CN105861266B - Strawberry and mulberry compound rice vinegar and preparation method thereof - Google Patents
Strawberry and mulberry compound rice vinegar and preparation method thereof Download PDFInfo
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Abstract
The invention discloses strawberry and mulberry compound rice vinegar and a preparation method thereof. The preparation method comprises the following steps: mixing the mixed juice of strawberry and mulberry, rice mash and Chinese herbal medicine extract juice, and sequentially performing alcoholic fermentation, acetic acid fermentation and ageing to prepare the strawberry and mulberry compound rice vinegar; the Chinese medicinal materials include fructus Lycii, Ganoderma spore powder, scarlet caterpiller fungus, Zingiberis rhizoma, Saviae Miltiorrhizae radix, exocarpium Citri rubrum and carapax et Plastrum Testudinis. The invention also provides the strawberry and mulberry compound rice vinegar prepared by the preparation method. The novel vinegar beverage is prepared by combining the complementary advantages of fruit vinegar and rice vinegar, applying a method combining the traditional brewing technology with the modern brewing technology, taking strawberry and mulberry mixed juice and rice mash as main raw materials and assisting with a plurality of Chinese herbal medicine extract juices for compound fermentation, and finally brewing the novel vinegar beverage with the effects of reducing blood pressure and blood fat, tonifying yang and qi, enhancing immunity, nourishing blood and tranquillizing, moistening and beautifying skin, delaying senescence and the like.
Description
Technical Field
The invention belongs to the technical field of vinegar beverage processing, and particularly relates to strawberry and mulberry compound rice vinegar and a preparation method thereof.
Background
Strawberry, Rosaceae herbaceous berry, which contains abundant vitamins, amino acids, polysaccharide, cellulose, essential minerals and microelements, and phenolic active ingredients such as phenolic acid, anthocyanin, and flavone, and has effects of resisting oxidation, resisting cancer, preventing cardiovascular disease, invigorating stomach, and resolving food stagnation.
Mulberries, also called mulberries, mulberries and the like, are ripe fruits of mulberries and contain sugar, protein, fat, tannic acid, malic acid, vitamin A, vitamin B1, vitamin B2, vitamin C, iron, sodium, calcium, magnesium, phosphorus, lithium, carotene and anthocyanin. The product has effects in promoting salivation, quenching thirst, nourishing liver, invigorating kidney, moistening intestine, blackening hair, improving eyesight, promoting digestion, and relieving constipation.
At present, many fruit vinegar beverages are prepared by fermenting fresh fruits or leftovers thereof serving as raw materials through fruit wine yeast and acetic acid bacteria, are rich in nutrition and have the health-care functions of fruits and vinegar, but the fruit vinegar beverages often have the problems of low dry extract, insufficient nutritional ingredients, light taste and the like.
Disclosure of Invention
The invention aims to provide a vinegar beverage with complementary advantages of fruit vinegar and rice vinegar and a preparation method thereof.
The purpose of the invention is realized by the following modes:
a preparation method of strawberry and mulberry compound rice vinegar comprises the following steps:
mixing the mixed juice of strawberry and mulberry, rice mash and Chinese herbal medicine extract juice, and sequentially performing alcoholic fermentation, acetic acid fermentation and ageing to prepare the strawberry and mulberry compound rice vinegar; wherein the Chinese herbal medicines comprise fructus Lycii, Ganoderma spore powder, scarlet caterpiller fungus, Zingiberis rhizoma, Saviae Miltiorrhizae radix, exocarpium Citri rubrum and carapax et Plastrum Testudinis.
The strawberry and mulberry mixed juice and the rice mash are organically combined, and the compound fruit vinegar and the rice vinegar are obtained through compound fermentation, so that the fruit vinegar and the rice vinegar are soft in taste and rich in fruit fragrance, and both dry extract and nutritional ingredients can be enhanced, so that the health-care effect is extremely high, the added value of the product is improved, the market demand is met, and the health-care function of the product is improved by adding a plurality of Chinese herbal medicine extract juices.
The mass ratio of the mixed fruit juice, the rice mash and the Chinese herbal medicine extract juice is 2-3: 1, and preferably 2:2: 1.
The preparation method of the mixed fruit juice comprises the following steps: mixing strawberry, mulberry and water, juicing, and performing enzymolysis and filtration on the juice to obtain the mixed juice; wherein the mass ratio of the strawberries to the mulberries is 3-4: 1, preferably 3:1, and the mass of the water is 1-3 times of the total mass of the strawberries and the mulberries.
In order to prevent the juice after being crushed from being oxidized, an antioxidant can be added during juicing, the antioxidant can be sodium erythorbate, and the addition amount of the antioxidant is preferably 1.5% of the total mass of the fruit.
The pH value of the juice obtained after juicing is usually adjusted to 6.0-6.5, and then enzymolysis is carried out to ensure the activity of enzyme. During enzymolysis, the enzyme consists of pectinase and cellulase according to a weight ratio of 2-3: 1, preferably 2: 1. the addition amount of the enzyme is 0.5-0.8% of the fruit mass. The enzymolysis temperature is 55-65 ℃, the enzymolysis time is 30-60 min, and the juice yield can be improved by adopting the proper enzymolysis conditions.
After the enzymolysis is finished, enzyme can be inactivated by inactivating enzyme with boiling water, solid residue is removed by filtering, the liquid is the mixed fruit juice, the filtering can be performed by simple 300-mesh gauze, and the filtered liquid can be sterilized by conventional steam sterilization method.
The preparation method of the rice mash comprises the following steps: soaking rice in water, mixing the rice and the water according to the mass ratio of 1: 2-3, grinding the rice into rice milk, liquefying the rice milk, saccharifying the rice milk, and separating the grain liquid to obtain the rice saccharified mash.
The soaking time is 18-30 h, preferably 24h, and the fineness of the rice milk is more than 80 meshes, generally 80-150 meshes.
The liquefaction is carried out by adding α -amylase, 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 ℃, and the time is 20-30 min.
Saccharifying is carried out by adding bran koji, wherein the saccharifying temperature is 60-65 ℃, and the time is 2-3 h.
After separating the lees liquid, the mash can be sterilized for later use by a conventional steam sterilization method.
The Chinese herbal medicine extract juice is obtained by leaching Chinese herbal medicines in 60-70% ethanol water solution for 10-15 days and filtering, wherein the ratio of leaching materials to leaching solutions is 1: 2-3.
The Chinese herbal medicine comprises the following components in percentage by weight: 18-22% of wolfberry fruit, 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 exocarpium citri rubrum and 16-20% of tortoise plastron. Preferably, the Chinese herbal medicines comprise the following components in percentage by weight: 20% of medlar, 25% of ganoderma lucidum spore powder, 5% of cordyceps militaris, 12% of dried ginger, 15% of salvia miltiorrhiza, 5% of exocarpium citri rubrum and 18% of tortoise plastron.
A part of Chinese herbal medicines are soaked in advance and need to be pretreated, for example, dried ginger and salvia miltiorrhiza are cut into slices with the thickness of 2-3 mm, orange red is cut into filaments with the width of 2mm after being slightly moistened, medlar is moistened and flattened, and tortoise plastron is smashed and fried, which are the conventional Chinese herbal medicine pretreatment methods.
The alcohol fermentation comprises the following steps: adjusting the sugar degree of the mixed raw materials, inoculating activated alcohol active dry yeast, and fermenting.
For the subsequent alcoholic fermentation, the sugar degree is adjusted by conventional means, for example by adding white sugar, typically 20%. The temperature of the alcohol fermentation is 32-36 ℃, and the time is 96-120 h.
The inoculation amount of the active dry saccharomyces cerevisiae is 1.5-2.5 per mill. The inoculation amount in this case is the weight ratio of the yeast before activation to the mixed raw material.
The final alcohol content of the fermented mash is 12-15 vol%, the acidity is 0.4-0.5%, the reducing sugar is 1-1.5%, and the alcoholic fermentation is finished.
The acetic fermentation comprises the following steps: adjusting the alcohol content of the alcohol fermented wine mash to 7.0-8.0% vol by using water, and inoculating acetic acid bacteria for fermentation.
The temperature of the acetic fermentation is 34-38 ℃, and the time is 20-25 d.
The inoculation amount of the acetic acid bacteria is 6-8%.
When the acidity of the fermentation liquor reaches above 6.5g/mL, the acetic acid fermentation is considered to be finished, and salt is immediately and uniformly scattered on the surface of the vinegar grains to prevent oxidation.
Fermenting acetic acid to obtain raw vinegar, and aging the raw vinegar. The ageing comprises the following steps: heating raw vinegar to 85-90 ℃, adding cane sugar and honey, uniformly stirring, sealing and ageing for 40-50 days.
Filtering after aging, wherein conventional diatomite rough filtering and plate and frame filter press fine filtering can be adopted for filtering to obtain clear and bright strawberry and mulberry compound rice vinegar, and finished product packaging can be carried out continuously.
The invention also provides the strawberry and mulberry compound rice vinegar prepared by the method.
Compared with the prior art, the invention has the beneficial effects that:
1) the invention adopts the strawberries and the mulberries to prepare the compound vinegar for the first time, the components and the properties of the strawberries and the mulberries are very similar, and the strawberries and the mulberries are all anthocyanin, cool in nature and sweet and sour in taste. Therefore, the process for preparing the mixed juice by squeezing the two is simple, the problem of character fusion can not occur, and the process and the quality can be controlled conveniently.
2) According to the technical scheme, two-stage liquid-state submerged fermentation of alcohol and acetic acid is adopted, macromolecular nutrient components in the raw materials are fully decomposed into small molecules which are easy to absorb by human bodies, the utilization rate of the raw materials is improved, the taste of the beverage is enhanced, a stable style is formed through fermentation and ageing processes, the taste is soft and mellow, and the situations that the tastes of various raw materials are not uniform and inconsistent and the taste is easy to change rapidly are overcome.
3) The strawberry and mulberry compound rice vinegar prepared by the method disclosed by the invention is excellent in taste and flavor, has strong strawberry and mulberry fruity flavor, can be used for filling without additional complex blending, reduces the use of corresponding additives, reduces the production cost, and obtains a high-quality, green and healthy pure liquid state fermentation product.
4) Aiming at the problems of low dry extract, insufficient nutritional ingredients, light taste and the like of the existing fruit vinegar beverage, the composite rice vinegar obtained by fermenting the composite rice mash is more excellent in color, fragrance and taste coordination compared with the table vinegar brewed from a single raw material, the dry extract and the nutritional ingredients are obviously enhanced, the taste is soft, the vinegar fragrance is rich, the advantages are complementary, and the drinking quality of the product is greatly improved.
5) The strawberry and mulberry compound rice vinegar prepared by the invention closely combines the health care function of vinegar with rich active nutritional ingredients of strawberries and mulberries, is added with a plurality of Chinese herbal medicines with health care effect, has simple preparation process, long shelf life and unique flavor, is suitable for different age levels and consumer groups, is a liquid state fermentation type vinegar drink integrating nutrition and health care, and has wide market prospect.
6) According to the invention, the raw materials are reasonably matched, the finally prepared product is sour and slightly sweet in taste, and strong in vinegar fragrance, has the effects of reducing blood pressure and blood fat, tonifying yang and qi, enhancing immunity, nourishing blood and tranquillizing mind, moistening skin and beautifying, delaying senescence and the like, and has obvious effects of reducing blood fat and inhibiting bacteria through a fat-reducing experiment and an escherichia coli inhibition experiment.
Detailed Description
In order that the invention may be more clearly understood, the invention will now be further described with reference to the following examples. However, the specific details of the examples are merely illustrative of the invention and are not intended to limit the invention in any way.
Example 1
The properties and main parameters of the invention are illustrated by specific tests below:
selecting strawberry and mulberry fruits which are disease-free, complete in shape and eighty-ripe in weight ratio of 3:1, soaking in salt water for 8min, and washing with clear water for 2 times; cutting fruits into small pieces, adding clear water 2 times the weight of the fruits and sodium erythorbate 1.5% of the weight of the fruits, mixing, juicing, adjusting the pH value of the juice to 6.0 by using sodium bicarbonate, adding complex enzyme (consisting of pectinase and cellulase in a weight ratio of 2: 1) according to the amount of 0.5% of the weight of the fruits, carrying out enzymolysis at 55 ℃ for 60min, carrying out enzyme deactivation in boiling water bath for 1min, filtering by using 300-mesh gauze, carrying out steam sterilization at 121 ℃ for 15min, and cooling to room temperature to obtain the mixed juice of strawberries and mulberries for later use.
Soaking rice in clear water for 24h, uniformly feeding the rice and water into a steel mill according to the mass ratio of 1:2, grinding the rice into rice pulp with the fineness of more than 80 meshes, adjusting the pH value to 5.8, heating the rice pulp to 80 ℃ by using steam under the condition of continuous stirring, adding α -amylase (the final enzyme activity concentration is 8U/g dry weight of rice), keeping the product temperature, liquefying for 20min, cooling to 60 ℃ after the product is liquefied, adding bran koji (the addition amount is 30 weight percent) for saccharifying for 3h, separating the waste liquor to prepare rice saccharified mash, sterilizing by using steam at 121 ℃ for 15min, removing enzyme and mixed bacteria, and cooling to 25 ℃ for later use.
The preparation method of the multi-flavor Chinese herbal medicine extract juice comprises the following steps: cutting dried ginger and salvia miltiorrhiza in a formula into slices with the thickness of 2-3 mm, slightly moistening orange, cutting into filaments with the width of 2mm, moistening wolfberry fruit, flattening, mashing tortoise plastron, scattering bran (10g) into a hot marmite, heating and frying, finally mixing all the Chinese herbal medicines according to the formula, soaking in 60% high-purity edible alcohol for 10 days, and stirring once every 2 days. Finally filtering to obtain the Chinese herbal medicine extract juice. The Chinese herbal medicine comprises the following components in percentage by mass: 20% of medlar, 25% of ganoderma lucidum spore powder, 5% of cordyceps militaris, 12% of dried ginger, 15% of salvia miltiorrhiza, 5% of exocarpium citri rubrum and 18% of tortoise plastron.
Weighing 100mL of mixed fruit juice, rice mash and multi-flavor Chinese herbal medicine extract juice, mixing and uniformly stirring according to the mass ratio of 2:2:1, adjusting the sugar degree to 20%, inoculating a proper amount of activated alcohol active dry yeast, and researching the influence of the inoculation amount, fermentation temperature and time on alcohol fermentation.
(1) Inoculation amount: in a single-factor experiment, the treatment with different inoculation amounts is shown in Table 1, the fermentation temperature is 30 ℃, and the fermentation time is 84 h.
(2) Fermentation temperature: in a single-factor experiment, different fermentation temperatures are treated according to the table 1, the inoculation amount is 2.5 thousandths, and the fermentation time is 84 hours.
(3) Fermentation time: in a single-factor experiment, the treatment time of different fermentations is shown in the table 1, the fermentation temperature is 36 ℃, and the inoculation amount is 2.5 per mill.
TABLE 1 screening results of alcoholic fermentation conditions
The alcohol fermentation conditions in the preparation of the strawberry and mulberry compound rice vinegar are as follows: the inoculation amount is 1.5-2.5 per mill (w/w), the fermentation temperature is 32-36 ℃, and the fermentation time is 96-120 h. Within this range of conditions, the alcoholic fermentation efficiency is highest.
2. And (4) screening acetic acid fermentation conditions.
Selecting strawberry and mulberry fruits which are disease-free, complete in shape and eighty-ripe in weight ratio of 3:1, soaking in salt water for 8min, and washing with clear water for 2 times; cutting fruits into small pieces, adding clear water 2 times the weight of the fruits and sodium erythorbate 1.5% of the weight of the fruits, mixing, juicing, adjusting the pH value of the juice to 6.0 by using sodium bicarbonate, adding complex enzyme (consisting of pectinase and cellulase in a weight ratio of 2: 1) according to the amount of 0.5% of the weight of the fruits, carrying out enzymolysis at 55 ℃ for 60min, carrying out enzyme deactivation in boiling water bath for 1min, filtering by using 300-mesh gauze, carrying out steam sterilization at 121 ℃ for 15min, and cooling to room temperature to obtain the mixed juice of strawberries and mulberries for later use.
Soaking rice in clear water for 24h, uniformly feeding the rice and water into a steel mill according to the mass ratio of 1:2, grinding the rice into rice pulp with the fineness of more than 80 meshes, adjusting the pH value to 5.8, heating the rice pulp to 80 ℃ by using steam under the condition of continuous stirring, adding α -amylase (the final enzyme activity concentration is 8U/g dry weight of rice), keeping the product temperature, liquefying for 20min, cooling to 60 ℃ after the product is liquefied, adding bran koji (the addition amount is 30 weight percent) for saccharifying for 3h, separating the waste liquor to prepare rice saccharified mash, sterilizing by using steam at 121 ℃ for 15min, removing enzyme and mixed bacteria, and cooling to 25 ℃ for later use.
The preparation method of the multi-flavor Chinese herbal medicine extract juice comprises the following steps: cutting dried ginger and salvia miltiorrhiza in a formula into slices with the thickness of 2-3 mm, slightly moistening orange, cutting into filaments with the width of 2mm, moistening wolfberry fruit, flattening, mashing tortoise plastron, scattering bran (10g) into a hot marmite, heating and frying, finally mixing all the Chinese herbal medicines according to the formula, soaking in 60% high-purity edible alcohol for 10 days, and stirring once every 2 days. Finally filtering to obtain the Chinese herbal medicine extract juice. The Chinese herbal medicine comprises the following components in percentage by mass: 20% of medlar, 25% of ganoderma lucidum spore powder, 5% of cordyceps militaris, 12% of dried ginger, 15% of salvia miltiorrhiza, 5% of exocarpium citri rubrum and 18% of tortoise plastron.
Mixing and stirring the mixed fruit juice, the rice mash and the multi-flavor Chinese herbal medicine extract juice according to the mass ratio of 2:2:1, adjusting the sugar degree to be 20%, adding activated alcohol active dry yeast 2.0 thousandths, controlling the fermentation temperature to be 36 ℃, fermenting for 108 hours, and completing the alcohol fermentation, wherein the final alcohol degree of the fermented mash is 13.4% vol, the acidity is 0.4%, and the reducing sugar is 1%.
Adding appropriate amount of softened water into fermented mash, adjusting alcohol content to 7.0%, inoculating acetic acid bacteria, mixing, and fermenting. The influence of the inoculation amount, the fermentation temperature and the fermentation time on the acetic acid fermentation is researched.
(1) Inoculation amount: in a single-factor experiment, the treatment with different inoculation amounts is shown in the table 2, the fermentation temperature is 32 ℃, and the fermentation time is 18 h.
(2) Fermentation temperature: in a single-factor experiment, different fermentation temperatures are treated according to the table 2, the inoculation amount is 8%, and the fermentation time is 18 h.
(3) Fermentation time: in a single-factor experiment, the treatment time of different fermentations is shown in Table 2, the fermentation temperature is 38 ℃, and the inoculation amount is 8%.
TABLE 2 screening results of acetic acid fermentation conditions
The acetic acid fermentation conditions in the preparation of the strawberry and mulberry compound rice vinegar are as follows: the inoculation amount is 6-8% (w/w), the fermentation temperature is 34-38 ℃, and the fermentation time is 20-25 d. Within this range of conditions, the acetic fermentation efficiency is highest.
Example 2
The preparation method of the strawberry and mulberry compound rice vinegar comprises the following steps:
(1) preparation method of strawberry and mulberry mixed juice
Selecting strawberry and mulberry fruits which are disease-free, complete in shape and eighty-ripe in weight ratio of 3:1, soaking in salt water for 8min, and washing with clear water for 2 times; cutting fruits into small pieces, adding clear water 2 times the weight of the fruits and sodium erythorbate 1.5% of the weight of the fruits, mixing, juicing, adjusting the pH value of the juice to 6.0 by using sodium bicarbonate, adding complex enzyme (consisting of pectinase and cellulase in a weight ratio of 2: 1) according to the amount of 0.5% of the weight of the fruits, carrying out enzymolysis at 55 ℃ for 60min, carrying out enzyme deactivation in boiling water bath for 1min, filtering by using 300-mesh gauze, carrying out steam sterilization at 121 ℃ for 15min, and cooling to room temperature to obtain the mixed juice of strawberries and mulberries for later use.
(2) Preparation of rice mash
Soaking rice in clear water for 24h, uniformly feeding the rice and water into a steel mill according to the mass ratio of 1:2, grinding the rice into rice pulp with the fineness of more than 80 meshes, adjusting the pH value to 5.8, heating the rice pulp to 80 ℃ by using steam under the condition of continuous stirring, adding α -amylase (the final enzyme activity concentration is 8U/g dry weight of rice), keeping the product temperature, liquefying for 20min, cooling to 60 ℃ after the product is liquefied, adding bran koji (the addition amount is 30 weight percent) for saccharifying for 3h, separating the waste liquor to prepare rice saccharified mash, sterilizing by using steam at 121 ℃ for 15min, removing enzyme and mixed bacteria, and cooling to 25 ℃ for later use.
(3) Alcohol fermentation
The preparation method of the multi-flavor Chinese herbal medicine extract juice comprises the following steps: cutting dried ginger and salvia miltiorrhiza in a formula into slices with the thickness of 2-3 mm, slightly moistening orange, cutting into filaments with the width of 2mm, moistening wolfberry fruit, flattening, mashing tortoise plastron, scattering bran (10g) into a hot marmite, heating and frying, finally mixing all the Chinese herbal medicines according to the formula, soaking in 60% high-purity edible alcohol for 10d (the material-liquid ratio (g/L) is 1:3), and stirring once every 2 d. Finally filtering to obtain the Chinese herbal medicine extract juice. The Chinese herbal medicine comprises the following components in percentage by mass: 20% of medlar, 25% of ganoderma lucidum spore powder, 5% of cordyceps militaris, 12% of dried ginger, 15% of salvia miltiorrhiza, 5% of exocarpium citri rubrum and 18% of tortoise plastron.
Mixing and stirring mixed fruit juice, rice mash and multi-flavor Chinese herbal medicine extract juice according to the mass ratio of 2:2:1, adjusting the sugar degree to be 20%, adding 2.0 thousandths of activated alcohol active dry yeast (namely brewing active dry yeast), controlling the fermentation temperature to be 36 ℃, fermenting for 108 hours, controlling the final alcohol degree of the fermented mash to be 13.4% vol, the acidity to be 0.4%, and reducing sugar to be 1%, and finishing the alcohol fermentation.
(4) Acetic acid fermentation
Adding a proper amount of softened water into fermented mash, adjusting alcohol content to 7.0% vol, inoculating 6% of pure acetic acid bacteria (inoculating the acetic acid bacteria according to 6%, namely the mass of activated strains accounts for the mass fraction of the system, and activating the strains by a conventional method), uniformly mixing, fermenting, controlling the fermentation temperature at 38 ℃, and fermenting for 25 d. When the acidity of the vinegar juice reaches more than 6.5g/mL, the acetic fermentation is considered to be finished. And immediately spreading salt on the surface of the vinegar mash uniformly to prevent oxidation.
(5) Aging, filtering, and packaging
And finally, heating the acetic acid fermented raw vinegar to 85 ℃, adding a proper amount of cane sugar and honey (the adding amount is 2% by weight respectively), stirring uniformly after the cane sugar and the honey are completely dissolved, sealing in a jar and ageing for 40 days, and finally respectively carrying out coarse filtration through diatomite and fine filtration through a plate-frame filter press to obtain clear and bright mature compound rice vinegar, and carrying out aseptic packaging to prepare the finished product of the strawberry-mulberry compound rice vinegar beverage.
Sensory and functional tests (lipid-lowering test and escherichia coli inhibition test) were performed on the strawberry-mulberry composite rice vinegar prepared in this example.
The invention relates to a lipid-lowering experiment of strawberry and mulberry compound rice vinegar, which comprises the following steps:
① scheme for reducing blood lipid comprises taking 10 healthy white rats, feeding high-fat feed and tap water in a single cage, respectively intragastrically feeding 1mL of the compound rice vinegar for reducing blood lipid at 7 am and 18 pm every day, feeding for 60d, determining Total Cholesterol (TC), Triglyceride (TG) and high-density lipoprotein cholesterol (LDL-C) contents in blood by decapitation method, feeding basic feed and tap water for 60d for 10 white rats in a blank control group.
② formula of basic feed comprises corn flour 45%, wheat flour 20%, soybean meal 20%, vitamin powder (vitamin A: vitamin C: vitamin E: 1:2) 4%, fish meal 5%, sesame oil 3%, and salt 0.5%, and high-fat feed formula comprises pig oil 15% and cholesterol 2%.
According to the experiment of inhibiting escherichia coli by using the strawberry and mulberry compound rice vinegar, the determination method comprises the following steps:
a tube-disc method: taking a flat-bottomed double dish with the inner diameter of 120mm, respectively adding 20mL of melted culture medium in a sterile room after sterilization, taking the culture medium as a bottom layer after solidification, heating and melting the culture medium, cooling to 49-50 ℃, adding bacterial liquid diluted by 100 times, and shaking uniformly and mixing. Adding 7mL of fungus layer culture medium on the bottom layer culture medium of each dish, placing and cooling, placing 3 Oxford cups in each dish at equal distances, respectively filling 10%, 5% and 2% mass concentration strawberry and mulberry compound rice vinegar, and 30 microgram/mL tetracycline as a reference, observing the diameter of the bacteriostatic ring, measuring the diameter of the bacteriostatic ring by using a vernier caliper, calculating the diameters of the bacteriostatic rings of vinegar solutions with different concentrations, and comparing the diameters with the tetracycline to judge the bacteriostatic effect.
The strawberry and mulberry compound rice vinegar prepared in the embodiment is bright in color, dark sauced brown, sour and slightly sweet in taste, rich in fruit flavor and vinegar flavor, obvious in lipid-lowering effect (TC, TG and LDL-C of a white rat fed with high-fat feed and simultaneously fed with the compound rice vinegar are obviously reduced compared with those of a high-fat group) and antibacterial effect, and detailed results are shown in table 3.
TABLE 3 example 2 lipid-lowering and bacteriostatic effects of the compound rice vinegar with strawberry and mulberry
Example 3
The preparation method of the strawberry and mulberry compound rice vinegar comprises the following steps:
(1) preparation method of strawberry and mulberry mixed juice
Selecting strawberry and mulberry fruits which are disease-free, complete in shape and eighty-ripe in weight ratio of 3:1, soaking in salt water for 5min, and washing with clear water for 2 times; cutting fruits into small pieces, adding clear water 3 times the weight of the fruits and sodium erythorbate 1.5% of the weight of the fruits, mixing, juicing, adjusting the pH value of the juice to 6.2 by using sodium bicarbonate, adding complex enzyme (consisting of pectinase and cellulase in a weight ratio of 2: 1) according to the amount of 0.6% of the weight of the fruits, carrying out enzymolysis at the temperature of 60 ℃ for 40min, carrying out enzyme deactivation in boiling water bath for 1min, filtering by using 300-mesh gauze, carrying out steam sterilization at the temperature of 121 ℃ for 15min, and cooling to room temperature to obtain the mixed juice of strawberries and mulberries for later use.
(2) Preparation of rice mash
Soaking rice in clear water for 18h, uniformly feeding the rice and water into a steel mill according to the mass ratio of 1:2, grinding the rice into rice pulp with the fineness of more than 80 meshes, adjusting the pH value to 6.2, heating the rice pulp to 90 ℃ by using steam under the condition of continuous stirring, adding α -amylase (the final enzyme activity concentration is 8U/g dry weight of rice), keeping the product temperature, liquefying for 25min, cooling to 65 ℃ after the product is liquefied, adding bran koji (the addition amount is 30 weight percent) for saccharifying for 2h, separating the lees to prepare rice saccharified mash, sterilizing by using steam at 121 ℃ for 15min, removing enzyme and mixed bacteria, and cooling to 30 ℃ for later use.
(3) Alcohol fermentation
The preparation method of the multi-flavor Chinese herbal medicine extract juice comprises the following steps:
cutting dried ginger and salvia miltiorrhiza in a formula into slices with the thickness of 2-3 mm, slightly moistening orange, cutting into filaments with the width of 2mm, moistening wolfberry fruit, flattening, mashing tortoise plastron, scattering bran (10g) into a hot marmite, heating and frying, finally mixing all the Chinese herbal medicines according to the formula, soaking in 60% high-purity edible alcohol for 10d (the material-liquid ratio (g/L) is 1:3), and stirring once every 2 d. Finally filtering to obtain the Chinese herbal medicine extract juice.
The Chinese herbal medicine comprises the following components in percentage by mass: 20% of medlar, 25% of ganoderma lucidum spore powder, 5% of cordyceps militaris, 12% of dried ginger, 15% of salvia miltiorrhiza, 5% of exocarpium citri rubrum and 18% of tortoise plastron.
Mixing and stirring the mixed fruit juice, the rice mash and the multi-flavor Chinese herbal medicine extract juice according to the mass ratio of 2:2:1, adjusting the sugar degree to be 20%, adding activated alcohol active dry yeast 2.5 thousandths, controlling the fermentation temperature to be 32 ℃, fermenting for 120h, wherein the final alcohol degree of the fermented mash is 14.5% vol, the acidity is 0.5%, the reducing sugar is 1%, and the alcohol fermentation is finished.
(4) Acetic acid fermentation
Adding appropriate amount of softened water into fermented wine mash, adjusting alcohol content to 7.5%, diluting pure acetic acid bacteria with warm water to 7%, inoculating, mixing, fermenting at 34 deg.C for 22 d. When the acidity of the vinegar juice reaches more than 6.5g/mL, the acetic fermentation is considered to be finished. And immediately spreading salt on the surface of the vinegar mash uniformly to prevent oxidation.
(5) Aging, filtering, and packaging
And finally, heating the raw vinegar to 88 ℃, adding a proper amount of cane sugar and honey (the adding amount is 2% by weight respectively), stirring uniformly after the cane sugar and the honey are completely dissolved, sealing and ageing for 45 days in a jar, and finally respectively carrying out coarse filtration by using diatomite and fine filtration by using a plate-and-frame filter press to obtain clear and bright mature compound rice vinegar, and carrying out aseptic packaging to obtain the finished product of the strawberry-mulberry compound rice vinegar beverage.
The strawberry and mulberry compound rice vinegar prepared in this example was evaluated by sensory and functional tests (lipid-lowering test and escherichia coli inhibition test, method refer to example 2).
The strawberry and mulberry compound rice vinegar prepared in the specific example is bright in color, dark sauced brown, sour and slightly sweet in taste, rich in fruit fragrance and vinegar fragrance, and obvious in lipid-lowering effect (TC, TG and LDL-C of a white rat fed with high-fat feed and filled with the compound rice vinegar are obviously lower than those of a high-fat group) and bacteriostatic effect, and the results are detailed in table 4.
TABLE 4 example 3 lipid-lowering and bacteriostatic effects of the strawberry-mulberry composite rice vinegar
Example 4
The preparation method of the strawberry and mulberry compound rice vinegar comprises the following steps:
(1) preparation method of strawberry and mulberry mixed juice
Selecting strawberry and mulberry fruits which are disease-free, complete in shape and eighty-ripe in weight ratio of 3:1, soaking in salt water for 10min, and washing with clear water for 3 times; cutting fruits into small pieces, adding clear water 1 time (equal amount) of the weight of the fruits and sodium erythorbate 1.5% of the weight of the fruits, mixing and juicing, adjusting the pH value of the juice to 6.5 by using sodium bicarbonate, adding a complex enzyme (consisting of pectinase and cellulase in a weight ratio of 2: 1) according to the amount of 0.8% of the weight of the fruits, adjusting the enzymolysis temperature to 65 ℃, the enzymolysis time to 30min, inactivating the enzyme in a boiling water bath for 1min, filtering by using 300-mesh gauze, sterilizing by steam at 121 ℃ for 15min, and cooling to room temperature to obtain the mixed juice of strawberries and mulberries for later use.
(2) Preparation of rice mash
Soaking rice in clear water for 30h, uniformly feeding the rice and water into a steel mill according to the ratio of 1:2, grinding the rice into rice pulp with the fineness of more than 80 meshes, adjusting the pH value to 6.0, heating the rice pulp to 85 ℃ by using steam under continuous stirring, adding α -amylase (the final enzyme activity concentration is 8U/g dry weight of rice), keeping the product temperature for liquefying for 30min, cooling to 62 ℃ after the liquefaction, adding bran koji (the addition amount is 30% by weight) for saccharifying for 2.5h, finally separating the residue liquid to prepare rice saccharified mash, sterilizing by using steam at 121 ℃ for 15min, removing enzyme and mixed bacteria, and cooling to 28 ℃ for later use.
(3) Alcohol fermentation
The preparation method of the multi-flavor Chinese herbal medicine extract juice comprises the following steps:
cutting dried ginger and salvia miltiorrhiza in a formula into slices with the thickness of 2-3 mm, slightly moistening orange, cutting into filaments with the width of 2mm, moistening wolfberry fruit, flattening, mashing tortoise plastron, scattering bran (10g) into a hot marmite, heating and frying, finally mixing all the Chinese herbal medicines according to the formula, soaking in 60% high-purity edible alcohol for 10d (the material-liquid ratio (g/L) is 1:3), and stirring once every 2 d. Finally filtering to obtain the Chinese herbal medicine extract juice.
The Chinese herbal medicine comprises the following components in percentage by mass: 20% of medlar, 25% of ganoderma lucidum spore powder, 5% of cordyceps militaris, 12% of dried ginger, 15% of salvia miltiorrhiza, 5% of exocarpium citri rubrum and 18% of tortoise plastron.
Mixing and stirring the mixed fruit juice, the mash and the multi-flavor Chinese herbal medicine extract juice according to the mass ratio of 2:2:1, adjusting the sugar degree to be 20%, adding activated alcohol active dry yeast 1.5 per mill, controlling the fermentation temperature to be 34 ℃, fermenting for 96 hours, wherein the final alcohol degree of the fermented mash is 14.2% vol, the acidity is 0.4%, and the reducing sugar is 1%, and the alcohol fermentation is completed.
(4) Acetic acid fermentation
Adding appropriate amount of softened water into fermented mash, adjusting alcohol content to 8.0%, diluting pure acetic acid bacteria with warm water to 8%, inoculating, mixing, fermenting at 36 deg.C for 20 d. When the acidity of the vinegar juice reaches more than 6.5g/mL, the acetic fermentation is considered to be finished. And immediately spreading salt on the surface of the vinegar mash uniformly to prevent oxidation.
(5) Aging, filtering, and packaging
And finally, heating the raw vinegar to 90 ℃, adding a proper amount of cane sugar and honey (the adding amount is 2% by weight respectively), stirring uniformly after the cane sugar and the honey are completely dissolved, sealing and ageing the mixture in a jar for 50 days, and finally, respectively carrying out coarse filtration by using diatomite and fine filtration by using a plate-frame filter press to obtain clear and bright mature compound rice vinegar, and carrying out aseptic packaging to prepare the finished product of the strawberry-mulberry compound rice vinegar beverage.
The strawberry and mulberry compound rice vinegar prepared in this example was evaluated by sensory and functional tests (lipid-lowering test and escherichia coli inhibition test, method refer to example 2).
The strawberry and mulberry compound rice vinegar prepared in the specific example is bright in color, dark sauced brown, sour and slightly sweet in taste, rich in fruit fragrance and vinegar fragrance, and obvious in lipid-lowering effect (TC, TG and LDL-C of a white rat fed with high-fat feed and filled with the compound rice vinegar are obviously lower than those of a high-fat group) and bacteriostatic effect, and the results are detailed in table 5.
TABLE 5 example 4 lipid-lowering and bacteriostatic effects of the strawberry and mulberry compound rice vinegar
Claims (2)
1. A preparation method of strawberry and mulberry compound rice vinegar is characterized by comprising the following steps: mixing the mixed juice of strawberry and mulberry, rice mash and Chinese herbal medicine extract juice, and sequentially performing alcoholic fermentation, acetic acid fermentation and ageing to prepare the strawberry and mulberry compound rice vinegar; wherein the Chinese herbal medicines comprise fructus Lycii, Ganoderma spore powder, scarlet caterpiller fungus, Zingiberis rhizoma, Saviae Miltiorrhizae radix, exocarpium Citri rubrum and carapax et Plastrum Testudinis;
the mass ratio of the mixed fruit juice, the rice mash and the Chinese herbal medicine extract juice is 2-3: 1; the Chinese herbal medicine comprises the following components in percentage by weight: 18-22% of wolfberry fruit, 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 exocarpium citri rubrum and 16-20% of tortoise plastron;
the preparation method of the mixed fruit juice comprises the following steps: mixing strawberry, mulberry and water, juicing, and performing enzymolysis and filtration on the juice to obtain the mixed juice; the mass ratio of the strawberries to the mulberries is 3-4: 1, and the mass of the water is 1-3 times of the total mass of the strawberries and the mulberries; the Chinese herbal medicine extract juice is obtained by leaching Chinese herbal medicines in 60-70% ethanol water solution for 10-15 days and filtering, wherein the ratio of leaching materials to leaching solutions is 1: 2-3; the ageing comprises the following steps: heating the vinegar after acetic acid fermentation to 85-90 ℃, adding sucrose and honey, uniformly stirring, sealing and ageing for 40-50 days;
soaking rice in water, mixing the rice and the water according to the mass ratio of 1: 2-3, grinding the rice into rice pulp, liquefying the rice pulp, saccharifying the rice pulp, and separating a grain liquid to obtain a rice saccharified mash, wherein the liquefaction is carried out by adding α -amylase, the pH value of the rice pulp is adjusted to be 5.8-6.2 before the enzyme is added, the liquefying temperature is 80-90 ℃, the time is 20-30 min, the saccharification is carried out by adding bran koji, and the saccharifying temperature is 60-65 ℃, and the time is 2-3 h;
the temperature of the alcoholic fermentation is 32-36 ℃, and the time is 96-120 h; the temperature of the acetic fermentation is 34-38 ℃, and the time is 20-25 d.
2. The strawberry and mulberry compound rice vinegar prepared by the preparation method according to claim 1.
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