CN106222066A - A kind of Herba Taraxaci apple vinegar and preparation method thereof - Google Patents
A kind of Herba Taraxaci apple vinegar and preparation method thereof Download PDFInfo
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- CN106222066A CN106222066A CN201610775074.1A CN201610775074A CN106222066A CN 106222066 A CN106222066 A CN 106222066A CN 201610775074 A CN201610775074 A CN 201610775074A CN 106222066 A CN106222066 A CN 106222066A
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- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
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Abstract
One Herba Taraxaci apple vinegar of the present invention and preparation method thereof, belongs to technical field of bioengineering；Described Herba Taraxaci apple vinegar uses preserved apple processing byproduct to be that fermenting raw materials prepares apple vinegar, and with Herba Taraxaci juice with apple vinegar: Herba Taraxaci juice volume ratio is that 10 ~ 15:3 ~ 5 mix, add Mel and white sugar allotment is made, wherein Mel accounts for the 4% ~ 8% of Herba Taraxaci apple vinegar gross mass, and white sugar accounts for the 6% ~ 10% of Herba Taraxaci apple vinegar gross mass；Preparation method includes: the preparation of Herba Taraxaci juice, and prepared by the fermentation of apple fruit wine, prepared by the fermentation of Fructus Mali pumilae fruit vinegar, allotment, filters, sterilizing, fill；The present invention utilizes some pomaces produced in the preserved apple course of processing and waste saccharide liquid fermentation to make apple vinegar, can turn waste into wealth, reduce cost, can economize on resources again, reduce environmental pollution, Herba Taraxaci apple vinegar of the present invention, rich in nutrient substance such as multivitamin, mineral, flavonoid active substances, has the remarkable efficacy such as antioxidation, antibacterial, blood fat reducing, blood sugar lowering.
Description
Technical field
One Herba Taraxaci apple vinegar of the present invention and preparation method thereof, belongs to technical field of bioengineering.
Background technology
Apple vinegar is an important directions of Fructus Mali pumilae deep processing, and it is with Fructus Mali pumilae as raw material, through alcohol fermentation, acetic fermentation
A kind of nutritious, the acid health care condiment of excellent in flavor of brew, has typical local flavor and the mouthfeel of Fructus Mali pumilae；Local flavor
Being above common vinegar with nutrition, the acetic acid beverage of production is capable of direct drinking.The business development of fruit vinegar product was from 80 years 20th century
Starting starting for end, along with fruit vinegar nutrition, being constantly mined and find of health-care effect, consumer the most gradually recognizes and starts to connect
By fruit vinegar product, there now have been certain market.Apple vinegar because of its abundant raw material, of many uses, effect is remarkable, become
For the important a member in fruit vinegar family.
Fructus Mali pumilae is the first big fruit of China, and 2013 annual productions are about about 30,000,000 tons, account for the 50% of Gross World Product
Left and right, mainly consumes with the form eaten raw, accounts for about the 70% of total output.Product after Fructus Mali pumilae processing mainly has concentration
Sucus Mali pumilae, applejack, fruit jam etc..Substantial amounts of by-product (pomace, waste saccharide liquid) can be produced in the Fructus Mali pumilae course of processing, account for former
Material total amount about 25%.China's concentrated Succus Mali pumilae industry annual output pomace has reached 1,200,000 tons at present, but its comprehensive utilization ratio is the lowest,
In addition to being used as fuel, feedstuff and extraction pectin on a small quantity, other major parts are all taken as garbage disposal.Pomace water content is up to
About 80%, solid portion is mainly made up of peel, pit and remaining sarcocarp, and the marc abandoned can be rotted at short notice, souring
Foul, serious environment pollution, and cause the huge waste of resource；Preserved apple waste saccharide liquid due to exist Nulomoline content higher,
The color is too dark, pH value is on the low side and the recycling shortcomings such as operation is complex, and waste saccharide liquid is taked direct waste treatment by enterprise, makes
Become the huge wasting of resources and certain environmental pollution.If utilizing pomace and waste saccharide liquid to carry out fermenting and producing apple vinegar, it is possible to
Significantly improve the supplementary material utilization rate in the preserved apple course of processing, not only can reduce the huge wasting of resources, and can be for sending out
Exhibition Apple Industry looks for another way.
Herba Taraxaci has another name called Herba crotalariae albidae, Po Poding, and Rhizoma Trillii Tschonoskii etc., for Compositae herbaceos perennial.It contains multiple
Physiologically active ingredient, mainly has: flavonoid, phenolic acids, triterpenes, sterols, Sesquiterpene lactones etc..It is reported that flavonoid has
There is a lot of biological activity: blood fat reducing, blood sugar lowering, antibacterial, expansion blood vessel, function of gallbladder promoting or hepatoprotective, expelling phlegm for arresting cough, active anticancer etc.；Green
Ortho acid is a class phenylpropanoids, and the research to chlorogenic acid is more in recent years, finds that chlorogenic acid has and drops blood widely
The pharmacological action of the aspects such as fat, antibacterial, antiinflammatory, antiviral, hepatic cholagogic.Herba Taraxaci is as one both edible, the most pharmaceutically acceptable
Plant, be that there is DEVELOPMENT PROSPECT and wide variety of plant resources.
Containing abundant nutritional labeling in Fructus Mali pumilae, it is listed in first of the big fruit of China 4.Malic acid can be with stabilizing blood sugar, in advance
Anti-senile diabetes, apple vinegar is a kind of emerging health drink.It addition, Herba Taraxaci has antioxidation, antibacterial, fall blood
Fat, blood sugar lowering, hepatic cholagogic, mucosal lesion reparation etc. act on, so, it is that Herba Taraxaci apple vinegar produced by raw material with Herba Taraxaci
Both using values can be improved simultaneously, both there is the effect of quenching one's thirst of relieving summer heat of common soft drink, there is again health care simultaneously, be
The developing direction of following beverage market.
Summary of the invention
The present invention overcome the deficiencies in the prior art, technical problem to be solved be to provide one have blood fat reducing, fall blood
Herba Taraxaci apple vinegar of sugar and preparation method thereof.Make full use of Herba Taraxaci antioxidation, antibacterial, blood fat reducing, blood sugar lowering, protect the liver profit
Gallbladder, mucosal lesion reparation etc. act on, and some garbages fermentation produced in the preserved apple course of processing makes apple vinegar, both
Can turn waste into wealth, reduce cost, can economize on resources again, reduce environmental pollution, improve the comprehensive utilization ratio of Fructus Mali pumilae processing byproduct.
For solving above-mentioned technical problem, the technical solution adopted in the present invention is: a kind of Herba Taraxaci apple vinegar, described Pu
The brown Huang of Herba Taraxaci apple vinegar color and luster, transparent clear, mouthfeel acid alcohol, with the total acidity of acetometer for 3.5% ~ 5%；Employing preserved apple adds
Work by-product is that fermenting raw materials prepares apple vinegar, and with Herba Taraxaci juice with apple vinegar: Herba Taraxaci juice volume ratio is that 10 ~ 15:3 ~ 5 are mixed
Closing, add Mel and white sugar allotment is made, wherein Mel accounts for the 4% ~ 8% of Herba Taraxaci apple vinegar gross mass, and it is public that white sugar accounts for Pu
The 6% ~ 10% of English apple vinegar gross mass.
The preparation method of a kind of Herba Taraxaci apple vinegar, comprises the following steps:
A. the preparation of Herba Taraxaci juice:
A. select materials, crush: choose free from admixture, nothing goes rotten rotten Herba Taraxaci dry product, is pulverized with pulverizer；
B. extraction: with the Herba Taraxaci pulverized as raw material, add the cellulase of 0.5-2% of Herba Taraxaci quality, add Herba Taraxaci
10-15 times of 80% ~ 95% alcohol solvent of quality, ultrasonic power 200W, frequency 80Hz, extract at 70 ~ 85 DEG C, extract 40 ~
60min, extracts 2-3 time, filters, and completely, ethanol volatilization in filtrate is obtained extract, by extract and water according to volume ratio is
Extract is dissolved and prepares Herba Taraxaci extract by 1:10 ~ 1:25, and united extraction liquid；
B. apple vinegar is prepared with the apple peel produced in the preserved apple course of processing and waste saccharide liquid for fermenting raw materials:
A. prepared by the fermentation of apple fruit wine:
The skin slag that will produce in the preserved apple course of processing, 1 part by weight skin slag adds 1 ~ 3 parts of drinking water mixing, uses waste saccharide liquid
Adjust quality sugared in mixture than concentration 10% ~ 15%；Add sodium metabisulfite and adjust effectively SO in mixture2For
30mg/L-100mg/L；The pH adding citric acid adjustment liquid is 3 ~ 5；Inoculation quality ratio is the dry yeast of 2% ~ 8%, and stirring is all
Even, seal, temperature controls at 25 ~ 35 DEG C, and ferment 8 ~ 12d, within every 1 ~ 3 day, ventilates 1 time, and timing sampling measures pol and alcoholic strength
Change, when surveyed alcoholic strength reaches more than 7% and no longer raises, when residual sugar mass ratio is 0.5% ~ 0.8%, stop alcohol fermentation；
B. prepared by the fermentation of Fructus Mali pumilae fruit vinegar:
After alcohol fermentation terminates, the apple fruit wine obtained carrying out filtering and measuring pol, first coarse filtration removes skin slag, then with reducing pressure
It is filtered to remove insoluble solid, obtains clear filtrate；Sterilizing, after being cooled to 35 DEG C, accesses liquid according to 10% ~ 15% mass ratio
Acetic acid bacteria, ferments in 32 ~ 35 DEG C of bottom fermentation tanks, is periodically passed through filtrated air in sweat, and ventilation is fermentation liquid: air quantity
For 1:0.06 ~ 0.08, ferment 4 ~ 8d, and the fermentation later stage surveys acetic acid and the concentration change of ethanol every 1 ~ 2h, treats that alcohol oxidation is complete,
Acidity reaches more than 6% with acetometer and the most no longer rises, and when alcohol content minimizes, is acetic fermentation terminal；
C. the allotment of Herba Taraxaci apple vinegar:
Adding Herba Taraxaci juice and adjuvant in apple vinegar, allotment obtains Herba Taraxaci fruit vinegar crude product, and allotment ratio is as follows: apple vinegar:
Herba Taraxaci juice volume ratio is 10 ~ 15:3 ~ 5 mixing, adds Mel and white sugar allotment is made, and wherein Mel accounts for Herba Taraxaci apple vinegar
The 4% ~ 8% of gross mass, white sugar accounts for the 6% ~ 10% of Herba Taraxaci apple vinegar gross mass；
D. the filtration of Herba Taraxaci apple vinegar:.
The Herba Taraxaci apple vinegar crude product obtained is stood, takes supernatant and carry out ultrafiltration according to every 1kg addition 1 ~ 2g kieselguhr,
Filtering residue clear water washs, and cleaning mixture filters and is incorporated to clear vinegar, is adjusted to the vinegar liquid that acidity is 3.5% ~ 5%；
E. the sterilizing of Herba Taraxaci apple vinegar:
Under the conditions of 90 DEG C, sterilizing 10 ~ 30min；
F. the fill of Herba Taraxaci apple vinegar:
Use sterile filling form, obtain Herba Taraxaci apple vinegar finished product.
The preparation method of described a kind of Herba Taraxaci apple vinegar, waste saccharide liquid is the product from preserved apple processing.
Compared with prior art the invention have the advantages that.
The multiple physiologically active ingredients such as the flavonoid that 1, contains in Herba Taraxaci, chlorogenic acid have antioxidation, antibacterial, fall blood
Fat, blood sugar lowering, hepatic cholagogic, mucosal lesion reparation etc. act on, and flavonoid and the chlorogenic acid present invention the most just extracted with
The important active substances utilized, therefore, under cellulase effect, ethanol is as solvent, in microwave radiation exaraction Herba Taraxaci
Effective active composition, can not only improve extraction ratio, and efficiency is high, and the flavone isoreactivity composition storage rate of extraction is higher, second
Alcohol is volatile, does not affect mouthfeel and the quality of Herba Taraxaci apple vinegar.
2, utilizing waste saccharide liquid to adjust initial pol, Apples vinegar fermentation uses fermentation tank and carries out liquid fermentation.Useless sugar
Liquid is the important products of preserved apple processing, containing multivitamin, mineral, apple polyphenol, water soluble dietary fiber and Fructus Mali pumilae
Aromatic ester material, and sugar content is high, therefore, in prepared by the fermentation of apple fruit wine, the present invention utilizes waste saccharide liquid sugar addition,
The production cost of applejack, apple vinegar can be reduced, increase preserved Fructus Mali pumilae manufacturing enterprise economic benefit, avoid waste saccharide liquid to environment simultaneously
Pollute；During wine fermentation, add sodium metabisulfite can effectively suppress growth and the breeding of miscellaneous bacteria, to fruit wine
Play color-protecting function, improve fruit wine quality stability.Fruit vinegar fermentation uses fermentation tank quantitatively to lead to oxygen full liquid state fermentation, and fruit vinegar ferments
Efficiency is high, easily-controlled operation, stay in grade.
3, the present invention takes full advantage of preserved apple processed side product, such as apple peel, waste saccharide liquid etc., turns waste into wealth, thing
Its use to the greatest extent, reduces production cost, solves residue and pollutes, wastes problem, accomplishes optimizing network resource utilization, bring for Producer considerable
Economic benefit；
4, using apple peel and Herba Taraxaci juice as primary raw material, the adjuvant added in whole sweat is few, maintains
Herba Taraxaci and the nutrient substance of Fructus Mali pumilae itself and fruity；
The health care of the abundant nutrition of apple vinegar with Herba Taraxaci is combined closely by the Herba Taraxaci apple vinegar that 5, the present invention obtains,
Rich in nutrient substance such as multivitamin, mineral and flavonoids, there is the notable merit such as antioxidation, antibacterial, blood fat reducing, blood sugar lowering
Effect, is the liquid fermentation type health promoting vinegar integrating nutrition and health care；
6, the present invention uses the liquid-state fermentation technology that fermentation period is short, fermentation efficiency is high, can well improve production efficiency, separately
Outer Herba Taraxaci apple vinegar also improves the value of Herba Taraxaci, develops the processing and utilization field of Herba Taraxaci.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described.
Embodiment 1
The preparation method of a kind of Herba Taraxaci apple vinegar, it is characterised in that comprise the following steps:
A. the preparation of Herba Taraxaci juice:
A. select materials, crush: choose free from admixture, nothing goes rotten rotten Herba Taraxaci dry product, is pulverized with pulverizer；
B. extraction: with pulverize Herba Taraxaci as raw material, add Herba Taraxaci quality 1% cellulase, add Herba Taraxaci quality 10
95% alcohol solvent, ultrasonic power 200W, frequency 80Hz, extract at 75 DEG C again, extracts 45min, extracts 2 times, filters, will
In filtrate, ethanol volatilization is completely, is dissolved prepared Herba Taraxaci extract, and united extraction liquid with material-water ratio at 1:10；
B. apple vinegar is prepared with the apple peel produced in the preserved apple course of processing and waste saccharide liquid for fermenting raw materials:
A. prepared by the fermentation of apple fruit wine:
The skin slag that will produce in the preserved apple course of processing, 1 part by weight skin slag adds 3 parts of drinking water mixing, adjusts with waste saccharide liquid
In whole mixture sugar quality than concentration 12%；Add sodium metabisulfite and adjust the effective SO of mixture2For 75mg/L；Add
It is 4 that citric acid adjusts the pH of liquid；Inoculation quality ratio is the dry yeast of 6%, stirs, and seals, and temperature controls at 28 DEG C, sends out
Ferment 12d, ventilation in every 3 days 1 time, and timing sampling measure pol and the change of alcoholic strength, when surveyed alcoholic strength reaches more than 7% and not
Raise again, during residual sugar 0.8%, stop alcohol fermentation；
B. prepared by the fermentation of Fructus Mali pumilae fruit vinegar:
After alcohol fermentation terminates, the apple fruit wine obtained carrying out filtering and measuring pol, first coarse filtration removes skin slag, then with reducing pressure
It is filtered to remove insoluble solid, obtains clear filtrate；Sterilizing, after being cooled to 35 DEG C, accesses liquid acetic according to 10% mass ratio
Bacterium, ferments in 32 DEG C of bottom fermentation tanks, is periodically passed through filtrated air in sweat, and ventilation is fermentation liquid: air quantity is 1:
0.06, ferment 6d, and the fermentation later stage surveys acetic acid and the concentration change of ethanol every 1h, treats that alcohol oxidation is complete, and acidity is (with acetic acid
Meter) reach more than 6% and the most no longer rise, when alcohol content minimizes, it is acetic fermentation terminal；
C. the allotment of Herba Taraxaci apple vinegar:
Adding Herba Taraxaci juice and adjuvant in apple vinegar, allotment obtains Herba Taraxaci fruit vinegar beverage, and allotment ratio is as follows: with Fructus Mali pumilae
Vinegar: Herba Taraxaci juice ratio is 10:3(V/V), add the white sugar allotment system of the Mel accounting for Herba Taraxaci apple vinegar gross weight 6% and 8%
Become.
D. the filtration of Herba Taraxaci apple vinegar:.
According to every 1kg supernatant, the Herba Taraxaci apple vinegar obtained being added 1g kieselguhr and carries out ultrafiltration, filtering residue clear water is washed
Washing, cleaning mixture filters and is incorporated to clear vinegar, is adjusted to the vinegar liquid that acidity is 5%；
E. the sterilizing of Herba Taraxaci apple vinegar:
Under the conditions of 90 DEG C, sterilizing 20min；
F. the fill of Herba Taraxaci apple vinegar:
Use sterile filling form, obtain Herba Taraxaci apple vinegar finished product.
Embodiment 2
The preparation method of a kind of Herba Taraxaci apple vinegar, it is characterised in that comprise the following steps:
A. the preparation of Herba Taraxaci juice:
A. select materials, crush: choose free from admixture, nothing goes rotten rotten Herba Taraxaci dry product, is pulverized with pulverizer；
B. extraction: with pulverize Herba Taraxaci as raw material, add 1.2% cellulase, add 10 times of 90% alcohol solvent, ultrasonic
Power 200W, frequency 80Hz, extract at 80 DEG C, extracts 40min, extracts 2 times, filters, by ethanol volatilization in filtrate completely,
Prepared Herba Taraxaci extract, and united extraction liquid is dissolved at 1:15 with material-water ratio；
B. apple vinegar is prepared with the apple peel produced in the preserved apple course of processing and waste saccharide liquid for fermenting raw materials:
A. prepared by the fermentation of apple fruit wine:
The skin slag that will produce in the preserved apple course of processing, 1 part by weight skin slag adds 2 parts of drinking water mixing, adjusts with waste saccharide liquid
In whole mixture sugar quality than concentration 10%；Add sodium metabisulfite and adjust the effective SO of mixture280mg/L；Add lemon
It is 3.5 that lemon acid adjusts the pH of liquid；Inoculation quality ratio is the dry yeast of 4%, stirs, and seals, and temperature controls at 30 DEG C, sends out
Ferment 10d, ventilation in every 2 days 1 time, and timing sampling measure pol and the change of alcoholic strength, when surveyed alcoholic strength reaches more than 7% and not
Raise again, during residual sugar 0.6%, stop alcohol fermentation；
B. prepared by the fermentation of Fructus Mali pumilae fruit vinegar:
After alcohol fermentation terminates, the apple fruit wine obtained carrying out filtering and measuring pol, first coarse filtration removes skin slag, then with reducing pressure
It is filtered to remove insoluble solid, obtains clear filtrate；Sterilizing, after being cooled to 35 DEG C, accesses liquid acetic according to 12% mass ratio
Bacterium, ferments in 32 DEG C of bottom fermentation tanks, is periodically passed through filtrated air in sweat, and ventilation is fermentation liquid: air quantity is 1:
0.07, ferment 4d, and the fermentation later stage surveys acetic acid and the concentration change of ethanol every 1.5h, treats that alcohol oxidation is complete, and acidity is (with acetic acid
Meter) reach more than 6% and the most no longer rise, when alcohol content minimizes, it is acetic fermentation terminal；
C. the allotment of Herba Taraxaci apple vinegar:
Adding Herba Taraxaci juice and adjuvant in apple vinegar, allotment obtains Herba Taraxaci fruit vinegar beverage, and allotment ratio is as follows: with Fructus Mali pumilae
Vinegar: Herba Taraxaci juice ratio is 13:4(V/V), add the white sugar allotment of the Mel accounting for Herba Taraxaci apple vinegar gross weight 4% and 10%
Make.
D. the filtration of Herba Taraxaci apple vinegar:.
The Herba Taraxaci apple vinegar obtained is added 1.5g kieselguhr according to every 1kg supernatant and carries out ultrafiltration, filtering residue clear water
Washing, cleaning mixture filters and is incorporated to clear vinegar, is adjusted to the vinegar liquid that acidity is 4%；
E. the sterilizing of Herba Taraxaci apple vinegar:
Under the conditions of 90 DEG C, sterilizing 20min；
F. the fill of Herba Taraxaci apple vinegar:
Use sterile filling form, obtain Herba Taraxaci apple vinegar finished product.
Embodiment 3
The preparation method of a kind of Herba Taraxaci apple vinegar, it is characterised in that comprise the following steps:
A. the preparation of Herba Taraxaci juice:
A. select materials, crush: choose free from admixture, nothing goes rotten rotten Herba Taraxaci dry product, is pulverized with pulverizer；
B. extraction: with pulverize Herba Taraxaci as raw material, add 2% cellulase, add 10 times of 95% alcohol solvent, ultrasonic merit
Rate 200W, frequency 80Hz, extract at 85 DEG C, extracts 50min, extracts 3 times, filters, and ethanol volatilization in filtrate completely, is used
Material-water ratio is dissolved at 1:25 prepares Herba Taraxaci extract, and united extraction liquid；
B. apple vinegar is prepared with the apple peel produced in the preserved apple course of processing and waste saccharide liquid for fermenting raw materials:
A. prepared by the fermentation of apple fruit wine:
The skin slag that will produce in the preserved apple course of processing, 1 part by weight skin slag adds 3 parts of drinking water mixing, adjusts with waste saccharide liquid
In whole liquid the quality of mixture than concentration 15%；Add sodium metabisulfite and adjust effectively SO in mixture290mg/L；Add
The pH entering citric acid adjustment liquid is 4.5；Inoculation quality ratio is the dry yeast of 8%, stirs, and seals, and temperature controls 32
DEG C, ferment 8d, within every 2 days, ventilates 1 time, and timing sampling measures pol and the change of alcoholic strength, when surveyed alcoholic strength reaches more than 7%
And no longer raise, during residual sugar 0.5%, stop alcohol fermentation；
B. prepared by the fermentation of Fructus Mali pumilae fruit vinegar:
After alcohol fermentation terminates, the apple fruit wine obtained carrying out filtering and measuring pol, first coarse filtration removes skin slag, then with reducing pressure
It is filtered to remove insoluble solid, obtains clear filtrate；Sterilizing, after being cooled to 35 DEG C, accesses liquid acetic according to 15% mass ratio
Bacterium, ferments in 32 DEG C of bottom fermentation tanks, is periodically passed through filtrated air in sweat, and ventilation is fermentation liquid: air quantity is 1:
0.08, ferment 8d, and the fermentation later stage surveys acetic acid and the concentration change of ethanol every 2h, treats that alcohol oxidation is complete, and acidity is (with acetic acid
Meter) reach more than 6% and the most no longer rise, when alcohol content minimizes, it is acetic fermentation terminal；
C. the allotment of Herba Taraxaci apple vinegar:
Adding Herba Taraxaci juice and adjuvant in apple vinegar, allotment obtains Herba Taraxaci fruit vinegar beverage, and allotment ratio is as follows: with Fructus Mali pumilae
Vinegar: Herba Taraxaci juice ratio is 3:1(V/V), add the white sugar allotment system of the Mel accounting for Herba Taraxaci apple vinegar gross weight 8% and 8%
Become.
D. the filtration of Herba Taraxaci apple vinegar:.
According to every 1kg supernatant, the Herba Taraxaci apple vinegar obtained being added 2g kieselguhr and carries out ultrafiltration, filtering residue clear water is washed
Washing, cleaning mixture filters and is incorporated to clear vinegar, is adjusted to the vinegar liquid that acidity is 3.5%；
E. the sterilizing of Herba Taraxaci apple vinegar:
Under the conditions of 90 DEG C, sterilizing 30min；
F. the fill of Herba Taraxaci apple vinegar:
Use sterile filling form, obtain Herba Taraxaci apple vinegar finished product.
Embodiment 4
The preparation method of a kind of Herba Taraxaci apple vinegar, it is characterised in that comprise the following steps:
A. the preparation of Herba Taraxaci juice:
A. select materials, crush: choose free from admixture, nothing goes rotten rotten Herba Taraxaci dry product, is pulverized with pulverizer；
B. extraction: with pulverize Herba Taraxaci as raw material, add 1.5% cellulase, add 12 times of 90% alcohol solvent, ultrasonic
Power 200W, frequency 80Hz, extract at 80 DEG C, extracts 50min, extracts 3 times, filters, by ethanol volatilization in filtrate completely,
Prepared Herba Taraxaci extract, and united extraction liquid is dissolved at 1:15 with material-water ratio；
B. apple vinegar is prepared with the apple peel produced in the preserved apple course of processing and waste saccharide liquid for fermenting raw materials:
A. prepared by the fermentation of apple fruit wine:
The skin slag that will produce in the preserved apple course of processing, 1 part by weight skin slag adds 2 parts of drinking water mixing, adjusts with waste saccharide liquid
In whole mixture sugar quality than concentration 12%；Add sodium metabisulfite and adjust the effective SO of mixture260mg/L；Add lemon
It is 4 that lemon acid adjusts the pH of liquid；Inoculation quality ratio is the dry yeast of 5%, stirs, and seals, and temperature controls at 30 DEG C, fermentation
10d, ventilation in every 2 days 1 time, and timing sampling measure pol and the change of alcoholic strength, when surveyed alcoholic strength reaches more than 7% and no longer
Raise, during residual sugar 0.6%, stop alcohol fermentation；
B. prepared by the fermentation of Fructus Mali pumilae fruit vinegar:
After alcohol fermentation terminates, the apple fruit wine obtained carrying out filtering and measuring pol, first coarse filtration removes skin slag, then with reducing pressure
It is filtered to remove insoluble solid, obtains clear filtrate；Sterilizing, after being cooled to 35 DEG C, accesses liquid acetic according to 12% mass ratio
Bacterium, ferments in 33 DEG C of bottom fermentation tanks, is periodically passed through filtrated air in sweat, and ventilation is fermentation liquid: air quantity is 1:
0.07, ferment 6d, and the fermentation later stage surveys acetic acid and the concentration change of ethanol every 1.5h, treats that alcohol oxidation is complete, and acidity is (with acetic acid
Meter) reach more than 6% and the most no longer rise, when alcohol content minimizes, it is acetic fermentation terminal；
C. the allotment of Herba Taraxaci apple vinegar:
Adding Herba Taraxaci juice and adjuvant in apple vinegar, allotment obtains Herba Taraxaci fruit vinegar beverage, and allotment ratio is as follows: with Fructus Mali pumilae
Vinegar: Herba Taraxaci juice ratio is 13:4(V/V), add the white sugar allotment system of the Mel accounting for Herba Taraxaci apple vinegar gross weight 6% and 8%
Become.
D. the filtration of Herba Taraxaci apple vinegar:.
The Herba Taraxaci apple vinegar obtained is added 1.5g kieselguhr according to every 1kg supernatant and carries out ultrafiltration, filtering residue clear water
Washing, cleaning mixture filters and is incorporated to clear vinegar, is adjusted to the vinegar liquid that acidity is 4%；
E. the sterilizing of Herba Taraxaci apple vinegar:
Under the conditions of 90 DEG C, sterilizing 20min；
F. the fill of Herba Taraxaci apple vinegar:
Use sterile filling form, obtain Herba Taraxaci apple vinegar finished product.
Embodiment 5
The preparation method of a kind of Herba Taraxaci apple vinegar, it is characterised in that comprise the following steps:
A. the preparation of Herba Taraxaci juice:
A. select materials, crush: choose free from admixture, nothing goes rotten rotten Herba Taraxaci dry product, is pulverized with pulverizer；
B. extraction: with pulverize Herba Taraxaci as raw material, add 0.5% cellulase, add 15 times of 80% alcohol solvent, ultrasonic
Power 200W, frequency 80Hz, extract at 85 DEG C, extracts 40min, extracts 3 times, filters, is evaporated completely by ethanol in filtrate
Entirely, prepared Herba Taraxaci extract, and united extraction liquid are dissolved with material-water ratio at 1:10；
B. apple vinegar is prepared with the apple peel produced in the preserved apple course of processing and waste saccharide liquid for fermenting raw materials:
A. prepared by the fermentation of apple fruit wine:
The skin slag that will produce in the preserved apple course of processing, 1 part by weight skin slag adds 3 parts of drinking waters, adjusts mixed with waste saccharide liquid
In compound sugar quality than concentration 10%；Add sodium metabisulfite and adjust the effective SO of mixture2100mg/L；Add Fructus Citri Limoniae
It is 5 that acid adjusts the pH of liquid；Inoculation quality ratio is the dry yeast of 2%, stirs, and seals, and temperature controls at 25 DEG C, fermentation
12d, ventilation in every 1 day 1 time, and timing sampling measure pol and the change of alcoholic strength, when surveyed alcoholic strength reaches more than 7% and no longer
Raise, during residual sugar 0.8%, stop alcohol fermentation；
B. prepared by the fermentation of Fructus Mali pumilae fruit vinegar:
After alcohol fermentation terminates, the apple fruit wine obtained carrying out filtering and measuring pol, first coarse filtration removes skin slag, then with reducing pressure
It is filtered to remove insoluble solid, obtains clear filtrate；Sterilizing, after being cooled to 35 DEG C, accesses liquid acetic according to 10% mass ratio
Bacterium, ferments in 35 DEG C of bottom fermentation tanks, is periodically passed through filtrated air in sweat, and ventilation is fermentation liquid: air quantity is 1:
0.06, ferment 8d, and the fermentation later stage surveys acetic acid and the concentration change of ethanol every 1h, treats that alcohol oxidation is complete, and acidity is (with acetic acid
Meter) reach more than 6% and the most no longer rise, when alcohol content minimizes, it is acetic fermentation terminal；
C. the allotment of Herba Taraxaci apple vinegar:
Adding Herba Taraxaci juice and adjuvant in apple vinegar, allotment obtains Herba Taraxaci fruit vinegar beverage, and allotment ratio is as follows: with Fructus Mali pumilae
Vinegar: Herba Taraxaci juice ratio is 3:1(V/V), add the white sugar allotment system of the Mel accounting for Herba Taraxaci apple vinegar gross weight 4% and 10%
Become.
D. the filtration of Herba Taraxaci apple vinegar:.
According to every 1kg supernatant, the Herba Taraxaci apple vinegar obtained being added 1g kieselguhr and carries out ultrafiltration, filtering residue clear water is washed
Washing, cleaning mixture filters and is incorporated to clear vinegar, is adjusted to the vinegar liquid that acidity is 5%；
E. the sterilizing of Herba Taraxaci apple vinegar:
Under the conditions of 90 DEG C, sterilizing 10min；
F. the fill of Herba Taraxaci apple vinegar:
Use sterile filling form, obtain Herba Taraxaci apple vinegar finished product.
Embodiment 6
The preparation method of a kind of Herba Taraxaci apple vinegar, it is characterised in that comprise the following steps:
A. the preparation of Herba Taraxaci juice:
A. select materials, crush: choose free from admixture, nothing goes rotten rotten Herba Taraxaci dry product, is pulverized with pulverizer；
B. extraction: with pulverize Herba Taraxaci as raw material, add 2% cellulase, add 10 times of 95% alcohol solvent, ultrasonic merit
Rate 200W, frequency 80Hz, extract at 70 DEG C, extracts 60min, extracts 2 times, filters, and ethanol volatilization in filtrate completely, is used
Material-water ratio is dissolved at 1:25 prepares Herba Taraxaci extract, and united extraction liquid；
B. apple vinegar is prepared with the apple peel produced in the preserved apple course of processing and waste saccharide liquid for fermenting raw materials:
A. prepared by the fermentation of apple fruit wine:
The skin slag that will produce in the preserved apple course of processing, 1 part by weight skin slag adds 1 part of drinking water, adjusts mixed with waste saccharide liquid
In compound sugar quality than concentration 15%；Add sodium metabisulfite and adjust the effective SO of mixture230mg/L；Add citric acid
The pH adjusting liquid is 5；Inoculation quality ratio is the dry yeast of 2%, stirs, and seals, and temperature controls at 35 DEG C, and ferment 8d, often
Within 3 days, ventilate 1 time, and timing sampling measures pol and the change of alcoholic strength, when surveyed alcoholic strength reaches more than 7% and no longer raises, residual
During sugar 0.5%, stop alcohol fermentation；
B. prepared by the fermentation of Fructus Mali pumilae fruit vinegar:
After alcohol fermentation terminates, the apple fruit wine obtained carrying out filtering and measuring pol, first coarse filtration removes skin slag, then with reducing pressure
It is filtered to remove insoluble solid, obtains clear filtrate；Sterilizing, after being cooled to 35 DEG C, accesses liquid acetic according to 15% mass ratio
Bacterium, ferments in 32 DEG C of bottom fermentation tanks, is periodically passed through filtrated air in sweat, and ventilation is fermentation liquid: air quantity is 1:
0.08, ferment 4d, and the fermentation later stage surveys acetic acid and the concentration change of ethanol every 2h, treats that alcohol oxidation is complete, and acidity is (with acetic acid
Meter) reach more than 6% and the most no longer rise, when alcohol content minimizes, it is acetic fermentation terminal；
C. the allotment of Herba Taraxaci apple vinegar:
Adding Herba Taraxaci juice and adjuvant in apple vinegar, allotment obtains Herba Taraxaci fruit vinegar beverage, and allotment ratio is as follows: with Fructus Mali pumilae
Vinegar: Herba Taraxaci juice ratio is 10:3(V/V), add the white sugar allotment system of the Mel accounting for Herba Taraxaci apple vinegar gross weight 8% and 6%
Become.
D. the filtration of Herba Taraxaci apple vinegar:.
According to every 1kg supernatant, the Herba Taraxaci apple vinegar obtained being added 2g kieselguhr and carries out ultrafiltration, filtering residue clear water is washed
Washing, cleaning mixture filters and is incorporated to clear vinegar, is adjusted to the vinegar liquid that acidity is 3.5%；
E. the sterilizing of Herba Taraxaci apple vinegar:
Under the conditions of 90 DEG C, sterilizing 30min；
F. the fill of Herba Taraxaci apple vinegar:
Use sterile filling form, obtain Herba Taraxaci apple vinegar finished product.
The present invention can summarize with other the concrete form without prejudice to the spirit or essential characteristics of the present invention.Therefore, nothing
Opinion is from the point of view of which point, and the embodiment above of the present invention all can only be considered the description of the invention and can not limit invention,
Claims indicate the scope of the present invention, and the scope of the present invention is not pointed out in above-mentioned explanation, therefore, with the present invention
The suitable implication of claims and scope in any change, be all considered as being included within the scope of the claims.
Claims (3)
1. a Herba Taraxaci apple vinegar, it is characterised in that the described Herba Taraxaci brown Huang of apple vinegar color and luster, transparent clear, mouthfeel acid
Alcohol, with the total acidity of acetometer for 3.5% ~ 5%；Using preserved apple processing byproduct is that fermenting raw materials prepares apple vinegar, and with
Herba Taraxaci juice is with apple vinegar: Herba Taraxaci juice volume ratio is 10 ~ 15:3 ~ 5 mixing, adds Mel and white sugar allotment is made, wherein
Mel accounts for the 4% ~ 8% of Herba Taraxaci apple vinegar gross mass, and white sugar accounts for the 6% ~ 10% of Herba Taraxaci apple vinegar gross mass.
2. the preparation method of a Herba Taraxaci apple vinegar, it is characterised in that comprise the following steps:
A. the preparation of Herba Taraxaci juice:
A. select materials, crush: choose free from admixture, nothing goes rotten rotten Herba Taraxaci dry product, is pulverized with pulverizer；
B. extraction: with the Herba Taraxaci pulverized as raw material, add the cellulase of 0.5-2% of Herba Taraxaci quality, add Herba Taraxaci
10-15 times of 80% ~ 95% alcohol solvent of quality, ultrasonic power 200W, frequency 80Hz, extract at 70 ~ 85 DEG C, extract 40 ~
60min, filters, and completely, ethanol volatilization in filtrate is obtained extract, and is 1:10 ~ 1:25 by extract and water according to volume ratio
Extract is dissolved and prepares Herba Taraxaci extract, and united extraction liquid；
B. apple vinegar is prepared with the apple peel produced in the preserved apple course of processing and waste saccharide liquid for fermenting raw materials:
A. prepared by the fermentation of apple fruit wine:
The skin slag that will produce in the preserved apple course of processing, 1 part by weight skin slag adds 1 ~ 3 parts of drinking water mixing, uses waste saccharide liquid
Adjust quality sugared in mixture than concentration 10% ~ 15%；Add sodium metabisulfite and adjust effectively SO in mixture2For
30mg/L-100mg/L；The pH adding citric acid adjustment liquid is 3 ~ 5；Inoculation quality ratio is the dry yeast of 2% ~ 8%, and stirring is all
Even, seal, temperature controls at 25 ~ 35 DEG C, and ferment 8 ~ 12d, within every 1 ~ 3 day, ventilates 1 time, and timing sampling measures pol and alcoholic strength
Change, when surveyed alcoholic strength reaches more than 7% and no longer raises, when residual sugar mass ratio is 0.5% ~ 0.8%, stop alcohol fermentation；
B. prepared by the fermentation of Fructus Mali pumilae fruit vinegar:
After alcohol fermentation terminates, the apple fruit wine obtained carrying out filtering and measuring pol, first coarse filtration removes skin slag, then with reducing pressure
It is filtered to remove insoluble solid, obtains clear filtrate；Sterilizing, after being cooled to 35 DEG C, accesses liquid according to 10% ~ 15% mass ratio
Acetic acid bacteria, ferments in 32 ~ 35 DEG C of bottom fermentation tanks, is periodically passed through filtrated air in sweat, and ventilation is fermentation liquid: air quantity
For 1:0.06 ~ 0.08, ferment 4 ~ 8d, and the fermentation later stage surveys acetic acid and the concentration change of ethanol every 1 ~ 2h, treats that alcohol oxidation is complete,
Acidity reaches more than 6% with acetometer and the most no longer rises, and when alcohol content minimizes, is acetic fermentation terminal；
C. the allotment of Herba Taraxaci apple vinegar:
Adding Herba Taraxaci juice and adjuvant in apple vinegar, allotment obtains Herba Taraxaci fruit vinegar crude product, and allotment ratio is as follows: apple vinegar:
Herba Taraxaci juice volume ratio is 10 ~ 15:3 ~ 5 mixing, adds Mel and white sugar allotment is made, and wherein Mel accounts for Herba Taraxaci apple vinegar
The 4% ~ 8% of gross mass, white sugar accounts for the 6% ~ 10% of Herba Taraxaci apple vinegar gross mass；
D. the filtration of Herba Taraxaci apple vinegar:.
The Herba Taraxaci apple vinegar crude product obtained is stood, takes supernatant and carry out ultrafiltration according to every 1kg addition 1 ~ 2g kieselguhr,
Filtering residue clear water washs, and cleaning mixture filters and is incorporated to clear vinegar, is adjusted to the vinegar liquid that acidity is 3.5% ~ 5%；
E. the sterilizing of Herba Taraxaci apple vinegar:
Under the conditions of 90 DEG C, sterilizing 10 ~ 30min；
F. the fill of Herba Taraxaci apple vinegar:
Use sterile filling form, obtain Herba Taraxaci apple vinegar finished product.
The preparation method of a kind of Herba Taraxaci apple vinegar the most according to claim 2, it is characterised in that described waste saccharide liquid is
Product from preserved apple processing.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108079080A (en) * | 2018-02-05 | 2018-05-29 | 杨福红 | A kind of Tea containing traditional Chinese medicine for preventing and alleviating urinary tract infections and preparation method thereof |
| CN108949445A (en) * | 2018-08-21 | 2018-12-07 | 天津农学院 | A kind of manufacturing method of alcoholic strength low blistering apple acetic acid drink |
| CN109207334A (en) * | 2018-10-23 | 2019-01-15 | 贵州大学 | A kind of high flavones ragopyrum tataricum beverage vinegar and preparation method thereof |
| CN111184157A (en) * | 2019-12-26 | 2020-05-22 | 西安外事学院 | Health-care apple vinegar beverage for preventing diabetes and preparation method thereof |
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| CN102987485A (en) * | 2012-11-29 | 2013-03-27 | 王金民 | Method for preparing dandelion fruit vinegar drink |
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| CN102266106A (en) * | 2010-12-20 | 2011-12-07 | 李良 | Safflower apple vinegar and preparation method thereof |
| CN102864066A (en) * | 2011-07-07 | 2013-01-09 | 徐州市贾汪区新天地葡萄种植专业合作社 | Sugar-free high-fiber apple vinegar and preparation method thereof |
| CN102366138A (en) * | 2011-10-27 | 2012-03-07 | 王金民 | Schisandra fruit vinegar beverage |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108079080A (en) * | 2018-02-05 | 2018-05-29 | 杨福红 | A kind of Tea containing traditional Chinese medicine for preventing and alleviating urinary tract infections and preparation method thereof |
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| CN108949445A (en) * | 2018-08-21 | 2018-12-07 | 天津农学院 | A kind of manufacturing method of alcoholic strength low blistering apple acetic acid drink |
| CN109207334A (en) * | 2018-10-23 | 2019-01-15 | 贵州大学 | A kind of high flavones ragopyrum tataricum beverage vinegar and preparation method thereof |
| CN111184157A (en) * | 2019-12-26 | 2020-05-22 | 西安外事学院 | Health-care apple vinegar beverage for preventing diabetes and preparation method thereof |
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