CN105886320A - Gynostemma pentaphylla fermentation healthcare vinegar and preparing method thereof - Google Patents
Gynostemma pentaphylla fermentation healthcare vinegar and preparing method thereof Download PDFInfo
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- CN105886320A CN105886320A CN201610372543.5A CN201610372543A CN105886320A CN 105886320 A CN105886320 A CN 105886320A CN 201610372543 A CN201610372543 A CN 201610372543A CN 105886320 A CN105886320 A CN 105886320A
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
Abstract
The invention discloses gynostemma pentaphylla fermentation healthcare vinegar and a preparing method thereof. The preparing method comprises the steps of 1, fermentation stock solution preparation, wherein ponkan pulp is broken, juiced and subjected to rough filtration and then enters a turbid juice tank, gynostemma pentaphylla extraction solution is added, sugar content is adjusted, and then pasteuring is conducted, so that fermentation stock solution is obtained; 2, primary fermentation, wherein the fermentation stock solution is inoculated with activated activation saccharomycetes for wine making for fermentation lasting 5-10 days at 20-28 DEG C, so that gynostemma pentaphylla ponkan fruit wine is obtained, and the fruit wine is filtered and then enters an acetic acid fermentation tank; 3, secondary fermentation, wherein acclimated acetic acid bacteria solution of 8-12% is added to the fruit wine, air agitation is conducted two to three times a day with each time lasting 1 min to enable the fruit wine to make sufficient contact with oxygen, stirring is conducted for 3-4 days at 26-33 DEG C, and then the gynostemma pentaphylla fermentation healthcare vinegar is obtained. Through effective integration of vacuum pulsation mass transfer enhancement, biological fermentation and enzymolysis, the optimal effect of preparing the gynostemma pentaphylla fermentation healthcare vinegar from gynostemma pentaphylla and ponkan juice is realized, market competitiveness is high, and application prospects are broad.
Description
Technical field
The present invention relates to a kind of gynostemma pentaphylla fermentation health preserving vinegar and preparation method thereof, refer specifically to gynostemma pentaphyllum extracting solution and the method for mandarin orange juice ferment making fruit vinegar.
Background technology
Gynostemma pentaphylla, also known as: paradise grass, Gospel grass, superman joins, the public arched end, Herba Gynostemmatis, seven leaf courages, Pentapanax leschenaultii and gynostemma pentaphyllum makino etc., it is mainly distributed on Shaanxi flat interest in China, Structure, Hunan, Hubei, Yunnan, Guangxi etc. save, it is known as " south ginseng ", it is grown in the medicinal comparision contents of southern gynostemma pentaphylla high, " the elixir grass " being called mystery among the people, 1986, State Scientific and Technological Commission is in Spark Program, gynostemma pentaphylla is classified as the first place of " rare traditional Chinese medicine " leaved for development, on March 5th, 2002, health ministry was listed in health products list.
Mandarin orange vinegar is a kind of fermented type fruit vinegar made for raw material with mandarin orange juice, and modern medicine study shows: fruit vinegar can enhance metabolism, and regulates acid-base balance, and dispelling fatigue, containing organic acid and the several amino acids of needed by human body of more than ten kinds in fruit vinegar.
Ferment health preserving vinegar with mandarin orange and gynostemma pentaphylla for main material production gynostemma pentaphylla, the added value of mandarin orange and gynostemma pentaphylla can be promoted, the kind of abundant vinegar, expand mandarin orange and the industry bore of gynostemma pentaphylla, it can be also the health-care vinegar product of human health offer diversification, gynostemma pentaphylla is added, moreover it is possible to obtain beyond thought health care and result for the treatment of in the production process of fruit vinegar.
But the most to greatest extent the active ingredient in gynostemma pentaphylla is incorporated in vinegar product, dissolve the inhibitory action of antimicrobial component Dichlorodiphenyl Acetate bacterium in gynostemma pentaphylla, and how to remove the bitter taste of gynostemma pentaphylla itself, the mouthfeel of improvement vinegar product and improve the market adaptability of product, it is the technical barrier making gynostemma pentaphylla fermentation health preserving vinegar, is also not solve the technical problem that present stage.
Summary of the invention
For solving the problem that above-mentioned prior art exists, the present inventor through substantial amounts of test, grope and sum up a kind of with gynostemma pentaphylla and mandarin orange gynostemma pentaphylla fermentation health preserving 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 gynostemma pentaphyllum extracting solution of mandarin orange juice volume 15%-22%, then the sugar content adjusting mandarin orange 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 gynostemma pentaphyllum extracting solution is: toward being broken in the dry gynostemma pentaphylla of 20-40 purpose the enzymolysis liquid adding 7-10 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 refluxing extraction, 2-6 hour extraction time, after having extracted, it is evaporated to produce precipitate, standby.Enzymolysis liquid is with the volume mass ratio of dry gynostemma pentaphylla, and the unit of volume is milliliter, and the unit of quality is gram.
Enzymolysis liquid preparation method is: is dissolved in the buffer solution that 500ml pH value is 4-7 by 1-15 gram of complex enzyme formulation and get final product.The proportioning of complex enzyme formulation is cellulase mass fraction 60-70%, pectase mass fraction is 15-25%, remaining is zytase, the average enzyme of complex enzyme formulation 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 optimum 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 recovery rate of the active ingredient such as saponin, flavones in gynostemma pentaphylla after ferment treatment.
Extractor can be carried out step vacuumizing 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, when vacuumizing, the ethanol in gynostemma pentaphylla cell tissue can gasify because of decompression, in causing gynostemma pentaphylla cell tissue, pressure is more than outside gynostemma pentaphylla histocyte, and the ethanol having dissolved active ingredient can be forced through gynostemma pentaphylla cell tissue under differential pressure action；When vacuum breaker, gynostemma pentaphylla histocyte external pressure is more than gynostemma pentaphylla histocyte internal pressure, ethanol outside gynostemma pentaphylla histocyte quickly enters because of differential pressure action and goes inside gynostemma pentaphylla histocyte to dissolve active ingredient, the alternately change of this gynostemma pentaphylla histocyte external and internal pressure enhances ethanol and dissolves active ingredient mass transfer in ethanol, makes the active ingredient residual rates such as extraction efficiency raising, saponin, flavones 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 gynostemma pentaphylla 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 gynostemma pentaphylla hesperidium aurantium wine, carry out a day 2-3 time, the Aerated stirring 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 gynostemma pentaphylla fermentation health preserving vinegar.
Utilizing the present invention to produce the gynostemma pentaphylla fermentation health preserving 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, and without astringent taste and the bitter taste of gynostemma pentaphylla, has the gynostemma pentaphylla fermentation distinctive local flavor of health preserving vinegar.Testing through function test, due to the addition of gynostemma pentaphyllum extracting solution, this product also has preferable benefiting qi for tranquillization, anticancer health-care function.
Compared with prior art, beneficial effects of the present invention also resides in:
Gynostemma pentaphylla utilizes complex enzyme formulation to carry out enzymolysis before extracting, by the cell wall damage of gynostemma pentaphylla, enable active ingredient Fast Stripping, improve the recovery rate of the active ingredient such as saponin, flavones, and the complex enzyme formulation of the present invention is an optimum organization, for the feature of gynostemma pentaphylla cell membrane main component, design cellulase mass fraction 60-70%, pectase mass fraction is 15-25%, and remaining is zytase, makes hydrolysis result optimal.
During the refluxing extraction of gynostemma pentaphylla, carrying out vacuumizing and vacuum breaker, utilize vacuum impulse to strengthen mass transfer, make the active ingredient dissolutions to greatest extent such as the saponin in gynostemma pentaphylla histocyte, flavones, the gynostemma pentaphylla fermentation health preserving vinegar function making follow-up making is optimal.
What the present invention taked is the production technology will fermented again after gynostemma pentaphyllum extracting solution and the mixing of mandarin orange juice, compared with the production technology remixing allotment gynostemma pentaphyllum 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 gynostemma pentaphylla, thus eliminate astringent taste and the bitter taste 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 gynostemma pentaphylla 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 gynostemma pentaphylla fermentation health preserving vinegar with gynostemma pentaphylla, mandarin orange juice, and the market competitiveness is strong, has a extensive future.
Detailed description of the invention
Following Gynostemma pentaphyllum Makino fermentation health preserving 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 gynostemma pentaphyllum extracting solution of mandarin orange juice volume 16%, then the sugar content adjusting mandarin orange 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 gynostemma pentaphyllum extracting solution is: toward being broken into the enzymolysis liquid adding 9.6 times amount in the 25 dry gynostemma pentaphylla 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 refluxing extraction, 2.5 hours extraction times, after having extracted, it is evaporated to produce precipitate, standby.
Enzymolysis liquid preparation method is: 13 grams of complex enzyme formulations are dissolved in 500ml
PH value be 6.5 buffer solution in and get final product.The proportioning of complex enzyme formulation is cellulase mass fraction 62%, and pectase mass fraction is 22%, and remaining is zytase, and the average enzyme work of complex enzyme formulation is 22000 units.
Extractor can be carried out step vacuumizing 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 gynostemma pentaphylla hesperidium aurantium wine, enter apparatus for acetic acid fermentation tank after filtration.
(3) second order fermentation: add the acetic acid bacterium solution of 9% domestication in gynostemma pentaphylla hesperidium aurantium wine, carry out a day 3 times, the Aerated stirring of each 1 minute, make fruit wine fully contact with oxygen, mixing time 3 days, temperature controls at 32 DEG C, obtains gynostemma pentaphylla fermentation health preserving vinegar.
Utilizing the present invention to produce the gynostemma pentaphylla fermentation health preserving 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, and without astringent taste and the bitter taste of gynostemma pentaphylla, has the gynostemma pentaphylla fermentation distinctive local flavor of health preserving vinegar.Testing through function test, due to the addition of gynostemma pentaphyllum extracting solution, this product also has preferable benefiting qi for tranquillization, anticancer health-care function.
Embodiment 2:
(1) fermenation raw liquid makes: by hesperidium aurantium meat broken juice, coarse filtration, entrance turbid juice tank, add the gynostemma pentaphyllum extracting solution of mandarin orange juice volume 21%, then the sugar content adjusting mandarin orange 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 gynostemma pentaphyllum extracting solution is: toward being broken into the enzymolysis liquid adding 7.4 times amount in the 35 dry gynostemma pentaphylla 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 refluxing extraction, 5.4 hours extraction times, after having extracted, it is evaporated to produce precipitate, standby.
Enzymolysis liquid preparation method is: 2 grams of complex enzyme formulations are dissolved in 500ml
PH value be 4.8 buffer solution in and get final product.The proportioning of complex enzyme formulation is cellulase mass fraction 68%, and pectase mass fraction is 16%, and remaining is zytase, and the average enzyme work of complex enzyme formulation is 27000 units.
Extractor can be carried out step vacuumizing 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 gynostemma pentaphylla hesperidium aurantium wine, enter apparatus for acetic acid fermentation tank after filtration；
(3) second order fermentation: add the acetic acid bacterium solution of 11% domestication in gynostemma pentaphylla hesperidium aurantium wine, carry out a day 2 times, the Aerated stirring of each 1 minute, make fruit wine fully contact with oxygen, mixing time 4 days, temperature controls at 28 DEG C, obtains gynostemma pentaphylla fermentation health preserving vinegar.
Utilizing the present invention to produce the gynostemma pentaphylla fermentation health preserving 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, and without astringent taste and the bitter taste of gynostemma pentaphylla, has the gynostemma pentaphylla fermentation distinctive local flavor of health preserving vinegar.Testing through function test, due to the addition of gynostemma pentaphyllum extracting solution, this product also has preferable benefiting qi for tranquillization, anticancer health-care function.
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 gynostemma pentaphylla fermentation health preserving 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 gynostemma pentaphyllum extracting solution of mandarin orange juice volume 15%-22%, then the sugar content adjusting mandarin orange 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 gynostemma pentaphylla 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 gynostemma pentaphylla hesperidium aurantium wine, carry out a day 2-3 time, the Aerated stirring 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 gynostemma pentaphylla fermentation health preserving vinegar.
The preparation method of gynostemma pentaphylla fermentation health preserving vinegar the most according to claim 1, it is characterized in that: the preparation method of described gynostemma pentaphyllum extracting solution is: toward being broken in the dry gynostemma pentaphylla of 20-40 purpose the enzymolysis liquid adding 7-10 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 refluxing extraction, 2-6 hour extraction time, extraction is evaporated to produce precipitate after completing, standby.
The preparation method of gynostemma pentaphylla fermentation health preserving vinegar the most according to claim 2, it is characterised in that: described enzymolysis liquid preparation method is: is dissolved in the buffer solution that 500ml pH value is 4-7 by 1-15 gram of complex enzyme formulation and get final product.
The preparation method of gynostemma pentaphylla fermentation health preserving vinegar the most according to claim 3, it is characterised in that: the proportioning of described complex enzyme formulation is cellulase mass fraction 60-70%, pectase mass fraction 15-25%, and remaining is zytase.
The preparation method of gynostemma pentaphylla fermentation health preserving vinegar the most according to claim 4, it is characterised in that: the average enzyme of described complex enzyme formulation is lived as 20000-30000 unit.
The preparation method of gynostemma pentaphylla fermentation health preserving vinegar the most according to claim 5, it is characterised in that: during gynostemma pentaphylla refluxing extraction, extractor is carried out step vacuumizing and vacuum breaker, utilizes vacuum impulse to strengthen mass transfer.
7. the gynostemma pentaphylla fermentation health preserving vinegar obtained according to method described in claim 1 or 2 or 3 or 4 or 5 or 6, it is characterised in that: gynostemma pentaphylla fermentation health preserving vinegar has certain benefiting qi for tranquillization, anticancer health-care function.
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Citations (6)
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| JPS6147173A (en) * | 1984-08-10 | 1986-03-07 | Kanekichi Sangyo Kk | Refreshing fruit juice drink containing gynostemma pentaphyllum makino |
| CN1266896A (en) * | 2000-02-24 | 2000-09-20 | 阳泉市华新食品厂 | Health-care gynostemma pentaphyllum vinegar and its preparing process |
| 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 |
| CN103756864A (en) * | 2010-11-03 | 2014-04-30 | 张红旗 | Preparation method and standard of gynostemma pentaphylla health care 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 |
-
2016
- 2016-05-31 CN CN201610372543.5A patent/CN105886320A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6147173A (en) * | 1984-08-10 | 1986-03-07 | Kanekichi Sangyo Kk | Refreshing fruit juice drink containing gynostemma pentaphyllum makino |
| CN1266896A (en) * | 2000-02-24 | 2000-09-20 | 阳泉市华新食品厂 | Health-care gynostemma pentaphyllum vinegar and its preparing process |
| CN103756864A (en) * | 2010-11-03 | 2014-04-30 | 张红旗 | Preparation method and standard of gynostemma pentaphylla health care vinegar |
| 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 |
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