CN105713813A - Blackberry fruit vinegar - Google Patents
Blackberry fruit vinegar Download PDFInfo
- Publication number
- CN105713813A CN105713813A CN201610230610.XA CN201610230610A CN105713813A CN 105713813 A CN105713813 A CN 105713813A CN 201610230610 A CN201610230610 A CN 201610230610A CN 105713813 A CN105713813 A CN 105713813A
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- blackberry
- juice
- deacidification
- fruit vinegar
- natural juice
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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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- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses blackberry fruit vinegar. The blackberry fruit vinegar is prepared in steps as follows: (1) preparation of blackberry normal juice: fresh blackberries are taken and pressed, and blackberry normal juice is obtained for standby use; (2) deacidification: to-be-processed blackberry normal juice is taken, 50%-85% of the blackberry normal juice is subjected to adsorption deacidification through LS-31 resin columns, and juice after deacidification is taken; wherein the acidity of the to-be-processed blackberry normal juice is 0.8%-1.8%; the temperature during adsorption deacidification is 30-50 DEG C, and the adsorption flow speed is 15-30 BV/h; 30-100 mL of the LS-31 resin in the resin columns is used in every 1 kg of the to-be-processed blackberry normal juice; (3) mixing: the juice deacidified in step (1) is mixed with remaining blackberry normal juice, and blackberry juice is obtained; (4) preparation of fruit vinegar: the blackberry juice obtained in the step (3) is sequentially subjected to acetic fermentation and alcoholic fermentation, and the blackberry fruit vinegar is obtained. The blackberry fruit vinegar tastes good and better keeps the original flavor of blackberries.
Description
Technical field
The invention belongs to field of food, be specifically related to a kind of blackberry fruit vinegar.
Background technology
Blackberry rich in the efficiently anti-oxidation active substance such as procyanidin, anthocyanidin, SOD, selenium, ellagic acid and flavonoid, two
Ten kinds of aminoacid and trace element, have now been found that containing nutritional labeling more than 40 clocks more than, its procyanidins, anthocyanidin,
SOD, aminoacid and ferro-calcium-zinc-selenium vitamin etc. are several times of our known blue berry even hundred times, the most American-European
Country's praise is " life fruit ", " black diamond ".
Blackberry fruit is difficult to preserve, and is fabricated to fruit juice, fruit wine is deposited more.But owing to blackberry acidity is relatively big, have impact on
It prepares the local flavor of beverage.
Summary of the invention
The invention aims to solve defect present in prior art, it is provided that the blackberry fruit of a kind of better flavor
Vinegar.
In order to achieve the above object, the invention provides a kind of blackberry fruit vinegar, with blackberry as raw material, by following steps system
Standby:
(1) fresh blackberry is taken, squeezing, obtain blackberry natural juice standby；
(2) deacidification: take blackberry natural juice to be processed, is adsorbed the blackberry natural juice of wherein 50%-85% by LS-31 resin column
Deacidification, takes the fruit juice after deacidification；Wherein, the acidity of blackberry natural juice to be processed is 0.8%-1.8%；The temperature of adsorption deacidification is
30-50 DEG C, adsorption flow rate is 15-30BV/h；In resin column, the consumption of LS-31 resin is blackberry natural juice consumption to be processed for every kg
For 30-100mL；
(3) mixing: the fruit juice after deacidification in step (1) is mixed to obtain blackberry juice with remaining blackberry natural juice；
(4) prepared by fruit vinegar: by step (3) gained blackberry juice successively after acetic fermentation, alcohol fermentation, to obtain final product.
Blackberry fruit vinegar of the present invention, preferably preparation method is as follows:
(1) fresh blackberry is taken, squeezing, obtain blackberry natural juice and blackberry pomace, standby；
(2) natural juice deacidification: take blackberry natural juice to be processed, is carried out the blackberry natural juice of wherein 50%-85% by LS-31 resin column
Adsorption deacidification, takes the fruit juice after deacidification；Wherein, the acidity of blackberry natural juice to be processed is 0.8%-1.8%；The temperature of adsorption deacidification
For 30-50 DEG C, adsorption flow rate is 15-30BV/h；In resin column, the consumption of LS-31 resin is that blackberry natural juice to be processed for every kg is used
Amount is 30-100mL；
(3) mixing: the fruit juice after deacidification in step (2) is mixed with remaining blackberry natural juice and i.e. obtains blackberry juice；
(4) prepared by anthocyanin: takes blackberry pomace in step (1) and uses ethanol merceration, after filtration, extracting solution is removed ethanol,
Anthocyanin aqueous solution；
(5) prepared by fruit vinegar: by step (3) gained blackberry juice successively after acetic fermentation, alcohol fermentation, adds institute in step (4)
Obtain anthocyanin aqueous solution, to obtain final product.
Wherein, the adsorption deacidification temperature in step (2) is 30 DEG C, and adsorption flow rate is 30BV/h.
The preferred acidity of blackberry natural juice is 1.5%-1.8%；In resin column, the consumption of LS-31 resin is the blackberry that every kg is to be processed
Natural juice consumption 60-80mL.
The present invention has the advantage that the method utilizing resin that blackberry juice is carried out part deacidification compared to existing technology,
While reducing fruit juice acidity, farthest remain the endemic element such as anthocyanin and soluble solid in fruit juice, and logical
Cross the extraction to blackberry pomace anthocyanin, addition, carried out effective utilization of resource, added the nutrient content of fruit vinegar.This
Bright blackberry fruit vinegar is in good taste, compared with maintaining greatly the original local flavor of blackberry.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in detail
1, fresh blackberry is taken, squeezing, obtain blackberry natural juice and blackberry pomace, standby；
2, deacidification: take pretreated LS-31 resin 60mL(30mL/kg) dress post, add the blackberry natural juice of 1kg, control temperature
Being 30 DEG C, flow velocity is 30BV/h, carries out adsorption deacidification；
3, mixing: the blackberry natural juice after deacidification is added the blackberry natural juice mixing of 1kg, obtains blackberry juice；
4, prepared by anthocyanin: takes blackberry pomace in step (1) and uses ethanol merceration, after filtration, extracting solution is removed ethanol, obtain flower
Color glycosides aqueous solution；
5, prepared by fruit vinegar: by step (3) gained blackberry juice successively after acetic fermentation, alcohol fermentation, adds gained in step (4)
Anthocyanin aqueous solution, to obtain final product.
The blackberry fruit vinegar prepared is in good taste, compared with maintaining greatly the original local flavor of blackberry.
Claims (4)
1. a blackberry fruit vinegar, it is characterised in that: described blackberry fruit vinegar, with blackberry as raw material, is prepared by following steps:
(1) fresh blackberry is taken, squeezing, obtain blackberry natural juice standby；
(2) deacidification: take blackberry natural juice to be processed, is adsorbed the blackberry natural juice of wherein 50%-85% by LS-31 resin column
Deacidification, takes the fruit juice after deacidification；Wherein, the acidity of blackberry natural juice to be processed is 0.8%-1.8%；The temperature of adsorption deacidification is
30-50 DEG C, adsorption flow rate is 15-30BV/h；In resin column, the consumption of LS-31 resin is blackberry natural juice consumption to be processed for every kg
For 30-100mL；
(3) mixing: the fruit juice after deacidification in step (1) is mixed to obtain blackberry juice with remaining blackberry natural juice；
(4) prepared by fruit vinegar: by step (3) gained blackberry juice successively after acetic fermentation, alcohol fermentation, to obtain final product.
Blackberry fruit vinegar the most according to claim 1, it is characterised in that: the preparation method of described blackberry fruit vinegar is as follows:
(1) fresh blackberry is taken, squeezing, obtain blackberry natural juice and blackberry pomace, standby；
(2) natural juice deacidification: take blackberry natural juice to be processed, is carried out the blackberry natural juice of wherein 50%-85% by LS-31 resin column
Adsorption deacidification, takes the fruit juice after deacidification；Wherein, the acidity of blackberry natural juice to be processed is 0.8%-1.8%；The temperature of adsorption deacidification
For 30-50 DEG C, adsorption flow rate is 15-30BV/h；In resin column, the consumption of LS-31 resin is that blackberry natural juice to be processed for every kg is used
Amount is 30-100mL；
(3) mixing: the fruit juice after deacidification in step (2) is mixed with remaining blackberry natural juice and i.e. obtains blackberry juice；
(4) prepared by anthocyanin: takes blackberry pomace in step (1) and uses ethanol merceration, after filtration, extracting solution is removed ethanol,
Anthocyanin aqueous solution；
(5) prepared by fruit vinegar: by step (3) gained blackberry juice successively after acetic fermentation, alcohol fermentation, adds institute in step (4)
Obtain anthocyanin aqueous solution, to obtain final product.
Blackberry fruit vinegar the most according to claim 1 and 2, it is characterised in that: the adsorption deacidification temperature in described step (2) is
30 DEG C, adsorption flow rate is 30BV/h.
Blackberry fruit vinegar the most according to claim 1 and 2, it is characterised in that: the acidity of described blackberry natural juice is 1.5%-
1.8%；In described resin column, the consumption of LS-31 resin is blackberry natural juice consumption 60-80mL to be processed for every kg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610230610.XA CN105713813A (en) | 2016-04-14 | 2016-04-14 | Blackberry fruit vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610230610.XA CN105713813A (en) | 2016-04-14 | 2016-04-14 | Blackberry fruit vinegar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105713813A true CN105713813A (en) | 2016-06-29 |
Family
ID=56160098
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610230610.XA Pending CN105713813A (en) | 2016-04-14 | 2016-04-14 | Blackberry fruit vinegar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105713813A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319237A (en) * | 2017-08-25 | 2017-11-07 | 黄山市多维生物（集团）有限公司 | A kind of preparation method of pawpaw fruit juice vinegar |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102805397A (en) * | 2012-08-30 | 2012-12-05 | 江苏省中国科学院植物研究所 | Blackberry fruit juice and processing method thereof |
| KR20150080711A (en) * | 2014-01-02 | 2015-07-10 | 김정순 | Preparation method of naturally fermented blackberry vinegar |
-
2016
- 2016-04-14 CN CN201610230610.XA patent/CN105713813A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102805397A (en) * | 2012-08-30 | 2012-12-05 | 江苏省中国科学院植物研究所 | Blackberry fruit juice and processing method thereof |
| KR20150080711A (en) * | 2014-01-02 | 2015-07-10 | 김정순 | Preparation method of naturally fermented blackberry vinegar |
Non-Patent Citations (1)
| Title |
|---|
| 单联刚: "黑莓果醋生产工艺的研究", 《中国酿造》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319237A (en) * | 2017-08-25 | 2017-11-07 | 黄山市多维生物（集团）有限公司 | A kind of preparation method of pawpaw fruit juice vinegar |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160629 |
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| RJ01 | Rejection of invention patent application after publication |