CN105969631A - Fructus aurantii immaturus and citrus reticulata health-care vinegar and preparation method thereof - Google Patents
Fructus aurantii immaturus and citrus reticulata health-care vinegar and preparation method thereof Download PDFInfo
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- CN105969631A CN105969631A CN201610372833.XA CN201610372833A CN105969631A CN 105969631 A CN105969631 A CN 105969631A CN 201610372833 A CN201610372833 A CN 201610372833A CN 105969631 A CN105969631 A CN 105969631A
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- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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Abstract
The invention discloses fructus aurantii immaturus and citrus reticulata health-care vinegar and a preparation method thereof. The method comprises the steps of 1, preparation of a fermenting stock solution, wherein citrus reticulata pulp is smashed, squeezed, roughly filtered and put in a cloudy juice tank, a fructus aurantii immaturus extracting solution is added, pasteurization is conducted after the sugar content is regulated, and the fermenting stock solution is prepared; 2, primary fermentation, wherein activated wine-use activation yeast is added in an inoculation mode, fermentation is conducted for 5-10 days at the temperature of 20-28 DEG C, and fructus aurantii immaturus and citrus reticulate fruit wine is prepared, filtered and then put in an acetic acid fermentation tank; 3, secondary fermentation, wherein a naturalized acetic acid bacterial solution with the concentration being 8-12% is added to the fructus aurantii immaturus and citrus reticulate fruit wine, air agitation is conducted 2-3 times every day with each time lasting 1 minute so that the fruit wine can be in full contact with oxygen, the stirring period is 3-4 days, the temperature is controlled to range from 26 DEG C to 33 DEG C, and the vinegar is obtained. Vacuum pulsation intensified mass transfer, biological fermentation, enzymolysis and other technologies are effectively integrated, the optimal effect of preparing the fructus aurantii immaturus and citrus reticulata health-care vinegar from fructus aurantii immaturus and citrus reticulate juice is achieved, the market competitiveness is strong, and the application prospect is broad.
Description
Technical field
The present invention relates to a kind of Fructus Aurantii Immaturus Citrus chachiensis Hort. health promoting vinegar and preparation method thereof, refer specifically to citrus aurantium extract and the method for Citrus chachiensis Hort. juice ferment making fruit vinegar.
Background technology
Fructus Aurantii Immaturus is rutaceae Citrus aurantium Linn. and variety thereof or the dry young fruit of Fructus Citri sinensis.It is collected from the fruit fallen the 5-6 month, removes impurity, crosscutting for two halves from middle part, dry or cold drying, smaller directly dries or cold drying.Fructus Aurantii Immaturus cures mainly in stagnating and stops；Feeling of fullness distending pain；Constipation；Weight after dysentery；Blocked-up chest；Gastroptosis；Uterine prolapse；Proctoptosis etc., the effect there is regulating the flow of vital energy, helping digestion.
Citrus chachiensis Hort. vinegar is a kind of fermented type fruit vinegar made for raw material with Citrus chachiensis Hort. juice, and modern medicine study shows: fruit vinegar can enhance metabolism, and regulates acid-base balance, and allaying tiredness, containing organic acid and the several amino acids of needed by human body of more than ten kinds in fruit vinegar.
With Citrus chachiensis Hort. and Fructus Aurantii Immaturus for main material production Fructus Aurantii Immaturus Citrus chachiensis Hort. health promoting vinegar, the added value of Citrus chachiensis Hort. and Fructus Aurantii Immaturus can be promoted, the kind of abundant vinegar, expand Citrus chachiensis Hort. and the industry bore of Fructus Aurantii Immaturus, it can be also the health promoting vinegar product of human health offer diversification, Fructus Aurantii Immaturus is added, moreover it is possible to obtain beyond thought health care and therapeutic effect in the production process of fruit vinegar.
But the most to greatest extent the effective ingredient in Fructus Aurantii Immaturus is incorporated in vinegar product, dissolve the inhibitory action of antimicrobial component Dichlorodiphenyl Acetate bacterium in Fructus Aurantii Immaturus, and how to remove the bitter taste of Fructus Aurantii Immaturus itself, the mouthfeel of improvement vinegar product and improve the market adaptability of product, it is the technical barrier making Fructus Aurantii Immaturus Citrus chachiensis Hort. health promoting vinegar, is also not solve the technical problem that present stage.
Summary of the invention
For solve above-mentioned prior art exist problem, the present inventor through substantial amounts of test, grope and sum up a kind of with Fructus Aurantii Immaturus and Citrus chachiensis Hort. Fructus Aurantii Immaturus Citrus chachiensis Hort. health promoting vinegar as primary raw material and preparation method thereof.
The present invention includes following step:
(1) fermenation raw liquid makes: by hesperidium aurantium meat broken juice, coarse filtration, entrance turbid juice tank, add the citrus aurantium extract of Citrus chachiensis Hort. juice volume 14.5%-16.5%, the sugar content adjusting Citrus chachiensis Hort. juice again 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 citrus aurantium extract is: toward being broken in the dry Fructus Aurantii Immaturus of 20-40 purpose the enzymolysis solution adding 7.5-9.5 times amount, enzymolysis 1-4 hour at a temperature of 40-50 degree, after enzymolysis completes, the edible ethanol of addition 95% is until the volume fraction of ethanol is 20%-30%, carry out reflux, extract, 2-6 hour extraction time, after having extracted, it is evaporated to produce precipitate, standby.Enzymolysis solution is with the volume mass ratio of dry Fructus Aurantii Immaturus, and the unit of volume is milliliter, and the unit of quality is gram.
Enzymolysis solution preparation method is: is dissolved in the buffer that 500ml pH value is 4-7 by 1-15 gram of compound enzymic preparation and get final product.The proportioning of compound enzymic preparation is cellulase mass fraction 60-70%, pectase mass fraction is 15-25%, remaining is xylanase, the average enzyme of compound enzymic preparation is lived as 20000-30000 unit, described enzyme unit alive defers to international zymetology meeting in 1961 regulation, refers under specified conditions (25 DEG C, other is optimal condition), the enzyme amount of 1 micromole substrate, or the 1 micromolar enzyme amount about group in conversion of substrate can be converted in 1 minute.Tests prove that, with significantly improving the extraction ratio of the effective ingredient such as glycoside in Fructus Aurantii Immaturus after ferment treatment.
Extraction pot can be carried out step evacuation and vacuum breaker during said extracted, utilize vacuum impulse to strengthen mass transfer.The mechanism of vacuum impulse strengthening mass transfer is: owing to ethanol is the organic solvent that volatility is stronger, during evacuation, the ethanol in Fructus Aurantii Immaturus cell tissue can gasify because of decompression, in causing Fructus Aurantii Immaturus cell tissue, pressure is more than outside Fructus Aurantii Immaturus histiocyte, and the ethanol having dissolved effective ingredient can be forced through Fructus Aurantii Immaturus cell tissue under differential pressure action；When vacuum breaker, Fructus Aurantii Immaturus histiocyte external pressure is intrinsic pressure more than Fructus Aurantii Immaturus histiocyte, ethanol outside Fructus Aurantii Immaturus histiocyte quickly enters because of differential pressure action and goes inside Fructus Aurantii Immaturus histiocyte to dissolve effective ingredient, the alternate of this Fructus Aurantii Immaturus histiocyte external and internal pressure enhances ethanol and dissolves effective ingredient mass transfer in ethanol, makes the effective ingredient residual rates such as extraction efficiency raising, citrifolioside 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 Fructus Aurantii Immaturus hesperidium aurantium wine, enters apparatus for acetic acid fermentation tank after filtration.
(3) second order fermentation: adding the acetic acid bacterium solution of 8-12% domestication in Fructus Aurantii Immaturus hesperidium aurantium wine, carry out a day 2-3 time, the air agitation of each 1 minute, make fruit wine fully contact with oxygen, mixing time 3-4 days, temperature controls at 26-33 DEG C, obtains Fructus Aurantii Immaturus Citrus chachiensis Hort. health promoting vinegar.
Utilizing the present invention to produce the Fructus Aurantii Immaturus Citrus chachiensis Hort. health promoting vinegar obtained, form is full, and good looking appearance is sepia, and fragrance is high thoroughly, and mellow in taste, gives off a strong fragrance, without astringent taste and the bitterness of Fructus Aurantii Immaturus, has the Fructus Aurantii Immaturus distinctive local flavor of Citrus chachiensis Hort. health promoting vinegar.Through function test test, due to the addition of citrus aurantium extract, this product also have preferably regulate the flow of vital energy, help digestion health care.
Compared with prior art, beneficial effects of the present invention also resides in:
Fructus Aurantii Immaturus utilizes compound enzymic preparation to carry out enzymolysis before extracting, by the cell wall damage of Fructus Aurantii Immaturus, enable effective ingredient Fast Stripping, improve the extraction ratio of the effective ingredient such as citrifolioside, and the compound enzymic preparation of the present invention is an optimum organization, for the feature of Fructus Aurantii Immaturus cell wall main component, design cellulase mass fraction 60-70%, pectase mass fraction is 15-25%, and remaining is xylanase, makes hydrolysis result optimal.
During the reflux, extract, of Fructus Aurantii Immaturus, carrying out evacuation and vacuum breaker, utilize vacuum impulse to strengthen mass transfer, make the effective ingredient dissolutions to greatest extent such as glycoside in Fructus Aurantii Immaturus histiocyte, the Fructus Aurantii Immaturus Citrus chachiensis Hort. health promoting vinegar function making follow-up making is optimal.
What the present invention taked is the production technology will fermented again after citrus aurantium extract and the mixing of Citrus chachiensis Hort. juice, compared with the production technology remixing allotment citrus aurantium extract after conventional fruit juice fermentation, this technique is during the fermentation due to the effect of microorganism, can effectively decompose the tannin in Fructus Aurantii Immaturus, thus eliminate astringent taste and the bitterness of product, strengthen the mouthfeel of product, improve market adaptability.
The present invention utilizes the acetic acid bacterium solution after domestication to carry out second order fermentation, eliminates the inhibitory action of antimicrobial component Dichlorodiphenyl Acetate bacterium in Fructus Aurantii Immaturus 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 Fructus Aurantii Immaturus Citrus chachiensis Hort. health promoting vinegar with Fructus Aurantii Immaturus, Citrus chachiensis Hort. juice, and the market competitiveness is strong, has a extensive future.
Detailed description of the invention
Hereinafter Fructus Aurantii Immaturus Citrus chachiensis Hort. health promoting vinegar and preparation method thereof is described in detail.
Embodiment 1:
(1) fermenation raw liquid makes: by hesperidium aurantium meat broken juice, coarse filtration, entrance turbid juice tank, add the citrus aurantium extract of Citrus chachiensis Hort. juice volume 14.7%, then the sugar content adjusting Citrus chachiensis Hort. juice is 15.8%, at 75 DEG C, pasteurization under conditions of 15 minutes, make fermenation raw liquid, be delivered to ethanol fermentation tank.
The preparation method of described citrus aurantium extract is: toward being broken into the enzymolysis solution adding 9.2 times amount in the 25 dry Fructus Aurantii Immaturuss of purpose, enzymolysis 3.5 hours at a temperature of 42 degree, after enzymolysis completes, the edible ethanol of addition 95% is until the volume fraction of ethanol is 27%, carry out reflux, extract, 2.5 hours extraction times, after having extracted, it is evaporated to produce precipitate, standby.
Enzymolysis solution preparation method is: is dissolved in the buffer that 500ml pH value is 6.5 by 13 grams of compound enzymic preparations and get final product.The proportioning of compound enzymic preparation is cellulase mass fraction 62%, and pectase mass fraction is 22%, and remaining is xylanase, and the average enzyme work of compound enzymic preparation is 22000 units.
Extraction pot can be carried out step evacuation and vacuum breaker during said extracted, utilize vacuum impulse to strengthen mass transfer.
(2) one grade fermemtation: by the wine activated yeast of 0.11% access activation of fermenation raw liquid weight, ferment 6 days in 27 DEG C, make Fructus Aurantii Immaturus hesperidium aurantium wine, enter apparatus for acetic acid fermentation tank after filtration.
(3) second order fermentation: adding the acetic acid bacterium solution of 9% domestication in Fructus Aurantii Immaturus hesperidium aurantium wine, carry out a day 3 times, the air agitation of each 1 minute, make fruit wine fully contact with oxygen, mixing time 3 days, temperature controls, at 32 DEG C, to obtain Fructus Aurantii Immaturus Citrus chachiensis Hort. health promoting vinegar.
Utilizing the present invention to produce the Fructus Aurantii Immaturus Citrus chachiensis Hort. health promoting vinegar obtained, form is full, and good looking appearance is sepia, and fragrance is high thoroughly, and mellow in taste, gives off a strong fragrance, without astringent taste and the bitterness of Fructus Aurantii Immaturus, has the Fructus Aurantii Immaturus distinctive local flavor of Citrus chachiensis Hort. health promoting vinegar.Through function test test, due to the addition of citrus aurantium extract, this product also have preferably regulate the flow of vital energy, help digestion health care.
Embodiment 2:
(1) fermenation raw liquid makes: by hesperidium aurantium meat broken juice, coarse filtration, entrance turbid juice tank, add the citrus aurantium extract of Citrus chachiensis Hort. juice volume 16.1%, then the sugar content adjusting Citrus chachiensis Hort. juice is 15.1%, at 75 DEG C, pasteurization under conditions of 15 minutes, make fermenation raw liquid, be delivered to ethanol fermentation tank.
The preparation method of described citrus aurantium extract is: toward being broken into the enzymolysis solution adding 7.8 times amount in the 35 dry Fructus Aurantii Immaturuss of purpose, enzymolysis 1.5 hours at a temperature of 48 degree, after enzymolysis completes, the edible ethanol of addition 95% is until the volume fraction of ethanol is 22%, carry out reflux, extract, 5.4 hours extraction times, after having extracted, it is evaporated to produce precipitate, standby.
Enzymolysis solution preparation method is: is dissolved in the buffer that 500ml pH value is 4.8 by 2 grams of compound enzymic preparations and get final product.The proportioning of compound enzymic preparation is cellulase mass fraction 68%, and pectase mass fraction is 16%, and remaining is xylanase, and the average enzyme work of compound enzymic preparation is 27000 units.
Extraction pot can be carried out step evacuation and vacuum breaker during said extracted, utilize vacuum impulse to strengthen mass transfer.
(2) one grade fermemtation: by the wine activated yeast of 0.14% access activation of fermenation raw liquid weight, ferment 9 days in 22 DEG C, make Fructus Aurantii Immaturus hesperidium aurantium wine, enter apparatus for acetic acid fermentation tank after filtration；
(3) second order fermentation: adding the acetic acid bacterium solution of 11% domestication in Fructus Aurantii Immaturus hesperidium aurantium wine, carry out a day 2 times, the air agitation of each 1 minute, make fruit wine fully contact with oxygen, mixing time 4 days, temperature controls, at 28 DEG C, to obtain Fructus Aurantii Immaturus Citrus chachiensis Hort. health promoting vinegar.
Utilizing the present invention to produce the Fructus Aurantii Immaturus Citrus chachiensis Hort. health promoting vinegar obtained, form is full, and good looking appearance is sepia, and fragrance is high thoroughly, and mellow in taste, gives off a strong fragrance, without astringent taste and the bitterness of Fructus Aurantii Immaturus, has the Fructus Aurantii Immaturus distinctive local flavor of Citrus chachiensis Hort. health promoting vinegar.Through function test test, due to the addition of citrus aurantium extract, this product also have preferably regulate the flow of vital energy, help digestion health care.
The present invention is not made any pro forma restriction by above-described embodiment, any those of ordinary skill in the art, in the case of without departing from technical solution of the present invention scope, technical solution of the present invention is made many possible variations and modification by the technology contents that all may utilize the disclosure above, or is revised as the Equivalent embodiments of equivalent variations.Therefore, every content without departing from technical solution of the present invention, according to the technology of the present invention essence to any simple modification made for any of the above embodiments, equivalent variations and modification, all should fall in the range of technical solution of the present invention is protected.
Claims (7)
1. the preparation method of a Fructus Aurantii Immaturus Citrus chachiensis Hort. health promoting vinegar, it is characterised in that comprise following step:
(1) fermenation raw liquid makes: by hesperidium aurantium meat broken juice, coarse filtration, entrance turbid juice tank, add the citrus aurantium extract of Citrus chachiensis Hort. juice volume 14.5%-16.5%, the sugar content adjusting Citrus chachiensis Hort. juice again 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 Fructus Aurantii Immaturus hesperidium aurantium wine, enters apparatus for acetic acid fermentation tank after filtration；
(3) second order fermentation: adding the acetic acid bacterium solution of 8-12% domestication in Fructus Aurantii Immaturus hesperidium aurantium wine, carry out a day 2-3 time, the air agitation of each 1 minute, make fruit wine fully contact with oxygen, mixing time 3-4 days, temperature controls at 26-33 DEG C, obtains Fructus Aurantii Immaturus Citrus chachiensis Hort. health promoting vinegar.
The preparation method of Fructus Aurantii Immaturus Citrus chachiensis Hort. health promoting vinegar the most according to claim 1, it is characterized in that: the preparation method of described citrus aurantium extract is: toward being broken in the dry Fructus Aurantii Immaturus of 20-40 purpose the enzymolysis solution adding 7.5-9.5 times amount, enzymolysis 1-4 hour at a temperature of 40-50 degree, after enzymolysis completes, the edible ethanol of addition 95%, until the volume fraction of ethanol is 20%-30%, carries out reflux, extract, 2-6 hour extraction time, extraction is evaporated to produce precipitate after completing, standby.
The preparation method of Fructus Aurantii Immaturus Citrus chachiensis Hort. health promoting vinegar the most according to claim 2, it is characterised in that: described enzymolysis solution preparation method is: is dissolved in the buffer that 500ml pH value is 4-7 by 1-15 gram of compound enzymic preparation and get final product.
The preparation method of Fructus Aurantii Immaturus Citrus chachiensis Hort. health promoting vinegar the most according to claim 3, it is characterised in that: the proportioning of described compound enzymic preparation is cellulase mass fraction 60-70%, pectase mass fraction 15-25%, and remaining is xylanase.
The preparation method of Fructus Aurantii Immaturus Citrus chachiensis Hort. health promoting vinegar the most according to claim 4, it is characterised in that: the average enzyme of described compound enzymic preparation is lived as 20000-30000 unit.
The preparation method of Fructus Aurantii Immaturus Citrus chachiensis Hort. health promoting vinegar the most according to claim 5, it is characterised in that: during Fructus Aurantii Immaturus reflux, extract, extraction pot is carried out step evacuation and vacuum breaker, utilize vacuum impulse to strengthen mass transfer.
7. the Fructus Aurantii Immaturus Citrus chachiensis Hort. health promoting vinegar obtained according to method described in claim 1 or 2 or 3 or 4 or 5 or 6, it is characterised in that: Fructus Aurantii Immaturus Citrus chachiensis Hort. health promoting vinegar have certain regulate the flow of vital energy, help digestion health care.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102250746A (en) * | 2011-07-06 | 2011-11-23 | 湘西自治州边城醋业科技有限责任公司 | Production process of ponkan fruit vinegar |
| CN103772473A (en) * | 2014-01-10 | 2014-05-07 | 吉首大学 | Vacuum pulse type method of extracting and purifying ursolic acid of rosemary |
| CN105238666A (en) * | 2015-09-28 | 2016-01-13 | 山东鑫源实业集团有限公司 | Mulberry healthcare vinegar oral solution and preparation method thereof |
| CN105255691A (en) * | 2015-10-24 | 2016-01-20 | 浙江省柑桔研究所 | Tangerine healthcare fruit vinegar and preparation method thereof |
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- 2016-05-31 CN CN201610372833.XA patent/CN105969631A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102250746A (en) * | 2011-07-06 | 2011-11-23 | 湘西自治州边城醋业科技有限责任公司 | Production process of ponkan fruit vinegar |
| CN103772473A (en) * | 2014-01-10 | 2014-05-07 | 吉首大学 | Vacuum pulse type method of extracting and purifying ursolic acid of rosemary |
| CN105238666A (en) * | 2015-09-28 | 2016-01-13 | 山东鑫源实业集团有限公司 | Mulberry healthcare vinegar oral solution and preparation method thereof |
| CN105255691A (en) * | 2015-10-24 | 2016-01-20 | 浙江省柑桔研究所 | Tangerine healthcare fruit vinegar and preparation method thereof |
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