CN105995355A - Blueberry vinegar drink obtained by fermenting with co-immobilized tower-type yeast and preparation method of blueberry vinegar drink - Google Patents
Blueberry vinegar drink obtained by fermenting with co-immobilized tower-type yeast and preparation method of blueberry vinegar drink Download PDFInfo
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- CN105995355A CN105995355A CN201610472540.9A CN201610472540A CN105995355A CN 105995355 A CN105995355 A CN 105995355A CN 201610472540 A CN201610472540 A CN 201610472540A CN 105995355 A CN105995355 A CN 105995355A
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- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 38
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 38
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 38
- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract description 31
- 239000000052 vinegar Substances 0.000 title claims abstract description 29
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 29
- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 244000077233 Vaccinium uliginosum Species 0.000 title description 7
- 239000000463 material Substances 0.000 claims abstract description 21
- 241000220317 Rosa Species 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 241000894006 Bacteria Species 0.000 claims abstract description 8
- 241000609240 Ambelania acida Species 0.000 claims abstract description 7
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 7
- 244000269722 Thea sinensis Species 0.000 claims abstract description 7
- 229910021536 Zeolite Inorganic materials 0.000 claims abstract description 7
- 239000010905 bagasse Substances 0.000 claims abstract description 7
- HNPSIPDUKPIQMN-UHFFFAOYSA-N dioxosilane;oxo(oxoalumanyloxy)alumane Chemical compound O=[Si]=O.O=[Al]O[Al]=O HNPSIPDUKPIQMN-UHFFFAOYSA-N 0.000 claims abstract description 7
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 7
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 7
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000010457 zeolite Substances 0.000 claims abstract description 7
- 230000032683 aging Effects 0.000 claims abstract description 6
- 239000008213 purified water Substances 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 44
- 235000013399 edible fruits Nutrition 0.000 claims description 25
- 241000628997 Flos Species 0.000 claims description 23
- 238000000855 fermentation Methods 0.000 claims description 22
- 230000004151 fermentation Effects 0.000 claims description 22
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 21
- 238000003756 stirring Methods 0.000 claims description 12
- 235000013361 beverage Nutrition 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 9
- 241000207199 Citrus Species 0.000 claims description 8
- 235000020971 citrus fruits Nutrition 0.000 claims description 8
- 102000004190 Enzymes Human genes 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
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- 230000004913 activation Effects 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 239000002131 composite material Substances 0.000 claims description 3
- 238000001723 curing Methods 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 2
- 230000008901 benefit Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 241000205585 Aquilegia canadensis Species 0.000 abstract 2
- 240000001980 Cucurbita pepo Species 0.000 abstract 2
- 235000009852 Cucurbita pepo Nutrition 0.000 abstract 2
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 abstract 1
- 102100022624 Glucoamylase Human genes 0.000 abstract 1
- 108010059820 Polygalacturonase Proteins 0.000 abstract 1
- 235000019606 astringent taste Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 abstract 1
- 108010093305 exopolygalacturonase Proteins 0.000 abstract 1
- 235000012907 honey Nutrition 0.000 abstract 1
- 231100000331 toxic Toxicity 0.000 abstract 1
- 230000002588 toxic effect Effects 0.000 abstract 1
- 230000007547 defect Effects 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- BJRNKVDFDLYUGJ-RMPHRYRLSA-N hydroquinone O-beta-D-glucopyranoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC=C(O)C=C1 BJRNKVDFDLYUGJ-RMPHRYRLSA-N 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000208421 Ericaceae Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 244000283207 Indigofera tinctoria Species 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241000736767 Vaccinium Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 235000009392 Vitis Nutrition 0.000 description 1
- 241000219095 Vitis Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 229960000271 arbutin Drugs 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- BJRNKVDFDLYUGJ-UHFFFAOYSA-N p-hydroxyphenyl beta-D-alloside Natural products OC1C(O)C(O)C(CO)OC1OC1=CC=C(O)C=C1 BJRNKVDFDLYUGJ-UHFFFAOYSA-N 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 230000001550 time effect Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940046001 vitamin b complex Drugs 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a blueberry vinegar drink obtained by fermenting with co-immobilized tower-type yeast and a preparation method of the blueberry vinegar drink. The blueberry vinegar drink is prepared from, by weight, 180-190 parts of fresh and complete blueberries, 100-110 parts of rose oranges, 13-14 parts of pectinase, 12-13 parts of tea polyphenol, 30-32 parts of towel gourd flowers, 23-24 parts of honeysuckle flowers, 35-36 parts of zeolite, 78-80 parts of bagasse, 9-10 parts of cyclodextrin, 5-6 parts of glucoamylase, 12-13 parts of honey, 7-8 parts of active dry yeast, 13-14 parts of acetic bacteria and a proper amount of purified water. The blueberry vinegar drink and the preparation method have the advantages that rose oranges and blueberries are adopted in cooperation and fermented to prepare the blueberry vinegar drink in an ageing mode, and the raw and astringent taste and poor color of blueberry vinegar are well relieved with the color and rose aroma of rose oranges; meanwhile, the nutrition of the product is enriched, and adopted honeysuckle flowers and towel gourd flowers have the effects of clearing away heat and toxic materials, dredging the channels, resisting ageing and the like.
Description
Technical field
The present invention relates to blueberry fruit vinegar deep process technology field, particularly relate to a kind of employing tower culture propagation of co-immobilization
Blueberry fruit vinegar beverage and preparation method thereof.
Background technology
Blue berry formal name used at school Pericarpium Citri tangerinae, belongs to Ericaceae genus vaccinium plant.Blueberry is except outer the most extremely strong medicinal for eating raw
Being worth and alimentary health-care function, international food and agricultural organization is classified as one of big health food of the mankind five.Blue berry is in wild acinus
Superfine product, its nutritive value, far above the fruit such as Fructus Mali pumilae, Fructus Vitis viniferae, Fructus Citri tangerinae, can be rated as " king of world's fruit ", is the world in recent years
The with the fastest developing speed Third Class Fruit-tree kind integrating nutrition and health care, is first-class health food, and fashionable America and Europe is each
State, enjoys the high praise of people and likes.
In Blueberry in addition to conventional sugar, acid and vitamin C, rich in vitamin E, vitamin A, vitamin B complex,
The mineral elements such as SOD, arbutin, protein, anthocyanin, edible fiber and abundant potassium, ferrum, zinc, calcium.
There is the deep processing of substantial amounts of blue berry fruit juice, fruit wine, fruit vinegar, to realize the mixed economy of blue berry
Benefit, but, in the most present blue berry secondary industry, it often is faced with the wasting of resources of blueberry pomace, it addition, processing technique
There is certain defect and deficiency, affect blue berry product quality and processing benefit；The processing of analogy blueberry fruit vinegar is generally deposited
The defects such as and troublesome poeration uncontrollable in alcohol fermentation and acetic fermentation process.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of employing tower culture propagation of co-immobilization
Blueberry fruit vinegar beverage and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of employing tower yeast-leavened blueberry fruit vinegar beverage of co-immobilization, including following weight portion component: fresh intact indigo plant
The certain kind of berries fruit 180-190, Flos Rosae Rugosae fragrant citrus 100-110, pectase 13-14, tea polyphenols 12-13, Flos Luffae 30-32, Flos Lonicerae 23-24,
Zeolite 35-36, bagasse 78-80, cyclodextrin 9-10, saccharifying enzyme 5-6, Mel 12-13, active dry yeast 7-8, acetic acid bacteria 13-
14, appropriate amount of purified water.
A kind of employing tower yeast-leavened blueberry fruit vinegar beverage preparation method of co-immobilization, comprises the following steps:
(1) Flos Rosae Rugosae fragrant citrus is removed the peel to obtain rose Fructus Citri junoris meat, by fresh intact blue berry clear water, afterwards with rose Fructus Citri junoris meat
Mixing, uses grater, beating crusher to carry out coarse crushing successively and processes 20min, is using pulper to carry out finely pulverized 20min,
Add the water mixing of pectase, tea polyphenols and gross weight 2-3 times afterwards, stir enzymolysis 40min at 30 DEG C, filter to obtain fruit afterwards
Juice and marc are standby；
(2) the rose Fructus Citri junoris skin that step (1) obtained, Flos Luffae, Flos Lonicerae, marc co-grinding are composite mud, multiple to this
Closing mud uses pure water to extract 2-3 time, obtains lixiviating solution and extraction slag is standby；
(3) obtain step (2) extracting 20% that slag is first baked to that moisture is gross weight, be subsequently adding zeolite, bagasse,
Cyclodextrin, Mel, saccharifying enzyme mixing and stirring, be divided into two parts, and a part accesses active dry yeast and stirs and roll
Obtaining rolled material one, a part accesses acetic acid bacteria and stirs and roll to obtain rolled material two, rolled material one and rolled material
The thickness of two keeps consistent, uses rolled material one and rolled material two to be successively spaced on aseptic operating platform and puts, is built into
Tower yeast, under the shape ensureing tower yeast, carries out external force extruding to it and increases its fastness, the most in an aseptic environment
It is carried out 15 DEG C of baking-curings of low temperature and activation, obtains co-immobilization yeast standby；
(4) arranging fermentation system, this system includes liquid pump, liquid storage tank, nozzle, and liquid storage tank is positioned at below nozzle, nozzle and storage
Being additionally provided with platform for placing with holes between liquid pool, liquid pump connects nozzle by pipeline one end, and one end connects bottom liquid storage tank, it is achieved
Liquid storage tank liquid pump at nozzle is mended；
(5) co-immobilization yeast is put on platform for placing with holes, fruit juice and step that step (1) obtains will be arranged in
(2) the lixiviating solution mix and blend obtained obtains complex liquid, this complex liquid is placed in liquid storage tank, then whole system is placed in confined air
Between, after evacuation, open liquid pump, at 12 DEG C, start dynamically spray fermentation 40-60d be badly deformed solution to co-immobilization yeast
Body, falls into liquid storage tank and forms compoiste fermented thing, closing liquid pump, filter compoiste fermented thing along the hole of platform for placing
Fermentation fruit vinegar and fermentation residue are standby；This fermentation fruit vinegar is carried out sterilizing, aging, bottled and get final product.
The invention have the advantage that the present invention uses Flos Rosae Rugosae fragrant citrus to coordinate the fermented aging of blue berry to be prepared for blue berry vinegar beverage
Material, the color and luster of Flos Rosae Rugosae fragrant citrus and Flos Rosae Rugosae fragrance preferably improve the problem that blueberry fruit vinegar taste is jerky, color and luster is not good enough, with
Time, enrich the nutrition of goods, the Flos Lonicerae of employing and Flos Luffae play strengthening goods heat-clearing and toxic substances removing, dredging the meridian, anti-ageing
Wait for a long time effect.During the fermentation, marc and yeast, acetic acid bacteria are combined and is prepared for the tower yeast of co-immobilization, join
Close dynamic sprinkling and achieve brand-new sweat, compare traditional liquid fermentation, solid fermentation and solid-liquid mixed fermentation, more
Mobilism, it is possible to promote fully carrying out and the dynamic release of Nutrious fermented material of fermentation, the knot that preferably ferments can be reached
Really, the fruit vinegar taste of fermentation preparation is purer, and color and luster is more beautiful.
Detailed description of the invention
A kind of employing tower yeast-leavened blueberry fruit vinegar beverage of co-immobilization, including following weight portion component: fresh complete
Good blue berry 180, Flos Rosae Rugosae fragrant citrus 100, pectase 13, tea polyphenols 12, Flos Luffae 30, Flos Lonicerae 23, zeolite 35, bagasse 78,
Cyclodextrin 9, saccharifying enzyme 5, Mel 12, active dry yeast 7, acetic acid bacteria 13, appropriate amount of purified water.
A kind of employing tower yeast-leavened blueberry fruit vinegar beverage preparation method of co-immobilization, comprises the following steps:
(1) Flos Rosae Rugosae fragrant citrus is removed the peel to obtain rose Fructus Citri junoris meat, by fresh intact blue berry clear water, afterwards with rose Fructus Citri junoris meat
Mixing, uses grater, beating crusher to carry out coarse crushing successively and processes 20min, is using pulper to carry out finely pulverized 20min,
Add the water mixing of pectase, tea polyphenols and gross weight 2 times afterwards, stir enzymolysis 40min at 30 DEG C, filter to obtain fruit juice afterwards
Standby with marc；
(2) the rose Fructus Citri junoris skin that step (1) obtained, Flos Luffae, Flos Lonicerae, marc co-grinding are composite mud, multiple to this
Closing mud uses pure water to extract 2 times, obtains lixiviating solution and extraction slag is standby；
(3) obtain step (2) extracting 20% that slag is first baked to that moisture is gross weight, be subsequently adding zeolite, bagasse,
Cyclodextrin, Mel, saccharifying enzyme mixing and stirring, be divided into two parts, and a part accesses active dry yeast and stirs and roll
Obtaining rolled material one, a part accesses acetic acid bacteria and stirs and roll to obtain rolled material two, rolled material one and rolled material
The thickness of two keeps consistent, uses rolled material one and rolled material two to be successively spaced on aseptic operating platform and puts, is built into
Tower yeast, under the shape ensureing tower yeast, carries out external force extruding to it and increases its fastness, the most in an aseptic environment
It is carried out 15 DEG C of baking-curings of low temperature and activation, obtains co-immobilization yeast standby；
(4) arranging fermentation system, this system includes liquid pump, liquid storage tank, nozzle, and liquid storage tank is positioned at below nozzle, nozzle and storage
Being additionally provided with platform for placing with holes between liquid pool, liquid pump connects nozzle by pipeline one end, and one end connects bottom liquid storage tank, it is achieved
Liquid storage tank liquid pump at nozzle is mended；
(5) co-immobilization yeast is put on platform for placing with holes, fruit juice and step that step (1) obtains will be arranged in
(2) the lixiviating solution mix and blend obtained obtains complex liquid, this complex liquid is placed in liquid storage tank, then whole system is placed in confined air
Between, after evacuation, open liquid pump, at 12 DEG C, start dynamically spray fermentation 40d be badly deformed disintegration to co-immobilization yeast,
Fall into liquid storage tank along the hole of platform for placing and form compoiste fermented thing, closing liquid pump, filter compoiste fermented thing to send out
Ferment fruit vinegar and fermentation residue are standby；This fermentation fruit vinegar is carried out sterilizing, aging, bottled and get final product.
Claims (2)
1. one kind uses the tower yeast-leavened blueberry fruit vinegar beverage of co-immobilization, it is characterised in that include following weight portion group
Part: fresh intact blue berry 180-190, Flos Rosae Rugosae fragrant citrus 100-110, pectase 13-14, tea polyphenols 12-13, Flos Luffae 30-32,
Flos Lonicerae 23-24, zeolite 35-36, bagasse 78-80, cyclodextrin 9-10, saccharifying enzyme 5-6, Mel 12-13, active dry yeast 7-
8, acetic acid bacteria 13-14, appropriate amount of purified water.
2. one kind uses the tower yeast-leavened blueberry fruit vinegar beverage preparation method of co-immobilization, it is characterised in that include following
Step:
(1) Flos Rosae Rugosae fragrant citrus is removed the peel to obtain rose Fructus Citri junoris meat, by fresh intact blue berry clear water, afterwards with rose Fructus Citri junoris meat
Mixing, uses grater, beating crusher to carry out coarse crushing successively and processes 20min, is using pulper to carry out finely pulverized 20min,
Add the water mixing of pectase, tea polyphenols and gross weight 2-3 times afterwards, stir enzymolysis 40min at 30 DEG C, filter to obtain fruit afterwards
Juice and marc are standby；
(2) the rose Fructus Citri junoris skin that step (1) obtained, Flos Luffae, Flos Lonicerae, marc co-grinding are composite mud, multiple to this
Closing mud uses pure water to extract 2-3 time, obtains lixiviating solution and extraction slag is standby；
(3) obtain step (2) extracting 20% that slag is first baked to that moisture is gross weight, be subsequently adding zeolite, bagasse,
Cyclodextrin, Mel, saccharifying enzyme mixing and stirring, be divided into two parts, and a part accesses active dry yeast and stirs and roll
Obtaining rolled material one, a part accesses acetic acid bacteria and stirs and roll to obtain rolled material two, rolled material one and rolled material
The thickness of two keeps consistent, uses rolled material one and rolled material two to be successively spaced on aseptic operating platform and puts, is built into
Tower yeast, under the shape ensureing tower yeast, carries out external force extruding to it and increases its fastness, the most in an aseptic environment
It is carried out 15 DEG C of baking-curings of low temperature and activation, obtains co-immobilization yeast standby；
(4) arranging fermentation system, this system includes liquid pump, liquid storage tank, nozzle, and liquid storage tank is positioned at below nozzle, nozzle and storage
Being additionally provided with platform for placing with holes between liquid pool, liquid pump connects nozzle by pipeline one end, and one end connects bottom liquid storage tank, it is achieved
Liquid storage tank liquid pump at nozzle is mended；
(5) co-immobilization yeast is put on platform for placing with holes, fruit juice and step that step (1) obtains will be arranged in
(2) the lixiviating solution mix and blend obtained obtains complex liquid, this complex liquid is placed in liquid storage tank, then whole system is placed in confined air
Between, after evacuation, open liquid pump, at 12 DEG C, start dynamically spray fermentation 40-60d be badly deformed solution to co-immobilization yeast
Body, falls into liquid storage tank and forms compoiste fermented thing, closing liquid pump, filter compoiste fermented thing along the hole of platform for placing
Fermentation fruit vinegar and fermentation residue are standby；This fermentation fruit vinegar is carried out sterilizing, aging, bottled and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610472540.9A CN105995355A (en) | 2016-06-27 | 2016-06-27 | Blueberry vinegar drink obtained by fermenting with co-immobilized tower-type yeast and preparation method of blueberry vinegar drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610472540.9A CN105995355A (en) | 2016-06-27 | 2016-06-27 | Blueberry vinegar drink obtained by fermenting with co-immobilized tower-type yeast and preparation method of blueberry vinegar drink |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106262840A (en) * | 2016-08-18 | 2017-01-04 | 安徽天乾健食品科技有限公司 | A kind of employing tower yeast-leavened blueberry fruit vinegar beverage of co-immobilization and preparation method thereof |
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