CN105861266A - Strawberry and mulberry composite rice vinegar and preparation method thereof - Google Patents

Abstract

The invention discloses a strawberry and mulberry compound rice vinegar and a preparation method thereof. The preparation method comprises: mixing mixed fruit juice of strawberry and mulberry, rice saccharification mash and extract juice of Chinese herbal medicine, followed by alcoholic fermentation, acetic acid fermentation and aging to prepare the strawberry and mulberry compound rice vinegar; Ganoderma lucidum spore powder, Cordyceps militaris, Dried ginger, Salvia miltiorrhiza, Tangerine and Tortoise shell. The invention also provides the strawberry and mulberry compound rice vinegar obtained by the preparation method. Combining the complementary advantages of fruit vinegar and rice vinegar, the present invention uses the method of combining traditional and modern brewing techniques, uses strawberry mulberry mixed fruit juice and rice saccharified mash as main raw materials, supplemented with multi-flavored Chinese herbal medicine extraction juice for compound fermentation, and finally brews A new type of vinegar drink has been produced, which has the functions of lowering blood pressure and lipids, strengthening yang and replenishing qi, enhancing immunity, nourishing blood and calming nerves, moisturizing skin and beautifying, and delaying aging. , fruity and vinegary.

Description

A kind of strawberry mulberry compound rice vinegar and preparation method thereof

technical field

The invention belongs to the technical field of vinegar beverage processing, and in particular relates to strawberry and mulberry compound rice vinegar and a preparation method thereof.

Background technique

Strawberry, Rosaceae herbal berries, is rich in vitamins, amino acids, polysaccharides, cellulose, minerals and trace elements essential to the human body, and is also rich in phenolic active ingredients such as phenolic acids, anthocyanins, flavonoids, etc. Oxidation, anti-cancer and prevention of cardiovascular disease, stomach and digestion and other effects.

Mulberry, also known as mulberry, blackberry, etc., is the mature fruit of mulberry tree, containing sugar, protein, fat, tannic acid, malic acid and vitamin A, vitamin B1, vitamin B2, vitamin C, iron, sodium, calcium, magnesium, phosphorus , lithium, carotene and anthocyanins. Regular food has health effects such as promoting body fluid to quench thirst, nourishing liver and kidney, promoting body fluid and moistening intestines, blackening eyesight, promoting digestion, and helping defecation.

At present, many fruit vinegar drinks use fresh fruit or its leftovers as raw materials, and are fermented by fruit wine yeast and acetic acid bacteria. They are rich in nutrients and have the health functions of both fruit and vinegar. However, fruit vinegar drinks often have low dry extracts. , Insufficient nutritional content, light taste and other problems.

Contents of the invention

The object of the present invention is to provide a kind of vinegar beverage with the complementary advantages of fruit vinegar and rice vinegar and its preparation method, using strawberry mulberry mixed fruit juice and rice mash as main raw materials, supplemented with multi-flavored Chinese herbal medicine extraction juice for composite fermentation, The brewed product produced by the method tastes sour and slightly sweet, and has a rich vinegar aroma, and has the effects of lowering blood pressure and fat, strengthening yang and replenishing qi, enhancing immunity, nourishing blood and calming the nerves, moisturizing and beautifying the skin, and delaying aging.

The purpose of the present invention is achieved in the following manner:

A preparation method of strawberry mulberry compound rice vinegar, comprising:

The mixed fruit juice of strawberry and mulberry, rice saccharification mash and extract juice of Chinese herbal medicine are mixed, followed by alcoholic fermentation, acetic acid fermentation and aging to prepare the strawberry mulberry compound rice vinegar; Cordyceps sinensis, dried ginger, salvia, tangerine and tortoise shell.

Organically combine strawberry and mulberry mixed juice with rice saccharification wine mash, and compound fermentation to obtain compound fruit vinegar and rice vinegar. Function, and enhance the added value of the product, to meet the market demand, and add multi-flavored Chinese herbal medicine extract juice, improve the health function of the product.

The mass ratio of the mixed fruit juice, rice mash and Chinese herbal medicine extraction juice is 2-3:2-3:1, preferably 2:2:1.

The preparation method of the mixed fruit juice comprises: mixing strawberries and mulberries with water to squeeze the juice, enzymatic hydrolysis and filtration to obtain the mixed fruit juice; wherein the mass ratio of the strawberries and mulberries is 3-4:1 , preferably 3:1, the quality of the water is 1 to 3 times the total mass of strawberries and mulberries.

In order to prevent the juice from being oxidized after crushing, an antioxidant can be added when squeezing the juice. The antioxidant can be sodium iso-Vc, and the added amount of the antioxidant is preferably 1.5% of the total mass of the fruit.

The juice obtained after juicing is usually adjusted to a pH of 6.0-6.5 before enzymolysis to ensure enzyme activity. During enzymatic hydrolysis, the enzyme consists of pectinase and cellulase in a weight ratio of 2-3:1, preferably 2:1. The amount of enzyme added is 0.5-0.8% of the fruit mass. The enzymolysis temperature is 55-65° C., and the enzymolysis time is 30-60 minutes. Using the above-mentioned suitable enzymolysis conditions can increase the juice yield.

After the enzymatic hydrolysis is completed, the enzyme can be inactivated by boiling water to inactivate the enzyme, and then filtered to remove the solid residue. The liquid is mixed fruit juice. The filter can be filtered with a simple 300-mesh gauze, and the filtered liquid can be sterilized by conventional steam sterilization methods .

The preparation method of the rice saccharification mash comprises: soaking the rice in water, mixing it with water according to a mass ratio of 1:2-3, and grinding it into rice milk; after the rice milk is liquefied, saccharified, and separated from the bad liquid, the rice saccharified mash is obtained .

The soaking time is 18-30 hours, preferably 24 hours, and the fineness of the rice milk is above 80 mesh, generally 80-150 mesh.

The liquefaction is carried out by adding α-amylase, and the pH value of the rice milk is adjusted to 5.8-6.2 before adding the enzyme; the suitable liquefaction temperature is 80-90° C., and the time is 20-30 minutes.

The saccharification is carried out by adding bran yeast, the temperature of saccharification is 60-65° C., and the time is 2-3 hours.

After the bad liquid is separated, the mash can be sterilized by conventional steam sterilization methods for future use.

The extract juice of Chinese herbal medicine is obtained by extracting Chinese herbal medicine in 60-70% ethanol aqueous solution for 10-15 days and filtering, and the ratio of extract to liquid is 1:2-3.

In terms of weight percentage, the Chinese herbal medicine is composed of: 18-22% of medlar, 23-27% of Ganoderma lucidum spore powder, 3-7% of Cordyceps militaris, 10-14% of dried ginger, 13-17% of salvia miltiorrhiza, 3-7% of orange red, Turtle shell 16-20%. Preferably, the Chinese herbal medicine is composed of 20% wolfberry fruit, 25% ganoderma lucidum spore powder, 5% militaris sinensis, 12% dried ginger, 15% salvia miltiorrhiza, 5% orange red and 18% tortoise shell.

Some Chinese herbal medicines need to be pre-treated in advance, such as dried ginger and salvia miltiorrhiza cut into 2-3mm thick slices, orange red slightly moistened and cut into 2mm wide filaments, medlar moistened and flattened, tortoise shell smashed and fried, all of which are conventional Chinese herbal medicine pretreatment method.

The alcoholic fermentation includes: after adjusting the sugar content of the mixed raw materials, inoculating activated alcoholic active dry yeast for fermentation.

For the subsequent alcoholic fermentation, adjusting the sugar content is a conventional means, such as adjusting by adding white sugar, the sugar content is generally adjusted to 20%. The temperature of the alcoholic fermentation is 32-36° C., and the time is 96-120 hours.

The inoculum amount of the brewing active dry yeast is 1.5‰～2.5‰. The inoculum amount at this time is the weight ratio of the yeast before activation to the mixed raw material.

Generally, the final alcohol content of fermented mash is 12% to 15% vol, acidity is 0.4% to 0.5%, reducing sugar is 1 to 1.5%, and the alcoholic fermentation is completed.

The acetic acid fermentation includes: adjusting the alcohol content of the fermented wine mash with water to 7.0-8.0% vol, inoculating acetic acid bacteria for fermentation.

The temperature of the acetic acid fermentation is 34-38° C., and the time is 20-25 days.

The inoculation amount of the acetic acid bacteria is 6-8%.

When the acidity of the fermentation broth reaches above 6.5g/mL, it is considered that the acetic acid fermentation is over, and the salt is evenly sprinkled on the surface of the vinegar grains immediately to prevent oxidation.

Raw vinegar is obtained after acetic fermentation, and the raw vinegar needs to be aged. The aging includes: heating the raw vinegar to 85-90° C., adding sucrose and honey, stirring evenly, sealing and aging for 40-50 days.

After aging, it can be filtered. The conventional diatomite coarse filter and the plate-and-frame filter press can be used for the filter to obtain clear and bright strawberry mulberry compound rice vinegar, which can continue to be packaged as a finished product.

The invention also provides the strawberry and mulberry compound rice vinegar prepared by the method.

Compared with the prior art, the beneficial effects of the present invention are:

1) The present invention adopts strawberry and mulberry to make compound vinegar for the first time, and strawberry and mulberry are all very similar in composition and character, all are anthocyanins, cool in nature and sweet in taste. Therefore, the process of preparing mixed fruit juice by squeezing the two together is simple, and the problem of character fusion will not occur, which is beneficial to the control of process and quality.

2) In the above-mentioned technical scheme of the present invention, two-stage liquid submerged fermentation of alcohol and acetic acid is adopted to fully decompose the macromolecular nutrients in the raw materials into small molecules that are easily absorbed by the human body, thereby improving the raw material utilization rate and enhancing the drinking time. Taste, and through the fermentation and aging process, a stable style has been formed, with a soft and mellow taste, which overcomes the situation that the taste of various raw materials is not uniform and uncoordinated, and the taste tends to turn sharply.

3) The strawberry and mulberry compound rice vinegar prepared in the present invention has excellent taste and flavor, and has a strong strawberry and mulberry fruity aroma. It can be used for filling without additional complicated preparation, reduces the use of corresponding additives, reduces production costs, and obtains High-quality, green and healthy pure liquid fermentation products.

4) In the present invention, in order to solve the problems of low dry extracts, insufficient nutrients, and light taste in current fruit vinegar drinks, the compound rice vinegar obtained from the fermentation of compound rice sugar mash is better than the vinegar brewed from a single raw material in terms of color, aroma and taste. The coordination is better, the dry extract and nutritional components have been significantly enhanced, and the taste is soft and the vinegar is strong, forming complementary advantages and greatly improving the drinking quality of the product.

5) The strawberry and mulberry compound rice vinegar prepared in the present invention closely combines the health-care function of vinegar with the rich active nutritional components of strawberries and mulberries, and adds multi-flavored Chinese herbal medicines with health-care effects. The preparation process is simple, the product has a long shelf life and unique flavor , suitable for different age levels and consumer groups, is a liquid fermented vinegar drink integrating nutrition and health care, and has a relatively large market prospect.

6) The present invention rationally mixes the raw materials, and the finally prepared product tastes sour and slightly sweet, and has a rich vinegar aroma, which has the functions of reducing blood pressure and lipids, strengthening yang and replenishing qi, enhancing immunity, nourishing blood and calming the nerves, moisturizing and beautifying, and delaying aging, etc. Efficacy, through lipid-lowering experiments and Escherichia coli inhibition experiments, the strawberry mulberry compound rice vinegar of the present invention has obvious lipid-lowering and antibacterial effects.

detailed description

In order to understand the present invention more clearly, the present invention will be further described below in conjunction with examples. However, the specific details of the examples are only used to explain the present invention, and do not limit the present invention in any way.

Example 1

The nature of the present invention and main parameter are described below by concrete test:

Select strawberry and mulberry fruits that are disease-free, complete in shape, and eight-mature with a weight ratio of 3:1, soak in salt water for 8 minutes, and then rinse them twice with water; cut the fruit into small pieces, add water twice the weight of the fruit and 1.5 times the weight of the fruit. % iso-Vc sodium and then mix and squeeze the juice, adjust the pH value of the juice with sodium bicarbonate to be 6.0, add compound enzyme (by pectinase and cellulase in 2:1 weight ratio) by the amount of 0.5% of the fruit mass ), the enzymolysis temperature is 55°C, and the enzymolysis time is 60min. After inactivating the enzyme in a boiling water bath for 1min, filter with 300 mesh gauze, steam sterilize at 121°C for 15min, and cool to room temperature to obtain mixed fruit juice of strawberry and mulberry for later use.

Soak the rice in clear water for 24 hours, send it into the steel mill evenly according to the mass ratio of rice and water in the ratio of 1:2, and grind it into a rice slurry with a fineness of 80 mesh or more, and adjust the pH value to 5.8; then, under constant stirring Heat the rice milk to 80°C with steam, add α-amylase (final concentration of enzyme activity is 8U/g rice dry weight), keep the product temperature, liquefy for 20min, cool to 60°C after the end, add bran yeast (addition amount 30% by weight) for saccharification for 3 hours, and finally separated from bad liquid to make rice saccharification mash, sterilized by steam at 121°C for 15 minutes to remove enzymes and miscellaneous bacteria, and cooled to 25°C for later use.

The preparation method of multi-flavored Chinese herbal medicine extraction juice is as follows: first cut the dried ginger and salvia miltiorrhiza in the formula into 2-3mm thick slices, moisten the orange red slightly and then cut into 2mm wide filaments, moisten the medlar and flatten it. Crush tortoise shell and bran (10g) into a hot casserole, heat and stir-fry, and finally mix all the Chinese herbal medicines according to the prescription, transfer to 60% high-purity edible alcohol and soak for 10d, and stir once every 2d. Finally, the multi-flavored Chinese herbal medicine extraction juice is obtained by filtering. In terms of mass percentage, the Chinese herbal medicine consists of: 20% wolfberry fruit, 25% ganoderma lucidum spore powder, 5% militaris sinensis, 12% dried ginger, 15% salvia miltiorrhiza, 5% orange red and 18% tortoise shell.

Weigh 100mL of mixed fruit juice, rice saccharification mash, and multi-flavored Chinese herbal medicine extract juice, mix and mix well according to the mass ratio of 2:2:1, adjust the sugar content to 20%, inoculate an appropriate amount of activated alcoholic active dry yeast, The effects of inoculum size, fermentation temperature and time on alcoholic fermentation were studied.

(1) Inoculation amount: single factor experiment, refer to Table 1 for different inoculation amount treatments, the fermentation temperature is 30°C, and the fermentation time is 84h.

(2) Fermentation temperature: single factor experiment, refer to Table 1 for different fermentation temperature treatments, the inoculum size is 2.5‰, and the fermentation time is 84h.

(3) Fermentation time: single factor experiment, refer to Table 1 for different fermentation time treatments, the fermentation temperature is 36°C, and the inoculum size is 2.5‰.

Table 1 Screening results of alcoholic fermentation conditions

Alcoholic fermentation conditions in the preparation of strawberry and mulberry compound rice vinegar are as follows: the inoculum size is 1.5‰～2.5‰(w/w), the fermentation temperature is 32～36°C, and the fermentation time is 96～120h. Within this range of conditions, the alcohol fermentation efficiency is the highest.

2. Screening of acetic acid fermentation conditions.

Select strawberry and mulberry fruits that are disease-free, complete in shape, and eight-mature with a weight ratio of 3:1, soak in salt water for 8 minutes, and then rinse them twice with water; cut the fruit into small pieces, add water twice the weight of the fruit and 1.5 times the weight of the fruit. % iso-Vc sodium and then mix and squeeze the juice, adjust the pH value of the juice with sodium bicarbonate to be 6.0, add compound enzyme (by pectinase and cellulase in 2:1 weight ratio) by the amount of 0.5% of the fruit mass ), the enzymolysis temperature is 55°C, and the enzymolysis time is 60min. After inactivating the enzyme in a boiling water bath for 1min, filter with 300 mesh gauze, steam sterilize at 121°C for 15min, and cool to room temperature to obtain mixed fruit juice of strawberry and mulberry for later use.

Soak the rice in clear water for 24 hours, send it into the steel mill evenly according to the mass ratio of rice and water in the ratio of 1:2, and grind it into a rice slurry with a fineness of 80 mesh or more, and adjust the pH value to 5.8; then, under constant stirring Heat the rice milk to 80°C with steam, add α-amylase (final concentration of enzyme activity is 8U/g rice dry weight), keep the product temperature, liquefy for 20min, cool to 60°C after the end, add bran yeast (addition amount 30% by weight) for saccharification for 3 hours, and finally separated from bad liquid to make rice saccharification mash, sterilized by steam at 121°C for 15 minutes to remove enzymes and miscellaneous bacteria, and cooled to 25°C for later use.

The preparation method of multi-flavored Chinese herbal medicine extraction juice is as follows: first cut the dried ginger and salvia miltiorrhiza in the formula into 2-3mm thick slices, moisten the orange red slightly and then cut into 2mm wide filaments, moisten the medlar and flatten it. Crush tortoise shell and bran (10g) into a hot casserole, heat and stir-fry, and finally mix all the Chinese herbal medicines according to the prescription, transfer to 60% high-purity edible alcohol and soak for 10d, and stir once every 2d. Finally, the multi-flavored Chinese herbal medicine extraction juice is obtained by filtering. In terms of mass percentage, the Chinese herbal medicine consists of: 20% wolfberry fruit, 25% ganoderma lucidum spore powder, 5% militaris sinensis, 12% dried ginger, 15% salvia miltiorrhiza, 5% orange red and 18% tortoise shell.

Mix the mixed fruit juice, rice saccharification mash, and multi-flavored Chinese herbal medicine extraction juice according to the ratio of 2:2:1 by mass and mix well, adjust the sugar content to 20%, add 2.0‰ of activated alcoholic active dry yeast, and control The fermentation temperature is 36°C, the fermentation time is 108 hours, the final alcohol content of the fermented mash is 13.4% vol, the acidity is 0.4%, the reducing sugar is 1%, and the alcoholic fermentation is completed.

Add appropriate amount of demineralized water to the fermented fermented mash, adjust alcohol content to 7.0%, inoculate with acetic acid bacteria, mix evenly and carry out fermentation. The effects of inoculum size, fermentation temperature and time on acetic acid fermentation were studied.

(1) Inoculation amount: single factor experiment, refer to Table 2 for different inoculum amount treatments, the fermentation temperature is 32°C, and the fermentation time is 18h.

(2) Fermentation temperature: single factor experiment, refer to Table 2 for different fermentation temperature treatments, the inoculum size is 8%, and the fermentation time is 18h.

(3) Fermentation time: single factor experiment, refer to Table 2 for different fermentation time treatments, the fermentation temperature is 38° C., and the inoculum size is 8%.

Table 2 Screening results of acetic acid fermentation conditions

The acetic acid fermentation conditions in the preparation of strawberry and mulberry compound rice vinegar are as follows: the inoculum size is 6%-8% (w/w), the fermentation temperature is 34-38°C, and the fermentation time is 20-25 days. Within this range of conditions, the acetic acid fermentation has the highest efficiency.

Example 2

The preparation method of strawberry mulberry compound rice vinegar is as follows:

(1) Preparation of Strawberry and Mulberry Mixed Juice

Select strawberry and mulberry fruits that are disease-free, complete in shape, and eight-mature with a weight ratio of 3:1, soak in salt water for 8 minutes, and then rinse them twice with water; cut the fruit into small pieces, add water twice the weight of the fruit and 1.5 times the weight of the fruit. % iso-Vc sodium and then mix and squeeze the juice, adjust the pH value of the juice with sodium bicarbonate to be 6.0, add compound enzyme (by pectinase and cellulase in 2:1 weight ratio) by the amount of 0.5% of the fruit mass ), the enzymolysis temperature is 55°C, and the enzymolysis time is 60min. After inactivating the enzyme in a boiling water bath for 1min, filter with 300 mesh gauze, steam sterilize at 121°C for 15min, and cool to room temperature to obtain mixed fruit juice of strawberry and mulberry for later use.

(2) Preparation of rice mash

Soak the rice in clear water for 24 hours, send it into the steel mill evenly according to the mass ratio of rice and water in the ratio of 1:2, and grind it into a rice slurry with a fineness of 80 mesh or more, and adjust the pH value to 5.8; then, under constant stirring Heat the rice milk to 80°C with steam, add α-amylase (final concentration of enzyme activity is 8U/g rice dry weight), keep the product temperature, liquefy for 20min, cool to 60°C after the end, add bran yeast (addition amount 30% by weight) for saccharification for 3 hours, and finally separated from bad liquid to make rice saccharification mash, sterilized by steam at 121°C for 15 minutes to remove enzymes and miscellaneous bacteria, and cooled to 25°C for later use.

(3) Alcoholic fermentation

The preparation method of multi-flavored Chinese herbal medicine extraction juice is as follows: first cut the dried ginger and salvia miltiorrhiza in the formula into 2-3mm thick slices, moisten the orange red slightly and then cut into 2mm wide filaments, moisten the medlar and flatten it. Smash tortoise shell and bran (10g) into a hot casserole, heat and stir-fry, and finally mix all the Chinese herbal medicines according to the recipe, and soak them in 60% high-purity edible alcohol for 10 days (the ratio of solid to liquid (g/L) is 1:3), stir once every 2d. Finally, the multi-flavored Chinese herbal medicine extraction juice is obtained by filtering. In terms of mass percentage, the Chinese herbal medicine consists of: 20% wolfberry fruit, 25% ganoderma lucidum spore powder, 5% militaris sinensis, 12% dried ginger, 15% salvia miltiorrhiza, 5% orange red and 18% tortoise shell.

Mix the mixed fruit juice, rice saccharification mash, and multi-flavored Chinese herbal medicine extraction juice according to the ratio of 2:2:1 in mass ratio and mix well, adjust the sugar content to 20%, and add activated alcohol active dry yeast (that is, wine-making activity dry yeast) 2.0‰, the controlled fermentation temperature is 36°C, the fermentation time is 108h, the final alcohol content of the fermented mash is 13.4% vol, the acidity is 0.4%, the reducing sugar is 1%, and the alcoholic fermentation is completed.

(4) Acetic acid fermentation

Add an appropriate amount of demineralized water to the mature fermented wine mash, adjust the alcohol content to 7.0% vol, and use 6% pure acetic acid bacteria (the inoculation of acetic acid bacteria refers to the mass fraction of the activated bacteria in the system, Strain activation adopts conventional method) to insert, mix evenly and then ferment, control the fermentation temperature at 38° C., and ferment for 25 days. When the acidity of vinegar juice reaches above 6.5g/mL, the acetic fermentation is considered to be over. And immediately sprinkle salt evenly on the surface of the vinegar fermented grains to prevent oxidation.

(5) Aging, filtering, packaging

Finally, heat the raw vinegar after acetic acid fermentation to 85°C, add an appropriate amount of sucrose and honey (the addition amount is 2% by weight), stir evenly after they are completely dissolved, put them into an altar and seal them, and age them for 40 days, and finally pass them through diatomaceous earth. Coarse filtration and fine filtration with a plate-and-frame filter press to obtain clear and bright mature compound rice vinegar, which is aseptically packaged to make a strawberry and mulberry compound rice vinegar beverage.

The strawberry mulberry compound rice vinegar prepared in this example was evaluated for sensory and functional tests (lipid-lowering test and E. coli inhibition test).

The lipid-lowering experiment of strawberry mulberry compound rice vinegar in the present invention is as follows:

①Lipid-lowering plan: Take 10 healthy rats, feed them with high-fat diet in a single cage, drink tap water, and give 1 mL of lipid-lowering compound rice vinegar to their stomachs at 7:00 am and 18:00 pm every day. After feeding for 60 days, it can be considered that the lipid-lowering experiment has been completed. Blood was collected by decapitation, and serum total cholesterol (TC), triglyceride (TG) and high-density lipoprotein cholesterol (LDL-C) contents were determined. Ten rats in the blank control group were fed with basic feed and tap water for 60 days.

②Basic feed formula (by mass percentage): 45% corn flour, 20% wheat flour, 20% soybean meal, 4% vitamin powder (vitamin A:vitamin C:vitamin E=1:1:2), 5% fish meal, 3% sesame oil, 0.5% salt. The high-fat feed formula is based on the addition of 15% lard and 2% cholesterol.

Strawberry mulberry compound rice vinegar of the present invention is to Escherichia coli inhibition experiment, and assay method is as follows:

Tube-and-dish method: take a flat-bottomed double dish with an inner diameter of 120 mm, add 20 mL of melted culture medium to the sterile room after sterilization, and form the bottom layer after solidification, heat and melt the culture medium, cool to 49-50 °C, add 100 mL of diluted times the bacteria solution, shake it to mix. Add 7mL of bacterial layer culture medium on the bottom medium of each plate, let it cool down, place 3 Oxford cups at equal distances in each plate, and fill them with 10%, 5%, and 2% strawberry and mulberry compound rice vinegar respectively. and 30 μg/mL tetracycline as controls, observe the diameter of the antibacterial ring, measure the diameter of the antibacterial ring with a vernier caliper, obtain the diameter of the antibacterial ring of different concentrations of vinegar, and compare it with tetracycline to determine its antibacterial effect.

The strawberry and mulberry compound rice vinegar prepared in this example is bright in color, deep sauce brown in color, sour and slightly sweet in taste, rich in fruit and vinegar aromas, and can reduce fat (rats fed with high-fat feed and gavage compound rice vinegar, TC, TG , LDL-C are significantly lower than the high-fat group.) and antibacterial effect is obvious, the results are shown in Table 3.

Table 3 Lipid-lowering and antibacterial effects of strawberry and mulberry compound rice vinegar in Example 2

Example 3

The preparation method of strawberry mulberry compound rice vinegar is as follows:

(1) Preparation of Strawberry and Mulberry Mixed Juice

Select strawberry and mulberry fruits that are disease-free, complete in shape, and eight-mature with a weight ratio of 3:1, soak in salt water for 5 minutes, and then rinse with water twice; cut the fruit into small pieces, add water that is 3 times the weight of the fruit and 1.5 times the weight of the fruit. % iso-Vc sodium and then mix and squeeze the juice, adjust the pH value of the juice with sodium bicarbonate to be 6.2, add compound enzyme in the amount of 0.6% of the fruit mass (by pectinase and cellulase in a 2:1 weight ratio ), the enzymolysis temperature is 60°C, and the enzymolysis time is 40min. After inactivating the enzyme in a boiling water bath for 1min, filter with 300-mesh gauze, steam sterilize at 121°C for 15min, and cool to room temperature to obtain mixed fruit juice of strawberries and mulberries for later use.

(2) Preparation of rice mash

Soak the rice in clear water for 18 hours, send it into the steel mill evenly according to the mass ratio of rice and water in the ratio of 1:2, grind it into a rice slurry with a fineness of 80 mesh or more, and adjust the pH value to 6.2; then, under constant stirring Heat the rice milk to 90°C with steam, add α-amylase (final concentration of enzyme activity is 8U/g rice dry weight), keep the product temperature, liquefy for 25min, cool to 65°C after the end, add bran yeast (addition amount 30% by weight) for saccharification for 2 hours, and finally separated from the bad liquid to make rice mash, steam sterilized at 121°C for 15 minutes to remove enzymes and miscellaneous bacteria, and cooled to 30°C for later use.

(3) Alcoholic fermentation

The preparation method of multi-flavored Chinese herbal medicine extraction juice is as follows:

First cut the dried ginger and salvia in the formula into 2-3mm thick slices, moisten the orange red slightly and cut into 2mm wide filaments, moisten the medlar thoroughly and flatten it, mash the tortoise shell and sprinkle with bran (10g) Put it into a hot casserole, heat and stir, and finally mix all the Chinese herbal medicines according to the formula, transfer them to 60% high-purity edible alcohol and soak them for 10 days (the ratio of solid to liquid (g/L) is 1:3), and stir once every 2 days. Finally, the multi-flavored Chinese herbal medicine extraction juice is obtained by filtering.

In terms of mass percentage, the Chinese herbal medicine consists of: 20% wolfberry fruit, 25% ganoderma lucidum spore powder, 5% militaris sinensis, 12% dried ginger, 15% salvia miltiorrhiza, 5% orange red and 18% tortoise shell.

Mix the mixed fruit juice, rice saccharification mash, and multi-flavored Chinese herbal medicine extract according to the mass ratio of 2:2:1 and mix well, adjust the sugar content to 20%, add activated alcohol active dry yeast 2.5‰, and control the fermentation The temperature is 32°C, the fermentation time is 120 hours, the final alcohol content of the fermented mash is 14.5% vol, the acidity is 0.5%, the reducing sugar is 1%, and the alcoholic fermentation is completed.

(4) Acetic acid fermentation

Add an appropriate amount of demineralized water to the fermented mash to adjust the alcohol content to 7.5%, dilute pure acetic acid bacteria to 7% with warm water, insert them, mix them evenly, and ferment, control the fermentation temperature at 34°C, and ferment for 22 days. When the acidity of vinegar juice reaches above 6.5g/mL, the acetic fermentation is considered to be over. And immediately sprinkle salt evenly on the surface of the vinegar fermented grains to prevent oxidation.

(5) Aging, filtering, packaging

Finally, heat the raw vinegar to 88°C, add an appropriate amount of sucrose and honey (the addition amount is 2% by weight), stir evenly after they are completely dissolved, seal them in an altar and age them for 45 days, and finally filter them through diatomaceous earth and plate The frame-type filter press is finely filtered to obtain clear and bright mature compound rice vinegar, which is aseptically packaged to make a strawberry and mulberry compound rice vinegar beverage.

The strawberry mulberry compound rice vinegar prepared in this example was evaluated by sensory and functional tests (lipid-lowering test and Escherichia coli inhibition test, methods refer to Example 2).

The strawberry and mulberry compound rice vinegar prepared in this example is bright in color, deep sauce brown, sour and slightly sweet in taste, rich in fruit and vinegar aromas, and can reduce fat (rats fed with high-fat feed and gavage compound rice vinegar, TC, TG , LDL-C are significantly lower than the high-fat group.) and antibacterial effect is obvious, the results are shown in Table 4.

Table 4 Lipid-lowering and antibacterial effects of strawberry and mulberry compound rice vinegar in Example 3

Example 4

The preparation method of strawberry mulberry compound rice vinegar is as follows:

(1) Preparation of Strawberry and Mulberry Mixed Juice

Select strawberry and mulberry fruits with a weight ratio of 3:1 that are disease-free, complete in shape, and eight mature, soaked in salt water for 10 minutes, and then rinsed with water for 3 times; cut the fruit into small pieces, and add water with 1 times the mass of the fruit (equal amount) Mix and squeeze the juice after the iso-Vc sodium of 1.5% of the fruit quality, adjust the pH value of the pulp juice with sodium bicarbonate to be 6.5, add compound enzyme (by pectinase and cellulase by 2: 1 weight ratio composition), the enzymolysis temperature is 65°C, the enzymolysis time is 30min, after boiling the water bath to inactivate the enzyme for 1min, filter with 300 mesh gauze, steam sterilize at 121°C for 15min, cool to room temperature, and obtain strawberry and mulberry mixed juice for later use .

(2) Preparation of rice mash

Soak the rice in clear water for 30 hours, send it into the steel mill evenly according to the ratio of rice and water at 1:2, grind it into rice slurry with a fineness of 80 mesh or more, and adjust the pH value to 6.0; then use steam under constant stirring Heat the rice milk to 85°C, add α-amylase (final concentration of enzyme activity is 8U/g dry weight of rice), keep the product temperature for liquefaction for 30min, cool to 62°C after the end, add bran yeast (addition amount is 30% weight ratio) for saccharification for 2.5 hours, and finally separated the bad liquid to make rice mash, steam sterilized at 121°C for 15 minutes to remove enzymes and miscellaneous bacteria, and cooled to 28°C for later use.

(3) Alcoholic fermentation

The preparation method of multi-flavored Chinese herbal medicine extraction juice is as follows:

First cut the dried ginger and salvia in the formula into 2-3mm thick slices, moisten the orange red slightly and cut into 2mm wide filaments, moisten the medlar thoroughly and flatten it, mash the tortoise shell and sprinkle with bran (10g) Put it into a hot casserole, heat and stir, and finally mix all the Chinese herbal medicines according to the formula, transfer them to 60% high-purity edible alcohol and soak them for 10 days (the ratio of solid to liquid (g/L) is 1:3), and stir once every 2 days. Finally, the multi-flavored Chinese herbal medicine extraction juice is obtained by filtering.

In terms of mass percentage, the Chinese herbal medicine consists of: 20% wolfberry fruit, 25% ganoderma lucidum spore powder, 5% militaris sinensis, 12% dried ginger, 15% salvia miltiorrhiza, 5% orange red and 18% tortoise shell.

Mix the mixed fruit juice, saccharification mash, and multi-flavored Chinese herbal medicine extraction juice according to the ratio of mass ratio 2:2:1 and mix well, adjust the sugar content to 20%, add activated alcohol active dry yeast 1.5‰, and control the fermentation temperature The temperature is 34°C, the fermentation time is 96 hours, the final alcohol content of the fermented mash is 14.2% vol, the acidity is 0.4%, the reducing sugar is 1%, and the alcoholic fermentation is completed.

(4) Acetic acid fermentation

Add an appropriate amount of demineralized water to the fermented mash to adjust the alcohol content to 8.0%, dilute the pure acetic acid bacteria to 8% with warm water, insert them, mix them evenly, and carry out fermentation. The fermentation temperature is controlled at 36°C, and the fermentation is carried out for 20 days. When the acidity of vinegar juice reaches above 6.5g/mL, the acetic fermentation is considered to be over. And immediately sprinkle salt evenly on the surface of the vinegar fermented grains to prevent oxidation.

(5) Aging, filtering, packaging

Finally, heat the raw vinegar to 90°C, add an appropriate amount of sucrose and honey (the addition amount is 2% by weight), stir evenly after they are completely dissolved, seal them in an altar and age them for 50 days, and finally filter them through diatomaceous earth and plate The frame-type filter press is finely filtered to obtain clear and bright mature compound rice vinegar, which is aseptically packaged to make a strawberry and mulberry compound rice vinegar beverage.

The strawberry mulberry compound rice vinegar prepared in this example was evaluated by sensory and functional tests (lipid-lowering test and Escherichia coli inhibition test, methods refer to Example 2).

The strawberry and mulberry compound rice vinegar prepared in this example is bright in color, deep sauce brown, sour and slightly sweet in taste, rich in fruit and vinegar aromas, and can reduce fat (rats fed with high-fat feed and gavage compound rice vinegar, TC, TG , LDL-C are significantly lower than the high-fat group.) and antibacterial effect is obvious, the results are shown in Table 5.

Table 5 Example 4 Strawberry mulberry compound rice vinegar lipid-lowering and antibacterial effects

Claims (10)

1. a preparation method of strawberry mulberry compound rice vinegar is characterized in that, comprising: The mixed fruit juice of strawberry and mulberry, rice saccharification mash and extract juice of Chinese herbal medicine are mixed, followed by alcoholic fermentation, acetic acid fermentation and aging to prepare the strawberry mulberry compound rice vinegar; Cordyceps sinensis, dried ginger, salvia, tangerine and tortoise shell. 2. The preparation method according to claim 1, characterized in that the mass ratio of the mixed fruit juice, rice mash and Chinese herbal medicine extraction juice is 2-3:2-3:1. 3. The preparation method according to claim 1, characterized in that, in terms of weight percentage, the Chinese herbal medicine consists of: 18-22% Lycium barbarum, 23-27% Ganoderma lucidum spore powder, 3-7% Cordyceps militaris, 10% dried ginger ~14%, Salvia 13~17%, Tangerine 3~7%, Tortoise shell 16~20%. 4. The preparation method according to claim 1, characterized in that, the preparation method of the mixed fruit juice comprises: mixing strawberries and mulberries with water to squeeze the juice, and the juice is enzymatically hydrolyzed and filtered to obtain the mixed fruit juice ; Wherein the mass ratio of the strawberry and the mulberry is 3～4:1, the quality of the water is 1～3 times of the total mass of the strawberry and the mulberry. 5. preparation method according to claim 1, is characterized in that, described Chinese herbal medicine extraction juice obtains by Chinese herbal medicine leaching 10～15 days filtration in 60～70% ethanol aqueous solution, and extraction material liquid ratio is 1: 2~3. 6. The preparation method according to claim 1, characterized in that, the preparation method of the rice saccharification mash comprises: soaking the rice in water, mixing it with water according to a mass ratio of 1:2-3 and grinding it into rice milk, rice milk After liquefaction, saccharification, and separation of bad liquid, the rice mash is obtained. 7. The preparation method according to claim 6, characterized in that the liquefaction is carried out by adding α-amylase, the pH of the rice milk is adjusted to 5.8-6.2 before adding the enzyme, the liquefaction temperature is 80-90°C, and the time is 20 ~30min; saccharification is carried out by adding bran yeast, the temperature of saccharification is 60-65°C, and the time is 2-3h. 8. The preparation method according to claim 1, characterized in that, the temperature of the alcoholic fermentation is 32-36°C, and the time is 96-120h; the temperature of the acetic acid fermentation is 34-38°C, and the time is 20-120h. 25d. 9 . The preparation method according to claim 1 , wherein the aging comprises: heating the raw vinegar fermented by acetic acid to 85-90° C., adding sucrose and honey, stirring evenly, and sealing and aging for 40-50 days. 10. The strawberry and mulberry compound rice vinegar prepared by the preparation method according to any one of claims 1 to 9.