CN105779248A - Processing method of Melastoma dodecandrum Lour.and Fructus Crataegi healthy vinegar - Google Patents
Processing method of Melastoma dodecandrum Lour.and Fructus Crataegi healthy vinegar Download PDFInfo
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Abstract
The invention discloses a processing method of Melastoma dodecandrum Lour.and Fructus Crataegi healthy vinegar and belongs to the field of health food processing. The processing method is characterized by including selecting raw materials such as fresh and mature fruit and flower of Melastoma dodecandrum Lour.and Fructus Crataegi, and subjecting the raw materials to pretreatment, united hydrolysis, preparation of solid fermentative substrate of the vinegar, purification, ageing, sterilization and canning. The processing method has the advantages that nutrient content loss of the raw materials is reduced, utilization rate of the raw materials is increased, the processed healthy vinegar is rich in nutrition, delicate in taste and capable of adjusting and enhancing human body immunity, clearing away heat and toxic materials, achieving anti-tumor and anti-ageing effects, decreasing blood sugar, reducing blood lipid and the like, and a new approach is provided for comprehensive development and utilization of the Melastoma dodecandrum Lour.and the Fructus Crataegi.
Description
Technical field
The processing method that the present invention relates to a kind of fruit vinegar, the processing method especially relating to a kind of ground Fructus Crataegi Health-care fruit vinegar.
Background technology
Ground, belongs to Melastomataceae Herba Melastomatis Candii plant, falls eggplant, Fructus Fici tikouae, Hydrocotyle sibthorpioides also known as open country.Its fruit is circular, and meat can be eaten raw, sweet good to eat.Modern clinical research shows: ground fruit has the effects such as antitumor, defying age, blood sugar lowering, blood fat reducing, and normal cell is not had toxic and side effects.It is mainly ornamental plant at present.At present commercially, over the ground the edibility of fruit to carry out comprehensive exploitation less.Meanwhile, Fructus Crataegi is also raw-food material nutritious, cheap and good-quality, is used for ground, Fructus Crataegi etc. being processed into ground Fructus Crataegi Health-care fruit vinegar, can further improve its economic benefit.
Summary of the invention
The processing method that it is an object of the invention to provide a kind of ground Fructus Crataegi Health-care fruit vinegar, provides a new approach for ground, developing of Fructus Crataegi, improves ground, the utilization rate of Fructus Crataegi and economic benefit.
This invention address that its technical problem is adopted the technical scheme that:
The processing method of a kind of ground Fructus Crataegi Health-care fruit vinegar, it is characterised in that: adopt following procedure of processing:
(1) raw material selection: select respectively fresh mature, without pest and disease damage ground fruit and DIHUA be raw material, remove impurity, clean drain；
(2) fruit pretreatment: take the ground fruit 8kg after cleaning, add the Semen Hoveniae (Fructus Hoveniae) of the Fructus Crataegi of 5kg, the Fructus Trichosanthis of 2kg and 1kg, carry out break process, mix homogeneously, prepared particle diameter is the ground fruit mangcorn of 2mm；To ground fruit mangcorn in add the distilled water of its weight 2 times, 3% starch syrup, 0.15% citric acid, stir, pull an oar, be re-fed into colloid mill and carry out defibrination, prepare ground pulp；
(3) united hydrolysis: add in raw slurry the pectase of 0.65%, the cellulase of 0.25% and 0.1% protease, stir, heating in water bath to 35 DEG C, united hydrolysis 1h, then be warming up to 70 DEG C, constant temperature 35min, enzyme denaturing, obtain enzymolysis solution；Being placed in centrifugal pump by enzymolysis solution and be easily separated, centrifugal pump filter screen is set to 100 orders, prepares ground fruit liquid and ground marc；
(4) DIHUA pretreatment: take the DIHUA of 3kg, add the leaf of Herba Rosmarini Officinalis of the Flos Lonicerae of 2kg, 1kg, chop up after cleaning, mix homogeneously, put in container, after adding the deionized water immersion 2h of its weight 3 times, add the cellulase of its weight 0.52% and the hemicellulase of 0.25%, heat to 42 DEG C, united hydrolysis 55min, filter, prepare DIHUA hydrolysate and DIHUA material slag；
(5) raw vinegar is prepared: take wheat bran juice 0.85kg, wood bran 0.5kg, bean cake 0.35kg, Fructus Hordei Germinatus sugar liquid 0.3kg, add ground marc, DIHUA material slag, adding water and mix and stir, humid control was 55%, through 88 DEG C of sterilizings 10 minutes, after cooling, the inoculated and cultured yeast wine of 6 hours 80 milliliters, 25 milliliters of malt yeast juice, then it is placed in 42 DEG C of culturing room, within every 4 hours, turn once, after cultivating 12 hours, prepare raw vinegar standby；
(6) acetic fermentation: take the DIHUA hydrolysate of the raw vinegar of 45 weight portions, the ground fruit liquid of 30 weight portions, 15 weight portions, add the Bulbus Lilii juice of the dendrobe powder of 8 weight portions, 2 weight portions, mix homogeneously, access 8% acetic acid bacteria, carry out deep drainpipe fermentation, at the condition bottom fermentation 35 days of 42 DEG C, until acidity no longer rises, adjusting fermentation liquid acidity is 15g/100ml, prepares acetic fermentation wine with dregs；
(7) purification: acetic fermentation wine with dregs is carried out under 48 DEG C of water bath with thermostatic control environment backflow lixiviate 35min, it is cooled to room temperature, filter to get filtrate and filtering residue, the pure water that filtering residue adds its weight 3 times again carries out backflow lixiviate 25min under 68 DEG C of environment, it is cooled to room temperature, filter, merging filtrate, prepare fruit vinegar liquid；
(8) aging: enter in wooden barrel by fruit vinegar liquid pump, adopts microwave-assisted cold treatment to accelerate the aging of fruit vinegar liquid, microwave frequency 230MHz, 2 days cold treatment time, temperature 8 DEG C, add a little chitosan and clarify with Alumen, lixiviate obtains clear liquor, prepares ground Fructus Crataegi Health-care fruit vinegar；
(9) sterilization, canned: sterilize 3min by ground Fructus Crataegi Health-care fruit vinegar at 100 DEG C of temperature, and canned under sterile vacuum environment, under room temperature storage.
Beneficial effect: the present invention adopts the ground of fresh mature, Fructus Crataegi etc. for raw material, carry out raw material selection, pretreatment, united hydrolysis, prepare raw vinegar, acetic fermentation, purification, aging, sterilization, canned manufacturing procedure, decrease the loss of material nutrient component, improve the utilization rate of raw material, make the finished product processed nutritious, delicate mouthfeel, can regulate, strengthen body immunity, there is the health-care effecies such as heat-clearing and toxic substances removing, antitumor, defying age, blood sugar lowering, blood fat reducing, also provide a new approach for the comprehensive development and utilization of ground, Fructus Crataegi simultaneously.
Detailed description of the invention
Embodiment 1:
The processing method of a kind of ground Fructus Crataegi Health-care fruit vinegar, it is characterised in that adopt following procedure of processing:
(1) raw material selection: select respectively fresh mature, without pest and disease damage ground fruit and DIHUA be raw material, remove impurity, clean drain；
(2) fruit pretreatment: take the ground fruit 6kg after cleaning, add the Eugenia javanica Lam of the Fructus Crataegi of 4kg, the Fructus Trichosanthis of 1.5kg and 1kg, carry out break process, mix homogeneously, prepared particle diameter is the ground fruit mangcorn of 5mm；To ground fruit mangcorn in add the distilled water of its weight 3 times, 5% starch syrup, 0.3% citric acid, stir, pull an oar, be re-fed into colloid mill and carry out defibrination, prepare ground pulp；
(3) united hydrolysis: add in raw slurry the pectase of 0.45%, the cellulase of 0.15% and 0.08% protease, stir, heating in water bath to 32 DEG C, united hydrolysis 2h, then be warming up to 68 DEG C, constant temperature 25min, enzyme denaturing, obtain enzymolysis solution；Being placed in centrifugal pump by enzymolysis solution and be easily separated, centrifugal pump filter screen is set to 120 orders, prepares ground fruit liquid and ground marc；
(4) DIHUA pretreatment: take the DIHUA of 2kg, add the Flos Chrysanthemi cerebral lobe of the Flos puerariae lobatae of 1kg, 0.5kg, chop up after cleaning, mix homogeneously, put in container, after adding the deionized water immersion 1h of its weight 5 times, add the cellulase of its weight 0.35% and the hemicellulase of 0.12%, heat to 38 DEG C, united hydrolysis 40min, filter, prepare DIHUA hydrolysate and DIHUA material slag；
(5) raw vinegar is prepared: take wheat bran juice 0.55kg, wood bran 0.45kg, bean cake 0.3kg, fructose liquid 0.8kg, add ground marc, DIHUA material slag, adding water and mix and stir, humid control was 46%, through 100 DEG C of sterilizings 1 minute, after cooling, the inoculated and cultured yeast wine of 4 hours 50 milliliters, 10 milliliters of malt yeast juice, then it is placed in 45 DEG C of culturing room, within every 5 hours, turn once, after cultivating 18 hours, prepare raw vinegar standby；
(6) acetic fermentation: take the DIHUA hydrolysate of the raw vinegar of 40 weight portions, the ground fruit liquid of 25 weight portions, 15 weight portions, add the polygonatum odoratum juice of the olong tea powder of 12 weight portions, 8 weight portions, mix homogeneously, access 12% acetic acid bacteria, carry out deep drainpipe fermentation, at the condition bottom fermentation 40 days of 38 DEG C, until acidity no longer rises, adjusting fermentation liquid acidity is 20g/100ml, prepares acetic fermentation wine with dregs；
(7) purification: acetic fermentation wine with dregs is carried out under 56 DEG C of water bath with thermostatic control environment backflow lixiviate 20min, it is cooled to room temperature, filter to get filtrate and filtering residue, the pure water that filtering residue adds its weight 2 times again carries out backflow lixiviate 30min under 60 DEG C of environment, it is cooled to room temperature, filter, merging filtrate, prepare fruit vinegar liquid；
(8) aging: enter in wooden barrel by fruit vinegar liquid pump, adopts microwave-assisted cold treatment to accelerate the aging of fruit vinegar liquid, microwave frequency 120MHz, 3 days cold treatment time, temperature 6 DEG C, add a little chitosan and clarify with Alumen, lixiviate obtains clear liquor, prepares ground Fructus Crataegi Health-care fruit vinegar；
(9) sterilization, canned: sterilize 5min by ground Fructus Crataegi Health-care fruit vinegar at 88 DEG C of temperature, and canned under sterile vacuum environment, under room temperature storage.
Embodiment 2:
The processing method of a kind of ground Fructus Crataegi Health-care fruit vinegar, it is characterised in that adopt following procedure of processing:
(1) raw material selection: select respectively fresh mature, without pest and disease damage ground fruit and DIHUA be raw material, remove impurity, clean drain；
(2) fruit pretreatment: take the ground fruit 10kg after cleaning, add the Passifolra edulis of the Fructus Crataegi of 5kg, the gooseberry of 5kg and 2kg, carry out break process, mix homogeneously, prepared particle diameter is the ground fruit mangcorn of 1mm；To ground fruit mangcorn in add the distilled water of its weight 4 times, 1% starch syrup, 0.35% malic acid, stir, pull an oar, be re-fed into colloid mill and carry out defibrination, prepare ground pulp；
(3) united hydrolysis: add in raw slurry the pectase of 0.8%, the cellulase of 0.45% and 0.2% protease, stir, heating in water bath to 40 DEG C, united hydrolysis 1.5h, then be warming up to 75 DEG C, constant temperature 15min, enzyme denaturing, obtain enzymolysis solution；Being placed in centrifugal pump by enzymolysis solution and be easily separated, centrifugal pump filter screen is set to 80 orders, prepares ground fruit liquid and ground marc；
(4) DIHUA pretreatment: take the DIHUA of 5kg, add the Herba Dendranthematis indici of the Flos Robiniae Pseudoacaciae of 3kg, 1kg, chop up after cleaning, mix homogeneously, put in container, after adding the deionized water immersion 3h of its weight 6 times, add the cellulase of its weight 0.63% and the hemicellulase of 0.4%, heat to 45 DEG C, united hydrolysis 30min, filter, prepare DIHUA hydrolysate and DIHUA material slag；
(5) raw vinegar is prepared: take wheat bran juice 0.65kg, wood bran 0.55kg, bean cake 0.5kg, albumen sugar liquid 0.6kg, add ground marc, DIHUA material slag, adding water and mix and stir, humid control is 58%, through 102 DEG C of sterilizing 45s, after cooling, the inoculated and cultured yeast wine of 8 hours 65 milliliters, 30 milliliters of malt yeast juice, then it is placed in 35 DEG C of culturing room, within every 2 hours, turn once, after cultivating 10 hours, prepare raw vinegar standby；
(6) acetic fermentation: take the DIHUA hydrolysate of the raw vinegar of 50 weight portions, the ground fruit liquid of 20 weight portions, 10 weight portions, add the Fructus Schisandrae Chinensis powder of the wolfberry juice of 15 weight portions, 5 weight portions, mix homogeneously, access 15% acetic acid bacteria, carry out deep drainpipe fermentation, at the condition bottom fermentation 25 days of 38 DEG C, until acidity no longer rises, adjusting fermentation liquid acidity is 12g/100ml, prepares acetic fermentation wine with dregs；
(7) purification: acetic fermentation wine with dregs is carried out under 52 DEG C of water bath with thermostatic control environment backflow lixiviate 40min, it is cooled to room temperature, filter to get filtrate and filtering residue, the pure water that filtering residue adds its weight 3.5 times again carries out backflow lixiviate 35min under 56 DEG C of environment, it is cooled to room temperature, filter, merging filtrate, prepare fruit vinegar liquid；
(8) aging: enter in wooden barrel by fruit vinegar liquid pump, adopts microwave-assisted cold treatment to accelerate the aging of fruit vinegar liquid, microwave frequency 180MHz, 2 days cold treatment time, temperature 10 DEG C, add a little chitosan and clarify with Alumen, lixiviate obtains clear liquor, prepares ground Fructus Crataegi Health-care fruit vinegar；
(9) sterilization, canned: sterilize 1min by ground Fructus Crataegi Health-care fruit vinegar at 102 DEG C of temperature, and canned under sterile vacuum environment, under room temperature storage.
Embodiment 3:
The processing method of a kind of ground Fructus Crataegi Health-care fruit vinegar, it is characterised in that adopt following procedure of processing:
(1) raw material selection: select respectively fresh mature, without pest and disease damage ground fruit and DIHUA be raw material, remove impurity, clean drain；
(2) fruit pretreatment: take the ground fruit 7kg after cleaning, add the elaeagnus conferta fruits of the Fructus Crataegi of 4.5kg, the Fructus Vaccinii Fragilis of 4kg and 2kg, carry out break process, mix homogeneously, prepared particle diameter is the ground fruit mangcorn of 8mm；To ground fruit mangcorn in add the distilled water of its weight 1.5 times, 1.2% maltose syrup, 0.4% citric acid, stir, pull an oar, be re-fed into colloid mill and carry out defibrination, prepare ground pulp；
(3) united hydrolysis: add in raw slurry the pectase of 0.8%, the cellulase of 0.4% and 0.2% protease, stir, heating in water bath to 30 DEG C, united hydrolysis 2.5h, then be warming up to 65 DEG C, constant temperature 45min, enzyme denaturing, obtain enzymolysis solution；Being placed in centrifugal pump by enzymolysis solution and be easily separated, centrifugal pump filter screen is set to 100 orders, prepares ground fruit liquid and ground marc；
(4) DIHUA pretreatment: take the DIHUA of 4kg, add the mentha leave of the Flos Citri Sarcodactylis of 1.5kg, 1kg, chop up after cleaning, mix homogeneously, put in container, after adding the distilled water immersion 2h of its weight 3.5 times, add the cellulase of its weight 0.42% and the hemicellulase of 0.16%, heat to 48 DEG C, united hydrolysis 25min, filter, prepare DIHUA hydrolysate and DIHUA material slag；
(5) raw vinegar is prepared: take wheat bran juice 0.58kg, wood bran 0.36kg, bean cake 0.28kg, Glucose Liquid 0.5kg, add ground marc, DIHUA material slag, adding water and mix and stir, humid control is 42%, through 105 DEG C of sterilizing 10s, after cooling, the inoculated and cultured yeast wine of 5 hours 100 milliliters, 20 milliliters of malt yeast juice, then it is placed in 45 DEG C of culturing room, within every 6 hours, turn once, after cultivating 24 hours, prepare raw vinegar standby；
(6) acetic fermentation: take the DIHUA hydrolysate of the raw vinegar of 35 weight portions, the ground fruit liquid of 25 weight portions, 20 weight portions, add the Semen Ginkgo powder of the green tea bacterium solution of 16 weight portions, 4 weight portions, mix homogeneously, access 10% acetic acid bacteria, carry out deep drainpipe fermentation, at the condition bottom fermentation 45 days of 28 DEG C, until acidity no longer rises, adjusting fermentation liquid acidity is 10g/100ml, prepares acetic fermentation wine with dregs；
(7) purification: acetic fermentation wine with dregs is carried out under 55 DEG C of water bath with thermostatic control environment backflow lixiviate 40min, it is cooled to room temperature, filter to get filtrate and filtering residue, the pure water that filtering residue adds its weight 2.5 times again carries out backflow lixiviate 30min under 60 DEG C of environment, it is cooled to room temperature, filter, merging filtrate, prepare fruit vinegar liquid；
(8) aging: enter in wooden barrel by fruit vinegar liquid pump, adopts microwave-assisted cold treatment to accelerate the aging of fruit vinegar liquid, microwave frequency 260MHz, 1 day cold treatment time, temperature 5 DEG C, add a little chitosan and clarify with Alumen, lixiviate obtains clear liquor, prepares ground Fructus Crataegi Health-care fruit vinegar；
(9) sterilization, canned: sterilize 5min by ground Fructus Crataegi Health-care fruit vinegar at 100 DEG C of temperature, and canned under sterile vacuum environment, under room temperature storage.
Embodiment 4:
The processing method of a kind of ground Fructus Crataegi Health-care fruit vinegar, it is characterised in that adopt following procedure of processing:
(1) raw material selection: select respectively fresh mature, without pest and disease damage ground fruit and DIHUA be raw material, remove impurity, clean drain；
(2) fruit pretreatment: take the ground fruit 5kg after cleaning, adds the Fructus Crataegi of 3kg, the Sorghum vulgare Pers. fruit of 2kg and the Eugenia javanica Lam of 1.5kg, carries out break process, mix homogeneously, and prepared particle diameter is the ground fruit mangcorn of 3mm；To ground fruit mangcorn in add the distilled water of its weight 3 times, 5% starch syrup, 0.45% citric acid, stir, pull an oar, be re-fed into colloid mill and carry out defibrination, prepare ground pulp；
(3) united hydrolysis: add in raw slurry the pectase of 0.6%, the cellulase of 0.3% and 0.05% protease, stir, heating in water bath to 40 DEG C, united hydrolysis 0.8h, then be warming up to 80 DEG C, constant temperature 10min, enzyme denaturing, obtain enzymolysis solution；Being placed in centrifugal pump by enzymolysis solution and be easily separated, centrifugal pump filter screen is set to 120 orders, prepares ground fruit liquid and ground marc；
(4) DIHUA pretreatment: take the DIHUA of 2kg, add the houttuynia curdatu leaf of the Flos Magnoliae Officinalis of 1kg, 0.5kg, chop up after cleaning, mix homogeneously, put in container, after adding the deionized water immersion 1h of its weight 6 times, add the cellulase of its weight 0.68% and the hemicellulase of 0.32%, heat to 50 DEG C, united hydrolysis 45min, filter, prepare DIHUA hydrolysate and DIHUA material slag；
(5) raw vinegar is prepared: take wheat bran juice 0.7kg, wood bran 0.45kg, bean cake 0.2kg, lactose liquid 0.65kg, add ground marc, DIHUA material slag, adding water and mix and stir, humid control was 46%, through 90 DEG C of sterilizings 5 minutes, after cooling, the inoculated and cultured yeast wine of 3 hours 60 milliliters, 35 milliliters of rice-koji juice, then it is placed in 45 DEG C of culturing room, within every 6 hours, turn once, after cultivating 20 hours, prepare raw vinegar standby；
(6) acetic fermentation: take the DIHUA hydrolysate of the raw vinegar of 48 weight portions, the ground fruit liquid of 25 weight portions, 12 weight portions, add the Pericarpium Citri Reticulatae juice of the embryo nelumbinis powder of 10 weight portions, 5 weight portions, mix homogeneously, access 12% acetic acid bacteria, carry out deep drainpipe fermentation, at the condition bottom fermentation 25 days of 45 DEG C, until acidity no longer rises, adjusting fermentation liquid acidity is 20g/100ml, prepares acetic fermentation wine with dregs；
(7) purification: acetic fermentation wine with dregs is carried out under 35 DEG C of water bath with thermostatic control environment backflow lixiviate 50min, it is cooled to room temperature, filter to get filtrate and filtering residue, the pure water that filtering residue adds its weight 2 times again carries out backflow lixiviate 55min under 45 DEG C of environment, it is cooled to room temperature, filter, merging filtrate, prepare fruit vinegar liquid；
(8) aging: enter in wooden barrel by fruit vinegar liquid pump, adopts microwave-assisted cold treatment to accelerate the aging of fruit vinegar liquid, microwave frequency 120MHz, 4 days cold treatment time, temperature 10 DEG C, add a little chitosan and clarify with Alumen, lixiviate obtains clear liquor, prepares ground Fructus Crataegi Health-care fruit vinegar；
(9) sterilization, canned: sterilize 5min by ground Fructus Crataegi Health-care fruit vinegar at 96 DEG C of temperature, and canned under sterile vacuum environment, under room temperature storage.
Embodiment 5:
The processing method of a kind of ground Fructus Crataegi Health-care fruit vinegar, it is characterised in that adopt following procedure of processing:
(1) raw material selection: select respectively fresh mature, without pest and disease damage ground fruit and DIHUA be raw material, remove impurity, clean drain；
(2) fruit pretreatment: take the ground fruit 10kg after cleaning, add the Fructus Crataegi of 6.5kg, the calophyllum inophyllum of 5kg and 2kg, carry out break process, mix homogeneously, prepared particle diameter is the ground fruit mangcorn of 3mm；To ground fruit mangcorn in add the distilled water of its weight 3.5 times, 2% maltose syrup, 0.28% vitamin C, stir, pull an oar, be re-fed into colloid mill and carry out defibrination, prepare ground pulp；
(3) united hydrolysis: add in raw slurry the pectase of 0.78%, the cellulase of 0.55% and 0.2% protease, stir, heating in water bath to 42 DEG C, united hydrolysis 2h, then be warming up to 80 DEG C, constant temperature 10min, enzyme denaturing, obtain enzymolysis solution；Being placed in centrifugal pump by enzymolysis solution and be easily separated, centrifugal pump filter screen is set to 80 orders, prepares ground fruit liquid and ground marc；
(4) DIHUA pretreatment: take the DIHUA of 4kg, add the Flos Albiziae of the Chinese flowering apple of 2.5kg, 1.5kg, chop up after cleaning, mix homogeneously, put in container, after adding the pure water immersion 45min of its weight 5 times, add the cellulase of its weight 0.48% and the hemicellulase of 0.21%, heat to 36 DEG C, united hydrolysis 65min, filter, prepare DIHUA hydrolysate and DIHUA material slag；
(5) raw vinegar is prepared: take wheat bran juice 0.9kg, bran coat 0.7kg, bean cake 0.6kg, Glucose Liquid 0.8kg, add ground marc, DIHUA material slag, adding water and mix and stir, humid control is 62%, through 100 DEG C of sterilizing 15s, after cooling, the inoculated and cultured yeast wine of 7 hours 65 milliliters, 30 milliliters of malt yeast juice, then it is placed in 45 DEG C of culturing room, within every 8 hours, turn once, after cultivating 30 hours, prepare raw vinegar standby；
(6) acetic fermentation: take the DIHUA hydrolysate of the raw vinegar of 55 weight portions, the ground fruit liquid of 20 weight portions, 10 weight portions, add the Herba Rosmarini Officinalis powder of the Rhizoma Menispermi powder of 8 weight portions, 7 weight portions, mix homogeneously, access 10% acetic acid bacteria, carry out deep drainpipe fermentation, at the condition bottom fermentation 40 days of 28 DEG C, until acidity no longer rises, adjusting fermentation liquid acidity is 8g/100ml, prepares acetic fermentation wine with dregs；
(7) purification: acetic fermentation wine with dregs is carried out under 56 DEG C of water bath with thermostatic control environment backflow lixiviate 20min, it is cooled to room temperature, filter to get filtrate and filtering residue, the pure water that filtering residue adds its weight 2 times again carries out backflow lixiviate 15min under 62 DEG C of environment, it is cooled to room temperature, filter, merging filtrate, prepare fruit vinegar liquid；
(8) aging: enter in wooden barrel by fruit vinegar liquid pump, adopts microwave-assisted cold treatment to accelerate the aging of fruit vinegar liquid, microwave frequency 300MHz, 1 day cold treatment time, temperature 15 DEG C, add a little chitosan and clarify with Alumen, lixiviate obtains clear liquor, prepares ground Fructus Crataegi Health-care fruit vinegar；
(9) sterilization, canned: sterilize 10s by ground Fructus Crataegi Health-care fruit vinegar at 108 DEG C of temperature, and canned under sterile vacuum environment, under room temperature storage.
The foregoing is only presently preferred embodiments of the present invention, all impartial changes done according to the claims in the present invention scope, all should belong to the covering scope of the claims in the present invention.
Part that the present invention does not relate to is all same as the prior art maybe can adopt prior art to be realized.
Claims (1)
1. the processing method of a ground Fructus Crataegi Health-care fruit vinegar, it is characterised in that adopt following procedure of processing:
(1) raw material selection: select respectively fresh mature, without pest and disease damage ground fruit and DIHUA be raw material, remove impurity, clean drain；
(2) fruit pretreatment: take the ground fruit 8kg after cleaning, add the Semen Hoveniae (Fructus Hoveniae) of the Fructus Crataegi of 5kg, the Fructus Trichosanthis of 2kg and 1kg, carry out break process, mix homogeneously, prepared particle diameter is the ground fruit mangcorn of 2mm；To ground fruit mangcorn in add the distilled water of its weight 2 times, 3% starch syrup, 0.15% citric acid, stir, pull an oar, be re-fed into colloid mill and carry out defibrination, prepare ground pulp；
(3) united hydrolysis: add in raw slurry the pectase of 0.65%, the cellulase of 0.25% and 0.1% protease, stir, heating in water bath to 35 DEG C, united hydrolysis 1h, then be warming up to 70 DEG C, constant temperature 35min, enzyme denaturing, obtain enzymolysis solution；Being placed in centrifugal pump by enzymolysis solution and be easily separated, centrifugal pump filter screen is set to 100 orders, prepares ground fruit liquid and ground marc；
(4) DIHUA pretreatment: take the DIHUA of 3kg, add the leaf of Herba Rosmarini Officinalis of the Flos Lonicerae of 2kg, 1kg, chop up after cleaning, mix homogeneously, put in container, after adding the deionized water immersion 2h of its weight 3 times, add the cellulase of its weight 0.52% and the hemicellulase of 0.25%, heat to 42 DEG C, united hydrolysis 55min, filter, prepare DIHUA hydrolysate and DIHUA material slag；
(5) raw vinegar is prepared: take wheat bran juice 0.85kg, wood bran 0.5kg, bean cake 0.35kg, Fructus Hordei Germinatus sugar liquid 0.3kg, add ground marc, DIHUA material slag, adding water and mix and stir, humid control was 55%, through 88 DEG C of sterilizings 10 minutes, after cooling, the inoculated and cultured yeast wine of 6 hours 80 milliliters, 25 milliliters of malt yeast juice, then it is placed in 42 DEG C of culturing room, within every 4 hours, turn once, after cultivating 12 hours, prepare raw vinegar standby；
(6) acetic fermentation: take the DIHUA hydrolysate of the raw vinegar of 45 weight portions, the ground fruit liquid of 30 weight portions, 15 weight portions, add the Bulbus Lilii juice of the dendrobe powder of 8 weight portions, 2 weight portions, mix homogeneously, access 8% acetic acid bacteria, carry out deep drainpipe fermentation, at the condition bottom fermentation 35 days of 42 DEG C, until acidity no longer rises, adjusting fermentation liquid acidity is 15g/100ml, prepares acetic fermentation wine with dregs；
(7) purification: acetic fermentation wine with dregs is carried out under 48 DEG C of water bath with thermostatic control environment backflow lixiviate 35min, it is cooled to room temperature, filter to get filtrate and filtering residue, the pure water that filtering residue adds its weight 3 times again carries out backflow lixiviate 25min under 68 DEG C of environment, it is cooled to room temperature, filter, merging filtrate, prepare fruit vinegar liquid；
(8) aging: enter in wooden barrel by fruit vinegar liquid pump, adopts microwave-assisted cold treatment to accelerate the aging of fruit vinegar liquid, microwave frequency 230MHz, 2 days cold treatment time, temperature 8 DEG C, add a little chitosan and clarify with Alumen, lixiviate obtains clear liquor, prepares ground Fructus Crataegi Health-care fruit vinegar；
(9) sterilization, canned: sterilize 3min by ground Fructus Crataegi Health-care fruit vinegar at 100 DEG C of temperature, and canned under sterile vacuum environment, under room temperature storage.
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| CN106367291A (en) * | 2016-08-30 | 2017-02-01 | 刘永 | Processing method of morinda citrifolia fruit compound health vinegar |
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