CN105624003A - Anti-oxidation and anti-aging fruit vinegar and preparation method therefor - Google Patents

Abstract

The invention provides anti-oxidation and anti-aging fruit vinegar. The fruit vinegar is prepared from the following raw materials in parts by weight: 10-20 parts of lemons, 5-8 parts of fructus crataegi, 4-7 parts of loquat, 5-10 parts of grapes, 10-20 parts of apples, 5-6 parts of kiwi fruit, 8-12 parts of citrus, 20-30 parts of sugar cane skin, 6-8 parts of grape seeds, 10-15 parts of a glutathione yeast additive and 0.5-2 parts of high fructose corn syrup. The prepared fruit vinegar has anti-oxidation and anti-aging effects.

Description

A kind of fruit vinegar of resisting oxidation and delaying senility and preparation method thereof

Technical field

The present invention relates to drink with function field, be specifically related to fruit vinegar of a kind of resisting oxidation and delaying senility and preparation method thereof.

Background technology

Fruit vinegar is with one or more fruit (such as Fructus Citri Limoniae, Fructus Crataegi, Fructus Mori, Fructus Vitis viniferae, Fructus Kaki, Citrus, Fructus Mali pumilae, Citrullus vulgaris etc.) for primary raw material, utilizes the tart flavour beverage of a kind of nutritious, the unique flavor of yeast and acetobacter fermentation brew. Fruit vinegar makes the material being originally difficult to be absorbed by the body utilization in fruit be released and be immediately used by the body due to the fermentation of microorganism, so that it has gathered the alimentary health-care function of fruit and vinegar, but owing to it prepares raw materials used for natural daily edible fruit, and the nutritional labeling of the fruit of each kind is different, so, the health-care effect of the fruit vinegar of each kind prepared is difficult to determine, consumer is difficult to select. Meanwhile, also having other materials of health care many in nature, how developing the Health-care fruit vinegar that effect determines on basis prepared by conventional fruit vinegar is the technical problem being worth research.

Summary of the invention

In order to solve above technical problem, the invention provides a kind of fruit vinegar with definite resisting oxidation and delaying senility effect.

Technical scheme is as follows: a kind of fruit vinegar with resisting oxidation and delaying senility effect, it is characterised in that be prepared from by following methods:

1) raw material is weighed with dry basis by following weight portion: Fructus Citri Limoniae 10-20, Fructus Crataegi 5-8, Folium Eriobotryae 4-7, Fructus Vitis viniferae 5-10, Fructus Mali pumilae 10-20, Fructus actinidiae chinensis 5-6, Citrus 8-12, Cortex Sacchari sinensis 20-30, Semen Vitis viniferae 6-8, glutathion yeast additive 10-15, high fructose syrup 0.5-2.

2) taking adds water after Fructus Citri Limoniae, Fructus Crataegi, Folium Eriobotryae, Fructus Vitis viniferae, Fructus Mali pumilae, Fructus actinidiae chinensis, Citrus, Cortex Sacchari sinensis and Semen Vitis viniferae smash makes concentration reach 15-18%, sterilizing;

3) alcohol fermentation: inoculation saccharomyces cerevisiae fermentation, inoculum concentration is 1��5% (W:V) of fermentation volume, and fermentation temperature is 28��30 DEG C, fermentation time 12��15 days, when yeast exhausts glucose, stops growing, fermentation ends;

4) acetic fermentation: at the acetobacter of above-mentioned alcohol fermentation Inoculation 1��5%, starts acetic fermentation, fermentation temperature 31��33 DEG C, when fermentation system pH reaches 4, adds the glutathion yeast additive after homogenizing, continue fermentation in system; When system pH reaches 3.2, terminate fermentation;

5) aging: room temperature stands 18��30 days;

6) separate and filter: by centrifugal for fermentation liquid 4000��6000rpm, 10��15min, supernatant filtering with microporous membrane, clarifying further, collect filtered solution;

7) allotment: add high fructose syrup seasoning, to obtain final product.

The preparation of described glutathion yeast additive:

(1) conversional solution preparation: prepare the solution of following components with pure water:

Glucose 100g/L

Sodium citrate 7.5g/L

MgSO₄1g/L

(NH₄)₂SO₄8g/L

Cys2 g/L

Glycine 2g/L

Glutamic acid 2g/L

Serine 2g/L;

(2) yeast body weight is hanged: fresh yeast thalline washs 3 times with pure water, then resuspended for 5%DWC(stem cell weight with conversional solution), it may be assumed that the re-suspension liquid of 250��300gWCW/L (weight in wet base);

(3) convert: convert on fermentation tank or shaking table, time 24��36h, 28 DEG C, 200rpm;

(4) solid-liquid separation: convert after terminating, conversional solution, with centrifugal 15 minutes of 5000rpm, collects thalline, then with pure water resuspended for 30% re-suspension liquid;

(5) breaking cellular wall: by re-suspension liquid with citric acid and vinegar acid for adjusting pH for 3.0, heating re-suspension liquid is to 100 DEG C of breaking cellular wall 5min; Then material is carried out homogenizing, pressure 80MPa, further breaking cellular wall;

(6) decompression cryoconcentration: by the material vacuum after homogenizing or under reduced pressure 60��80 DEG C of evaporation and concentration solid reach 35��45% containing thing to it, obtain glutathion yeast additive.

Fruit vinegar mouthfeel prepared by the present invention is suitable for, and life-time service has the effect of resisting oxidation and delaying senility.

Drug effect data

Experimental technique

Materials and methods

Animal: this experiment all adopts the male Drosophila melanogaster of OregonK.

Drosophila survival experimental technique

The fruit vinegar of preparation in embodiment 1 is mixed mixing in the normal feedstuff of fruit bat by matched group with the amount of 1%, and blank group feeds normal feedstuff. the adult hatched in screening 10 hours, the rayon balls of ether is had to put into the 10ml syringe with internal diameter 1mm syringe needle the libation at an ancient wedding ceremony, twitch back and forth, ether steam syringe is squeezed in the vial filling fruit bat, pour out after fruit bat holonarcosis and weigh, select the fruit bat that individual university is close respectively, often pipe 25, isolating female from male culture is in the feedstuff of blank group and experimental group, often organize each 100 of female male drosophila, adult is all cultivated at 25 �� 1 DEG C, in the camera bellows of 65% relative humidity, adult forage is changed once for every 4 days, 3 statistics fruit bat survival numbers of timing every day, death toll, until it is all dead. the often maximum life span that average is this group of last 10 the dead fruit bat adult survival natural law of group. after off-test, calculate average life and half death time. experimental result is following table such as:

As can be seen from the above table, the average life of experimental group, maximum life span and half death time compare with blank group all significant prolongation, illustrates that the present invention has the effect of significant life-saving.

Detailed description of the invention

Following embodiment is simply to illustrate that this patent, rather than is used for limiting this patent.

Embodiment 1

1) raw material is weighed with dry basis by following weight portion: Fructus Citri Limoniae 10-20, Fructus Crataegi 5-8, Folium Eriobotryae 4-7, Fructus Vitis viniferae 5-10, Fructus Mali pumilae 10-20, Fructus actinidiae chinensis 5-6, Citrus 8-12, Cortex Sacchari sinensis 20-30, Semen Vitis viniferae 6-8, glutathion yeast additive 10-15, high fructose syrup 0.5-2.

2) taking adds water after Fructus Citri Limoniae, Fructus Crataegi, Folium Eriobotryae, Fructus Vitis viniferae, Fructus Mali pumilae, Fructus actinidiae chinensis, Citrus, Cortex Sacchari sinensis and Semen Vitis viniferae smash makes concentration reach 15-18%, sterilizing;

3) alcohol fermentation: inoculation saccharomyces cerevisiae fermentation, inoculum concentration is 1��5% (W:V) of fermentation volume, and fermentation temperature is 28��30 DEG C, fermentation time 12��15 days, when yeast exhausts glucose, stops growing, fermentation ends;

4) acetic fermentation: at the acetobacter of above-mentioned alcohol fermentation Inoculation 1��5%, starts acetic fermentation, fermentation temperature 31��33 DEG C, when fermentation system pH reaches 4, adds the glutathion yeast additive after homogenizing, continue fermentation in system; When system pH reaches 3.2, terminate fermentation;

5) aging: room temperature stands 18��30 days;

6) separate and filter: by centrifugal for fermentation liquid 4000��6000rpm, 10��15min, supernatant filtering with microporous membrane, clarifying further, collect filtered solution;

7) allotment: add high fructose syrup seasoning, to obtain final product.

The preparation of described glutathion yeast additive:

(1) conversional solution preparation: prepare the solution of following components with pure water:

Glucose 100g/L

Sodium citrate 7.5g/L

MgSO₄1g/L

(NH₄)₂SO₄8g/L

Cys2 g/L

Glycine 2g/L

Glutamic acid 2g/L

Serine 2g/L;

(2) yeast body weight is hanged: fresh yeast thalline washs 3 times with pure water, then resuspended for 5%DWC(stem cell weight with conversional solution), it may be assumed that the re-suspension liquid of 250��300gWCW/L (weight in wet base);

(3) convert: convert on fermentation tank or shaking table, time 24��36h, 28 DEG C, 200rpm;

(4) solid-liquid separation: convert after terminating, conversional solution, with centrifugal 15 minutes of 5000rpm, collects thalline, then with pure water resuspended for 30% re-suspension liquid;

(5) breaking cellular wall: by re-suspension liquid with citric acid and vinegar acid for adjusting pH for 3.0, heating re-suspension liquid is to 100 DEG C of breaking cellular wall 5min; Then material is carried out homogenizing, pressure 80MPa, further breaking cellular wall;

(6) decompression cryoconcentration: by the material vacuum after homogenizing or under reduced pressure 60��80 DEG C of evaporation and concentration solid reach 35��45% containing thing to it, obtain glutathion yeast additive.

Claims (2)

1. a fruit vinegar with resisting oxidation and delaying senility effect, it is characterised in that be prepared from by following methods:

1) raw material is weighed with dry basis by following weight portion: Fructus Citri Limoniae 10-20, Fructus Crataegi 5-8, Folium Eriobotryae 4-7, Fructus Vitis viniferae 5-10, Fructus Mali pumilae 10-20, Fructus actinidiae chinensis 5-6, Citrus 8-12, Cortex Sacchari sinensis 20-30, Semen Vitis viniferae 6-8, glutathion yeast additive 10-15, high fructose syrup 0.5-2;

2) taking adds water after Fructus Citri Limoniae, Fructus Crataegi, Folium Eriobotryae, Fructus Vitis viniferae, Fructus Mali pumilae, Fructus actinidiae chinensis, Citrus, Cortex Sacchari sinensis and Semen Vitis viniferae smash makes concentration reach 15-18%, sterilizing;

3) alcohol fermentation: inoculation saccharomyces cerevisiae fermentation, inoculum concentration is the 1��5% of fermentation volume, and fermentation temperature is 28��30 DEG C, fermentation time 12��15 days;

4) acetic fermentation: at the acetobacter of above-mentioned alcohol fermentation Inoculation 1��5%, starts acetic fermentation, fermentation temperature 31��33 DEG C, when fermentation system pH reaches 4, adds the glutathion yeast additive after homogenizing, continue fermentation in system; When system pH reaches 3.2, terminate fermentation;

5) room temperature stands 18��30 days, aging;

6) separate and filter: by centrifugal for fermentation liquid 4000��6000rpm, 10��15min, supernatant filtering with microporous membrane, clarifying further, collect filtered solution;

7) allotment: add high fructose syrup seasoning, to obtain final product.

2. fruit vinegar according to claim 1, it is characterised in that the preparation method of described glutathion yeast additive is as follows:

(1) conversional solution preparation: prepare the component solution of following content with pure water:

Glucose 100g/L

Sodium citrate 7.5g/L

MgSO₄1g/L

(NH₄)₂SO₄8g/L

Cys2 g/L

Glycine 2g/L

Glutamic acid 2g/L

Serine 2g/L;

(2) yeast body weight is hanged: fresh yeast thalline washs 3 times with pure water, then resuspended for 5%DWC with conversional solution;

(3) convert: convert on fermentation tank or shaking table, time 24��36h, 28 DEG C, 200rpm;

(4) solid-liquid separation: convert after terminating, conversional solution, with centrifugal 15 minutes of 5000rpm, collects thalline, then with pure water resuspended for 30% re-suspension liquid;

(5) breaking cellular wall: by re-suspension liquid with citric acid and vinegar acid for adjusting pH for 3.0, heating re-suspension liquid is to 100 DEG C of breaking cellular wall 5min; Then material is carried out homogenizing, pressure 80MPa, further breaking cellular wall;

(6) decompression cryoconcentration: by the material vacuum after homogenizing or under reduced pressure 60��80 DEG C of evaporation and concentration solid reach 35��45% containing thing to it, obtain glutathion yeast additive.