CN105670895A - Mango vinegar, mango vinegar drink and preparation method thereof - Google Patents
Mango vinegar, mango vinegar drink and preparation method thereof Download PDFInfo
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- CN105670895A CN105670895A CN201610044307.0A CN201610044307A CN105670895A CN 105670895 A CN105670895 A CN 105670895A CN 201610044307 A CN201610044307 A CN 201610044307A CN 105670895 A CN105670895 A CN 105670895A
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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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
Abstract
The invention provides mango vinegar, mango vinegar drink and a preparation method thereof.The preparation method includes the following steps: cleaning and peeling mango, adding water, beating and filtering to obtain mango puree; adding water and pectinase into the mango puree for activated decomposition, and then sequentially performing photosynthetic bacterial fermentation, yeast fermentation and acetic fermentation to obtain the mango vinegar.The mango vinegar drink comprises 15-18 parts of the mango vinegar, 70-75 parts of clear water and 10-12 parts of mango juice concentrate.According to the preparation method of the mango vinegar, high-quality strains out of northern latitude 30 degrees are selected, sequential fermentation is performed, fermentation conditions are controlled strictly, and fermentation is sufficient.The mango vinegar with the pH value between 3.5 and 4.0 is enriched in various organic acids such as acetic acid, alpha hydroxy acid, nicotinic acid, thereby being suitable for drinking.The mango vinegar drink improves single sourness of the mango vinegar, and has the advantages of being sour and sweet, delicious, nutritional and the like, thereby being suitable for drinking.
Description
Technical field
The present invention relates to fruit vinegar processing technique field, specifically, it relates to a kind of mango vinegar, mango beverage and its preparation method.
Background technology
Vinegar invents by the son Hei Ta of great master's wine of making wine ancient times, and Yin Heita thinks that vinasse are thrown away unfortunately, thus led to carelessly " vinegar " after learning brewing technology. Vinegar has rice vinegar, mature vinegar, aromatic vinegar, bran vinegar, wine vinegar, light-coloured vinegar, various fruit juice vinegar, garlic juice vinegar, ginger juice vinegar, health vinegar etc. Because of the difference of raw material and making method, finished product local flavor is totally different. Vinegar is possible not only to be used as acidic flavored material, and fruit vinegar can also make fruit vinegar beverage after suitable allotment, it is possible to directly drinks sweet and sour taste, also with the fragrance of fruit uniqueness, highly palatable when drinking.
Mango is named again " hoping fruit ", so being also called " wishing fruit ". Fruit ellipse is lubricious, and pericarp is rendered as lemon yellow, and taste is pure and sweet, sour-sweet differs, and has fragrance, and juice is many and fruit stone big, deserves to be called shape and color pretty and dazzling. The nutritive value of mango is very high, containing abundant protein, fat, carbohydrate, robust fibre, folic acid, multiple organic acid, polyphenolic compound, carotene, the acid of mango ketone, Mengiferin, Quercetin, VitB1, riboflavin, nicotinic acid, ash content and calcium, phosphorus, iron, xitix, different mango alkyd, the acid of A Bo ketone, many alcohol compounds etc., these are all the necessary nutritive substance of human body and composition. In mango, content beta-carotene is up to 38%, and this kind of carotene can change into vitamin A in human body, and is safest vitamin A source; Ascorbic content also exceedes orange, strawberry.
At present, fruit miserable scholar is main mainly with cider vinegar, but cider vinegar itself has sour and astringent mouthfeel, also has Kiwi-fruit vinegar, hawthorn, orange fruit vinegar etc. in addition. Application number be 200610048851.9 patent application document disclose a kind of mango vinegar preparation method, take mango as main raw material, but the preparation method adopted still is bacterial classification and the method for traditional fermented type fruit vinegar brewing, need to use edible vinegar to soak in advance, and it also requires add alcohol in the process brewageed, affect the mouthfeel of mango vinegar. This type of mango vinegar, when preparing the mango drink of variation, affects the mouthfeel of mango beverage too.
In view of this, special proposition the present invention.
Summary of the invention
First object of the present invention is to provide the preparation method of a kind of mango vinegar, traditional edible vinegar brewing method is still adopted to solve brewageing of existing mango vinegar, also need additionally to help fermentation with edible vinegar and use alcohol, method is complicated, bacterial classification is single, the preparation method of described mango vinegar, adopt multiple bacterial classification to ferment successively, there is the fermentation advantage such as abundant. Prepared mango vinegar is rich in the multiple organic acids such as acetic acid, tartaric acid, nicotinic acid.
2nd object of the present invention is to provide the mango vinegar beverage that a kind of employing comprises described mango vinegar and prepare, and this mango vinegar beverage improves the single tart flavour of mango vinegar, has the advantages such as sweet and sour taste, nutrition is delicious, and is rich in the delicate fragrance of mango, suitable drinks.
3rd object of the present invention is to provide the preparation method of a kind of mango vinegar beverage, and the method facilitates, simply, is easy to operation, adopts mango vinegar beverage prepared by the method, delicate mouthfeel.
In order to realize the above-mentioned purpose of the present invention, spy by the following technical solutions:
Mango is processed through making beating, obtains mango juice; Mango juice adds water and polygalacturonase carries out activation and decomposes, then carry out photosynthetic bacterium fermentation, saccharomycetes to make fermentation and acetic fermentation successively, obtain mango vinegar.
The nutritive value of mango is very high, containing abundant protein, fat, carbohydrate, robust fibre, folic acid, multiple organic acid, polyphenolic compound, carotene, the acid of mango ketone, Mengiferin, Quercetin, VitB1, riboflavin, nicotinic acid, ash content and calcium, phosphorus, iron, xitix, different mango alkyd, the acid of A Bo ketone, many alcohol compounds etc., these are all the necessary nutritive substance of human body and composition. In mango, content beta-carotene is up to 38%, and this kind of carotene can change into vitamin A in human body, and is safest vitamin A source; Ascorbic content is also very high. Mango vinegar after undergoing microbial fermentation, it is possible to promote that the nutritive ingredient in mango absorbs; Divide lactic acid, Ginseng Extract in disintegrating; Stabilizing blood pressure, prevent arteriosclerosis; Stimulate circulation and metabolism; Decompose superfluous nutrient substance, effective prevention of obesity; Promoting digestion, improve constipation; Help because the oxide compound drunk and formed in handling body, applicable daily edible.
Preferably, the preparation method of described mango vinegar, specifically comprises the following steps:
(1), by fresh mango clean, peeling, stoning, add water, pull an oar, filter, obtain mango juice;
(2), in mango juice thin up, obtain mango stoste, then add polygalacturonase, carry out polygalacturonase activation decompose; Add photosynthetic bacterium again, carry out photosynthetic bacterium fermentation, obtain first liquid;
(3), in first liquid, add yeast, and lead to and carry out saccharomycetes to make fermentation into carbonic acid gas and obtain second liquid; Second liquid adds acetic bacteria, carries out acetic fermentation, obtain mango vinegar.
First mango through cleaning and peeling, then to be pulled an oar, to filter, the mango juice obtained, thin up, it is possible to regulate the pol of mango, and can regulate the osmotic pressure of mango juice, contribute to the fermenting process of following microorganism.
The present invention selects the Huaping County late-maturing fresh mango of distinctive high-quality to be starting material, to ensure raw-material freshness. The water added meets pure water standard for drinking, after thin up, for ensureing the pol required for fermentation. Owing to fresh mango is containing a large amount of pectin, monose and polysaccharide etc., needing to process with polygalacturonase, and adopt different strain to ferment, the multiple sugar contained in mango is transformed before fermentation, final fermentation is mango vinegar. Mango stoste adds polygalacturonase, it is possible to promote that the pectin in mango decomposes, it is to increase the crushing juice rate of mango, for brewageing of follow-up mango vinegar is ready, it is possible to improve the content of acetic acid, and, the mango vinegar mango aromatic flavour brewageed, pure in mouth feel.
Photosynthetic bacterium has many excellent physiological properties, plays an important role in nature in the material cycle such as carbon, oxygen, sulphur.Having illumination or unglazed photograph, having in oxygen or oxygen-free environment and all can grow, in the present invention, photosynthetic bacterium adopts dark fermentation, so whole fermenting process need to carry out under closed environment, and regularly for entering aseptic oxygen. Photosynthetic bacterium fermentation not only has nitrogen fixing capacity, moreover it is possible to supply other microorganism nitrogenous source, and therefore, photosynthetic bacterium and other microorganism nitrogenous sources have good synergy, can promote other microorganism growth. Photosynthetic bacterium is the probiotics with nutritive substance, it contains abundant VITAMIN, protein, calcium, phosphorus, iron and several physiological active substances, such as coenzyme, carotenoid, vitamin H, for mango vinegar increases nutrition, and the fermentation offer basis for other biological. But it is through the acidity that photo fermentation produces and can not reach perfect condition, therefore, proceed to saccharomycetes to make fermentation.
Yeast is some unicellular fungies, not the unit of phylogeny classification. Yeast is the microorganism being employed the earliest in human civilization history. Yeast is facultative anaerobe, then need to ferment under anaerobic state, and yeast breaks sugar into alcohol and carbonic acid gas. Therefore, the present invention needs carry out under anaerobic ensureing that whole yeasting is in anaerobic state regularly for entering carbonic acid gas, in saccharomycetes to make fermentation process, occur to react as follows: C6H12O6+6CO2+12H2O→6C2H5OH+6O2+6H2O, in the process of fermentation, yeast can by saccharide converted one-tenth alcohol contained in mango, and the existing aroma of first liquid now has again vinegar fragrant.
Acetic bacteria is the general name of the quasi-microorganism that alcohol oxidation can become acetic acid, cultivates the effect having growth promoting effects together with yeast symbiosis, when oxygen abundance, alcohol oxidation can be become acetic acid, thus make vinegar. Therefore, needing to ensure that oxygen is sufficient regularly for entering oxygen in whole fermenting process, its reaction is: CH3CH2OH+O2→CH3COOH+H2O, yeast is catalyzer, finally produces acetic acid, obtains mango vinegar provided by the invention.
Preferably, the sugar degree of described mango stoste is 8%-12%, and pH value is 5.0-6.0.
The sugar degree of the mango stoste after thin up should reach 8%-12%, because sugar degree directly determines the fermentation reaction of yeast. When concentration is suitable, the breeding of yeast and metabolism are all than comparatively fast; When sugar concentration increases gradually, the breeding of yeast and accretion rate become slow on the contrary, and concentration exceedes certain limit also can stop fermentation, and the sugar that its major cause is high density has higher osmotic pressure.
Preferably, in step (2), the mass ratio of described polygalacturonase and described mango stoste is (3%-5%): 1, and the temperature that the activation of described polygalacturonase is decomposed is 26-28 DEG C, and fermentation time is 6-8 hour.
A multienzyme complex of decompose pectin, generally includes protopectinase, pectin methyl esters lytic enzyme, pectic acid enzyme. By their combined action, pectin substance is decomposed completely. Natural pectin substance, under protopectinase effect, changes into the pectin of water dissolvable; Pectin is removed methyl esters group by pectin methyl esters Hydrolases catalyze, generates pectic acid; Pectic acid generates galacturonic acid through polygalacturonase class and the degraded of pectate lyase class. The add-on of polygalacturonase is not The more the better, because enzyme plays katalysis, adding of polygalacturonase, it is possible to increase the juice production of mango, increases the fragrance of mango vinegar, improves the mouthfeel of mango vinegar.
26-28 DEG C is the activation optimum temperuture of polygalacturonase. Low temperature makes the active reduction of enzyme or temporarily loses, but does not destroy its structure; And the impact of enzymic activity is identical by high temperature, peracid and mistake alkali, it is all the structure deteriorate making enzyme, loss of activity. Therefore, control rational temperature, be conducive to promoting the catalysis of enzyme, it is to increase the speed of decompose pectin, shorten the time that pectin decomposes, calculate the time of short vinegar processed, it is to increase the preparation efficiency of mango vinegar.
Preferably, in step (2), the mass ratio of described photosynthetic bacterium and described mango stoste is (7%-10%): 1, and the temperature of photosynthetic bacterium fermentation is 26-28 DEG C, and the time of fermentation is 4-5 days.
Photosynthetic bacterium can improve the quality of Sucus Mangiferae indicae, it is to increase the mouthfeel of mango vinegar and output. The optimum temperuture of photosynthetic bacterium is at 26-28 DEG C.
Preferably, in step (3), described yeast-leavened temperature is 26-28 DEG C, and fermentation time is 4-6 days; The pH value of described second liquid is 3.5-4.5, and alcohol quality content is 6.0-6.5%.
Temperature is between 13 DEG C-28 DEG C, and along with the rising of temperature, liquor output increases, and the yield of liquor also increases. Temperature is between 33 DEG C-42 DEG C, and along with the rising of temperature, liquor output reduces, and the yield of liquor also reduces. Visible, temperature too low or too high on wine brewing have bigger impact. Low temperature or high temperature are all not suitable for the generation of fermentation final product. The maximum scope of liquor output is 26 DEG C-30 DEG C, and particularly 28 DEG C, the yield of liquor is also the highest, thus affects the product rate of mango vinegar, quality and mouthfeel. The present invention adopts 26-28 DEG C of fermentation, has both met the temperature of saccharomycetes to make fermentation, again can save energy.
Preferably, in step (3), the temperature of described acetic fermentation is 26-30 DEG C, and fermentation time is 6-8 days.
26-30 DEG C is the optimum growth temperature of acetic bacteria, to improve the output capacity of mango vinegar, shortens the wine vinegar time, raises the efficiency. Ferment 6-8 days, all it is converted into vinegar to protect alcohol, obtain heavy flavour of vinegar fragrance and the mango vinegar with delicate fragrance fruit taste.
Comprise a mango vinegar beverage for mango vinegar, comprise following group of part according to weight parts: mango vinegar 15-18 part, pure water 70-75 part, mango concentrated juice 10-12 part.
In mango vinegar, acetic acid content is more, peracid when drinking separately, can injure stomach and tooth, therefore suitable thin up. Add concentrated Sucus Mangiferae indicae to increase the fragrance of mango in mango vinegar beverage, bring out the best in each other and the taste of mango vinegar can not be affected.
Preferably, described mango vinegar beverage, with weight parts, also comprises: Glacial acetic acid 0.02-0.1 part, citric acid 0.07-0.15 part, sodium D-isoascorbate 0.04-0.05 part, potassium sorbate 0.03-0.05 part, Sucralose 0.005-0.01 part.
Suitable adds sugar and foodstuff additive, regulates mouthfeel, and plays the effect of protection against corrosion.
A preparation method for mango vinegar beverage, comprises the following steps: mixed according to set group of part by raw material, filter, then filtrate is pressurizeed at 20-25Mpa, then by the filtrate sterilizing 30-60 second at 100-120 DEG C after pressurization, obtains mango vinegar beverage.
Filtering after allotment, under the pressure of 20Mpa, solution makes material refinement, Homogeneous phase mixing under extruding, impacting by force the triple role expanded with decompression. Thus improve organoleptic quality, it is to increase quality product and taste. Further, its particle is more little, contacts the surface-area reacted with enzyme more big, and the efficiency of absorption is more high. Solution after sterilizing carries out discharging after high-temperature sterilization at 120 DEG C, filling after being cooled to about 80 DEG C, then carries out two-stage sterilization, it is possible to obtain the mango vinegar beverage that mouthfeel is good, nutritious.
The former vinegar of mango provided by the invention, taking Huaping County, the late-maturing fresh mango of distinctive high-quality is as starting material, produces the former vinegar of mango by microbial fermentation technology, had both remained the original fragrance of mango, and imparted again the tart flavour of vinegar, sour-sweet tasty and refreshing, nutrition is delicious.
Compared with prior art, the useful effect of the present invention is:
(1) preparation method of the offer mango vinegar of the present invention, selected good quality strain beyond north latitude 30 °, successively fermentation and strictly control the condition of fermentation, fermentation is abundant.
(2) the offer mango vinegar of the present invention is rich in the multiple organic acids such as acetic acid, tartaric acid, nicotinic acid, and its pH, between 3.5-4.0, is suitable for drinking.
(3) the offer mango vinegar beverage of the present invention, improves the tart flavour that mango vinegar is single, has the advantage such as sweet and sour taste, nutrition delicious food
Embodiment
Embodiment of the present invention being described in detail below in conjunction with embodiment, but it will be understood to those of skill in the art that, the following example is only for illustration of the present invention, and should not be considered as limiting the scope of the invention. Unreceipted concrete condition person in embodiment, conveniently the condition of condition or manufacturers's suggestion carries out. Agents useful for same or the unreceipted production firm person of instrument, be and can buy, by commercially available, the conventional products obtained.
Embodiment 1
The preparation method of mango vinegar provided by the invention, specifically comprises the following steps:
Mango cleaned, removes the peel, add water, pull an oar, filter, obtain mango juice; Mango juice adds water and polygalacturonase carries out activation and decomposes, then carry out photosynthetic bacterium fermentation, saccharomycetes to make fermentation and acetic fermentation successively, obtain mango vinegar.
Embodiment 2
S21, fresh mango is cleaned, remove the peel, add water, pull an oar, filter, obtain mango juice;
S22, in mango juice thin up, obtain the mango stoste of sugar degree 8%, pH=5.0, then add the polygalacturonase of mango stock solution quality 3%, and under 26 DEG C of conditions, carry out polygalacturonase activation and decompose 6 hours; Add the photosynthetic bacterium of mango stock solution quality 7% again, and under 26 DEG C of conditions, carry out photosynthetic bacterium and ferment 4 days, obtain first liquid.
S23, in first liquid, add yeast, and lead to into carbonic acid gas, the condition of 26 DEG C, carry out saccharomycetes to make fermentation 4 days, obtain the second liquid of ethanol content 6.0%, pH=3.5; Second liquid adds acetic bacteria, carries out acetic fermentation when 26 DEG C 6 days, filter, obtain mango vinegar.
Embodiment 3
S31, with step S21 in embodiment 2;
S32, in mango juice thin up, obtain the mango stoste of sugar degree 12%, pH=6.0, then add the polygalacturonase of mango stock solution quality 5%, and under 28 DEG C of conditions, carry out polygalacturonase activation and decompose 8 hours; Add the photosynthetic bacterium of mango stock solution quality 10% again, and under 28 DEG C of conditions, carry out photosynthetic bacterium and ferment 5 days, obtain first liquid.
S33, in first liquid, add yeast, and lead to into carbonic acid gas, the condition of 28 DEG C, carry out saccharomycetes to make fermentation 6 days, obtain the second liquid of ethanol content 6.5%, pH=4.5; Second liquid adds acetic bacteria, carries out acetic fermentation when 30 DEG C 8 days, filter, obtain mango vinegar.
Embodiment 4
S41, with step S21 in embodiment 2;
S42, in mango juice thin up, obtain the mango stoste of sugar degree 10%, pH=5.5, then add the polygalacturonase of mango stock solution quality 4%, and under 27 DEG C of conditions, carry out polygalacturonase activation and decompose 7 hours; Add the photosynthetic bacterium of mango stock solution quality 8% again, and under 27 DEG C of conditions, carry out photosynthetic bacterium and ferment 4.5 days, obtain first liquid.
S43, in first liquid, add yeast, and lead to into carbonic acid gas, the condition of 27 DEG C, carry out saccharomycetes to make fermentation 5 days, obtain the second liquid of ethanol content 6.3%, pH=4.0; Second liquid adds acetic bacteria, carries out acetic fermentation when 28 DEG C 7 days, filter, obtain mango vinegar.
Embodiment 5
S41, with step S21 in embodiment 2;
S42, in mango juice thin up, obtain the mango stoste of sugar degree 10%, pH=6.0, then add the polygalacturonase of mango stock solution quality 3.3%, and under 28 DEG C of conditions, carry out polygalacturonase activation and decompose 8 hours; Add the photosynthetic bacterium of mango stock solution quality 8% again, and under 28 DEG C of conditions, carry out photosynthetic bacterium and ferment 5 days, obtain first liquid.
S43, in first liquid, add yeast, and lead to into carbonic acid gas, the condition of 25 DEG C, carry out saccharomycetes to make fermentation 6 days, obtain the second liquid of ethanol content 6.5%, pH=4.0; Second liquid adds acetic bacteria, carries out acetic fermentation when 28 DEG C 8 days, filter, obtain mango vinegar.
Embodiment 6
Mango vinegar beverage provided by the invention, comprises following group of part:
Mango vinegar 15g, pure water 70g, mango concentrated juice 10g.
The preparation method of this mango vinegar beverage is:
Raw material is mixed according to set group of part, filters, then filtrate is pressurizeed at 20Mpa, then by filtrate sterilizing 30 seconds at 100 DEG C after pressurization, obtain mango vinegar beverage.
Embodiment 7
Mango vinegar beverage provided by the invention, comprises following group of part:
Mango vinegar 16g, pure water 73g, mango concentrated juice 11g, Glacial acetic acid 0.02g, citric acid 0.07g, sodium D-isoascorbate 0.042g, potassium sorbate 0.04g, Sucralose 0.005g.
The preparation method of this mango vinegar beverage is:
Raw material is mixed according to set group of part, filters, then filtrate is pressurizeed at 25Mpa, then by filtrate sterilizing 40 seconds at 110 DEG C after pressurization, obtain mango vinegar beverage.
Embodiment 8
Mango vinegar beverage provided by the invention, comprises following group of part:
Mango vinegar 18g, pure water 75g, mango concentrated juice 12g, Glacial acetic acid 0.1g, citric acid 0.15g, sodium D-isoascorbate 0.05g, potassium sorbate 0.05g, Sucralose 0.005g.
The preparation method of this mango vinegar beverage is:
Raw material is mixed according to set group of part, filters, then filtrate is pressurizeed at 25Mpa, then by filtrate sterilizing 60 seconds at 120 DEG C after pressurization, obtain mango vinegar beverage.
Experimental example 1 mango vinegar acidity test
The mango vinegar of institute's brew is former vinegar, it is possible to directly drink, it is also possible to process further according to different sorts, therefore must ensure the acidity of mango vinegar. Mango vinegar embodiment 1-4 and comparative example provided with pH meter carries out the test of pH, and experimental result is as shown in table 1.
The preparation method of comparative example mango vinegar:
(a), select worm fresh, anosis, ripe mango, wash, peeling stoning, mango is put into acetate concentration be 3% acetic acid in soak;
(b), the mango of fragmentation is pulled an oar, then add the water of 10%, filter, leave Sucus Mangiferae indicae;
(c), add water and convert slurry, zymamsis, acetic fermentation: Sucus Mangiferae indicae is loaded fermentor tank, adding water and convert slurry, the water added and the weight ratio of Sucus Mangiferae indicae control at about 5:1, get in the Sucus Mangiferae indicae of acetic acid yeast-inoculated after converting slurry, quantity is 8% of the Sucus Mangiferae indicae weight after converting slurry
Adding the grain wine that vinasse concentration is 50%, quantity is 1% of the Sucus Mangiferae indicae weight after converting slurry; Adding the salt that quantity is 0.5% of the Sucus Mangiferae indicae weight after converting slurry, stir after evenly, seal tank mouth with cloth, carry out aerobic fermentation, leavening temperature controls at 30 DEG C, and fermentation time is 10 days.
The pH test result of table 1 mango vinegar
The pH of general edible vinegar is about 3, and pH value is too low can injure Digestive tract, and too high explanation fermenting process is insufficient, and technique is perfect not.And the pH value of edible vinegar provided by the invention is between 3.5-4.0, it is possible to directly drink as edible vinegar, it is also possible to be processed into suitable drink product and drink.
Experimental example 2 mango vinegar sensory testing
The mango vinegar provided by embodiment 6-8 carries out sensory evaluation, and compares with the comparative example in experimental example 1, and sensory evaluation standard is as shown in table 2, and feeling evaluation result is as shown in table 3.
Sensory evaluation method: evaluation group is by 10 member compositions, and the color and luster of composite beverage, fragrance, mouthfeel and quality are carried out independent marking according to the standards of grading of table 3 by them, using the mean value of accumulative total score as the sensory evaluation scores of product.
Table 2 mango vinegar sensory evaluation scores standard
Table 3 embodiment 6-8 sensory evaluation score
Experiment proves, it may also be useful to mango vinegar provided by the invention, moderately sour and sweet, and fragrant with the fruit that mango is exclusive, and sensory evaluation score height, the mango vinegar sensory evaluation score that wherein prepared by the preparation method in embodiment 5 is the highest.
In sum, the preparation method of mango vinegar provided by the invention, selected good quality strain beyond north latitude 30 °, successively fermentation and strictly control the condition of fermentation, fermentation is abundant. Prepared mango vinegar is rich in the multiple organic acids such as acetic acid, tartaric acid, nicotinic acid, and its pH, between 3.5-4.0, is suitable for drinking. The offer mango vinegar beverage of the present invention, improves the tart flavour that mango vinegar is single, has the advantage such as sweet and sour taste, nutrition delicious food, is suitable for drinking.
Although illustrate and describing the present invention with specific embodiment, but it will be appreciated that can make when not deviating from the spirit and scope of the present invention many other change and amendment. Therefore, it means that comprise all such changes and modifications belonging in the scope of the invention in the following claims.
Claims (10)
1. the preparation method of a mango vinegar, it is characterised in that, comprise the following steps:
Mango is carried out making beating process, obtains mango juice; Mango juice adds water and polygalacturonase carries out activation and decomposes, then carry out photosynthetic bacterium fermentation, saccharomycetes to make fermentation and acetic fermentation successively, obtain mango vinegar.
2. the preparation method of mango vinegar according to claim 1, it is characterised in that, specifically comprise the following steps:
(1), by fresh mango clean, peeling, stoning, add water, pull an oar, filter, obtain mango juice;
(2), in mango juice thin up, obtain mango stoste, then add polygalacturonase, carry out polygalacturonase activation decompose; Add photosynthetic bacterium again, carry out photosynthetic bacterium fermentation, obtain first liquid;
(3), in first liquid, add yeast, and lead to and carry out saccharomycetes to make fermentation into carbonic acid gas and obtain second liquid; Second liquid adds acetic bacteria, carries out acetic fermentation, filter, obtain mango vinegar.
3. the preparation method of mango vinegar according to claim 1 and 2, it is characterised in that, the sugar degree of described mango stoste is 8%-12%, and pH value is 5.0-6.0.
4. the preparation method of mango vinegar according to claim 2, it is characterized in that, in step (2), the mass ratio of described polygalacturonase and described mango stoste is (3%-5%): 1, the temperature that the activation of described polygalacturonase is decomposed is 26-28 DEG C, and fermentation time is 6-8 hour.
5. the preparation method of mango vinegar according to claim 2, it is characterized in that, in step (2), the mass ratio of described photosynthetic bacterium and described mango stoste is (7%-10%): 1, the temperature of described photosynthetic bacterium fermentation is 26-28 DEG C, and the time of fermentation is 4-5 days.
6. the preparation method of mango vinegar according to claim 2, it is characterised in that, in step (3), described yeast-leavened temperature is 26-28 DEG C, fermentation time is 4-6 days, and the pH value of described second liquid is 3.5-4.5, and alcohol quality content is 6.0-6.5%.
7. the preparation method of mango vinegar according to claim 2, it is characterised in that, in step (3), the temperature of described acetic fermentation is 26-30 DEG C, and fermentation time is 6-8 days.
8. one kind comprises the mango vinegar beverage of the mango vinegar prepared by preparation method adopting the mango vinegar described in the arbitrary item of claim 1-7, it is characterized in that, comprise following group of part according to weight parts: mango vinegar 15-18 part, pure water 70-75 part, mango concentrated juice 10-12 part.
9. mango vinegar beverage according to claim 8, it is characterised in that, with weight parts, also comprise: Glacial acetic acid 0.02-0.1 part, citric acid 0.07-0.15 part, sodium D-isoascorbate 0.04-0.05 part, potassium sorbate 0.03-0.05 part, Sucralose 0.005-0.01 part.
10. the preparation method of a mango vinegar beverage according to the arbitrary item of claim 8-9, it is characterized in that, comprise the following steps: raw material is mixed according to set group of part, filters, then filtrate is pressurizeed at 20-25Mpa, again by the filtrate sterilizing 30-60 second at 100-120 DEG C after pressurization, obtain mango vinegar beverage.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106360227A (en) * | 2016-11-07 | 2017-02-01 | 李雪萍 | Olive vinegar beverage and brewage technique thereof |
| CN109363027A (en) * | 2018-10-22 | 2019-02-22 | 蓝妙田 | The preparation method of mango beverage |
| CN110862901A (en) * | 2019-10-22 | 2020-03-06 | 中国热带农业科学院农产品加工研究所 | Preparation method of high-quality mango vinegar |
| CN112641021A (en) * | 2019-11-25 | 2021-04-13 | 石家庄格普顿生物科技股份有限公司 | Rosa roxburghii vinegar beverage with beauty treatment effect and preparation method thereof |
| CN112914001A (en) * | 2021-03-25 | 2021-06-08 | 四川大学 | Fermented beverage and preparation method thereof |
| CN115281297A (en) * | 2022-08-09 | 2022-11-04 | 西安外事学院 | Apple pomace selenium-rich fruit vinegar beverage and preparation method thereof |
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| CN104479981A (en) * | 2014-12-08 | 2015-04-01 | 柳州博泽科技有限公司 | Process for brewing mango vinegar |
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| CN102973614A (en) * | 2012-12-28 | 2013-03-20 | 蒋常德 | Probiotics active health-care fluid for preventing and treating senile dementia and preparation method thereof |
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| CN106360227A (en) * | 2016-11-07 | 2017-02-01 | 李雪萍 | Olive vinegar beverage and brewage technique thereof |
| CN109363027A (en) * | 2018-10-22 | 2019-02-22 | 蓝妙田 | The preparation method of mango beverage |
| CN110862901A (en) * | 2019-10-22 | 2020-03-06 | 中国热带农业科学院农产品加工研究所 | Preparation method of high-quality mango vinegar |
| CN110862901B (en) * | 2019-10-22 | 2021-01-05 | 中国热带农业科学院农产品加工研究所 | Preparation method of high-quality mango vinegar |
| CN112641021A (en) * | 2019-11-25 | 2021-04-13 | 石家庄格普顿生物科技股份有限公司 | Rosa roxburghii vinegar beverage with beauty treatment effect and preparation method thereof |
| CN112914001A (en) * | 2021-03-25 | 2021-06-08 | 四川大学 | Fermented beverage and preparation method thereof |
| CN115281297A (en) * | 2022-08-09 | 2022-11-04 | 西安外事学院 | Apple pomace selenium-rich fruit vinegar beverage and preparation method thereof |
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| CN105670895B (en) | 2018-12-25 |
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