CN107164200A - A kind of preparation method of compound Vegetable Drink Fermented - Google Patents

A kind of preparation method of compound Vegetable Drink Fermented Download PDF

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CN107164200A
CN107164200A CN201710496888.6A CN201710496888A CN107164200A CN 107164200 A CN107164200 A CN 107164200A CN 201710496888 A CN201710496888 A CN 201710496888A CN 107164200 A CN107164200 A CN 107164200A
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kiwi berry
fermentation
vegetable drink
clarified
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高三改
陈万富
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Hunan Biancheng Biotechnology Co Ltd
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Hunan Biancheng Biotechnology Co Ltd
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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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A23L2/04—Extraction of juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Biochemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The invention discloses a kind of compound Vegetable Drink Fermented preparation method, including：Kiwi berry and carrot, broccoli enzymolysis and alcohol precipitation, flaccid knotweed herb alcohol extracting, both extracts of mixing, cooling add dry ferment, add acetobacter, and filtering, ageing is sterilized, clarification, finished product.By the present invention in that digesting Kiwi berry with cellulose complex enzyme, the cellulose macromolecule in Kiwi berry is set to be broken to organic molecule, it is easy to the alcohol fermentation and acetic fermentation in later stage, the separation of certain concentration ethanol alcohol precipitation is carried out to enzymolysis liquid, remove the material for being unfavorable for acetic fermentation, improve the yield of acetic acid and the stability of vinegar liquid.The process of the present invention is simple and easy to control, and the compound Vegetable Drink Fermented of gained, taste is soft, storage time length, vinegar liquid clear, and storage mouthfeel is constant for a long time, is a kind of compound Vegetable Drink Fermented development technology of suitable large-scale production.

Description

A kind of preparation method of compound Vegetable Drink Fermented
Technical field
The present invention relates to field of food, a kind of preparation method of compound Vegetable Drink Fermented is referred specifically to.
Background technology
Kiwi berry（Scientific name：Actinidia chinensis Planch）, also referred to as Chinese grooseberry, fruit shape is generally ellipticity, Early stage outward appearance is in green and brown color, it is ripe after be in bronzing, epidermis covers dense fine hair, and edible is the pulp in bright green in it With row's black or the seed of red.The soft texture of Kiwi berry, sweet mouthfeel.Taste is described as strawberry, banana, pineapple The mixing of three.Kiwi berry is removed containing the organic matter such as actinidine, proteolytic enzyme, tannin pectin and carbohydrate, and calcium, potassium, Outside the trace element such as selenium, zinc, germanium and 17 kinds of amino acid of needed by human body, also containing abundant vitamin C, grape acid, fructose, lemon Acid, malic acid, fat.
Kiwi berry contains abundant nutriment because of it, therefore can improve gross protein level.In the Mi that has a drink after the meal The beverage that monkey peach powder is made, can solve the weak problem of stomach.Kiwi berry can effectively treat breathing problem, can also improve you Eyesight.It is used in combination with honey can effectively improve eyesight.In addition, it or a kind of powerful antioxidant, can be eliminated Wrinkle and microgroove.Effect of Kiwi berry also includes lifting immunologic function, treats liver diseases, indigestion, anaemia, urinary system Problem, respiratory disease, cerebral disease etc..It also increases red blood cell production, strengthens tooth and nail.It should be borne in mind that strong Health diet, daily ingestion of substantial amounts of water in a balanced way, many health problems can be being cured plus using Kiwi berry.Moreover, Kiwi berry can also set the mind at rest, norcholesterol, help digest, Constipation, also quench the thirst diuresis and the effect of cardioprotection.
Kiwi berry contains abundant nutriment due to it, and the characteristics of its is maximum is exactly to be difficult to store, perishable, even if logical Cross strict control ambient temperature and humidity also can be to preserve for a long time, and Temperature and Humidity Control is stricter, it is meant that cost is higher.
Fruit vinegar is the new vinegar developed in the last few years, compared with the traditional vinegar brewageed using grain, fruit vinegar species Abundant, nutrition is complete, unique flavor, is a developing direction of following vinegar based article, and domestic listing mainly has apple at present Vinegar, pineapple vinegar also have the compound vinegar of other fruit, and these fruit vinegars had striden into beverage market from former food flavor, Occupy the very big market share.Research at present for Chinese gooseberry vinegar is less, and patent CN102524731 discloses a kind of Mi The preparation method of monkey peach vinegar, is mainly blent by kiwi-fruit juice with vinegar, and Kiwi berry does not pass through the step such as sufficiently ferment Suddenly, it is difficult to given play to the effect with vinegar, its local flavor has greatly difference.And the Chinese gooseberry vinegar directly blent into can have long-term storage Occurs the phenomenon precipitated afterwards.Patent CN105907598 disclose a kind of Chinese gooseberry vinegar mainly by by Kiwi berry in complex enzyme Digested under effect, the dark progress comminuted cellulosic enzyme that closes of centella, U.S. tongue algae, prepared RHIZOMA PINELLIZE without adju-vant, rhododendron micranthum, monkshood is digested, and is mixed Close two kinds of enzymolysis liquids to be fermented, a kind of composite fruit vinegar for treating chronic cholecystitis is mainly provided.This vinegar preparation side Method is directly direct to enzymolysis liquid to be fermented, and the macromolecular in enzymolysis liquid is not decomposed fully, not only receives the local flavor of vinegar Influence, and storage can produce polymer for a long time, produce quality problems.
Present invention generally provides a kind of new compound Vegetable Drink Fermented preparation method, it is predominantly a kind of with Kiwi berry or Kiwi berry adds carrot, broccoli to be primary raw material, and flaccid knotweed herb is the compound vinegar of small molecule type of seasoning, vinegar matter obtained by this method Amount meets the requirements, and being capable of long-time storage.
The content of the invention
Add carrot, west blue with Kiwi berry or Kiwi berry in view of the above-mentioned problems of the prior art, the present invention provides one kind The preparation method of compound beverage made of fruits or vegetables is spent, this method is simply controllable, the products obtained therefrom smell of vinegar is pure, storage for a long time is poly- without precipitation Collection.
In order to realize foregoing invention, the technical scheme used is as follows：
（1）Kiwi berry pulverizes, and adds 1-4 times and measures water, 40-80 DEG C of heating and thermal insulation adds the 0.1%- equivalent to Kiwi berry gross mass 1% cellulose complex enzyme, is digested, and is digested 2-6 hours, enzymolysis liquid, which boils, kills enzyme, and filtering obtains enzymolysis liquid；
（2）By the concentration of above-mentioned Kiwi berry enzymolysis liquid, adding ethanol solution makes whole enzymolysis liquid concentration of alcohol reach 30%-50%, stands 6 Hour or more, filtering goes to abandon precipitation；
（3）0.05-0.1 times of the flaccid knotweed herb equivalent to Kiwi berry weight is taken, 1-4 times is added and measures ethanol solution, refluxing extraction 1-4 Hour, extract 1-2 times, merging filtrate merges flaccid knotweed herb extract solution with Kiwi berry precipitation solution, is concentrated into no ethanol flavor；
The broccoli or carrot pulp of 0.5-1 times of Kiwi berry gross mass are added before the addition cellulose complex enzyme.
Described Kiwi berry pulverize be by disease-free Kiwi berry by machinery be crushed to diameter be less than 0.5cm block； Flaccid knotweed herb is coarse crushing flaccid knotweed herb, passes through 40 mesh sieves completely.
Described cellulose complex enzyme vigor is more than or equal to 10000u/g.
（4）Alcoholic fermentation, adds active dry yeast fermentation, solution alcoholic strength is reached 3%-6%.
（5）Acetic fermentation, adds the acetobacter solution of 5%-10% domestication, and fermentation is not further added by acidity, is filtered.
（6）Ageing, filtrate is put into vinegar cylinder, closed to preserve 20-30 days, and environment temperature is controlled at 15 DEG C -30 DEG C.
（7）Clarification, acetate solution after ageing is filtered with cardboard filter, acetic acid clarified solution is obtained.
（8）Sterilization, clarified solution is bottled, sterilized.
Described sterilization is high temperature sterilization, including steam high-temperature sterilization and microwave heat sterilization.
（9）Finished product, the clarified solution packing after sterilizing, obtains finished product.
After the present invention pulverizes Kiwi berry, digested in water using cellulose complex enzyme, cellulose complex enzyme can be cut off Cellulose family macromolecular substances in Kiwi berry body, destroy cell membrane, are effectively obtained the water-soluble substances in Kiwi berry, pass through Multiple gropes, and determines that enzymolysis liquid is separated by 30%-40% ethanol solutions alcohol precipitation, can remove the unfavorable material of Dichlorodiphenyl Acetate fermentation, The fermentation efficiency and stability of acetic acid can be increased.Flaccid knotweed herb is extracted by ethanol, obtains alcohol extract, is had to bacterium and is suppressed to make With, but the fermentation of acetobacter is not influenceed, there is certain promotion to the stability of this product.
By the present invention in that digesting Kiwi berry with cellulose complex enzyme, it has been broken to the cellulose macromolecule in Kiwi berry Machine small molecule, is easy to the alcohol fermentation and acetic fermentation in later stage, and carrying out certain concentration ethanol alcohol precipitation to enzymolysis liquid separates, and removes not Beneficial to the material of acetic fermentation, the yield of acetic acid and the stability of vinegar liquid are improved.The process of the present invention is simple and easy to control, institute The compound Vegetable Drink Fermented obtained, taste is soft, storage time length, vinegar liquid clear, and storage mouthfeel is constant for a long time, is A kind of compound Vegetable Drink Fermented development technology of suitable large-scale production.
By compound Vegetable Drink Fermented made from foregoing invention, its advantage is also resided in：
1st, preparation method raw material of the invention is simple and easy to get, and preparation process is controllable, it is easy to large-scale production.
2nd, preparation method of the invention can obtain a kind of compound Vegetable Drink Fermented, be a kind of small molecule type vinegar, vinegar liquid It is stable, pure flavor, and can be with long-time storage.
3rd, the present invention is added without any flavouring and preservative, is a kind of compound vinegar of ecosystem type.
Embodiment
The present invention is described below by specific embodiment.Unless stated otherwise, technological means used in the present invention It is method known in those skilled in the art.In addition, embodiment is interpreted as illustrative, it is not intended to limit the present invention Scope, the spirit and scope of the invention are limited only by the claims that follow.
Comparative example 1：
1. taking Kiwi berry 10kg, pulverize, add 3 times of amount water, 60 DEG C of heating and thermal insulation is added equivalent to the 0.8% of Kiwi berry gross mass Cellulose complex enzyme, digested, digest 4 hours, enzymolysis liquid boils 5 minutes, kills enzyme, filtering, obtain enzymolysis liquid；
2. above-mentioned Kiwi berry enzymolysis liquid is concentrated, adding ethanol solution makes whole enzymolysis liquid concentration of alcohol up to 40%, stands 6 hours, Filtering, concentration filtrate is to without ethanol flavor；
3. 1% active dry yeast will be added in concentrate, alcoholic fermentation is carried out, stops hair when the concentration of alcohol reaches 3.5% Ferment；
4. alcohol fermentation liquid is transferred in apparatus for acetic acid fermentation tank, acetobacter is added, when fermentation to acidity no longer rises, stops hair Ferment.
5. filtrate is put into vinegar cylinder, closed avoid light place 30 days, room temperature is controlled at 15-30 DEG C.
6. acetate solution after ageing is filtered with cardboard filter, acetic acid clarified solution is obtained.
7. clarified solution is bottled, using wet sterilization,
8. the clarified solution packing after sterilizing, obtains finished product.
Comparative example 2：
1. taking Kiwi berry 10kg, pulverize, add 3 times of amount water, 60 DEG C of heating and thermal insulation is added equivalent to the 0.8% of Kiwi berry gross mass Cellulose complex enzyme, digested, digest 4 hours, enzymolysis liquid boils 5 minutes, kills enzyme, filtering, obtain enzymolysis liquid；
2. taking 0.8kg flaccid knotweed herb, 3 times of amount ethanol solutions are added, refluxing extraction 3 hours is extracted 2 times, merging filtrate, by polygonum flaccidum Careless extract solution merges with Kiwi berry precipitation solution, is concentrated into no ethanol flavor, obtains concentrate；
3. 1% active dry yeast will be added in concentrate, alcoholic fermentation is carried out, stops hair when the concentration of alcohol reaches 3.5% Ferment；
4. alcohol fermentation liquid is transferred in apparatus for acetic acid fermentation tank, acetobacter is added, when fermentation to acidity no longer rises, stops hair Ferment.
5. filtrate is put into vinegar cylinder, closed avoid light place 30 days, room temperature is controlled at 15-30 DEG C.
6. acetate solution after ageing is filtered with cardboard filter, acetic acid clarified solution is obtained.
7. clarified solution is bottled, using wet sterilization,
8. the clarified solution packing after sterilizing, obtains finished product.
Comparative example 3：
1. taking Kiwi berry 10kg, pulverize, add 3 times of amount water, 60 DEG C of heating and thermal insulation is added equivalent to the 0.8% of Kiwi berry gross mass Cellulose complex enzyme, digested, digest 4 hours, enzymolysis liquid boils 5 minutes, kills enzyme, filtering, obtain enzymolysis liquid；
2. 1% active dry yeast will be added in concentrate, alcoholic fermentation is carried out, stops hair when the concentration of alcohol reaches 3.5% Ferment；
3. alcohol fermentation liquid is transferred in apparatus for acetic acid fermentation tank, acetobacter is added, when fermentation to acidity no longer rises, stops hair Ferment.
4. filtrate is put into vinegar cylinder, closed avoid light place 30 days, room temperature is controlled at 15-30 DEG C.
5. acetate solution after ageing is filtered with cardboard filter, acetic acid clarified solution is obtained.
6. clarified solution is bottled, using wet sterilization,
7. the clarified solution packing after sterilizing, obtains finished product.
Embodiment 1：
1. taking Kiwi berry 10kg, pulverize, add 3 times of amount water, 60 DEG C of heating and thermal insulation is added equivalent to the 0.8% of Kiwi berry gross mass Cellulose complex enzyme, digested, digest 4 hours, enzymolysis liquid boils 5 minutes, kills enzyme, filtering, obtain enzymolysis liquid；
2. above-mentioned Kiwi berry enzymolysis liquid is concentrated, adding ethanol solution makes whole enzymolysis liquid concentration of alcohol up to 40%, stands 6 hours, Filtering, goes to abandon precipitation；
3. taking 0.8kg flaccid knotweed herb, 3 times of amount ethanol solutions are added, refluxing extraction 3 hours is extracted 2 times, merging filtrate, by polygonum flaccidum Careless extract solution merges with Kiwi berry precipitation solution, is concentrated into no ethanol flavor, obtains concentrate；
4. 1% active dry yeast will be added in concentrate, alcoholic fermentation is carried out, stops hair when the concentration of alcohol reaches 3.5% Ferment；
5. alcohol fermentation liquid is transferred in apparatus for acetic acid fermentation tank, acetobacter is added, when fermentation to acidity no longer rises, stops hair Ferment.
6. filtrate is put into vinegar cylinder, closed avoid light place 30 days, room temperature is controlled at 15-30 DEG C.
7. acetate solution after ageing is filtered with cardboard filter, acetic acid clarified solution is obtained.
8. clarified solution is bottled, using wet sterilization,
9. the clarified solution packing after sterilizing, obtains finished product.
Embodiment 2：
1. taking Kiwi berry 10kg, pulverize, add 1 times of amount water, 40 DEG C of heating and thermal insulation is added equivalent to the 0.1% of Kiwi berry gross mass Cellulose complex enzyme, digested, digest 2 hours, enzymolysis liquid boils 5 minutes, kills enzyme, filtering, obtain enzymolysis liquid；
2. above-mentioned Kiwi berry enzymolysis liquid is concentrated, adding ethanol solution makes whole enzymolysis liquid concentration of alcohol up to 30%, stands 6 hours, Filtering, goes to abandon precipitation；
3. taking 0.5kg flaccid knotweed herb, 1 times of amount ethanol solution is added, refluxing extraction 1 hour is extracted 1 time, merging filtrate, by polygonum flaccidum Careless extract solution merges with Kiwi berry precipitation solution, is concentrated into no ethanol flavor, obtains concentrate；
4. 1% active dry yeast will be added in concentrate, alcoholic fermentation is carried out, stops hair when the concentration of alcohol reaches 3.5% Ferment；
5. alcohol fermentation liquid is transferred in apparatus for acetic acid fermentation tank, acetobacter is added, when fermentation to acidity no longer rises, stops hair Ferment.
6. filtrate is put into vinegar cylinder, closed avoid light place 30 days, room temperature is controlled at 15-30 DEG C.
7. acetate solution after ageing is filtered with cardboard filter, acetic acid clarified solution is obtained.
8. clarified solution is bottled, using wet sterilization.
9. the clarified solution packing after sterilizing, obtains finished product.
Embodiment 3：
1. taking Kiwi berry 10kg, pulverize, add 4 times of amount water, 80 DEG C of heating and thermal insulation adds 1% equivalent to Kiwi berry gross mass Cellulose complex enzyme, is digested, and is digested 6 hours, enzymolysis liquid boils 5 minutes, kills enzyme, and filtering obtains enzymolysis liquid；
2. above-mentioned Kiwi berry enzymolysis liquid is concentrated, adding ethanol solution makes whole enzymolysis liquid concentration of alcohol up to 30%, stands 6 hours, Filtering, goes to abandon precipitation；
3. taking 1kg flaccid knotweed herb, 4 times of amount ethanol solutions are added, refluxing extraction 4 hours is extracted 2 times, merging filtrate, by flaccid knotweed herb Extract solution merges with Kiwi berry precipitation solution, is concentrated into no ethanol flavor, obtains concentrate；
4. 1% active dry yeast will be added in concentrate, alcoholic fermentation is carried out, stops hair when the concentration of alcohol reaches 3.5% Ferment；
5. alcohol fermentation liquid is transferred in apparatus for acetic acid fermentation tank, acetobacter is added, when fermentation to acidity no longer rises, stops hair Ferment.
6. filtrate is put into vinegar cylinder, closed avoid light place 30 days, room temperature is controlled at 15-30 DEG C.
7. acetate solution after ageing is filtered with cardboard filter, acetic acid clarified solution is obtained.
8. clarified solution is bottled, using wet sterilization.
9. the clarified solution packing after sterilizing, obtains finished product.
According to SB74-78《Soy sauce, vinegar, sauce class quality standard and the method for inspection》To comparative examples 1-3 and embodiment 1-3 carries out total acidity, arsenic, lead, Aflatoxin, bacterium, Escherichia coli and detected, as a result as follows：
Embodiment Comparative examples 1 Comparative examples 2 Comparative examples 3 Embodiment 1 Embodiment 2 Embodiment 3
Total acidity（g/100ml） 5.3 4.5 2.6 5.9 5.5 5.6
Arsenic（mg/L） 0.02 0.05 0.03 0.01 0.02 0.03
Lead（mg/L） 0.01 0.03 0.02 0.02 0.02 0.04
Aflatoxin Do not detect Do not detect Do not detect Do not detect Do not detect Do not detect
Bacterium 100 80 92 93 83 63
Escherichia coli Do not detect Do not detect Do not detect Do not detect Do not detect Do not detect
Long-term investigation is carried out to the vinegar obtained by above-mentioned comparative example 1-3 and embodiment 1-3,40 DEG C, 75% humidity is placed on Under the conditions of 24 months, observe vinegar morphological feature and deposited phenomenon, it is as a result as follows：
Month Comparative examples 1 Comparative examples 2 Comparative examples 3 Embodiment 1 Embodiment 2 Embodiment 3
0 Solution is clarified, without precipitation Solution is clarified, without precipitation Solution is clarified, without precipitation Solution is clarified, without precipitation Solution is clarified, without precipitation Solution is clarified, without precipitation
1 Solution is clarified, without precipitation Solution is clarified, without precipitation Solution is clarified, without precipitation Solution is clarified, without precipitation Solution is clarified, without precipitation Solution is clarified, without precipitation
2 Solution is clarified, without precipitation Solution clarification, precipitation Solution has flocculation, has precipitation Solution is clarified, without precipitation Solution is clarified, without precipitation Solution is clarified, without precipitation
6 Solution has flocculation, without precipitation Solution is clarified, has precipitation Solution has flocculation, has precipitation Solution is clarified, without precipitation Solution is clarified, without precipitation Solution is clarified, without precipitation
12 Solution has flocculation, without precipitation Solution is clarified, has precipitation Solution has flocculation, has precipitation Solution is clarified, without precipitation Solution is clarified, without precipitation Solution is clarified, without precipitation
18 Solution has flocculation, without precipitation Solution has flocculation, has precipitation Solution has flocculation, has precipitation Solution is clarified, without precipitation Solution is clarified, without precipitation Solution is clarified, without precipitation
24 Solution has flocculation, without precipitation Solution has flocculation, has precipitation Solution has flocculation, has precipitation Solution is clarified, without precipitation Solution is clarified, without precipitation Solution is clarified, without precipitation
From the analysis of above-mentioned laboratory test results, the vinegar obtained by embodiment 1-3 has good stability, its total acidity also compared with Height, other indexs meet the requirements.
Above-described embodiment not makees any formal limitation to the present invention, any those skilled in the art, In the case of not departing from technical solution of the present invention scope, all technical solution of the present invention is done using the technology contents of the disclosure above Go out many possible variations and modification, or be revised as the equivalent embodiment of equivalent variations.Therefore, it is every without departing from the technology of the present invention The content of scheme, according to the technology of the present invention essence to any simple modifications, equivalents, and modifications made for any of the above embodiments, It should fall in the range of technical solution of the present invention protection.

Claims (6)

1. a kind of preparation method of compound Vegetable Drink Fermented, it is characterised in that include following steps：
（1）Kiwi berry pulverizes, and adds 1-4 times and measures water, 40-80 DEG C of heating and thermal insulation adds the 0.1%- equivalent to Kiwi berry gross mass 1% cellulose complex enzyme, is digested, and is digested 2-6 hours, enzymolysis liquid, which boils, kills enzyme, and filtering obtains enzymolysis liquid；
（2）By the concentration of above-mentioned Kiwi berry enzymolysis liquid, adding ethanol solution makes whole enzymolysis liquid concentration of alcohol reach 30%-50%, stands 6 Hour or more, filtering goes to abandon precipitation；
（3）0.05-0.1 times of the flaccid knotweed herb equivalent to Kiwi berry weight is taken, 1-4 times is added and measures ethanol solution, refluxing extraction 1-4 Hour, extract 1-2 times, merging filtrate merges flaccid knotweed herb extract solution with Kiwi berry precipitation solution, is concentrated into no ethanol flavor；
（4）Alcoholic fermentation, adds active dry yeast fermentation, solution alcoholic strength is reached 3%-6%；
（5）Acetic fermentation, adds the acetobacter solution of 5%-10% domestication, and fermentation is not further added by acidity, is filtered；
（6）Ageing, filtrate is put into vinegar cylinder, closed to preserve 20-30 days, and environment temperature is controlled at 15 DEG C -30 DEG C；
（7）Clarification, acetate solution after ageing is filtered with cardboard filter, acetic acid clarified solution is obtained；
（8）Sterilization, clarified solution is bottled, sterilized；
（9）Finished product, the clarified solution packing after sterilizing, obtains finished product.
2. a kind of compound Vegetable Drink Fermented preparation method according to claim 1, it is characterised in that described macaque Peach pulverize be by disease-free Kiwi berry by machinery be crushed to diameter be less than 0.5cm block.
3. a kind of compound Vegetable Drink Fermented preparation method according to claim 2, it is characterised in that the addition is fine The broccoli or carrot pulp of 0.5-1 times of Kiwi berry gross mass are added before the plain complex enzyme of dimension.
4. a kind of compound Vegetable Drink Fermented preparation method according to claim 3, it is characterised in that described polygonum flaccidum Grass is coarse crushing flaccid knotweed herb, passes through 40 mesh sieves completely.
5. a kind of compound Vegetable Drink Fermented preparation method according to claim 4, it is characterised in that described fiber Plain complex enzyme vigor is more than or equal to 10000u/g.
6. a kind of compound Vegetable Drink Fermented preparation method according to claim 5, it is characterised in that described sterilization For high temperature sterilization, including steam high-temperature sterilization and microwave heat sterilization.
CN201710496888.6A 2017-06-27 2017-06-27 A kind of preparation method of compound Vegetable Drink Fermented Withdrawn CN107164200A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108641839A (en) * 2018-05-29 2018-10-12 贵州乔纳斯啤酒有限公司 A kind of Rosa roxburghii Tratt flavor beer and its brewing method

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108641839A (en) * 2018-05-29 2018-10-12 贵州乔纳斯啤酒有限公司 A kind of Rosa roxburghii Tratt flavor beer and its brewing method

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Application publication date: 20170915