~ 15d; In present embodiment, leavening temperature 33 DEG C, fermentation time 14d.
Ramulus et folium taxi cuspidatae fruit vinegar preparation method provided by the invention with Ramulus et folium taxi cuspidatae pulp, strawberry, Hylocereus undatus, hawthorn, grape, tomato, Kiwifruit for raw material, the novel process adopting alcohol liquid state fermentation and acetic acid solid state fermentation mode to combine produces Ramulus et folium taxi cuspidatae fruit vinegar, the fruit vinegar that the method is obtained, nutritious, have anti-ageing, enhance metabolism, regulate the plurality of health care functions such as acid base equilibrium and antifatigue, be a kind of novel functional microbial leavened food.
The technical solution used in the present invention, its beneficial effect is: (1) Ramulus et folium taxi cuspidatae pulp and other fruit composite, through enzymolysis, fermentation after, be rich in the nutritive substances such as polyose, amino acid and VITAMIN in the fruit vinegar obtained; (2) adopt complex enzyme zymohydrolysis, effectively destroy the cell walls of fruit, be conducive to the crushing juice rate improving pulp; (3) technique adopting alcohol liquid state fermentation and acetic acid solid state fermentation to combine, can shorten fermentation time, can improve again vinegar productivity and the local flavor improving fruit vinegar.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (10)
1. a Ramulus et folium taxi cuspidatae fruit vinegar preparation method, it comprises the following steps:
S1: select fresh Ramulus et folium taxi cuspidatae pulp, strawberry, Hylocereus undatus, hawthorn, grape, tomato, Kiwifruit, cleans making beating, obtains mixing pulp;
S2: mixing pulp is squeezed the juice, enzyme is adopted to squeeze method: in mixing pulp, add the polygalacturonase of massfraction 0.15 ~ 0.20%, 0 ~ 0.025% cellulase, 0 ~ 0.015% zytase and 0 ~ 0.015% beta-glucanase, after enzymolysis, squeezing obtains fruit juice blends;
S3: zymamsis: adjustment fruit juice blends pol is 15 ~ 18%, pH is 4.0, respectively the Angel yeast saccharomyces cerevisiae of cut-in quality mark 0.05 ~ 0.1%, the fruit wine yeast Y of 0 ~ 0.02%
399cereuisiae fermentum with 0 ~ 0.02%, carries out zymamsis;
S4: acetic fermentation: the distiller's wort of maturation and wheat bran, rice husk are joined zymamsis complete after fruit juice in mix thoroughly, 1.01 acetic bacterias, 0 ~ 0.02%AS1.41 acetic bacteria and 0 ~ 0.02% gluconobacter suboxydans are made in the Shanghai of cut-in quality mark 0.02 ~ 0.05% respectively again, carry out acetic fermentation;
S5: filter clarification: filter after fermentation ends, the chitosan adding massfraction 0.10 ~ 0.20% is clarified, temperature 40 ~ 50 DEG C, settling time 60 ~ 90min;
S6: sterilizing: temperature 65 ~ 70 DEG C, time 20 ~ 40min.
2. Ramulus et folium taxi cuspidatae fruit vinegar preparation method as claimed in claim 1, it is characterized in that: in step sl, Ramulus et folium taxi cuspidatae pulp, strawberry, Hylocereus undatus, hawthorn, grape, tomato, Kiwifruit be 40% ~ 85%: 2.5% ~ 10%: 2.5% ~ 10%: 2.5% ~ 10%: 2.5% ~ 10%: 2.5% ~ 10%: 2.5% ~ 10% mixing by mass percentage.
3. Ramulus et folium taxi cuspidatae fruit vinegar preparation method as claimed in claim 1, is characterized in that: in step s 2, adds the polygalacturonase of massfraction 0.18%, 0.02% cellulase, 0.012% zytase and 0.01% beta-glucanase in mixing pulp.
4. Ramulus et folium taxi cuspidatae fruit vinegar preparation method as claimed in claim 3, is characterized in that: in step s 2, in enzymolysis process, and hydrolysis temperature 45 ~ 50 DEG C, enzymolysis time 2 ~ 3h, enzymolysis pH value 4.5 ~ 5.0.
5. Ramulus et folium taxi cuspidatae fruit vinegar preparation method as claimed in claim 1, is characterized in that: in step s3, before access fermented yeast, the fruit juice blends adjusted is carried out sterilizing, adds massfraction 0.025 ~ 0.03% Secondary ammonium phosphate.
6. Ramulus et folium taxi cuspidatae fruit vinegar preparation method as claimed in claim 5, is characterized in that: in step s3, respectively the Angel yeast saccharomyces cerevisiae of cut-in quality mark 0.08%, the fruit wine yeast Y of 0.015%
399with 0.01% cereuisiae fermentum.
7. Ramulus et folium taxi cuspidatae fruit vinegar preparation method as claimed in claim 6, is characterized in that: in step s3, and in alcoholic fermentation process, leavening temperature 25 ~ 30 DEG C, fermentation time 3 ~ 5d, stops fermentation when wine degree reaches 6 ~ 8%.
8. Ramulus et folium taxi cuspidatae fruit vinegar preparation method as claimed in claim 1, is characterized in that: in step s 4 which, and described distiller's wort and wheat bran, rice husk are 25: 4: 1 according to mass ratio.
9. Ramulus et folium taxi cuspidatae fruit vinegar preparation method as claimed in claim 8, it is characterized in that: in step s 4 which, 1.01 acetic bacterias are made in the Shanghai of cut-in quality mark 0.03% respectively, 0.015%AS1.41 acetic bacteria, 0.015% gluconobacter suboxydans.
10. Ramulus et folium taxi cuspidatae fruit vinegar preparation method as claimed in claim 9, is characterized in that: in step s 4 which, in acetic fermentation process, and leavening temperature 30 ~ 35 DEG C, fermentation time 12 ~ 15d.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106036327A (en) * | 2016-06-27 | 2016-10-26 | 怀宁大别山茶酒有限公司 | Blueberry fruit-vinegar drink beneficial to improving intestinal environment of human body and promoting health and preparation method thereof |
| CN106281953A (en) * | 2016-08-18 | 2017-01-04 | 安徽天乾健食品科技有限公司 | One contributes to improving sanatory blueberry fruit vinegar beverage of human body intestinal canal environment and preparation method thereof |
| CN107058052A (en) * | 2017-06-29 | 2017-08-18 | 曾宇忠 | The brewing method of Kiwi-fruit vinegar and the Kiwi-fruit vinegar obtained by the brewing method |
| CN108707532A (en) * | 2018-07-20 | 2018-10-26 | 三原县甘露池醋厂 | A kind of apple vinegar and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036327A (en) * | 2016-06-27 | 2016-10-26 | 怀宁大别山茶酒有限公司 | Blueberry fruit-vinegar drink beneficial to improving intestinal environment of human body and promoting health and preparation method thereof |
| CN106281953A (en) * | 2016-08-18 | 2017-01-04 | 安徽天乾健食品科技有限公司 | One contributes to improving sanatory blueberry fruit vinegar beverage of human body intestinal canal environment and preparation method thereof |
| CN107058052A (en) * | 2017-06-29 | 2017-08-18 | 曾宇忠 | The brewing method of Kiwi-fruit vinegar and the Kiwi-fruit vinegar obtained by the brewing method |
| CN108707532A (en) * | 2018-07-20 | 2018-10-26 | 三原县甘露池醋厂 | A kind of apple vinegar and preparation method thereof |
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Address after: 448000 the fourteen group of Yangzi Town Bridge Village, Zhongxiang City, Jingmen, Hubei Applicant after: Hubei Xiang Ruifeng red Taxus Polytron Technologies Inc Address before: 431901 Yangzi Town Bridge Village, Zhongxiang City, Jingmen, Hubei Applicant before: HUBEI XIANGRUIFENG ECOLOGICAL FRUIT INDUSTRY CO., LTD. |
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Application publication date: 20160420 |