CN106262840A - A kind of employing tower yeast-leavened blueberry fruit vinegar beverage of co-immobilization and preparation method thereof - Google Patents

Abstract

The invention discloses a kind of employing tower yeast-leavened blueberry fruit vinegar beverage of co-immobilization, including following weight portion component: fresh intact blue berry 180 190, Flos Rosae Rugosae fragrant citrus 100 110, pectase 13 14, tea polyphenols 12 13, Flos Luffae 30 32, Flos Lonicerae 23 24, zeolite 35 36, bagasse 78 80, cyclodextrin 9 10, saccharifying enzyme 56, Mel 12 13, active dry yeast 78, acetic acid bacteria 13 14, appropriate amount of purified water.The invention have the advantage that the present invention uses Flos Rosae Rugosae fragrant citrus to coordinate the fermented aging of blue berry to be prepared for blueberry fruit vinegar beverage, the color and luster of Flos Rosae Rugosae fragrant citrus and Flos Rosae Rugosae fragrance preferably improve the problem that blueberry fruit vinegar taste is jerky, color and luster is not good enough, simultaneously,, enrich the nutrition of goods, the Flos Lonicerae of employing and Flos Luffae play strengthening goods heat-clearing and toxic substances removing, dredging the meridian, anti-ageing effect of waiting for a long time.

Description

A kind of employing tower yeast-leavened blueberry fruit vinegar beverage of co-immobilization and preparation thereof Method

Technical field

The present invention relates to blueberry fruit vinegar deep process technology field, particularly relate to a kind of employing tower culture propagation of co-immobilization Blueberry fruit vinegar beverage and preparation method thereof.

Background technology

Blue berry formal name used at school Pericarpium Citri tangerinae, belongs to Ericaceae genus vaccinium plant.Blueberry is except outer the most extremely strong medicinal for eating raw Being worth and alimentary health-care function, international food and agricultural organization is classified as one of big health food of the mankind five.Blue berry is in wild acinus Superfine product, its nutritive value, far above the fruit such as Fructus Mali pumilae, Fructus Vitis viniferae, Fructus Citri tangerinae, can be rated as " king of world's fruit ", is the world in recent years The with the fastest developing speed Third Class Fruit-tree kind integrating nutrition and health care, is first-class health food, and fashionable America and Europe is each State, enjoys the high praise of people and likes.

In Blueberry in addition to conventional sugar, acid and vitamin C, rich in vitamin E, vitamin A, vitamin B complex, The mineral elements such as SOD, arbutin, protein, anthocyanin, edible fiber and abundant potassium, ferrum, zinc, calcium.

There is the deep processing of substantial amounts of blue berry fruit juice, fruit wine, fruit vinegar, to realize the mixed economy of blue berry Benefit, but, in the most present blue berry secondary industry, it often is faced with the wasting of resources of blueberry pomace, it addition, processing technique There is certain defect and deficiency, affect blue berry product quality and processing benefit；The processing of analogy blueberry fruit vinegar is generally deposited The defects such as and troublesome poeration uncontrollable in alcohol fermentation and acetic fermentation process.

Summary of the invention

The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of employing tower culture propagation of co-immobilization Blueberry fruit vinegar beverage and preparation method thereof.

The present invention is achieved by the following technical solutions:

A kind of employing tower yeast-leavened blueberry fruit vinegar beverage of co-immobilization, including following weight portion component: fresh intact indigo plant The certain kind of berries fruit 180-190, Flos Rosae Rugosae fragrant citrus 100-110, pectase 13-14, tea polyphenols 12-13, Flos Luffae 30-32, Flos Lonicerae 23-24, Zeolite 35-36, bagasse 78-80, cyclodextrin 9-10, saccharifying enzyme 5-6, Mel 12-13, active dry yeast 7-8, acetic acid bacteria 13- 14, appropriate amount of purified water.

A kind of employing tower yeast-leavened blueberry fruit vinegar beverage preparation method of co-immobilization, comprises the following steps:

(1) Flos Rosae Rugosae fragrant citrus is removed the peel to obtain rose Fructus Citri junoris meat, by fresh intact blue berry clear water, afterwards with rose Fructus Citri junoris meat Mixing, uses grater, beating crusher to carry out coarse crushing successively and processes 20min, is using pulper to carry out finely pulverized 20min, Add the water mixing of pectase, tea polyphenols and gross weight 2-3 times afterwards, stir enzymolysis 40min at 30 DEG C, filter to obtain fruit afterwards Juice and marc are standby；

(2) the rose Fructus Citri junoris skin that step (1) obtained, Flos Luffae, Flos Lonicerae, marc co-grinding are composite mud, multiple to this Closing mud uses pure water to extract 2-3 time, obtains lixiviating solution and extraction slag is standby；

(3) obtain step (2) extracting 20% that slag is first baked to that moisture is gross weight, be subsequently adding zeolite, bagasse, Cyclodextrin, Mel, saccharifying enzyme mixing and stirring, be divided into two parts, and a part accesses active dry yeast and stirs and roll Obtaining rolled material one, a part accesses acetic acid bacteria and stirs and roll to obtain rolled material two, rolled material one and rolled material The thickness of two keeps consistent, uses rolled material one and rolled material two to be successively spaced on aseptic operating platform and puts, is built into Tower yeast, under the shape ensureing tower yeast, carries out external force extruding to it and increases its fastness, the most in an aseptic environment It is carried out 15 DEG C of baking-curings of low temperature and activation, obtains co-immobilization yeast standby；

(4) arranging fermentation system, this system includes liquid pump, liquid storage tank, nozzle, and liquid storage tank is positioned at below nozzle, nozzle and storage Being additionally provided with platform for placing with holes between liquid pool, liquid pump connects nozzle by pipeline one end, and one end connects bottom liquid storage tank, it is achieved Liquid storage tank liquid pump at nozzle is mended；

(5) co-immobilization yeast is put on platform for placing with holes, fruit juice and step that step (1) obtains will be arranged in (2) the lixiviating solution mix and blend obtained obtains complex liquid, this complex liquid is placed in liquid storage tank, then whole system is placed in confined air Between, after evacuation, open liquid pump, at 12 DEG C, start dynamically spray fermentation 40-60d be badly deformed solution to co-immobilization yeast Body, falls into liquid storage tank and forms compoiste fermented thing, closing liquid pump, filter compoiste fermented thing along the hole of platform for placing Fermentation fruit vinegar and fermentation residue are standby；This fermentation fruit vinegar is carried out sterilizing, aging, bottled and get final product.

The invention have the advantage that the present invention uses Flos Rosae Rugosae fragrant citrus to coordinate the fermented aging of blue berry to be prepared for blue berry vinegar beverage Material, the color and luster of Flos Rosae Rugosae fragrant citrus and Flos Rosae Rugosae fragrance preferably improve the problem that blueberry fruit vinegar taste is jerky, color and luster is not good enough, with Time, enrich the nutrition of goods, the Flos Lonicerae of employing and Flos Luffae play strengthening goods heat-clearing and toxic substances removing, dredging the meridian, anti-ageing Wait for a long time effect.During the fermentation, marc and yeast, acetic acid bacteria are combined and is prepared for the tower yeast of co-immobilization, join Close dynamic sprinkling and achieve brand-new sweat, compare traditional liquid fermentation, solid fermentation and solid-liquid mixed fermentation, more Mobilism, it is possible to promote fully carrying out and the dynamic release of Nutrious fermented material of fermentation, the knot that preferably ferments can be reached Really, the fruit vinegar taste of fermentation preparation is purer, and color and luster is more beautiful.

Detailed description of the invention

A kind of employing tower yeast-leavened blueberry fruit vinegar beverage of co-immobilization, including following weight portion component: fresh complete Good blue berry 180, Flos Rosae Rugosae fragrant citrus 100, pectase 13, tea polyphenols 12, Flos Luffae 30, Flos Lonicerae 23, zeolite 35, bagasse 78, Cyclodextrin 9, saccharifying enzyme 5, Mel 12, active dry yeast 7, acetic acid bacteria 13, appropriate amount of purified water.

A kind of employing tower yeast-leavened blueberry fruit vinegar beverage preparation method of co-immobilization, comprises the following steps:

(1) Flos Rosae Rugosae fragrant citrus is removed the peel to obtain rose Fructus Citri junoris meat, by fresh intact blue berry clear water, afterwards with rose Fructus Citri junoris meat Mixing, uses grater, beating crusher to carry out coarse crushing successively and processes 20min, is using pulper to carry out finely pulverized 20min, Add the water mixing of pectase, tea polyphenols and gross weight 2 times afterwards, stir enzymolysis 40min at 30 DEG C, filter to obtain fruit juice afterwards Standby with marc；

(2) the rose Fructus Citri junoris skin that step (1) obtained, Flos Luffae, Flos Lonicerae, marc co-grinding are composite mud, multiple to this Closing mud uses pure water to extract 2 times, obtains lixiviating solution and extraction slag is standby；

(3) obtain step (2) extracting 20% that slag is first baked to that moisture is gross weight, be subsequently adding zeolite, bagasse, Cyclodextrin, Mel, saccharifying enzyme mixing and stirring, be divided into two parts, and a part accesses active dry yeast and stirs and roll Obtaining rolled material one, a part accesses acetic acid bacteria and stirs and roll to obtain rolled material two, rolled material one and rolled material The thickness of two keeps consistent, uses rolled material one and rolled material two to be successively spaced on aseptic operating platform and puts, is built into Tower yeast, under the shape ensureing tower yeast, carries out external force extruding to it and increases its fastness, the most in an aseptic environment It is carried out 15 DEG C of baking-curings of low temperature and activation, obtains co-immobilization yeast standby；

(4) arranging fermentation system, this system includes liquid pump, liquid storage tank, nozzle, and liquid storage tank is positioned at below nozzle, nozzle and storage Being additionally provided with platform for placing with holes between liquid pool, liquid pump connects nozzle by pipeline one end, and one end connects bottom liquid storage tank, it is achieved Liquid storage tank liquid pump at nozzle is mended；

(5) co-immobilization yeast is put on platform for placing with holes, fruit juice and step that step (1) obtains will be arranged in (2) the lixiviating solution mix and blend obtained obtains complex liquid, this complex liquid is placed in liquid storage tank, then whole system is placed in confined air Between, after evacuation, open liquid pump, at 12 DEG C, start dynamically spray fermentation 40d be badly deformed disintegration to co-immobilization yeast, Fall into liquid storage tank along the hole of platform for placing and form compoiste fermented thing, closing liquid pump, filter compoiste fermented thing to send out Ferment fruit vinegar and fermentation residue are standby；This fermentation fruit vinegar is carried out sterilizing, aging, bottled and get final product.

Claims (2)

1. one kind uses the tower yeast-leavened blueberry fruit vinegar beverage of co-immobilization, it is characterised in that include following weight portion group Part: fresh intact blue berry 180-190, Flos Rosae Rugosae fragrant citrus 100-110, pectase 13-14, tea polyphenols 12-13, Flos Luffae 30-32, Flos Lonicerae 23-24, zeolite 35-36, bagasse 78-80, cyclodextrin 9-10, saccharifying enzyme 5-6, Mel 12-13, active dry yeast 7- 8, acetic acid bacteria 13-14, appropriate amount of purified water.

2. one kind uses the tower yeast-leavened blueberry fruit vinegar beverage preparation method of co-immobilization, it is characterised in that include following Step:

(1) Flos Rosae Rugosae fragrant citrus is removed the peel to obtain rose Fructus Citri junoris meat, by fresh intact blue berry clear water, afterwards with rose Fructus Citri junoris meat Mixing, uses grater, beating crusher to carry out coarse crushing successively and processes 20min, is using pulper to carry out finely pulverized 20min, Add the water mixing of pectase, tea polyphenols and gross weight 2-3 times afterwards, stir enzymolysis 40min at 30 DEG C, filter to obtain fruit afterwards Juice and marc are standby；

(2) the rose Fructus Citri junoris skin that step (1) obtained, Flos Luffae, Flos Lonicerae, marc co-grinding are composite mud, multiple to this Closing mud uses pure water to extract 2-3 time, obtains lixiviating solution and extraction slag is standby；

(3) obtain step (2) extracting 20% that slag is first baked to that moisture is gross weight, be subsequently adding zeolite, bagasse, Cyclodextrin, Mel, saccharifying enzyme mixing and stirring, be divided into two parts, and a part accesses active dry yeast and stirs and roll Obtaining rolled material one, a part accesses acetic acid bacteria and stirs and roll to obtain rolled material two, rolled material one and rolled material The thickness of two keeps consistent, uses rolled material one and rolled material two to be successively spaced on aseptic operating platform and puts, is built into Tower yeast, under the shape ensureing tower yeast, carries out external force extruding to it and increases its fastness, the most in an aseptic environment It is carried out 15 DEG C of baking-curings of low temperature and activation, obtains co-immobilization yeast standby；

(4) arranging fermentation system, this system includes liquid pump, liquid storage tank, nozzle, and liquid storage tank is positioned at below nozzle, nozzle and storage Being additionally provided with platform for placing with holes between liquid pool, liquid pump connects nozzle by pipeline one end, and one end connects bottom liquid storage tank, it is achieved Liquid storage tank liquid pump at nozzle is mended；

(5) co-immobilization yeast is put on platform for placing with holes, fruit juice and step that step (1) obtains will be arranged in (2) the lixiviating solution mix and blend obtained obtains complex liquid, this complex liquid is placed in liquid storage tank, then whole system is placed in confined air Between, after evacuation, open liquid pump, at 12 DEG C, start dynamically spray fermentation 40-60d be badly deformed solution to co-immobilization yeast Body, falls into liquid storage tank and forms compoiste fermented thing, closing liquid pump, filter compoiste fermented thing along the hole of platform for placing Fermentation fruit vinegar and fermentation residue are standby；This fermentation fruit vinegar is carried out sterilizing, aging, bottled and get final product.