CN107118929B - A kind of lemon vinegar and preparation method thereof - Google Patents
A kind of lemon vinegar and preparation method thereof Download PDFInfo
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- CN107118929B CN107118929B CN201710285414.7A CN201710285414A CN107118929B CN 107118929 B CN107118929 B CN 107118929B CN 201710285414 A CN201710285414 A CN 201710285414A CN 107118929 B CN107118929 B CN 107118929B
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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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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The present invention relates to a kind of lemon vinegars and preparation method thereof, belong to field of health care food.Contain the acetic acid of 2 8% (w/v), the citric acid of 1 6% (w/v), the limonin less than 0.05%, Nomilin acid and 0.1 2% amino acid less than 0.05% in the lemon vinegar.
Description
Technical field
The present invention relates to a kind of lemon vinegars and preparation method thereof, belong to field of health care food.
Background technology
The long history of vinegar, ancients begin to vinegar very early.In general, China thinks that vinegar started to be made at the Western Zhou Dynasty.Food
Vinegar, also known as vinegar, vinegar, Bitters etc. are common a kind of liquid tart flavour seasonings in culinary art.The main nutrient composition of acetic acid includes
Lactic acid, a variety of organic acids, several mineral materials etc..Its primary efficacy whets the appetite, and promotes digestion, reduces blood pressure, and reduces blood fat,
Soften blood vessel etc..
Lemon vinegar not only has seasoning as a kind of acid health care condiment, improves a poor appetite and promotes the function of digesting,
Also rich in nutritional ingredients such as abundant vitamin, minerals, amino acid, there are the guarantors such as antibacterial, sterilization, antifatigue, beauty, weight-reducing
Strong effect, therefore lemon vinegar is favored by people.
But since lemon has higher acidity, acetic fermentation is carried out with the fruit juice of high bottom acid, have fermentation time length,
The shortcomings such as quality is unstable, conversion ratio is low；And in the preparation process of lemon vinegar, the bitter substance (example in lemon can be caused
Such as, limonin, aurantiin etc.) it generates, such as the precursor of limonin can be caused in the conventional fermentation process for preparing vinegar
Object is closed to decompose to generate limonin, and it can also be seen that lemon for universal from lemon vinegar product evaluation currently on the market
Lemon vinegar has higher bitter taste, so as to significantly impact the popularization of lemon vinegar.
Invention content
An object of the present invention is to provide a kind of lemon vinegar, and acetic acid, the 1- of 2-8% (w/v) are contained in the lemon vinegar
The citric acid of 6% (w/v), the limonin less than 0.05%, the Nomilin acid less than 0.05% and 0.1-2% amino
Acid.
In one embodiment, in the lemon vinegar containing the acetic acid of 4-6% (w/v), 2-3% (w/v) citric acid,
The amino acid of limonin less than 0.02%, the acid of the Nomilin less than 0.02% and 0.9-1.5%.
The second object of the present invention is to provide the preparation method of the lemon vinegar, it is as follows：
1) natural lemon is taken to be cleaned, stripping and slicing, lemon juice magma is obtained by squeezing；
2) pectase and brown sugar are added into lemon juice magma and is stirred evenly, fermentation is added into the lemon juice of mixing
Flora ferments at room temperature, and the alcohol concentration of tunning terminates fermentation when reaching 12~14 degree；
3) it accesses acetobacter into zymotic fluid to be fermented again under the conditions of 20~30 DEG C, until the wine of tunning
Smart volume fraction terminates fermentation when being less than 0.2%, then lemon vinegar is made through ageing.
In one embodiment, in step 2), content of the pectase in zymotic fluid be 0.5-2% (w/v), brown sugar
Content in zymotic fluid is 5-15% (w/v).
In scheme is further carried out, content of the pectase in zymotic fluid is 0.7-1.5% (w/v), and brown sugar is being sent out
Content in zymotic fluid is 8-12% (w/v).
In another embodiment, the fermentative microflora is made of saccharomycete, lactic acid bacteria and monascus ruber, three kinds of bacterium
Concrete content of the group in zymotic fluid is 0.1-1% (w/v) saccharomycete, 0.1-1% (w/v) lactic acid bacterias and 0.1-0.3% (w/
V) Aspergillus.
In a specific embodiment, the fermentative microflora is 0.7% (w/v) saccharomycete, 0.2% (w/v) by content
Lactic acid bacteria and 0.1% (w/v) Aspergillus composition.
In yet another embodiment, the Aspergillus is monascus.
Since lemon juice has higher acidity, the fermentation efficiency in this meeting extreme influence preparation process, so as to cause hair
The shortcomings such as the ferment time is long, quality is unstable, conversion ratio is low.Present invention discover that after a small amount of Aspergillus is added in alcoholic fermentation process
Influence of the high bottom acid to fermentation process in zymotic fluid can be overcome, and have been surprisingly found that it can also be substantially reduced bitter taste in lemon
The generation of substance, so as to make obtained lemon vinegar that there is preferably mouthfeel.
Specific embodiment
Can also the present invention further be understood by embodiment, wherein the embodiment illustrates some preparations or user
Method.It is to be appreciated, however, that these embodiments do not limit the present invention.The change of the present invention of currently known or further exploitation
Change is considered within the scope of the invention described herein and claimed below.
In the present invention, unless otherwise indicated, otherwise own " % " and represent w/v, i.e. g/100ml.
Embodiment 1
Natural lemon is taken to be cleaned, stripping and slicing, lemon juice magma is obtained by squeezing；1% is added in into lemon juice magma
Pectase and 8% brown sugar be stirred, add fermentative microflora and be uniformly mixing to obtain mixing liquid, make to ferment in mixing liquid
Micro-flora content is 0.7% saccharomycete, 0.2% lactic acid bacteria and 0.1% monascus, and the mixing liquid is sent out at 20 DEG C
Ferment, until the alcohol concentration of tunning, which reaches 12~14 degree, terminates fermentation, and access 1% acetobacter (final concentration),
It is fermented, is fermented until the alcohol by volume score of tunning is terminated less than 0.2%, then through old again under the conditions of 20~30 DEG C
It makes and lemon vinegar is made.
Embodiment 2
Natural lemon is taken to be cleaned, stripping and slicing, lemon juice magma is obtained by squeezing；It is added in into lemon juice magma
1.5% pectase and 10% brown sugar are stirred, and add fermentative microflora (1% saccharomycete, 0.3% lactic acid bacteria and 0.2%
Aspergillus) mixing liquid is uniformly mixing to obtain, the mixing liquid is fermented at 20 DEG C, until the alcohol of tunning
Concentration reaches 12~14 degree and terminates fermentation, and access 1% acetobacter, is fermented again under the conditions of 20~30 DEG C, directly
Alcohol by volume score to tunning terminates fermentation less than 0.2%, then lemon vinegar is made through ageing.
3 lemon vinegar fermentation efficiency of embodiment is investigated
Lemon vinegar preparation is carried out according to the method for embodiment 1, only fermentative microflora changes in comparative example, with alcohol concentration
Reach 13 degree and calculate fermentation time for terminal point of alcoholic fermentation, sent out with alcohol by volume score to 0.2% for acetic fermentation endpoint calculation
Ferment time, concrete outcome are as follows：
| The alcoholic fermentation time | The acetic fermentation time | |
| Embodiment 1 | 7±0.5d | 4±0.2d |
| Embodiment 2 | 10±0.7d | 5±0.4d |
| Comparative example 1 | 17±1.6d | 8±0.6d |
| Comparative example 2 | 13±0.9d | 7±0.5d |
Fermentative microflora composition in comparative example 1 is 0.8% saccharomycete and 0.2% lactic acid bacteria
Fermentative microflora composition in comparative example 2 is 1.5% saccharomycete, 0.4% lactic acid bacteria and 0.2% monascus
Constituent content is analyzed in 4 lemon vinegar of embodiment
The weight percentage of limonin and Nomilin in lemon vinegar is detected using HPLC methods, mobile phase is acetonitrile：
Water (0.1% phosphoric acid)=50：50, flow velocity 1ml/min, ultraviolet detection wavelength 210nm；Concrete outcome is as follows：
| Limonin | Nomilin | |
| Embodiment 1 | 0.007 ± 0.002% | 0.005 ± 0.001% |
| Embodiment 2 | 0.023 ± 0.008% | 0.017 ± 0.004% |
| Comparative example 1 | 0.181 ± 0.042% | 0.134 ± 0.024% |
| Comparative example 2 | 0.091 ± 0.023% | 0.082 ± 0.016% |
In addition, the present invention is determined the acetic acid in Examples 1 and 2 and citric acid content using HPLC methods, have
Body result is as follows：
| Acetic acid | Citric acid | |
| Embodiment 1 | 5.5 ± 0.4% | 2.3 ± 0.2% |
| Embodiment 2 | 5.1 ± 0.3% | 1.9 ± 0.3% |
The content of present invention merely illustrates some claimed specific embodiments, one of them or more skill
Recorded technical characteristic can be combined with arbitrary one or more technical solutions in art scheme, these are combined and obtain
Technical solution also in the application protection domain, technical solution is disclosed in the present invention just as obtained from these are combined
It is specifically recorded in content the same.
Claims (2)
1. a kind of lemon vinegar, contain 4-6% in the lemon vinegar（w/v）Acetic acid, 2-3%（w/v）Citric acid, less than 0.02%
Limonin, less than 0.02% Nomilin acid and 0.9-1.5% amino acid；
The preparation method of the lemon vinegar, is as follows：
1）Natural lemon is taken to be cleaned, stripping and slicing, lemon juice magma is obtained by squeezing；
2）Pectase and brown sugar are added into lemon juice magma and is stirred evenly, fermentative microflora is added into the lemon juice of mixing
It ferments at room temperature, the alcohol concentration of tunning terminates fermentation when reaching 12~14 degree；Pectase is in zymotic fluid
Content is 0.7-1.5%（w/v）, content of the brown sugar in zymotic fluid is 8-12%（w/v）；The fermentative microflora is by saccharomycete, breast
Sour bacterium and monascus ruber composition, concrete content of three kinds of floras in zymotic fluid are 0.7-1%（w/v）Saccharomycete, 0.2-1%
（w/v）Lactic acid bacteria and 0.1-0.3%（w/v）Monascus ruber；
3）It accesses acetobacter into zymotic fluid to be fermented again under the conditions of 20~30 DEG C, until the alcohol body of tunning
Fraction terminates fermentation when being less than 0.2%, then lemon vinegar is made through ageing.
2. lemon vinegar preparation method according to claim 1, which is characterized in that the fermentative microflora is 0.7% by content
（w/v）Saccharomycete, 0.2%（w/v）Lactic acid bacteria and 0.1%（w/v）Monascus ruber forms.
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| CN201710285414.7A CN107118929B (en) | 2017-04-27 | 2017-04-27 | A kind of lemon vinegar and preparation method thereof |
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| CN107118929B true CN107118929B (en) | 2018-06-22 |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1539953A (en) * | 2003-10-30 | 2004-10-27 | 江 唐 | Lemon fruit vinegar and preparation method |
| CN101120814A (en) * | 2007-07-12 | 2008-02-13 | 湖南省农产品加工研究所 | Method for removing bitter in orange juice using composite enzyme preparation |
| CN101897452A (en) * | 2010-06-30 | 2010-12-01 | 集美大学 | Fermentation production method of grapefruit juice debitterizing enzyme |
| CN104789428A (en) * | 2014-01-16 | 2015-07-22 | 广东盆地一号生物产业有限公司 | Lemon vinegar and preparation method thereof |
| CN105462801A (en) * | 2015-12-28 | 2016-04-06 | 云南省农业科学院热带亚热带经济作物研究所 | Preparation method of natural lemon liquid fermented fruit vinegar |
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2017
- 2017-04-27 CN CN201710285414.7A patent/CN107118929B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1539953A (en) * | 2003-10-30 | 2004-10-27 | 江 唐 | Lemon fruit vinegar and preparation method |
| CN101120814A (en) * | 2007-07-12 | 2008-02-13 | 湖南省农产品加工研究所 | Method for removing bitter in orange juice using composite enzyme preparation |
| CN101897452A (en) * | 2010-06-30 | 2010-12-01 | 集美大学 | Fermentation production method of grapefruit juice debitterizing enzyme |
| CN104789428A (en) * | 2014-01-16 | 2015-07-22 | 广东盆地一号生物产业有限公司 | Lemon vinegar and preparation method thereof |
| CN105462801A (en) * | 2015-12-28 | 2016-04-06 | 云南省农业科学院热带亚热带经济作物研究所 | Preparation method of natural lemon liquid fermented fruit vinegar |
Non-Patent Citations (3)
| Title |
|---|
| 微生物在果蔬加工业中的应用进展;朱俊玲，等;《食品科技》;20031231(第9期);第25-27页 * |
| 柑桔类果汁的酶法脱苦研究进展;文蓉，等;《北方园艺》;20091231(第3期);第130-133页 * |
| 黑曲霉胞外酶对柑橘果汁的脱苦作用;高秋芬，等;《中国食品学报》;20140430;第14卷(第4期);第156-163页 * |
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