CN106929383A - A kind of preparation method of fulvic acid apple health-care vinegar beverage - Google Patents
A kind of preparation method of fulvic acid apple health-care vinegar beverage Download PDFInfo
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- CN106929383A CN106929383A CN201511030445.5A CN201511030445A CN106929383A CN 106929383 A CN106929383 A CN 106929383A CN 201511030445 A CN201511030445 A CN 201511030445A CN 106929383 A CN106929383 A CN 106929383A
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- fulvic acid
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/08—Addition of flavouring ingredients
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Abstract
The invention discloses a kind of preparation method of fulvic acid apple health-care vinegar beverage, cider is prepared first；Prepare fruit wine special yeast activating solution standby；The fruit wine special yeast activating solution that will be obtained is inoculated into cider, obtains wine fermentation liquid；The alcohol content of wine fermentation liquid is adjusted, accessing fruit vinegar bacterium carries out acetic fermentation culture；Zymotic fluid after acetic fermentation is placed in 10min sterilizings in boiling water bath, is centrifuged after cooling, obtain the crude product of apple health-care vinegar beverage；The crude product of the apple health-care vinegar beverage and fulvic acid, HFCS, citric acid are modulated by various proportionings, are mixed, obtain the fulvic acid apple health-care vinegar beverage.Fulvic acid purified being reached make an addition to after food service industry standard and have verified that the apple vinegar with healthcare function by the method, is made fulvic acid apple health-care vinegar beverage of the mouthfeel alcohol just, with various health-care.
Description
Technical field
The present invention relates to light industry technical field of beverage processing, more particularly to a kind of preparation side of fulvic acid apple health-care vinegar beverage
Method.
Background technology
Fulvic acid is an extremely complex yellow organic substance, is the current mankind known most with bioactivity speciality
Outstanding electrolyte, it assists and is catalyzed the reaction of human chitinase, the structure of hormone and the utilization rate of vitamin.Research hair
Existing, fulvic acid plays an important role to living cells metabolism.It makes dissolution of minerals compound, element and cell biological be catalyzed mutually
And transmuting, while causing the electronics gene of new mineral to shift.It is known most powerful antioxidant and free radical through research
Scavenger.It is unique, can produce reaction with negative, positive electronics simultaneously, is allowed to become harmless free radical.It can
To help produce available compound, nuisance is also excluded simultaneously.Fulvic acid, can equally remove heavy metal, removing toxic substances pollution
Thing.
The application of fulvic acid is main agriculturally in prior art, and the application in terms of food is less, although in richness
The medical value of acid is high, but not yet enters field of health care food at present, and present in the market not yet has with fulvic acid as raw material
The beverage being made, the medicinal health function of fulvic acid is fully applied.
The content of the invention
It is an object of the invention to provide a kind of preparation method of fulvic acid apple health-care vinegar beverage, the method is by fulvic acid through pure
Change is reached in make an addition to after food service industry standard and having verified that the apple vinegar with healthcare function, be made mouthfeel alcohol just, with many
Plant the fulvic acid apple health-care vinegar beverage of health-care effect.
A kind of preparation method of fulvic acid apple health-care vinegar beverage, the preparation method includes：
Step 1：Apple is steeped into 5min with watery hydrochloric acid, then is cleaned with potassium permanganate, removed the peel after circulating water rinsing, take pulp,
It is put into the saline solution of 1 ﹪ and soaks color protection, further take out and be cut into small pieces, adds the pure water of half pulp volume and 0.1% anti-bad
Hematic acid, is beaten to obtain fruit juice primary pulp, and 10min is placed in constant temperature at 90 DEG C, and the various enzymes in passivation slurries are added after cooling
0.1% pectase, adjusts pH value to 4.5, and in constant temperature enzymolysis 1h at 45 DEG C, period is stirred continuously to accelerate pectic substance enzyme
Solution, 90 DEG C of constant temperature of enzymolysis liquid are gone out enzyme 10min, and cooled and filtered obtains cider；
Step 2：37-38 DEG C is water-cooled to by aseptic, fruit wine special yeast 0.2g is added, gently shaken up, and every 10min
Shaking flask is once, standby after 30min；The primary bodyguard fruit vinegar bacterium of Supreme Being is linked into the acetic acid bacteria activation for filling 100mL through sterile working again
In the conical flask of culture medium, at 30 DEG C, 150r/min shaken cultivations 96h carry out the activation of fruit vinegar bacterium, take activation bacterium solution
2mL is linked into the conical flask of the Amplification Culture base for filling 100mL, standby in 48h is cultivated under 32 DEG C, 150r/min；
Step 3：The sugared content of the cider of step 1 gained is adjusted to 13%, is sub-packed in conical flask, gone out in 90 DEG C
Bacterium 10min, is cooled to 30 DEG C, and the fruit wine special yeast activating solution that step 2 is obtained is inoculated into described by 0.5% inoculum concentration
In cider, in 150r/min in constant-temperature shaking incubator, alcoholic fermentation culture is carried out at 32 DEG C, timing determines fermentation
Alcohol content in liquid, to alcoholic strength it is no longer significantly raised when stop fermentation；
Step 4：The alcohol content of wine fermentation liquid, is sub-packed in conical flask in set-up procedure 3, is sterilized in 80 DEG C of water-baths
10min, fruit vinegar bacterium is accessed by Orthogonal Experiment and Design scheme, in 150r/min in constant-temperature shaking incubator, is carried out at 32 DEG C
Acetic fermentation culture, determines total acid content in zymotic fluid after fermentation ends；
Step 5：Zymotic fluid after acetic fermentation is placed in 10min sterilizings in boiling water bath, is centrifuged after cooling, obtain apple guarantor
The crude product of strong vinegar beverage；
Step 6：The crude product of the apple health-care vinegar beverage is adjusted with fulvic acid, HFCS, citric acid by various proportionings
System, mixing, obtain the fulvic acid apple health-care vinegar beverage.
Methods described also includes：
Fulvic acid is extracted from active peat using the method for microwave radiation technology, after the fulvic acid is purified, content of beary metal
Food service industry standard is reached, impurity content is below 1%.
Containing bioactive ingredients fulvic acid in obtained fulvic acid apple health-care vinegar beverage, apple vinegar, HFCS,
Citric acid and stabilizer, and the mass percent of each component is：
Apple vinegar 70%, fulvic acid 20%, HFCS 9%, citric acid 0.10%, stabilizer 0.2%.
The stabilizer is one or more in sodium alginate, carragheen, sodium carboxymethylcellulose and different Vc.
From the invention described above provide technical scheme, the method by fulvic acid is purified reach food service industry standard after add
It is added in having verified that the apple vinegar with healthcare function, is made fulvic acid apple of the mouthfeel alcohol just, with various health-care
Health-care vinegar beverage.
Brief description of the drawings
Technical scheme in order to illustrate more clearly the embodiments of the present invention, below embodiment will be described needed for be used
Accompanying drawing is briefly described, it should be apparent that, drawings in the following description are only some embodiments of the present invention, for
For one of ordinary skill in the art, on the premise of not paying creative work, can also be obtained according to these accompanying drawings
Other accompanying drawings.
Fig. 1 is provided the preparation method schematic flow sheet of fulvic acid apple health-care vinegar beverage by the embodiment of the present invention.
Specific embodiment
With reference to the accompanying drawing in the embodiment of the present invention, the technical scheme in the embodiment of the present invention is carried out clearly and completely
Description, it is clear that described embodiment is only a part of embodiment of the invention, rather than whole embodiments.It is based on
Embodiments of the invention, it is every other that those of ordinary skill in the art are obtained under the premise of creative work is not made
Embodiment, belongs to protection scope of the present invention.
The embodiment of the present invention is described in further detail below in conjunction with accompanying drawing, is as shown in Figure 1 embodiment of the present invention institute
The preparation method schematic flow sheet of fulvic acid apple health-care vinegar beverage is provided, the preparation method includes：
Step 1：Prepare cider；
The specific implementation process of the step is：
Apple is steeped into 5min with watery hydrochloric acid, then is cleaned with potassium permanganate, removed the peel after circulating water rinsing, take pulp, be put into 1 ﹪
Saline solution in soak color protection, further take out and be cut into small pieces, add half pulp volume pure water and 0.1% ascorbic acid with
The color and luster and nutritive value of fruit juice are protected, fruit juice primary pulp is beaten to obtain, 10min is placed in constant temperature at 90 DEG C, in passivation slurries
Various enzymes, add 0.1% pectase after cooling, adjust pH value to 4.5, and in constant temperature enzymolysis 1h at 45 DEG C, period is stirred continuously
To accelerate pectic substance enzymolysis, 90 DEG C of constant temperature of enzymolysis liquid are gone out enzyme 10min, cooled and filtered obtains cider.
Step 2：Prepare fruit wine special yeast activating solution standby；
The specific implementation process of the step is：
121 DEG C of the aseptic of the 50ml of sterilizing 30min are water-cooled to 37-38 DEG C, fruit wine special yeast 0.2g is added, gently
Shake up, and every 10min shaking flasks once, it is standby after 30min；The primary bodyguard fruit vinegar bacterium of Supreme Being is linked into through sterile working is again filled
In the conical flask of the acetic acid bacteria activation medium of 100mL, at 30 DEG C, 150r/min shaken cultivations 96h carry out fruit vinegar bacterium
Activation, take activation bacterium solution 2mL be linked into the 500mL conical flasks of the Amplification Culture base for filling 100mL, in 32 DEG C,
48h is cultivated under 150r/min standby.
Step 3：The fruit wine special yeast activating solution that step 2 is obtained is inoculated into the cider in step 1, obtains fruit wine hair
Zymotic fluid；
The specific implementation process of the step is：
The sugared content of the cider of step 1 gained is adjusted to 13% first, (liquid amount in 500mL conical flasks is sub-packed in
It is 100mL), 90 DEG C of sterilizing 10min are cooled to 30 DEG C, and the fruit wine special yeast activating solution that step 2 is obtained is by 0.5%
Inoculum concentration be inoculated into the cider, in 150r/min in constant-temperature shaking incubator, alcoholic fermentation is carried out at 32 DEG C
Culture, timing determine zymotic fluid in alcohol content, to alcoholic strength it is no longer significantly raised when stop fermentation.
Step 4：The alcohol content of wine fermentation liquid in set-up procedure 3, accessing fruit vinegar bacterium carries out acetic fermentation culture；
The specific implementation process of the step is：
The alcohol content of wine fermentation liquid in set-up procedure 3, is sub-packed in 500mL conical flasks (liquid amount is 100mL),
Sterilize 10min in 80 DEG C of water-baths, and (bacterium solution is 2 × 10 containing bacterium number to access fruit vinegar bacterium by Orthogonal Experiment and Design scheme7
CFU/mL), in 150r/min in constant-temperature shaking incubator, acetic fermentation culture is carried out at 32 DEG C, is surveyed after fermentation ends
Determine total acid content in zymotic fluid (based on acetic acid content).
Step 5：Zymotic fluid after acetic fermentation is placed in 10min sterilizings in boiling water bath, is centrifuged after cooling, obtain apple guarantor
The crude product of strong vinegar beverage；
Step 6：The crude product of the apple health-care vinegar beverage is adjusted with fulvic acid, HFCS, citric acid by various proportionings
System, mixing, obtain the fulvic acid apple health-care vinegar beverage.
In implementing, fulvic acid can be extracted from active peat using the method for microwave radiation technology, the fulvic acid is through pure
After change, content of beary metal has reached food service industry standard, and impurity content can be the new guest's peat in Fushun below 1%, such as.
In addition, after fulvic acid apple health-care vinegar beverage is obtained, the fulvic acid apple vinegar beverage dress that will can also be modulated
Enter in tank, after gland sealing, be put into autoclave, sterilize 15min under 100 DEG C of water temperatures, is cooled to the beverage that room temperature is obtained final product
Product.
Contain bioactive ingredients fulvic acid, apple vinegar, high fructose corn in above-mentioned obtained fulvic acid apple health-care vinegar beverage
Slurry, citric acid and stabilizer, and the mass percent of each component are preferably：
Apple vinegar 70%, fulvic acid 20%, HFCS 9%, citric acid 0.10%, stabilizer 0.2%.
In implementing, the stabilizer for being used can be in sodium alginate, carragheen, sodium carboxymethylcellulose and different Vc
One or more.
Meet food tea beverage GB 19296-2003 according to the fulvic acid apple health-care vinegar beverage product obtained by above-mentioned steps to mark
It is accurate.
Its sense index is：Fulvic acid apple vinegar product is in yellow green or sundown, and glossiness is good；Vinegar with fruit vinegar
Fragrance, fragrance alcohol is just；Sweet acid is tasty and refreshing, and the soft exquisiteness of tart flavour, delicate fragrance is long mellow, the lubricious rich reality of mouthfeel, without bitterness etc.
Peculiar smell；Appearance stablity, clear, no suspended substance and sediment.
Its physical and chemical index is：As≤0.2mg/L, Pb≤0.3mg/L, Cu≤5mg/L.
Its microbiological indicator is：Total number of bacteria≤10000/ml, coliform≤40/ml, pathogenic bacteria must not be examined
Go out.
In sum, fulvic acid apple health-care vinegar beverage provided by the present invention has the following advantages that：
1) it is primary raw material using the bioactive macromolecule fulvic acid and apple that are extracted in peat, develops fulvic acid apple
Fruit health-care vinegar beverage, the production process is simple is suitable for people of all ages, with preferable healthcare function, with certain city
Field DEVELOPMENT PROSPECT.
2) beverage being made has the fruit vinegar vinegar fragrance of apple vinegar, fulvic acid therein be known most powerful antioxidant and
Free radical scavenger, can exclude nuisance, remove heavy metal, and detoxify pollutant, contribute to correction cell unbalance.
The above, the only present invention preferably specific embodiment, but protection scope of the present invention is not limited thereto,
Any one skilled in the art the change that can readily occur in or replaces in the technical scope of present disclosure
Change, should all be included within the scope of the present invention.Therefore, protection scope of the present invention should be with claims
Protection domain is defined.
Claims (4)
1. a kind of preparation method of fulvic acid apple health-care vinegar beverage, it is characterised in that the preparation method includes：
Step 1：Apple is steeped into 5min with watery hydrochloric acid, then is cleaned with potassium permanganate, removed the peel after circulating water rinsing, take pulp,
It is put into the saline solution of 1 ﹪ and soaks color protection, further take out and be cut into small pieces, adds the pure water of half pulp volume and 0.1% anti-bad
Hematic acid, is beaten to obtain fruit juice primary pulp, and 10min is placed in constant temperature at 90 DEG C, and the various enzymes in passivation slurries are added after cooling
0.1% pectase, adjusts pH value to 4.5, and in constant temperature enzymolysis 1h at 45 DEG C, period is stirred continuously to accelerate pectic substance enzyme
Solution, 90 DEG C of constant temperature of enzymolysis liquid are gone out enzyme 10min, and cooled and filtered obtains cider；
Step 2：37-38 DEG C is water-cooled to by aseptic, fruit wine special yeast 0.2g is added, gently shaken up, and every 10min
Shaking flask is once, standby after 30min；The primary bodyguard fruit vinegar bacterium of Supreme Being is linked into the acetic acid bacteria activation for filling 100mL through sterile working again
In the conical flask of culture medium, at 30 DEG C, 150r/min shaken cultivations 96h carry out the activation of fruit vinegar bacterium, take activation bacterium solution
2mL is linked into the conical flask of the Amplification Culture base for filling 100mL, standby in 48h is cultivated under 32 DEG C, 150r/min；
Step 3：The sugared content of the cider of step 1 gained is adjusted to 13%, is sub-packed in conical flask, gone out in 90 DEG C
Bacterium 10min, is cooled to 30 DEG C, and the fruit wine special yeast activating solution that step 2 is obtained is inoculated into described by 0.5% inoculum concentration
In cider, in 150r/min in constant-temperature shaking incubator, alcoholic fermentation culture is carried out at 32 DEG C, timing determines fermentation
Alcohol content in liquid, to alcoholic strength it is no longer significantly raised when stop fermentation；
Step 4：The alcohol content of wine fermentation liquid, is sub-packed in conical flask in set-up procedure 3, is sterilized in 80 DEG C of water-baths
10min, fruit vinegar bacterium is accessed by Orthogonal Experiment and Design scheme, in 150r/min in constant-temperature shaking incubator, is carried out at 32 DEG C
Acetic fermentation culture, determines total acid content in zymotic fluid after fermentation ends；
Step 5：Zymotic fluid after acetic fermentation is placed in 10min sterilizings in boiling water bath, is centrifuged after cooling, obtain apple guarantor
The crude product of strong vinegar beverage；
Step 6：The crude product of the apple health-care vinegar beverage is adjusted with fulvic acid, HFCS, citric acid by various proportionings
System, mixing, obtain the fulvic acid apple health-care vinegar beverage.
2. the preparation method of fulvic acid apple health-care vinegar beverage according to claim 1, it is characterised in that methods described
Also include：
Fulvic acid is extracted from active peat using the method for microwave radiation technology, after the fulvic acid is purified, content of beary metal
Food service industry standard is reached, impurity content is below 1%.
3. the preparation method of fulvic acid apple health-care vinegar beverage according to claim 1, it is characterised in that
Containing bioactive ingredients fulvic acid in obtained fulvic acid apple health-care vinegar beverage, apple vinegar, HFCS,
Citric acid and stabilizer, and the mass percent of each component is：
Apple vinegar 70%, fulvic acid 20%, HFCS 9%, citric acid 0.10%, stabilizer 0.2%.
4. the preparation method of fulvic acid apple health-care vinegar beverage according to claim 1, it is characterised in that
The stabilizer is one or more in sodium alginate, carragheen, sodium carboxymethylcellulose and different Vc.
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| CN201511030445.5A CN106929383A (en) | 2015-12-31 | 2015-12-31 | A kind of preparation method of fulvic acid apple health-care vinegar beverage |
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| CN201511030445.5A CN106929383A (en) | 2015-12-31 | 2015-12-31 | A kind of preparation method of fulvic acid apple health-care vinegar beverage |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111616358A (en) * | 2020-06-20 | 2020-09-04 | 田劭军 | Composition for improving immunity and application thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1568827A (en) * | 2003-07-16 | 2005-01-26 | 刘南凯 | Humic acid healthy drink and application of humic acid to drink |
| CN101113404A (en) * | 2007-08-01 | 2008-01-30 | 陈士民 | Preparation method for apple vinegar |
| CN103211256A (en) * | 2013-04-22 | 2013-07-24 | 河南省淼雨饮品股份有限公司 | Apple vinegar health care beverage for reducing blood fat and preparation method thereof |
| CN103667004A (en) * | 2012-08-31 | 2014-03-26 | 张释文 | Preparation process of apple vinegar |
| CN104073421A (en) * | 2013-03-26 | 2014-10-01 | 沭阳县苏合农产品销售专业合作联社 | Preparing method of apple vinegar |
-
2015
- 2015-12-31 CN CN201511030445.5A patent/CN106929383A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1568827A (en) * | 2003-07-16 | 2005-01-26 | 刘南凯 | Humic acid healthy drink and application of humic acid to drink |
| CN101113404A (en) * | 2007-08-01 | 2008-01-30 | 陈士民 | Preparation method for apple vinegar |
| CN103667004A (en) * | 2012-08-31 | 2014-03-26 | 张释文 | Preparation process of apple vinegar |
| CN104073421A (en) * | 2013-03-26 | 2014-10-01 | 沭阳县苏合农产品销售专业合作联社 | Preparing method of apple vinegar |
| CN103211256A (en) * | 2013-04-22 | 2013-07-24 | 河南省淼雨饮品股份有限公司 | Apple vinegar health care beverage for reducing blood fat and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111616358A (en) * | 2020-06-20 | 2020-09-04 | 田劭军 | Composition for improving immunity and application thereof |
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