CN106222055A

CN106222055A - A kind of multi-cultur es co-immobilization fermentation Fructus Caricae vinegar and preparation method thereof

Info

Publication number: CN106222055A
Application number: CN201610603916.5A
Authority: CN
Inventors: 辛明; 李昌宝; 李丽; 李杰民; 孙健; 何雪梅; 郑凤锦; 刘国明; 零东宁; 盛金凤; 廖芬
Original assignee: Institute of Agro Products Processing Science and Technology of Guangxi Academy of Agricultural Sciences
Current assignee: Institute of Agro Products Processing Science and Technology of Guangxi Academy of Agricultural Sciences
Priority date: 2016-07-28
Filing date: 2016-07-28
Publication date: 2016-12-14

Abstract

The invention discloses a kind of novel multi-cultur es co-immobilization fermentation Fructus Caricae vinegar and preparation method thereof, described preparation method includes that choosing Fructus Caricae cleaning burn goes seed cutting making beating enzymolysis to be centrifuged constituent adjustment pasteurize cooling co-immobilization alcohol fermentation immobilization acetic acid bacteria fermented clear filtration sterilization ultrafilter membrane purification fill finished product.The present invention can effectively solve the problem that Fructus Caricae mature period amount is difficult to the problems such as storage and traditional zymotic fruit vinegar complex operation, strain easy in inactivation more；Fructus Caricae can carry out batch fruit vinegar produce, shorten the production cycle, improving production capacity, obtained Fructus Caricae fruit vinegar is as clear as crystal, color stability, in orange-yellow, Fructus Caricae fragrance highlights, and delicate fragrance alcohol is strongly fragrant, and mouthfeel is soft, and beneficially food is digested and absorbs by human body, the feature such as effect with strengthening the spleen to promote digestion, life lengthening.

Description

A kind of multi-cultur es co-immobilization fermentation Fructus Caricae vinegar and preparation method thereof

Technical field

The invention belongs to fruit vinegar field, be specifically related to a kind of fermentation Fructus Caricae vinegar and preparation method thereof.

Background technology

Fructus Caricae (Carica papaya L.) also known as Fructus Chaenomelis, breast melon, papaw, for the torrid zone, subtropical evergreen soft wood Large-scale herbaceos perennial, evergreen soft wood dungarunga, up to 8～10 meters, have milk；Stem not branch or sometimes in injury region Branch, the stipule trace of tool helical arrangement.Fruit is longer than on tree, outer image melon, therefore named Fructus Chaenomelis.The milk of Fructus Caricae is to make Carase and the main component of meat tenderizer.

Fructus Caricae is the tropical fruit (tree) of world-famous, and Fructus Caricae belongs to perennial meat herbaceous plant, has another name called breast melon.Kind wood Melon and fruit is real the most nutritious, containing Vc, carotene, recessive flavin epoxy material, soluble fiber element, VB1, VB2, nicotinic acid, K, Ca, The various nutrient elements such as P, Mg, Fe.Mature fruit meat is thick, matter is yellow, taste is fresh and sweet, and band is fragrant, and underdone Fructus Canarii, as vegetable, can have white Same effect of Radix Raphani, Fructus Benincasae etc..Fructus Caricae originates in Mexico and Central America, and existing oneself is distributed widely in Brazil, Mexico, Buddhist nun The America such as day Leah, Cuba, Peru, Colombia, India, Thailand, Indonesia, Ethiopia and China, Asia and African country.China started introducing and planting Fructus Caricae before 300 years, mainly planted in Hainan, Taiwan, Guangdong, Sichuan etc. save (district).Fructus Caricae have the laudatory title of " the good fruit in the south of the Five Ridges ", and ripe Fructus Caricae fresh fruit is nutritious, the thick juice of meat is many, mouthfeel is fresh and sweet for one-tenth, has Prevent and treat the effect such as hypertension, gastritis.

The fruit listing phase of Fructus Caricae concentrates, and is difficult to storage, causes rotting, it is impossible to formed after the listing of a large amount of papaya fruits Industrialization is processed to improve added value, the enthusiasm of impact plantation Fructus Caricae and income.In order to avoid loss, traditional method is to work as A large amount of papaya fruits list season, become Dried Papaya to store its dry in the sun, or as feedstuff use, greatly reduce Fructus Caricae Use value and economic worth.

The exploitation of fruit vinegar product now is one of behave inheriting and carrying forward Ancient Times in China civilization, and nutrition, tune are melted in a new generation The fruit vinegar that the function such as taste and health care is integrated has huge market potential in China.For this present situation and combine Fructus Caricae money The feature that source is abundant, makes fruit vinegar by Fructus Caricae, just can open up new way for the deep processing of Fructus Caricae, to improving Fructus Caricae plantation Economic benefit and to improve the local flavor of vinegar, quality and health care the most significant.

And co-immobilization technology includes enzyme immobilization technology and immobilized microorganism technique.After the 70's of 20th century, Gu Surely change microbial technique just directly to develop from enzyme immobilization technology.Immobilized microorganism technique is by chemically or physically means Free microorganism is positioned the area of space limited, to improve the concentration of microbial cell so that it is the biology keeping higher is lived Property the method recycled.Extracted from cell owing to this technology both need not an enzyme, need not again purification in addition, because of And loss of enzyme activity is little.Research and application show, immobilized microorganism technique has microbe density height, response speed poison fast, resistance to The advantages such as evil ability is strong, microorganism is run off less, product separates easily, processing equipment miniaturization.At present, immobilized cell technology exists Applications in Food Industry is relatively broad, mainly includes wine brewing, makes vinegar, soy sauce brewing, production pectase, production xylitol, mandarin orange The de-hardship etc. of juice class fruit juice；And have been achieved with industrialization at a lot of aspects, along with immobilized cell technology constantly improve and The continuous development of immobilization bioreactor, in the near future, before technique will have more wide application Scape.

Also there is many through retrieving the open source literature about multi-cultur es immobilization fermentation, be now listed below:

1, [inscribe one's name] multi-cultur es co-immobilization fermentation and prepare fructus zizaniae caduciflorae blueberry fruit vinegar beverage [author] Chen Mingming, Yin Danting, Ding Jian, Lee Ai Li [mechanism] Northeast Agricultural University Foodstuffs Academy [periodical name] food science and technology. 2013.02[digest] with blueberry juice and black rice sauce be Primary raw material, by with the lactate fermentation effect of sodium alginate embedded lactobacillus, mixing preparation becomes fructus zizaniae caduciflorae blueberry fruit vinegar beverage.Knot Fruit shows, optimum process condition is Sucus Mali pumilae and the ratio of black rice sauce is 6:1, and the concentration of sodium alginate soln is 2.0%, glue bead A diameter of 2～3mm, inoculum concentration is 10%, and fermentation time is 36h.Add the adjuvant allotments such as sweeting agent, citric acid, calcium lactate simultaneously Become sweet and sour taste, nutritious fructus zizaniae caduciflorae blueberry juice fruit vinegar beverage to have special nutritive effect, the most also there is black rice sauce Peculiar flavour, is of great practical significance to the added value improving agricultural product.

2, [inscribe one's name] multi-cultur es co-immobilization fermentation and prepare medlar red date lactic acid beverage [author] Xu Min, Tian Hui, Du Jincheng, Ding Xiuyun, Yu Shangfu, urge [mechanism] Northeast Agricultural University suddenly, and China of key lab of the dairy science Ministry of Education [periodical name] makes Make. 2015.07[digest] this research with wolfberry juice and jujube juice as primary raw material, use sending out of sodium alginate embedded lactobacillus Ferment mode, uses multi-cultur es co-immobilization fermentation to prepare medlar red date lactic acid beverage.Result shows, optimum condition be wolfberry juice, Jujube juice volume ratio 1:2, calcium chloride substance withdrawl syndrome 0.05 mol/L, sodium alginate mass fraction 7%, inoculum concentration l0%, send out Ferment time 35h, sucrose addition 9%, adds the adjuvant such as sweeting agent, calcium lactate, can be formulated into sweet and sour taste, nutritious Chinese holly Qi Fructus Jujubae lactic acid beverage；This research provides theoretical foundation for the colory lactic acid beverage of industrialized production, and to improving water Really the added value of industry is of great practical significance.

3, research [author] Wang Keming [mechanism] the Zhejiang section of multi-cultur es co-immobilization fermentation fruit and vegerable rice milk beverage [is inscribeed one's name] Skill institute is biological with chemical engineering science system [periodical name] fermentation science and technology communication. 2005.03[digest] and with Oryza glutinosa and fruit and vegerable as raw material, Use the fermentation of multi-cultur es cell fixation.The technology condition that immobilization fermentation condition produces rice milk beverage is ground Study carefully.Test result indicate that: optimal fermentation technology is, multi-cultur es inoculation proportioning is rhizopus；Saccharomyces cerevisiae: aroma-producing yeast: addicted to yogurt Acid bacterium is 4:2:2:1；Immobilized cell gel particles inoculum concentration is 10%；Fermentation temperature is 25 DEG C；Immobilized cell be 48～ 80h。

Have much about the open Chinese patent literature of Fructus Caricae vinegar through retrieval, be now listed below:

1, Chinese patent<application number>201510367710.2<denomination of invention>preparation method and application of a kind of Fructus Caricae fruit vinegar Huimin road 211, justice town, Wenjiang district of Chengdu city,<address>Sichuan Province of<applicant>Sichuan Agricultural University<inventor>Qin Wen, old Qin Yuan, Lan Weijie, Zhang Qing, Lin Derong, Liu Yaowen, Chen Hong<summary>the invention belongs to fruit vinegar field, particularly relates to a kind of kind wood Melon and fruit vinegar and production technology and application, it is characterised in that: include material choice, making beating, ferment treatment, enzyme denaturing extracting juice, composition adjustment, Sterilize standby, the preparation of yeast seed liquor, the activation of acetic acid bacteria and the preparation of acetic acid bacteria seed liquor, alcohol fermentation, acetic acid is sent out The steps such as ferment and fruit vinegar clarification.The Fructus Caricae fruit vinegar that the present invention produces, mouthfeel is aromatic, fresh and sweet profit mouth.

2, Chinese patent<application number>201410544229.1<denomination of invention>manufacture method<Shen of a kind of Fructus Caricae fruit beverage Ask someone San Li town street, Nanling County, official's silver qin<address>City of Wuhu in Anhui 27<inventor>official silver qin<summary>present invention Disclose the manufacture method of a kind of Fructus Caricae fruit beverage, belong to beverage production field.It is characterized in that: use raw material to check and accept classification one The processing process of washing one peeling one process dipping one rinsing one sweet water adding one vacuum sealing one sterilization cooling one finished product.Have Benefit effect: product sweet and sour palatability of the present invention, delicate fragrance, has the local flavor that Fructus Caricae should have, and this product, rich in multiple nutrients material, has It is beneficial to human body food is digested and absorbs, has that strengthening the spleen to promote digestion, lactogenesis be anticancer, effect of life lengthening.All-ages, behaviour Make simple, it is easy to implement.

3, Chinese patent<application number>201310240503.1<denomination of invention>a kind of rapid fermentation making papaya beverage Method<applicant>Lao Zhuo prosperous<address>Guangxi Zhuang Autonomous Region Fangchenggang City Dongxing City Zhejiang Lu Wuxiang<inventor>Lao Zhuo Prosperous<summary>the invention discloses a kind of method that rapid fermentation makes papaya beverage, comprises the following steps: 1) removing seed, cutting In Fructus Caricae after block, add the water of its weight 10%～50% or do not add water, adding after adding water or not adding water the 10% of gross weight ～the sucrose of 50%, then pull an oar to becoming pastel；2) add in the paste its weight 0. 01%～the yeast of 1%, 0.1% ～the citric acid of 2%, 0. 01%～0.2% ascorbic acid, mix homogeneously, ferment 3～5 hours under conditions of 33～35 DEG C；3) Take the feed liquid dewaterer dehydration that fermentation obtains, after turbid solution dehydration obtained filters, take filtrate sterilizing, then in 5～10 Staticly settle under conditions of DEG C 1～2 day, take after supernatant water blends, sterilizing again, fill, obtain papaya beverage.This Invention is with Fructus Caricae as primary raw material, and prepared papaya beverage is transparent limpid, and alcohol content is low, and delicious taste has uniqueness Fructus Caricae fragrant.

4, the preparation method<application of Chinese patent<application number>200910001266.7<denomination of invention>melon tree extract People>5 once profit Xin Hai village, Xi Xiu town, Xiuying District,<address>Haikou City, Hainan Province 053<inventor>5 Zeng Li, Wu Jiaqiang, Wang Hai Raw<summary>the invention discloses a kind of methods and applications utilizing biological enzyme technology to prepare melon tree extract, and the method is successively It is made up of following process: fresh mature Fructus Caricae is removed seed, adds water and smash to pieces, carries out enzyme hydrolysis, then carry out enzyme-deactivating；From The heart isolates clear liquid；Clear liquid filter membrane carries out ultrafiltration, collects filter liquor, obtains melon tree extract concentrated solution.This extraction side Method is simple, safe and pollution-free, and yield is high, production cost is low, and the concentrated solution obtained is rich in micromolecule polypeptide, aminoacid, fibre Dimension element, polysaccharide, trace element isoreactivity material, be suitably formulated into high-end beverage.

5, Chinese patent<application number>201110290790. 8<denomination of invention>side of brewageing of a kind of active papaya wine High-new five tunnel nine, high and new technology industrial development zone, Nanning City, method<applicant>Ye Gaorui<address>Guangxi Zhuang Autonomous Region<inventor>Ye Gaorui<plucks Want the brewing method of a kind of active papaya wine, it is characterized in that comprising the following steps: (1) gets the raw materials ready；(2) select and clean； (3) pretreatment: when raw material is dry Fructus Caricae: 1) pulverize, with pulverizer, dry Fructus Caricae, Semen Maydis are respectively crushed into powder；2) mixing, Dry melon tree powder and Semen Maydis powder are pressed the part by weight of 8:2, mixes and stirs homogenizing and become mixed powder；3) rapid fermentation, by clear water with mix Powder stirs evenly with the part by weight mixing of 1:8, is heated up to 98～100 DEG C, keeps 10～15 minutes, be subsequently cooled to temperature 27～29 DEG C, carry out the rapid fermentation of 46～50 hours；(4) separation is squeezed the juice: when raw material is dry fruit, with film inflation pressure filter mixing fermentation Conjunction powder is squeezed the juice；(5) Xie Rong: (6) adjust sugar amount and acidity；(7) front ferment: (8) separate marc；(9) ferment afterwards: (10) are adjusted and lived, (11) Clarification, (IIA) ultrafiltration.The present invention solves the problem being difficult to storage during Fructus Caricae lists in a large number, also solves with passing The method of system is shone and is dried in the air into the problem that the economic benefit of Dried Papaya is low.Also assures that Fructus Caricae raw material is without interruption, and improve Product quality, makes wine brewing enterprise benefit improve.

In co-immobilization technical literature disclosed above, not for the research of Fructus Caricae this respect；And in disclosed The not openest technical scheme using co-immobilization technology that Fructus Caricae carries out Fructus Caricae vinegar production in state's patent documentation, existing raw The technology producing Fructus Caricae vinegar is still continued to use traditional brewing method or carries out improvement somewhat on traditional brewing technique；These Technology productivity is relatively low, and the nutritive value having in Fructus Caricae vinegar is relatively low with medical value, major part Fructus Caricae It is worth and is wasted in production engineering.

In order to overcome above-mentioned defect, need to carry out technically technological innovation, could effectively solve prior art is deposited Defect.

Summary of the invention

It is an object of the invention to the defect for prior art, it is provided that one can effectively solve the problem that the Fructus Caricae mature period What amount was many is difficult to the problem of storage, also solves to shine by traditional method and dries in the air into the problem that the economic benefit of Dried Papaya is low；Energy Fructus Caricae carrying out batch fruit vinegar produce, the Fructus Caricae fruit vinegar prepared is as clear as crystal, color stability, and in orange-yellow, Fructus Caricae is fragrant Gas highlights, and delicate fragrance alcohol is strongly fragrant, and mouthfeel is soft, and beneficially food is digested and absorbs by human body, has strengthening the spleen to promote digestion, benefit of prolonging life The preparation method of the multi-cultur es co-immobilization fermentation Fructus Caricae vinegar of the effect in longevity.

The technological process of production of multi-cultur es co-immobilization of the present invention fermentation Fructus Caricae vinegar is summarized as follows:

Choose Fructus Caricae clean burn go seed cutting pull an oar enzymolysis from Heart constituent adjustment pasteurize cooling co-immobilization alcohol fermentation immobilization acetic acid bacteria is sent out Ferment clarification filtration sterilizing ultrafilter membrane purification fill finished product.

In order to realize the invention described above purpose, the concrete technical scheme of employing is:

A kind of preparation method of multi-cultur es co-immobilization Fructus Caricae vinegar, described preparation method comprises the following steps:

(1) Feedstock treating, selects without putrefaction to go bad eight, ninety percent ripe Fructus Caricae, and clear water is cleaned, after removing the peel, going seed, cutting, then Pull an oar with beater；

(2) enzymolysis～～centrifugal, add the pectase of weight content 0.5%～1%, mixing, homoiothermic to 45～50 DEG C processes 2～3h Afterwards with centrifuge, remove slag；

(3) constituent adjustment, measure composition and with sucrose adjust soluble solid be 12～16 ° of Brix, reducing sugar weight content Regulate pH=3 more than 4%, with sodium citrate, acidity is 0.2%～0.4%；

(4) pasteurize, through 76～82 DEG C/15min sterilization processing, is cooled to 28～30 DEG C, obtains reserve liquid after terminating；

(5) in the reserve liquid of step (4), addition co-immobilization saccharomyces cerevisiae, aroma-producing yeast, lactic acid bacteria particle carry out ethanol and send out Ferment, obtains reserve liquid A；

(6) in the reserve liquid A that step (5) prepares, add the fermentation of co-immobilization acetic acid bacteria particle, obtain reserve liquid B；

(7) clarifying treatment, in the reserve liquid B that step (6) prepares, addition 4～10g/L chitosans are as clarifier, shake up, in Stand 24h under conditions of 24～28 DEG C, obtain the former vinegar of Fructus Caricae；

(8) filter, former for Fructus Caricae vinegar is carried out squeeze and filter by pressure filter, takes supernatant, be Fructus Caricae fruit vinegar oleo stock；

(9) sterilization, sterilizes 8～12s at a temperature of 110～120 DEG C by Fructus Caricae fruit vinegar oleo stock；

(10) ultrafilter membrane purification, is 8～10MPa by the Fructus Caricae fruit vinegar oleo stock after sterilization at pressure, the aperture of ultrafilter membrane be 6～ Carry out ultrafilter membrane purification under conditions of 7 μm, prepare Fructus Caricae fruit vinegar after purification, and immediately by Fructus Caricae fruit vinegar at sterile vacuum ring Tinning under border, check canned qualified after, be Fructus Caricae fruit vinegar finished product, will under finished product lucifuge, room temperature preserve.

In procedure described above (5), the reserve liquid that step (4) prepares adds co-immobilization saccharomyces cerevisiae, produces perfume Yeast, lactic acid bacteria particle carry out alcohol fermentation, and described fermentation technology includes:

1. the activation of saccharomyces cerevisiae, weighs the 0.2g dry saccharomyces cerevisiae of activity, at a temperature of 35～40 DEG C, with weight content 2% Glucose Liquid 60ml activation 30min after, then be cooled to 30～35 DEG C, until activation produces a large amount of bubble to surface, must Saccharomyces cerevisiae bacteria suspension；

2. the activation of aroma-producing yeast, weighs the 0.1g dry aroma-producing yeast of activity, at a temperature of 35～40 DEG C, with weight content 2% Glucose Liquid 30ml activate 90min, obtain aroma-producing yeast bacteria suspension；

3. the activation of lactic acid bacteria, weighs the 0.03g dry lactobacillus powder of activity, at a temperature of 35～40 DEG C, with the lactic acid of 10ml Bacterium culture medium activation 90min, obtains lactic acid bacteria bacteria suspension；

4. prepared by co-immobilization saccharomyces cerevisiae, aroma-producing yeast, lactic acid bacteria particle, by above-mentioned steps 1., 2. with 3. each to taking on service jobs Change completely after saccharomyces cerevisiae, aroma-producing yeast, lactic acid bacteria bacteria suspension 6: 3: 1 mix homogeneously by volume with have cooled to room temperature 7% sodium alginate colloid 2: 1 mix homogeneously by volume, then be slowly dropped into concentration with the syringe of 50ml and be The CaCl of 0.05mol/L₂In solution, make a diameter of 4～5mm particle, and with after sterilized water washing 3～5, in 4～8 DEG C Refrigerator balances 16～24 hours, prepares immobilization particle；

5. alcoholizing, Lactated, presses 1:7 by immobilization particle good for above-mentioned steps 4. immobilization with the reserve liquid that step (4) prepares ～the volume ratio mixing of 8, fermentation temperature controls at 30 DEG C, and the alcoholic strength content in fermentation liquid is close to terminating alcohol fermentation when 7%.

In procedure described above (6), the reserve liquid A that step (5) prepares adds co-immobilization acetic acid bacteria particle and sends out Ferment, described fermentation technology includes:

1. the activation of acetic acid bacteria, is divided into slant activation to activate with fluid medium, and described slant activation is by appropriate acetic acid The wrapping of bacterium solid medium, sterilizing, put inclined-plane；After its cooled and solidified, with through 0.9% normal saline melt after acetic acid bacteria Bacteria suspension draws inclined-plane, and cultivates 24h at 32 DEG C；Described fluid medium activates as to be gone out by acetic acid bacteria fluid medium After bacterium, cooling, with inoculating loop inoculation 2～3 rings through the acetic acid bacteria of slant activation, it is placed in isothermal vibration under 32 ° of C and cultivates 24h, prepares the acetic acid bacteria bacteria suspension of activation；

2. the preparation of immobilization acetic acid bacteria particle, by above-mentioned steps 1. in the acetic acid bacteria bacteria suspension that activated be cooled to room temperature 7% sodium alginate colloid 1: 1 mix homogeneously by volume, then to be slowly dropped into concentration with the syringe of 50ml be 0.05mol/ The CaCl of L₂In solution, make the particle of a diameter of 4～5mm, after sterilized water washing 3～5, flat in 4～8 DEG C of refrigerators Weigh 16～24 hours, i.e. prepare immobilization acetic acid bacteria particle；

3. acetic fermentation, the reserve liquid A that immobilization acetic acid bacteria particle above-mentioned steps 2. fixed and step (5) prepare is by 1: The volume ratio mixing of 7；Earlier fermentation, for the laundering period of strain, the speed of growth is relatively slow, and now ventilation is 1:0.2 volume ratio, Temperature controls at 28～36 DEG C, the time 16～24h；Ferment middle, for growth animated period, bacterium number is that logarithm increases, and acetic acid bacteria is lived Power is the highest, and Repiration is the strongest, and this stage wants stronger ventilation amount, and for 1:0.4 volume ratio, temperature controls at 30～36 DEG C, the time It is 64～72h；The fermentation later stage: along with major part oxidation of ethanol is become acetic acid, the speed of growth gradually to delay by acetic acid bacteria, simultaneously it is noted that control Acetic acid processed is excessively oxidated, and therefore this stage ventilation should reduce, for 1:0.2 volume ratio, holding temperature 32～34 DEG C, time 45 ～55h, stop fermentation when acidity in fermentation liquid no longer rises to measure.

In procedure described above (7), the average molecular mass of chitosan is 10000-100000.

Above-described 7% sodium alginate colloid preparation method: by dry or wet Sargassum through pulverizing, ion, highly basic Water extraction, clarify and to obtain thick alginate solution, obtain colored calcium alginate through calcium chloride precipitation, after decolouring, de-taste with acid at Reason, removes soluble impurity and obtains alginic acid precipitation, obtain sodium alginate with sodium carbonate effect, then drying, pulverize, Sargassum of sieving to obtain Acid sodium powder；Measure 7g sodium alginate powder to be slowly added to while stirring in the water that 93g water temperature is 50～60 DEG C.

The glucose that above-described 2% liquid of glucose uses food grade is formulated.

Above-described lactic acid bacteria culturing medium composition is: glucose 2g, NaCl 0.5g, Carnis Bovis seu Bubali cream 0.3g, yeast extract 0.3g, peptone 2g, 100ml deionized water, pH=6.5～7.

Above-described acetic acid bacteria liquid culture based component is: glucose 1g, yeast extract 1g, purity are the ethanol of 95% 4ml, calcium carbonate 1.5g, 100ml deionized water, pH=5.5.

The normal saline of above-described 0.9% can market purchasing or measure 0.9gNaCl and be dissolved in a small amount of distilled water, then It is diluted to 100ml.

The Fructus Caricae vinegar product that the preparation method of above-described multi-cultur es co-immobilization fermentation Fructus Caricae vinegar obtains.

Fructus Caricae peel smooth and beautiful appearance, sarcocarp abundant careful, give off a strong fragrance, juice rich many, sweet good to eat, nutritious, There are " hundred benefits fruit ", " emperor of fruit ", the refined title of " ten thousand longevity melons ", are one of the south of the Five Ridges four your name fruit.Fructus Chaenomelis is rich in more than 17 kinds ammonia Base acid and calcium, ferrum etc., possibly together with papain, carpaine etc..Needed for half medium sized Fructus Chaenomelis foot is for all day of being grown up Vitamin C.Fructus Chaenomelis have the title of " papaw " in China, as the term suggests, eat can life lengthening more.

Fructus Caricae, through modern science analysis, has the multiple chemical composition of needed by human body, such as:

1, fruit contains carpaine (Carpaine), papain (Pa-Pain), Chymosin (Rennin)；Flaxen In fruit containing cryptoxanthine (Cryptoxanthin), violaxanthin (Violaxanthin), beta-carotene (β～ Carotene), the pigment such as δ-carotene and cryptoxanthin monoepoxide (Crypto-xanthinmonoepoxide)；In redness Still (Lycopene) Han lycopene in fruit.

2, seed joint ester containing isothiocyanic acid (Benzylisothio-cyanate), carposide (CarPoside).

3, fruit (wherein having sucrose, Nulomoline etc.) Han saccharide, a large amount of pectin, a small amount of tartaric acid, malic acid, multiple dimension is raw Element such as B1, B2, C, nicotinic acid, multiple carotene compounds such as kryptoxanthin (kryptoxanthin), β～Radix Dauci Sativae (β- And multiple enzyme carotene),.

4, the milk of fruit and seed (carpaine) Han trace carpaine；The seed still glycoside Han nasturtium (glucotropaeolin), produce BITC (benzylisothiocyanate) through enzyme hydrolysis, add ammonia treatment and obtain Carpasemine (carpasemine) about 0.35%；Another fatty oil about 25%.

Fructus Caricae effect in terms of pharmacology has: (1) antitumor action, and (2) antibacterial and parasiticide effect, (3) albumen The effect of enzyme, (4) anticoagulation, (5) hypotensive effect, (6) suppression smooth muscle effect, (7) induced abortion effect, (8) heart and maincenter Inhibitory action.

The pharmacological property of Fructus Caricae: [nature and flavor] are sweet, flat；[function cures mainly] invigorating the stomach and promoting digestion, nourishes lactogenic, channels sootheing and network vessel quickening.With In weakness of the spleen and stomach, inappetence, hypogalactia, Fengshi Guanjie pain, numb limbs and tense tendons, taste-blindness rate pain.[each family Discuss] (1) " detailed outline ": main pained, pan-fried juice washes migratory arthralgia；(2) Yao Kecheng " food book on Chinese herbal medicine ": main promoting the circulation of QI, dissipates stagnant blood, treats pained, solve Heat stagnation；(3) " south of the Five Ridges gather medicinal herbs record ": fruit juice, for anthelmintic and preservative；(4) " modern Practical Chinese medicinal ": crude fruit liquid, Control gastric indigestion, and be nutriment, again for agent of stimulating the secretion of milk.Ripe fruit, can profit defecation, it is possible to control red-white dysentery；(5) " Luchuan is originally Grass ": control paralysis of the limbs, many years ago rotten foot.

Saccharomyces cerevisiae, latin name:Saccharomyces cerevisiae, also known as bakery yeast or budding yeast.Wine brewing Yeast is a primary yeast widest with human relation, not only due to it is used for making the food such as bread and steamed bread and wine traditionally Wine, is used as eucaryon model organism in modern molecular and cytobiology, and it functions as the model organism large intestine bar of protokaryon Bacterium.Saccharomyces cerevisiae is biological species the most frequently used in fermentation.

Aroma-producing yeast, has another name called ester yeast, is that a class can synthesize the Ester with aromatic odor, and nowadays aroma-producing yeast is early Being not limited to produce ester but can produce in process of production allows people like each primary yeast of the fragrance heard, fragrance mostly be alcohols, Esters, phenols, ketone, aromatics etc. have the material of volatile flavor, and main Type of aroma has: floral type, delicate fragrance type, really Odor types etc., are often widely used in brewageing, the flavouring in the field such as flavoring agent, drinks, soft drink, food.

Lactic acid bacteria, latin name:Lactic acid bacteria, LAB, it is that a class can utilize fermentable carbohydrate to produce The common name of the antibacterial of raw a large amount of lactic acid.This bacterioid is extremely wide in distributed in nature, has abundant species diversity.They It is not only research classification, biochemical, hereditary, molecular biology and engineered ideal material, there is important in theory Art is worth, and in key areas using value also poles closely-related with human lives such as industry, farming and animal husbandry, food and medicines High.

The present invention has prominent substantive distinguishing features with the most progressive relative to prior art:

1, the present invention can effectively solve the problem that Fructus Caricae is difficult to the problem of storage in mature period amount more, also solves traditional zymotic The problems such as fruit vinegar complex operation, strain easy in inactivation；Fructus Caricae can be carried out large batch of fruit vinegar production, greatly improve a kind wood The utilization rate of melon, improves more greatly the income of plantation, greatly reduces the risk that Fructus Caricae is unsalable, it is possible to stablize Fructus Caricae Market.

2, the present invention uses co-immobilization technology to carry out fruit vinegar production, has small investment, consumes energy low, and the response time is short, can With continuous automatic production, it is also possible to reduce more greatly production cost, increase economic efficiency；And what co-immobilization technology also had Advantage is without carrying out the separation of enzyme and purification, reduce enzyme vigor loss, greatly reduce simultaneously cost, consume energy low；Can enter Row multienzymatic reaction, and be not required to add cofactor, immobilized cell acts not only as single enzyme and plays a role, and permissible Utilizing compound enzyme system contained in thalline to complete a series of catalytic reaction, for this multienzyme system, cofactor regeneration is held Easily；For living cells, maintaining the initial condition of enzyme, the stability of enzyme is higher, higher to the resistance polluted；Cell is raw Long dead time is short, and cell is many, and reaction is fast.

3, the Fructus Caricae fruit vinegar of the present invention is as clear as crystal, color stability, and in orange-yellow, Fructus Caricae fragrance highlights, delicate fragrance alcohol Strongly fragrant, mouthfeel is soft, the material needed containing abundant carotene, vitamin C and various human body；With tradition on fragrance component What method fermented out compares, and is all significantly improved, and beneficially food is digested and absorbs by human body, has spleen invigorating and disappears Food, effect of life lengthening.

Detailed description of the invention

In conjunction with embodiments of the invention, the present invention is described in more detail.

Embodiment 1:

A kind of preparation method of multi-cultur es co-immobilization fermentation Fructus Caricae vinegar, described preparation method comprises the following steps:

(2) enzymolysis is centrifuged, and adds the pectase of weight content 0.5%, mixing, and homoiothermic to 45 DEG C uses centrifuge after processing 3h It is centrifuged, removes slag；

(3) constituent adjustment, measure composition and with sucrose adjust soluble solid be 12 ° of Brix, reducing sugar weight content is more than 4%, regulating pH=3 with sodium citrate, acidity is 0.2%；

(4) pasteurize, through 76 DEG C/15min sterilization processing, is cooled to 28 DEG C, obtains reserve liquid after terminating；

(7) clarifying treatment, in the reserve liquid B that step (6) prepares, addition 4g/L chitosan is as clarifier, shakes up, in 24 Stand 24h under conditions of DEG C, obtain the former vinegar of Fructus Caricae；The average molecular mass of described chitosan is 10000-100000；

(9) sterilization, sterilize at a temperature of 110 DEG C 12s by Fructus Caricae fruit vinegar oleo stock；

(10) ultrafilter membrane purification, the Fructus Caricae fruit vinegar oleo stock after sterilizing is 8MPa at pressure, and the aperture of ultrafilter membrane is 6～7 μm Under conditions of carry out ultrafilter membrane purification, prepare Fructus Caricae fruit vinegar after purification, and immediately by Fructus Caricae fruit vinegar at sterile vacuum environment Lower tinning, check canned qualified after, be Fructus Caricae fruit vinegar finished product, will under finished product lucifuge, room temperature preserve.

1. the activation of saccharomyces cerevisiae, weighs the 0.2g dry saccharomyces cerevisiae of activity, at a temperature of 35 DEG C, with the Glucose Liquid of 2% After 60ml activation 30min, then it is cooled to 30 DEG C, until activation produces a large amount of bubble to surface, obtains saccharomyces cerevisiae bacteria suspension；

2. the activation of aroma-producing yeast, weighs the 0.1g dry aroma-producing yeast of activity, at a temperature of 35 DEG C, with the Glucose Liquid of 2% 30ml activates 90min, obtains aroma-producing yeast bacteria suspension；

3. the activation of lactic acid bacteria, weighs the 0.03g dry lactobacillus powder of activity, at a temperature of 35 DEG C, trains with the lactic acid bacteria of 10ml Support base activation 90min, obtain lactic acid bacteria bacteria suspension；

4. prepared by co-immobilization saccharomyces cerevisiae, aroma-producing yeast, lactic acid bacteria particle, by above-mentioned steps 1., 2. with 3. each to taking on service jobs Change completely after saccharomyces cerevisiae, aroma-producing yeast, lactic acid bacteria bacteria suspension 6: 3: 1 mix homogeneously by volume with have cooled to room temperature 7% sodium alginate colloid 2: 1 mix homogeneously by volume, then be slowly dropped into concentration with the syringe of 50ml and be The CaCl of 0.05mol/L₂In solution, make a diameter of 4～5mm particle, and with after sterilized water washing 3, in 4 DEG C of refrigerators Balance 16 hours, prepare immobilization particle；

5. alcoholizing, Lactated, presses 1:7 by immobilization particle good for above-mentioned steps 4. immobilization with the reserve liquid that step (4) prepares Volume ratio mixing, fermentation temperature controls at 30 DEG C, the alcoholic strength content in fermentation liquid close to when 7% terminate alcohol fermentation.

2. the preparation of immobilization acetic acid bacteria particle, by above-mentioned steps 1. in the acetic acid bacteria bacteria suspension that activated be cooled to room temperature 7% sodium alginate colloid 1: 1 mix homogeneously by volume, then to be slowly dropped into concentration with the syringe of 50ml be 0.05mol/ The CaCl of L₂In solution, make the particle of a diameter of 4～5mm, after washing 3 times with sterilized water, in 4 DEG C of refrigerators, balance 16 Hour, i.e. prepare immobilization acetic acid bacteria particle；

3. acetic fermentation, the reserve liquid A that immobilization acetic acid bacteria particle above-mentioned steps 2. fixed and step (5) prepare is by 1: The volume ratio mixing of 7；Earlier fermentation, for the laundering period of strain, the speed of growth is relatively slow, and now ventilation is 1:0.2 volume ratio, Temperature controls at 28 DEG C, time 24h；Ferment middle, for growth animated period, bacterium number is that logarithm increases, and acetic acid bacteria vigor is the highest, exhales Suction effect is the strongest, and this stage wants stronger ventilation amount, and for 1:0.4 volume ratio, temperature controls at 30 DEG C, and the time is 72h；After fermentation Phase: along with major part oxidation of ethanol is become acetic acid, the speed of growth gradually to delay by acetic acid bacteria, simultaneously it is noted that control acetic acid by excessive oxygen Changing, therefore this stage ventilation should reduce, and for 1:0.2 volume ratio, keeps temperature 32 DEG C, and time 55h, to measure acid in fermentation liquid Fermentation is stopped when degree no longer rises.

Embodiment 2:

(2) enzymolysis is centrifuged, and adds the pectase of weight content 0.7%, mixing, and homoiothermic to 47 DEG C uses centrifuge after processing 3h It is centrifuged, removes slag；

(3) constituent adjustment, measure composition and with sucrose adjust soluble solid be 14 ° of Brix, reducing sugar weight content is more than 4%, regulating pH=3 with sodium citrate, acidity is 0.3%；

(4) pasteurize, through 79 DEG C/15min sterilization processing, is cooled to 29 DEG C, obtains reserve liquid after terminating；

(7) clarifying treatment, in the reserve liquid B that step (6) prepares, addition 7g/L chitosan is as clarifier, shakes up, in 27 Stand 24h under conditions of DEG C, obtain the former vinegar of Fructus Caricae；

(9) sterilization, sterilize at a temperature of 115 DEG C 10s by Fructus Caricae fruit vinegar oleo stock；

(10) ultrafilter membrane purification, the Fructus Caricae fruit vinegar oleo stock after sterilizing is 9MPa at pressure, and the aperture of ultrafilter membrane is 6～7 μm Under conditions of carry out ultrafilter membrane purification, prepare Fructus Caricae fruit vinegar after purification, and immediately by Fructus Caricae fruit vinegar at sterile vacuum environment Lower tinning, check canned qualified after, be Fructus Caricae fruit vinegar finished product, will under finished product lucifuge, room temperature preserve.

1. the activation of saccharomyces cerevisiae, weighs the 0.2g dry saccharomyces cerevisiae of activity, at a temperature of 37 DEG C, with the Portugal of weight content 2% After grape sugar liquid 60ml activation 30min, then it is cooled to 33 DEG C, until activation produces a large amount of bubble to surface, obtains saccharomyces cerevisiae Bacteria suspension；

2. the activation of aroma-producing yeast, weighs the 0.1g dry aroma-producing yeast of activity, at a temperature of 37 DEG C, with the Portugal of weight content 2% Grape sugar liquid 30ml activation 90min, obtains aroma-producing yeast bacteria suspension；

3. the activation of lactic acid bacteria, weighs the 0.03g dry lactobacillus powder of activity, at a temperature of 37 DEG C, trains with the lactic acid bacteria of 10ml Support base activation 90min, obtain lactic acid bacteria bacteria suspension；

4. prepared by co-immobilization saccharomyces cerevisiae, aroma-producing yeast, lactic acid bacteria particle, by above-mentioned steps 1., 2. with 3. each to taking on service jobs Change completely after saccharomyces cerevisiae, aroma-producing yeast, lactic acid bacteria bacteria suspension 6: 3: 1 mix homogeneously by volume with have cooled to room temperature 7% sodium alginate colloid 2: 1 mix homogeneously by volume, then be slowly dropped into concentration with the syringe of 50ml and be The CaCl of 0.05mol/L₂In solution, make a diameter of 4～5mm particle, and with after sterilized water washing 4, in 6 DEG C of refrigerators Balance 20 hours, prepare immobilization particle；

5. alcoholizing, Lactated, presses 1:8 by immobilization particle good for above-mentioned steps 4. immobilization with the reserve liquid that step (4) prepares Volume ratio mixing, fermentation temperature controls at 30 DEG C, the alcoholic strength content in fermentation liquid close to when 7% terminate alcohol fermentation.

2. the preparation of immobilization acetic acid bacteria particle, by above-mentioned steps 1. in the acetic acid bacteria bacteria suspension that activated be cooled to room temperature 7% sodium alginate colloid 1: 1 mix homogeneously by volume, then to be slowly dropped into concentration with the syringe of 50ml be 0.05mol/ The CaCl of L₂In solution, make the particle of a diameter of 4～5mm, after washing 4 times with sterilized water, in 6 DEG C of refrigerators, balance 20 Hour, i.e. prepare immobilization acetic acid bacteria particle；

3. acetic fermentation, the reserve liquid A that immobilization acetic acid bacteria particle above-mentioned steps 2. fixed and step (5) prepare is by 1: The volume ratio mixing of 7；Earlier fermentation, for the laundering period of strain, the speed of growth is relatively slow, and now ventilation is 1:0.2 volume ratio, Temperature controls at 32 DEG C, time 20h；Ferment middle, for growth animated period, bacterium number is that logarithm increases, and acetic acid bacteria vigor is the highest, exhales Suction effect is the strongest, and this stage wants stronger ventilation amount, and for 1:0.4 volume ratio, temperature controls at 33 DEG C, and the time is 68h；After fermentation Phase: along with major part oxidation of ethanol is become acetic acid, the speed of growth gradually to delay by acetic acid bacteria, simultaneously it is noted that control acetic acid by excessive oxygen Changing, therefore this stage ventilation should reduce, and for 1:0.2 volume ratio, keeps temperature 33 DEG C, and time 50h, to measure acid in fermentation liquid Fermentation is stopped when degree no longer rises.

Embodiment 3:

(2) enzymolysis is centrifuged, and adds the pectase of weight content 0.8%, mixing, and homoiothermic to 48 DEG C uses centrifuge after processing 3h It is centrifuged, removes slag；

(3) constituent adjustment, measure composition and with sucrose adjust soluble solid be 15 ° of Brix, reducing sugar weight content is more than 4%, regulating pH=3 with sodium citrate, acidity is 0.3%；

(4) pasteurize, through 80 DEG C/15min sterilization processing, is cooled to 29 DEG C, obtains reserve liquid after terminating；

(7) clarifying treatment, in the reserve liquid B that step (6) prepares, addition 8g/L chitosan is as clarifier, shakes up, in 27 Stand 24h under conditions of DEG C, obtain the former vinegar of Fructus Caricae；

(9) sterilization, sterilize at a temperature of 114 DEG C 11s by Fructus Caricae fruit vinegar oleo stock；

1. the activation of saccharomyces cerevisiae, weighs the 0.2g dry saccharomyces cerevisiae of activity, at a temperature of 38 DEG C, with the Portugal of weight content 2% After grape sugar liquid 60ml activation 30min, then it is cooled to 34 DEG C, until activation produces a large amount of bubble to surface, obtains saccharomyces cerevisiae Bacteria suspension；

2. the activation of aroma-producing yeast, weighs the 0.1g dry aroma-producing yeast of activity, at a temperature of 38 DEG C, with the Portugal of weight content 2% Grape sugar liquid 30ml activation 90min, obtains aroma-producing yeast bacteria suspension；

3. the activation of lactic acid bacteria, weighs the 0.03g dry lactobacillus powder of activity, at a temperature of 38 DEG C, trains with the lactic acid bacteria of 10ml Support base activation 90min, obtain lactic acid bacteria bacteria suspension；

4. prepared by co-immobilization saccharomyces cerevisiae, aroma-producing yeast, lactic acid bacteria particle, by above-mentioned steps 1., 2. with 3. each to taking on service jobs Change completely after saccharomyces cerevisiae, aroma-producing yeast, lactic acid bacteria bacteria suspension 6: 3: 1 mix homogeneously by volume with have cooled to room temperature 7% sodium alginate colloid 2: 1 mix homogeneously by volume, then be slowly dropped into concentration with the syringe of 50ml and be The CaCl of 0.05mol/L₂In solution, make a diameter of 4～5mm particle, and with after sterilized water washing 4, in 7 DEG C of refrigerators Balance 22 hours, prepare immobilization particle；

2. the preparation of immobilization acetic acid bacteria particle, by above-mentioned steps 1. in the acetic acid bacteria bacteria suspension that activated be cooled to room temperature 7% sodium alginate colloid 1: 1 mix homogeneously by volume, then to be slowly dropped into concentration with the syringe of 50ml be 0.05mol/ The CaCl of L₂In solution, make the particle of a diameter of 4～5mm, after washing 4 times with sterilized water, in 7 DEG C of refrigerators, balance 22 Hour, i.e. prepare immobilization acetic acid bacteria particle；

3. acetic fermentation, the reserve liquid A that immobilization acetic acid bacteria particle above-mentioned steps 2. fixed and step (5) prepare is by 1: The volume ratio mixing of 7；Earlier fermentation, for the laundering period of strain, the speed of growth is relatively slow, and now ventilation is 1:0.2 volume ratio, Temperature controls at 33 DEG C, time 22h；Ferment middle, for growth animated period, bacterium number is that logarithm increases, and acetic acid bacteria vigor is the highest, exhales Suction effect is the strongest, and this stage wants stronger ventilation amount, and for 1:0.4 volume ratio, temperature controls at 34 DEG C, and the time is 70h；After fermentation Phase: along with major part oxidation of ethanol is become acetic acid, the speed of growth gradually to delay by acetic acid bacteria, simultaneously it is noted that control acetic acid by excessive oxygen Changing, therefore this stage ventilation should reduce, and for 1:0.2 volume ratio, keeps temperature 33 DEG C, and time 52h, to measure acid in fermentation liquid Fermentation is stopped when degree no longer rises.

Embodiment 4:

(2) enzymolysis is centrifuged, and adds the pectase of weight content 1%, mixing, homoiothermic to 50 DEG C process after 3h with centrifuge from The heart, remove slag；

(3) constituent adjustment, measure composition and with sucrose adjust soluble solid be 16 ° of Brix, reducing sugar weight content is more than 4%, regulating pH=3 with sodium citrate, acidity is 0.4%；

(4) pasteurize, through 82 DEG C/15min sterilization processing, is cooled to 30 DEG C, obtains reserve liquid after terminating；

(7) clarifying treatment, in the reserve liquid B that step (6) prepares, addition 10g/L chitosan is as clarifier, shakes up, in 28 Stand 24h under conditions of DEG C, obtain the former vinegar of Fructus Caricae；

(9) sterilization, sterilize at a temperature of 120 DEG C 8s by Fructus Caricae fruit vinegar oleo stock；

(10) ultrafilter membrane purification, the Fructus Caricae fruit vinegar oleo stock after sterilizing is 10MPa at pressure, and the aperture of ultrafilter membrane is 6～7 μm Under conditions of carry out ultrafilter membrane purification, prepare Fructus Caricae fruit vinegar after purification, and immediately by Fructus Caricae fruit vinegar at sterile vacuum environment Lower tinning, check canned qualified after, be Fructus Caricae fruit vinegar finished product, will under finished product lucifuge, room temperature preserve.

1. the activation of saccharomyces cerevisiae, weighs the 0.2g dry saccharomyces cerevisiae of activity, at a temperature of 40 DEG C, with the Fructus Vitis viniferae of weight content 2% After sugar liquid 60ml activation 30min, then it is cooled to 35 DEG C, until activation produces a large amount of bubble to surface, obtains saccharomyces cerevisiae Suspension；

2. the activation of aroma-producing yeast, weighs the 0.1g dry aroma-producing yeast of activity, at a temperature of 40 DEG C, with the Fructus Vitis viniferae of weight content 2% Sugar liquid 30ml activation 90min, obtains aroma-producing yeast bacteria suspension；

3. the activation of lactic acid bacteria, weighs the 0.03g dry lactobacillus powder of activity, at a temperature of 40 DEG C, trains with the lactic acid bacteria of 10ml Support base activation 90min, obtain lactic acid bacteria bacteria suspension；

4. prepared by co-immobilization saccharomyces cerevisiae, aroma-producing yeast, lactic acid bacteria particle, by above-mentioned steps 1., 2. with 3. each to taking on service jobs Change completely after saccharomyces cerevisiae, aroma-producing yeast, lactic acid bacteria bacteria suspension 6: 3: 1 mix homogeneously by volume with have cooled to room temperature 7% sodium alginate colloid 2: 1 mix homogeneously by volume, then be slowly dropped into concentration with the syringe of 50ml and be The CaCl of 0.05mol/L₂In solution, make a diameter of 4～5mm particle, and with after sterilized water washing 3～5, in 8 DEG C of ice Case balances 24 hours, prepares immobilization particle；

2. the preparation of immobilization acetic acid bacteria particle, by above-mentioned steps 1. in the acetic acid bacteria bacteria suspension that activated be cooled to room temperature 7% sodium alginate colloid 1: 1 mix homogeneously by volume, then to be slowly dropped into concentration with the syringe of 50ml be 0.05mol/ The CaCl of L₂In solution, make the particle of a diameter of 4～5mm, after sterilized water washing 5, in 8 DEG C of refrigerators, balance 24 little Time, i.e. prepare immobilization acetic acid bacteria particle；

3. acetic fermentation, the reserve liquid A that immobilization acetic acid bacteria particle above-mentioned steps 2. fixed and step (5) prepare is by 1: The volume ratio mixing of 7；Earlier fermentation, for the laundering period of strain, the speed of growth is relatively slow, and now ventilation is 1:0.2 volume ratio, Temperature controls at 36 DEG C, time 16h；Ferment middle, for growth animated period, bacterium number is that logarithm increases, and acetic acid bacteria vigor is the highest, exhales Suction effect is the strongest, and this stage wants stronger ventilation amount, and for 1:0.4 volume ratio, temperature controls at 36 DEG C, and the time is 64h；After fermentation Phase: along with major part oxidation of ethanol is become acetic acid, the speed of growth gradually to delay by acetic acid bacteria, simultaneously it is noted that control acetic acid by excessive oxygen Changing, therefore this stage ventilation should reduce, and for 1:0.2 volume ratio, keeps temperature 34 DEG C, and time 45h, to measure acid in fermentation liquid Fermentation is stopped when degree no longer rises.

The product Fructus Caricae vinegar of the present invention trouble to subhealth symptoms such as dyspepsia, general gynecological symptom, mental status differences Person's totally 30 examples are tested, and wherein have 25 examples to take an evident turn for the better, and have 5 examples relatively to take a turn for the better.

Application Example:

Deep XX, man, people from Nanning City, 32 years old, because of often overtime work, diet was irregular, causes appetite low, and dyspepsia is drunk The Fructus Caricae vinegar of the present invention is after 15 days, and appetite increases, and digestion improves, in high spirits, continues to drink 7 days, and appetite recovers normal, Digesting, people has also become spiritual many.

Blue XX, female, people from Nanning City, 30 years old, work fatigue, with breast swell and pain, drink the Fructus Caricae vinegar 15 days of the present invention After, physical fatigue sense alleviates, and breast pain alleviates, of pink and healthy-looking, and wrinkle reduces, and continues to drink 15 days, can bear the strong of work Degree, does not feels tired, and breast swell and pain eliminates, and breast slightly becomes big.

Lee XX, female, people from Liuzhou City, 45 years old, suffer from slight Hypertension, mental attitude is poor, drinks the Fructus Caricae vinegar 15 of the present invention After it, blood pressure decreases, and laughs at appearance on the face, and after continuing to drink 30 days, blood pressure returns normal, and people's is in high spirits a lot.

Old XX, man, people from Guilin City, 22 years old, learning pressure was big, psychentonia, with the most pained, drink the present invention kind After papaya ester 7 days, alleviating tense situation, pained elimination, complexion is good, continues to drink 15 days, and feeling of stress eliminates, and mental attitude is good Good, study is filled with unbounded confidence.

Wei XX, female, people from Laibin City, 7 years old, in examination in hospital, tripe, there is parasite ascarid, drink the Fructus Caricae of the present invention After vinegar 7 days, ascarid drains, and people also becomes the most optimistic.

Claims

1. the preparation method of a multi-cultur es co-immobilization fermentation Fructus Caricae vinegar, it is characterised in that described preparation method includes Following steps:

(1) Feedstock treating, selects that without putrefaction is rotten, eight, ninety percent ripe Fructus Caricae, and clear water is cleaned, after removing the peel, going seed, cutting, then Pull an oar with beater；

(2) enzymolysis is centrifuged, and adds the pectase of weight content 0.5%～1%, mixing, and homoiothermic to 45～50 DEG C processes 2～3h Afterwards with centrifuge, remove slag；

The preparation method of multi-cultur es co-immobilization the most according to claim 1 fermentation Fructus Caricae vinegar, it is characterised in that described Step (5) in, in the reserve liquid that step (4) prepares, add co-immobilization saccharomyces cerevisiae, aroma-producing yeast, lactic acid bacteria particle enter Row alcohol fermentation, described fermentation technology includes:

The preparation method of multi-cultur es co-immobilization the most according to claim 1 fermentation Fructus Caricae vinegar, it is characterised in that described Step (6) in, step (5) prepare reserve liquid A in add co-immobilization acetic acid bacteria particle fermentation, described fermentation technology Including:

The preparation method of multi-cultur es co-immobilization the most according to claim 1 fermentation Fructus Caricae vinegar, it is characterised in that: described The average molecular mass of chitosan be 10000-100000.

The Fructus Caricae vinegar that the preparation method of multi-cultur es co-immobilization the most according to claim 1 fermentation Fructus Caricae vinegar obtains produces Product.