CN105779264A - Lepidogrammitis drymoglossoides and ponkan health-care vinegar and preparation method thereof - Google Patents
Lepidogrammitis drymoglossoides and ponkan health-care vinegar and preparation method thereof Download PDFInfo
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Abstract
The invention discloses lepidogrammitis drymoglossoides and ponkan health-care vinegar and a preparation method thereof.The method comprises the steps of 1, fermentation stock solution preparation, wherein ponkan pulp is subjected to crushing and juicing and rough filtration and enters a cloudy juice tank, a lepidogrammitis drymoglossoides extracting solution is added, pasteuring is conducted after the sugar content is adjusted, and a fermentation stock solution is obtained; 2, primary fermentation, wherein activated wine activating yeast is inoculated, fermentation is conducted for 5 d-10 d at 20 DEG C-28 DEG C, and lepidogrammitis drymoglossoides and ponkan fruit wine is obtained and filtered and then enters an acetic acid fermentation tank; 3, secondary fermentation, wherein 8%-12% of naturalized acetic acid bacterium solution is added to the lepidogrammitis drymoglossoides and ponkan fruit wine, aerating agitation is conducted for 1 min 2-3 times a day, the fruit wine makes full contact with oxygen, the agitation time is 3 d-4 d, the temperature is controlled to range from 26 DEG C to 33 DEG C, and the lepidogrammitis drymoglossoides and ponkan health-care vinegar is obtained.According to the lepidogrammitis drymoglossoides and ponkan health-care vinegar and the preparation method thereof, effective integration is conducted on the technologies of vacuum pulsation enhancing mass transfer, biological fermentation, enzymolysis and the like, the best effect of preparing the lepidogrammitis drymoglossoides and ponkan health-care vinegar through lepidogrammitis drymoglossoides and ponkan is achieved, the market competitiveness is high, and the application prospect is wide.
Description
Technical field
The present invention relates to a kind of Drymoglossum Herba Drymoglossi Citrus chachiensis Hort. health promoting vinegar and preparation method thereof, refer specifically to Drymoglossum Herba Drymoglossi extracting solution and the method for Citrus chachiensis Hort. juice ferment making fruit vinegar.
Background technology
Drymoglossum Herba Drymoglossi is a kind under Polypodiaceae dominoes Cyclosorus, blazons Yangtze river basin each province and Fujian, Guangdong, Guangxi, Guizhou, Shaanxi and Gansu, grows nonparasitically upon another plant on shady wet trunk and rock, height above sea level 200-1400 rice.Drymoglossum Herba Drymoglossi all herbal medicine, nature and flavor are sweet, bitter, cold, have the function of dispelling pathogenic wind and eliminating phlegm, heat-clearing and toxic substances removing, cooling blood and dissolving stasis, cure mainly lymphadenitis, pulmonary tuberculosis, rheumatic ostalgia, infantile hyperpyrexia, interior traumatic hemorrhage and traumatic injury etc., and external can control furuncle swelling toxin.
Citrus chachiensis Hort. vinegar is a kind of fermented type fruit vinegar made for raw material with Citrus chachiensis Hort. juice, and modern medicine study shows: fruit vinegar can enhance metabolism, and regulates acid-base balance, and allaying tiredness, containing organic acid and the several amino acids of needed by human body of more than ten kinds in fruit vinegar.
With Citrus chachiensis Hort. and Drymoglossum Herba Drymoglossi for main material production Drymoglossum Herba Drymoglossi Citrus chachiensis Hort. health promoting vinegar, the added value of Citrus chachiensis Hort. and Drymoglossum Herba Drymoglossi can be promoted, the kind of abundant vinegar, expand Citrus chachiensis Hort. and the industry bore of Drymoglossum Herba Drymoglossi, it can be also the health promoting vinegar product of human health offer diversification, Drymoglossum Herba Drymoglossi is added, moreover it is possible to obtain beyond thought health care and therapeutic effect in the production process of fruit vinegar.
But the most to greatest extent the effective ingredient in Drymoglossum Herba Drymoglossi is incorporated in vinegar product, dissolve the inhibitory action of antimicrobial component Dichlorodiphenyl Acetate bacterium in Drymoglossum Herba Drymoglossi, and how to remove the bitter taste of Drymoglossum Herba Drymoglossi itself, the mouthfeel of improvement vinegar product and improve the market adaptability of product, it is the technical barrier making Drymoglossum Herba Drymoglossi Citrus chachiensis Hort. health promoting vinegar, is also not solve the technical problem that present stage.
Summary of the invention
For solve above-mentioned prior art exist problem, the present inventor through substantial amounts of test, grope and sum up a kind of with Drymoglossum Herba Drymoglossi and Citrus chachiensis Hort. Drymoglossum Herba Drymoglossi Citrus chachiensis Hort. health promoting vinegar as primary raw material and preparation method thereof.
The present invention includes following step:
(1) fermenation raw liquid makes: by hesperidium aurantium meat broken juice, coarse filtration, entrance turbid juice tank, add the Drymoglossum Herba Drymoglossi extracting solution of Citrus chachiensis Hort. juice volume 16%-17%, then the sugar content adjusting Citrus chachiensis Hort. juice is 15-16%, at 75 DEG C, pasteurization under conditions of 15 minutes, make fermenation raw liquid, be delivered to ethanol fermentation tank.
The preparation method of described Drymoglossum Herba Drymoglossi extracting solution is: toward being broken in the dry Drymoglossum Herba Drymoglossi of 20-40 purpose the enzymolysis solution adding 7-8 times amount, enzymolysis 1-4 hour at a temperature of 40-50 degree, after enzymolysis completes, the edible ethanol of addition 95% is until the volume fraction of ethanol is 20%-30%, carry out reflux, extract, 2-6 hour extraction time, after having extracted, it is evaporated to produce precipitate, standby.Enzymolysis solution is with the volume mass ratio of dry Drymoglossum Herba Drymoglossi, and the unit of volume is milliliter, and the unit of quality is gram.
Enzymolysis solution preparation method is: is dissolved in the buffer that 500ml pH value is 4-7 by 1-15 gram of compound enzymic preparation and get final product.The proportioning of compound enzymic preparation is cellulase mass fraction 60-70%, pectase mass fraction is 15-25%, remaining is xylanase, the average enzyme of compound enzymic preparation is lived as 20000-30000 unit, described enzyme unit alive defers to international zymetology meeting in 1961 regulation, refers under specified conditions (25 DEG C, other is optimal condition), the enzyme amount of 1 micromole substrate, or the 1 micromolar enzyme amount about group in conversion of substrate can be converted in 1 minute.Tests prove that, with significantly improving the extraction ratio of effective ingredient in Drymoglossum Herba Drymoglossi after ferment treatment.
Extraction pot can be carried out step evacuation and vacuum breaker during said extracted, utilize vacuum impulse to strengthen mass transfer.The mechanism of vacuum impulse strengthening mass transfer is: owing to ethanol is the organic solvent that volatility is stronger, during evacuation, the ethanol in Drymoglossum Herba Drymoglossi cell tissue can gasify because of decompression, in causing Drymoglossum Herba Drymoglossi cell tissue, pressure is more than outside Drymoglossum Herba Drymoglossi histiocyte, and the ethanol having dissolved effective ingredient can be forced through Drymoglossum Herba Drymoglossi cell tissue under differential pressure action；When vacuum breaker, Drymoglossum Herba Drymoglossi histiocyte external pressure is intrinsic pressure more than Drymoglossum Herba Drymoglossi histiocyte, ethanol outside Drymoglossum Herba Drymoglossi histiocyte quickly enters because of differential pressure action and goes inside Drymoglossum Herba Drymoglossi histiocyte to dissolve effective ingredient, the alternate of this Drymoglossum Herba Drymoglossi histiocyte external and internal pressure enhances ethanol and dissolves effective ingredient mass transfer in ethanol, makes effective ingredient residual rate in extraction efficiency raising, Drymoglossum Herba Drymoglossi reduce.
(2) one grade fermemtation: access the wine activated yeast of activation by the 0.1-0.15% of fermenation raw liquid weight, ferments 5-10 days in 20-28 DEG C, makes Drymoglossum Herba Drymoglossi hesperidium aurantium wine, enters apparatus for acetic acid fermentation tank after filtration.
(3) second order fermentation: add the acetic acid bacterium solution of 8-12% domestication in Drymoglossum Herba Drymoglossi hesperidium aurantium wine, carry out a day 2-3 time, the air agitation of each 1 minute, fruit wine is made fully to contact with oxygen, mixing time 3-4 days, temperature controls at 26-33 DEG C, obtains Drymoglossum Herba Drymoglossi Citrus chachiensis Hort. health promoting vinegar.
Utilizing the present invention to produce the Drymoglossum Herba Drymoglossi Citrus chachiensis Hort. health promoting vinegar obtained, form is full, and good looking appearance is sepia, and fragrance is high thoroughly, and mellow in taste, gives off a strong fragrance, without astringent taste and the bitterness of Drymoglossum Herba Drymoglossi, has the Drymoglossum Herba Drymoglossi distinctive local flavor of Citrus chachiensis Hort. health promoting vinegar.Testing through function test, due to the addition of Drymoglossum Herba Drymoglossi extracting solution, this product also has preferable dispelling pathogenic wind and eliminating phlegm, heat-clearing and toxic substances removing, cooling blood and dissolving stasis health care.
Compared with prior art, beneficial effects of the present invention also resides in:
Drymoglossum Herba Drymoglossi utilizes compound enzymic preparation to carry out enzymolysis before extracting, by the cell wall damage of Drymoglossum Herba Drymoglossi, enable effective ingredient Fast Stripping, improve the extraction ratio of effective ingredient in Drymoglossum Herba Drymoglossi, and the compound enzymic preparation of the present invention is an optimum organization, for the feature of Drymoglossum Herba Drymoglossi cell wall main component, design cellulase mass fraction 60-70%, pectase mass fraction is 15-25%, and remaining is xylanase, makes hydrolysis result optimal.
During the reflux, extract, of Drymoglossum Herba Drymoglossi, carrying out evacuation and vacuum breaker, utilize vacuum impulse to strengthen mass transfer, make effective ingredient dissolution to greatest extent in Drymoglossum Herba Drymoglossi histiocyte, the Drymoglossum Herba Drymoglossi Citrus chachiensis Hort. health promoting vinegar function making follow-up making is optimal.
What the present invention taked is the production technology will fermented again after Drymoglossum Herba Drymoglossi extracting solution and the mixing of Citrus chachiensis Hort. juice, compared with the production technology remixing allotment Drymoglossum Herba Drymoglossi extracting solution after conventional fruit juice fermentation, this technique is during the fermentation due to the effect of microorganism, can effectively decompose the tannin in Drymoglossum Herba Drymoglossi, thus eliminate astringent taste and the bitterness of product, strengthen the mouthfeel of product, improve market adaptability.
The present invention utilizes the acetic acid bacterium solution after domestication to carry out second order fermentation, eliminates the inhibitory action of antimicrobial component Dichlorodiphenyl Acetate bacterium in Drymoglossum Herba Drymoglossi to greatest extent, makes acetic fermentation smooth, and effectively save fermentation time, reduce cost.
In sum, the present invention is by carrying out effective integration by above multinomial technology, it is achieved that make the optimum efficiency of Drymoglossum Herba Drymoglossi Citrus chachiensis Hort. health promoting vinegar with Drymoglossum Herba Drymoglossi, Citrus chachiensis Hort. juice, and the market competitiveness is strong, has a extensive future.
Detailed description of the invention
Hereinafter Drymoglossum Herba Drymoglossi Citrus chachiensis Hort. health promoting vinegar and preparation method thereof is described in detail.
Embodiment 1:
(1) fermenation raw liquid makes: by hesperidium aurantium meat broken juice, coarse filtration, entrance turbid juice tank, add the Drymoglossum Herba Drymoglossi extracting solution of Citrus chachiensis Hort. juice volume 16.1%, then the sugar content adjusting Citrus chachiensis Hort. juice is 15.8%, at 75 DEG C, pasteurization under conditions of 15 minutes, make fermenation raw liquid, be delivered to ethanol fermentation tank.
The preparation method of described Drymoglossum Herba Drymoglossi extracting solution is: toward being broken into the enzymolysis solution adding 7.9 times amount in the 25 dry Drymoglossum Herba Drymoglossis of purpose, enzymolysis 3.5 hours at a temperature of 42 degree, after enzymolysis completes, the edible ethanol of addition 95% is until the volume fraction of ethanol is 27%, carry out reflux, extract, 2.5 hours extraction times, after having extracted, it is evaporated to produce precipitate, standby.
Enzymolysis solution preparation method is: is dissolved in the buffer that 500ml pH value is 6.5 by 13 grams of compound enzymic preparations and get final product.The proportioning of compound enzymic preparation is cellulase mass fraction 62%, and pectase mass fraction is 22%, and remaining is xylanase, and the average enzyme work of compound enzymic preparation is 22000 units.
Extraction pot can be carried out step evacuation and vacuum breaker during said extracted, utilize vacuum impulse to strengthen mass transfer.
(2) one grade fermemtation: by the wine activated yeast of 0.11% access activation of fermenation raw liquid weight, ferment 6 days in 27 DEG C, make Drymoglossum Herba Drymoglossi hesperidium aurantium wine, enter apparatus for acetic acid fermentation tank after filtration.
(3) second order fermentation: adding the acetic acid bacterium solution of 9% domestication in Drymoglossum Herba Drymoglossi hesperidium aurantium wine, carry out a day 3 times, the air agitation of each 1 minute, make fruit wine fully contact with oxygen, mixing time 3 days, temperature controls, at 32 DEG C, to obtain Drymoglossum Herba Drymoglossi Citrus chachiensis Hort. health promoting vinegar.
Utilizing the present invention to produce the Drymoglossum Herba Drymoglossi Citrus chachiensis Hort. health promoting vinegar obtained, form is full, and good looking appearance is sepia, and fragrance is high thoroughly, and mellow in taste, gives off a strong fragrance, without astringent taste and the bitterness of Drymoglossum Herba Drymoglossi, has the Drymoglossum Herba Drymoglossi distinctive local flavor of Citrus chachiensis Hort. health promoting vinegar.Testing through function test, due to the addition of Drymoglossum Herba Drymoglossi extracting solution, this product also has preferable dispelling pathogenic wind and eliminating phlegm, heat-clearing and toxic substances removing, cooling blood and dissolving stasis health care.
Embodiment 2:
(1) fermenation raw liquid makes: by hesperidium aurantium meat broken juice, coarse filtration, entrance turbid juice tank, add the Drymoglossum Herba Drymoglossi extracting solution of Citrus chachiensis Hort. juice volume 16.8%, then the sugar content adjusting Citrus chachiensis Hort. juice is 15.1%, at 75 DEG C, pasteurization under conditions of 15 minutes, make fermenation raw liquid, be delivered to ethanol fermentation tank.
The preparation method of described Drymoglossum Herba Drymoglossi extracting solution is: toward being broken into the enzymolysis solution adding 7.2 times amount in the 35 dry Drymoglossum Herba Drymoglossis of purpose, enzymolysis 1.5 hours at a temperature of 48 degree, after enzymolysis completes, the edible ethanol of addition 95% is until the volume fraction of ethanol is 22%, carry out reflux, extract, 5.4 hours extraction times, after having extracted, it is evaporated to produce precipitate, standby.
Enzymolysis solution preparation method is: is dissolved in the buffer that 500ml pH value is 4.8 by 2 grams of compound enzymic preparations and get final product.The proportioning of compound enzymic preparation is cellulase mass fraction 68%, and pectase mass fraction is 16%, and remaining is xylanase, and the average enzyme work of compound enzymic preparation is 27000 units.
Extraction pot can be carried out step evacuation and vacuum breaker during said extracted, utilize vacuum impulse to strengthen mass transfer.
(2) one grade fermemtation: by the wine activated yeast of 0.14% access activation of fermenation raw liquid weight, ferment 9 days in 22 DEG C, make Drymoglossum Herba Drymoglossi hesperidium aurantium wine, enter apparatus for acetic acid fermentation tank after filtration；
(3) second order fermentation: adding the acetic acid bacterium solution of 11% domestication in Drymoglossum Herba Drymoglossi hesperidium aurantium wine, carry out a day 2 times, the air agitation of each 1 minute, make fruit wine fully contact with oxygen, mixing time 4 days, temperature controls, at 28 DEG C, to obtain Drymoglossum Herba Drymoglossi Citrus chachiensis Hort. health promoting vinegar.
Utilizing the present invention to produce the Drymoglossum Herba Drymoglossi Citrus chachiensis Hort. health promoting vinegar obtained, form is full, and good looking appearance is sepia, and fragrance is high thoroughly, and mellow in taste, gives off a strong fragrance, without astringent taste and the bitterness of Drymoglossum Herba Drymoglossi, has the Drymoglossum Herba Drymoglossi distinctive local flavor of Citrus chachiensis Hort. health promoting vinegar.Testing through function test, due to the addition of Drymoglossum Herba Drymoglossi extracting solution, this product also has preferable dispelling pathogenic wind and eliminating phlegm, heat-clearing and toxic substances removing, cooling blood and dissolving stasis health care.
The present invention is not made any pro forma restriction by above-described embodiment, any those of ordinary skill in the art, in the case of without departing from technical solution of the present invention scope, technical solution of the present invention is made many possible variations and modification by the technology contents that all may utilize the disclosure above, or is revised as the Equivalent embodiments of equivalent variations.Therefore, every content without departing from technical solution of the present invention, according to the technology of the present invention essence to any simple modification made for any of the above embodiments, equivalent variations and modification, all should fall in the range of technical solution of the present invention is protected.
Claims (7)
1. the preparation method of a Drymoglossum Herba Drymoglossi Citrus chachiensis Hort. health promoting vinegar, it is characterised in that comprise following step:
(1) fermenation raw liquid makes: by hesperidium aurantium meat broken juice, coarse filtration, entrance turbid juice tank, add the Drymoglossum Herba Drymoglossi extracting solution of Citrus chachiensis Hort. juice volume 16%-17%, then the sugar content adjusting Citrus chachiensis Hort. juice is 15-16%, at 75 DEG C, pasteurization under conditions of 15 minutes, make fermenation raw liquid, be delivered to ethanol fermentation tank；
(2) one grade fermemtation: access the wine activated yeast of activation by the 0.1-0.15% of fermenation raw liquid weight, ferments 5-10 days in 20-28 DEG C, makes Drymoglossum Herba Drymoglossi hesperidium aurantium wine, enters apparatus for acetic acid fermentation tank after filtration；
(3) second order fermentation: add the acetic acid bacterium solution of 8-12% domestication in Drymoglossum Herba Drymoglossi hesperidium aurantium wine, carry out a day 2-3 time, the air agitation of each 1 minute, fruit wine is made fully to contact with oxygen, mixing time 3-4 days, temperature controls at 26-33 DEG C, obtains Drymoglossum Herba Drymoglossi Citrus chachiensis Hort. health promoting vinegar.
The preparation method of Drymoglossum Herba Drymoglossi Citrus chachiensis Hort. health promoting vinegar the most according to claim 1, it is characterized in that: the preparation method of described Drymoglossum Herba Drymoglossi extracting solution is: toward being broken in the dry Drymoglossum Herba Drymoglossi of 20-40 purpose the enzymolysis solution adding 7-8 times amount, enzymolysis 1-4 hour at a temperature of 40-50 degree, after enzymolysis completes, the edible ethanol of addition 95%, until the volume fraction of ethanol is 20%-30%, carries out reflux, extract, 2-6 hour extraction time, extraction is evaporated to produce precipitate after completing, standby.
The preparation method of Drymoglossum Herba Drymoglossi Citrus chachiensis Hort. health promoting vinegar the most according to claim 2, it is characterised in that: described enzymolysis solution preparation method is: is dissolved in the buffer that 500ml pH value is 4-7 by 1-15 gram of compound enzymic preparation and get final product.
The preparation method of Drymoglossum Herba Drymoglossi Citrus chachiensis Hort. health promoting vinegar the most according to claim 3, it is characterised in that: the proportioning of described compound enzymic preparation is cellulase mass fraction 60-70%, pectase mass fraction 15-25%, and remaining is xylanase.
The preparation method of Drymoglossum Herba Drymoglossi Citrus chachiensis Hort. health promoting vinegar the most according to claim 4, it is characterised in that: the average enzyme of described compound enzymic preparation is lived as 20000-30000 unit.
The preparation method of Drymoglossum Herba Drymoglossi Citrus chachiensis Hort. health promoting vinegar the most according to claim 5, it is characterised in that: during Drymoglossum Herba Drymoglossi reflux, extract, extraction pot is carried out step evacuation and vacuum breaker, utilize vacuum impulse to strengthen mass transfer.
7. the Drymoglossum Herba Drymoglossi Citrus chachiensis Hort. health promoting vinegar obtained according to method described in claim 1 or 2 or 3 or 4 or 5 or 6, it is characterised in that: Drymoglossum Herba Drymoglossi Citrus chachiensis Hort. health promoting vinegar has certain dispelling pathogenic wind and eliminating phlegm, heat-clearing and toxic substances removing, cooling blood and dissolving stasis health care.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108060050A (en) * | 2017-11-22 | 2018-05-22 | 湖北瀚思生物科技有限公司 | A kind of asparagus lettuce tea vinegar and beverage processing method |
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| CN102250746A (en) * | 2011-07-06 | 2011-11-23 | 湘西自治州边城醋业科技有限责任公司 | Production process of ponkan fruit vinegar |
| CN103772473A (en) * | 2014-01-10 | 2014-05-07 | 吉首大学 | Vacuum pulse type method of extracting and purifying ursolic acid of rosemary |
| CN105238666A (en) * | 2015-09-28 | 2016-01-13 | 山东鑫源实业集团有限公司 | Mulberry healthcare vinegar oral solution and preparation method thereof |
| CN105255691A (en) * | 2015-10-24 | 2016-01-20 | 浙江省柑桔研究所 | Tangerine healthcare fruit vinegar and preparation method thereof |
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2016
- 2016-05-31 CN CN201610372644.2A patent/CN105779264A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102250746A (en) * | 2011-07-06 | 2011-11-23 | 湘西自治州边城醋业科技有限责任公司 | Production process of ponkan fruit vinegar |
| CN103772473A (en) * | 2014-01-10 | 2014-05-07 | 吉首大学 | Vacuum pulse type method of extracting and purifying ursolic acid of rosemary |
| CN105238666A (en) * | 2015-09-28 | 2016-01-13 | 山东鑫源实业集团有限公司 | Mulberry healthcare vinegar oral solution and preparation method thereof |
| CN105255691A (en) * | 2015-10-24 | 2016-01-20 | 浙江省柑桔研究所 | Tangerine healthcare fruit vinegar and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108060050A (en) * | 2017-11-22 | 2018-05-22 | 湖北瀚思生物科技有限公司 | A kind of asparagus lettuce tea vinegar and beverage processing method |
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Application publication date: 20160720 |
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| RJ01 | Rejection of invention patent application after publication |