CN107760553A - A kind of globe artichoke compound fruit vinegar and preparation method - Google Patents
A kind of globe artichoke compound fruit vinegar and preparation method Download PDFInfo
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- CN107760553A CN107760553A CN201711261805.1A CN201711261805A CN107760553A CN 107760553 A CN107760553 A CN 107760553A CN 201711261805 A CN201711261805 A CN 201711261805A CN 107760553 A CN107760553 A CN 107760553A
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- 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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Abstract
A kind of globe artichoke compound fruit vinegar of disclosure and preparation method, which state globe artichoke compound fruit vinegar, includes globe artichoke, panax ginseng fruit, passion fruit, Momordica grosvenori, stevioside, saccharomycete and acetic acid bacteria.Preparation method includes, by globe artichoke, panax ginseng fruit, passion fruit and Momordica grosvenori pretreatment, obtaining mixing pulp；Mixing pulp is beaten, obtains mixing pulp；Saccharomycete is added after enzymolysis mixing pulp and carries out alcoholic fermentation, and mixed fruit wine is obtained after filtering；Mixed fruit wine is added into acetic acid bacteria and carries out acetic fermentation, obtains mixing fruit vinegar after clarification；By the mixing fruit vinegar purifying, stevioside stirring is added, globe artichoke compound fruit vinegar is obtained after sterilizing.The application is from the collocation of the plurality of raw materials such as globe artichoke and panax ginseng fruit, except fruit aroma also contains globe artichoke unique perfume, special taste.The globe artichoke compound fruit vinegar calorific value that the application provides is low, and nutritive value is high, containing abundant dietary fiber and vitamin, has toxin-expelling and face nourishing, reduces cholesterol and anti-aging and other effects.
Description
Technical field
The application is related to food processing technology field, more particularly to a kind of globe artichoke compound fruit vinegar and preparation method.
Background technology
Fruit vinegar is using fruit or Fruit quality leftover bits and pieces as primary raw material, and the one kind formed is brewed using modern biotechnology
Nutritious, excellent in flavor sour seasoning.It has the alimentary health-care function of fruit and vinegar concurrently, is collection nutrition, health care, food
The Novel beverage that the functions such as treatment are integrated.Scientific research finds that fruit vinegar has multiple functions.Fruit vinegar can enhance metabolism, and adjust
Save acid-base balance, dispelling fatigue, the several amino acids containing more than ten kinds of organic acids and needed by human body.The organic acids such as acetic acid have
Help being normally carried out for human body tricarboxylic acid cycle, so that aerobic metabolism is smooth, is advantageous to remove the lactic acid of deposition, plays elimination
The effect of fatigue.The several kinds of mineral elements such as the potassium that contains in fruit vinegar, zinc can generate alkaline matter after being metabolized in vivo, can anti-hemostasis
Liquid is acidified, and reaches the purpose of regulation acid-base balance.
At present, fruit vinegar is all after fruit is soaked with acetic acid mostly, adds some flavor enhancements (such as sucrose, acesulfame potassium etc.) tune
With being made, the nutritive value of its fruit is difficult to discharge completely.And most of fruit vinegars be all using single fruit as raw material, nutrition into
Divide and be short of, taste is relatively simple.
The content of the invention
The purpose of the application is to provide a kind of globe artichoke compound fruit vinegar and preparation method, with solve existing fruit vinegar nutrition into
The problem of dividing shortcoming and taste relatively simple.
On the one hand, according to embodiments herein, there is provided a kind of globe artichoke compound fruit vinegar, including globe artichoke, panax ginseng fruit, hundred
Fragrant fruit, Momordica grosvenori, stevioside, saccharomycete and acetic acid bacteria.
Alternatively, the globe artichoke compound fruit vinegar includes the raw material of following parts by weight：50-70 part globe artichokes, 10-20 part people
Join fruit, 10-20 part passion fruits, 10-20 part Momordica grosvenoris, 5-10 part steviosides, 2-10 parts saccharomycete and 2-10 part acetic acid bacterias.
Alternatively, the globe artichoke compound fruit vinegar includes the raw material of following parts by weight：60 parts of globe artichokes, 15 parts of panax ginseng fruits,
15 parts of passion fruits, 15 portions of Momordica grosvenoris, 7 parts of steviosides, 5 parts of saccharomycete and 5 parts of acetic acid bacterias.
On the other hand, according to embodiments herein, there is provided a kind of preparation method of globe artichoke compound fruit vinegar, including it is following
Step：
By globe artichoke, panax ginseng fruit, passion fruit and Momordica grosvenori pretreatment, obtain mixing pulp；
By the mixing pulp mashing, obtain mixing pulp；
Digest the mixing pulp；
Mixing pulp after enzymolysis is added into saccharomycete and carries out alcoholic fermentation, mixed fruit wine is obtained after filtering；
The mixed fruit wine is added into acetic acid bacteria and carries out acetic fermentation, obtains mixing fruit vinegar after clarification；
By the mixing fruit vinegar purifying, stevioside stirring is added, globe artichoke compound fruit vinegar is obtained after sterilizing.
Alternatively, the enzymolysis selects the addition of pectase and cellulase, the pectase and the cellulase
The 0.4% and 0.7% of respectively described mixing pulp weight, the hydrolysis temperature is 45-50 DEG C, and the enzymolysis time is 2-
3h。
Alternatively, the temperature of the alcoholic fermentation is 25-30 DEG C, and the time of the alcoholic fermentation is 10-12 days.
Alternatively, the temperature of the acetic fermentation is 30-35 DEG C, and the time of the acetic fermentation is 20-25 days.
Alternatively, the clarification includes：
10-24h is stood after adding chitosan and gelatin, centrifugation removes filter residue, the addition of the chitosan and the gelatin
Amount is respectively the 0.5% of the mixed fruit wine weight.
Alternatively, the purifying purifies for milipore filter.
Alternatively, also include before the step of alcoholic fermentation：
Mixing pulp after the enzymolysis is sterilized.
From above technical scheme, the embodiment of the present application provides a kind of globe artichoke compound fruit vinegar and preparation method, described
Globe artichoke compound fruit vinegar includes globe artichoke, panax ginseng fruit, passion fruit, Momordica grosvenori, stevioside, saccharomycete and acetic acid bacteria.The preparation
Method includes, by globe artichoke, panax ginseng fruit, passion fruit and Momordica grosvenori pretreatment, obtaining mixing pulp；The mixing pulp is beaten,
Obtain mixing pulp；Digest the mixing pulp；Mixing pulp after enzymolysis is added into saccharomycete and carries out alcoholic fermentation, after filtering
Obtain mixed fruit wine；The mixed fruit wine is added into acetic acid bacteria and carries out acetic fermentation, obtains mixing fruit vinegar after clarification；Will be described mixed
Fruit vinegar purifying is closed, stevioside stirring is added, globe artichoke compound fruit vinegar is obtained after sterilizing.The application is from globe artichoke and panax ginseng fruit etc.
Plurality of raw materials is arranged in pairs or groups, except fruit aroma also contains globe artichoke unique perfume, special taste.The globe artichoke that the application provides is compound
Fruit vinegar calorific value is low, and nutritive value is high, containing abundant dietary fiber and vitamin, has toxin-expelling and face nourishing, reduces cholesterol and resists
Aging and other effects.
Brief description of the drawings
, below will be to institute in embodiment in order to illustrate more clearly of the embodiment of the present application or technical scheme of the prior art
The accompanying drawing needed to use is briefly described, it should be apparent that, drawings in the following description are only some implementations of the application
Example, for those of ordinary skill in the art, on the premise of not paying creative work, can also be obtained according to these accompanying drawings
Obtain other accompanying drawings.
Fig. 1 is a kind of flow chart of globe artichoke compound fruit vinegar preparation method according to the embodiment of the present application.
Embodiment
On the one hand, a kind of globe artichoke compound fruit vinegar of embodiments herein offer, including globe artichoke, panax ginseng fruit, passion fruit,
Momordica grosvenori, stevioside, saccharomycete and acetic acid bacteria.
Globe artichoke also known as arithoke, French lily, cynara scolymus, foreign lily etc., it is composite family cynara scolymus category herbaceos perennial, in Europe
Man of the U.S., globe artichoke are described as " emperors of vegetables ".Globe artichoke is rich in several functions composition, such as cynarin, inulin, chlorogenic acid,
Especially the functional component using cynarin class material as core, make it not only can be with liver protecting, reducing blood lipid, while also there is antioxygen
Change, toxin-expelling and face nourishing and other effects.
Panax ginseng fruit pulp delicate fragrance succulence, seedless, unique flavor in abdomen, have the characteristics that high protein, low fat, low sugar, together
Shi Fuhan protein, amino acid and trace element, vitamin and mineral element, there is health-care efficacy.It is a kind of nutrition compared with
For the dual-purpose food of comprehensive vegetables and fruits.It is edible to supplement needed by human body, there is healthy nutritive value.
The superfluorescent fiber contained in passion fruit can enter position very small inside human body stomach, carry out the clear of profound level
Reason and toxin expelling, but will not have any infringement to intestinal wall again, there is the effect of improving absorption of human body function, whole intestines stomach invigorating.It is not
But containing abundant nutrition, and the sensation of full abdomen can be given people, so as to allow people to reduce the intake for other high heat foods,
Help to improve human nutrition absorbing structure, the Vc especially wherein contained, waited beautifying face and moistering lotion, the effect of anti-aging.
Momordica grosvenori contains the medicinal ingredients such as mogroside, several amino acids and vitamin, cures mainly lung heat phlegm-fire cough, pharynx
Laryngitis, tonsillitis, acute gastritis, constipation etc..Momordica grosvenori is because its sugariness is high, heat is low and is used as sweetener to widely use, often
Alternative sugar as overweight people and diabetic.
Stevioside, also known as steviol glycoside, it is stevioside leaf seed extract, without sugar and heat, is referred to as " third place in the world
Sugar source ".Stevioside color and luster white is to slightly yellow, and mouthfeel is suitable, free from extraneous odour, is that the world has found and made through the approval of the Ministry of Public Health of China
Sweetener, the very close sucrose taste of natural low caloric value.Stevioside is that the third has exploitation valency outside sugarcane, beet sugar
The natural sweetener that value and health are praised highly, it is the wide new sugar source of development prospect.
From above technology, a kind of globe artichoke compound fruit vinegar of the embodiment of the present application offer, including globe artichoke, panax ginseng fruit,
Passion fruit, Momordica grosvenori, stevioside, saccharomycete and acetic acid bacteria.The application is removed from the collocation of the plurality of raw materials such as globe artichoke and panax ginseng fruit
Fruit aroma also contains globe artichoke unique perfume, special taste.The globe artichoke compound fruit vinegar calorific value that the application provides is low, nutrition
Value is high, containing abundant dietary fiber and vitamin, has toxin-expelling and face nourishing, reduces cholesterol and anti-aging and other effects.
Alternatively, the globe artichoke compound fruit vinegar includes the raw material of following parts by weight：50-70 part globe artichokes, 10-20 part people
Join fruit, 10-20 part passion fruits, 10-20 part Momordica grosvenoris, 5-10 part steviosides, 2-10 parts saccharomycete and 2-10 part acetic acid bacterias.Largely
Practice have shown that the better flavor of the mouthfeel in the globe artichoke compound fruit vinegar of this part by weight scope, reasonable nutritional arrangment.
Alternatively, the globe artichoke compound fruit vinegar includes the raw material of following parts by weight：60 parts of globe artichokes, 15 parts of panax ginseng fruits,
15 parts of passion fruits, 15 portions of Momordica grosvenoris, 7 parts of steviosides, 5 parts of saccharomycete and 5 parts of acetic acid bacterias.It is compound in the globe artichoke of this part by weight
The flavor of the mouthfeel of fruit vinegar is optimal, and nutrition arrangement is more reasonable.
On the other hand, refering to Fig. 1, the embodiment of the present application provides a kind of preparation method of globe artichoke compound fruit vinegar, including with
Lower step：
Step S1, by globe artichoke, panax ginseng fruit, passion fruit and Momordica grosvenori pretreatment, obtain mixing pulp；
It should be noted that pretreatment mode is：By globe artichoke, stripping and slicing after panax ginseng fruit and passion fruit cleaning will be fresh or dry
Momordica grosvenori smash to pieces, with distillation flooding, filter off except Luohanguo's residue, then with globe artichoke, panax ginseng fruit and passion fruit mixing.
Step S2, by the mixing pulp mashing, obtain mixing pulp；
Mashing can be beaten by colloid mill, sand mill or high-speed homogenization machine, and the mode of mashing is not limited.
Step S3, the mixing pulp is digested；
The purpose of enzymolysis is in order to destroy the cell membrane of plant material, so as to make the more preferable globe artichoke composite fruit of flavor
Vinegar.
Step S4, the mixing pulp after enzymolysis is added into saccharomycete and carries out alcoholic fermentation, mixed fruit wine is obtained after filtering；
It should be noted that to ensure saccharomycetes to make fermentation condition and fermentation efficiency and quality problem, it is necessary to after to enzymolysis
The pol of mixing pulp be adjusted, sugared concentration is 10%-15%.When alcoholic strength reaches 5-7%, alcoholic fermentation terminates.
Step S5, the mixed fruit wine is added into acetic acid bacteria and carries out acetic fermentation, obtain mixing fruit vinegar after clarification；
When acidity reaches 5%, acetic fermentation terminates.
Step S6, by the mixing fruit vinegar purifying, stevioside stirring is added, globe artichoke compound fruit vinegar is obtained after sterilizing.
Stevioside is used for the sugariness for adjusting globe artichoke compound fruit vinegar, without increasing calorific value.
In certain embodiments, the temperature of sterilizing is to seal water-bath 5-8min at 80-100 DEG C, can also be at 125-130 DEG C
Lower ultra-high temperature sterilization 4-6s.
From above technology, the embodiment of the present application provides a kind of preparation method of globe artichoke compound fruit vinegar, the preparation
Method includes, by globe artichoke, panax ginseng fruit, passion fruit and Momordica grosvenori pretreatment, obtaining mixing pulp；The mixing pulp is beaten,
Obtain mixing pulp；Digest the mixing pulp；Mixing pulp after enzymolysis is added into saccharomycete and carries out alcoholic fermentation, after filtering
Obtain mixed fruit wine；The mixed fruit wine is added into acetic acid bacteria and carries out acetic fermentation, obtains mixing fruit vinegar after clarification；Will be described mixed
Fruit vinegar purifying is closed, stevioside stirring is added, globe artichoke compound fruit vinegar is obtained after sterilizing.It is compound using globe artichoke made from this method
Fruit vinegar nutrient component damages are few, and mouthfeel is more preferably.
Alternatively, the enzymolysis selects the addition of pectase and cellulase, the pectase and the cellulase
The 0.4% and 0.7% of respectively described mixing pulp weight, the hydrolysis temperature is 45-50 DEG C, and the enzymolysis time is 2-
3h。
Pectase is mainly used in squeezing the juice and clarifying for fruit-vegetable juice beverage and fruit wine, to decompose pectin have the function that it is good.
Pectase is a kind of biology enzyme, and effect is to promote hydrolyzed pectin, and the removal for being usually used in somatic hybridization of plant in Senior Biology is thin
The process of cell wall.
Cellulase is a kind of important enzyme product, is a kind of complex enzyme, mainly by circumscribed 1,4 beta-glucanase, inscribe β-Portugal
Dextranase and beta-glucosidase etc. form, the Xylanase activity of also very high vigor.
Pectase and cellulase can destroy the cell membrane of mixing pulp, be easy to intraor extracellular mass exchange.Pectase and
Cellulase hydrolysis result under the conditions of 45-50 DEG C is preferable, and the purpose of cell wall damage is realized after enzymolysis 2-3h
Alternatively, the temperature of the alcoholic fermentation is 25-30 DEG C, and the time of the alcoholic fermentation is 10-12 days.Saccharomycete
Ferment effect is preferable under the conditions of 25-30 DEG C, and during alcoholic fermentation 10-12 days, alcoholic strength reaches 5-7%.
Alternatively, the temperature of the acetic fermentation is 30-35 DEG C, and the time of the acetic fermentation is 20-25 days.Acetic acid bacteria
Bacterium ferment effect under the conditions of 30-35 DEG C is preferable, and during acetic fermentation 20-25 days, acidity reaches 5% or so.
Alternatively, the clarification includes：
10-24h is stood after adding chitosan and gelatin, centrifugation removes filter residue, the addition of the chitosan and the gelatin
Amount is respectively the 0.5% of the mixed fruit wine weight.
Chitosan-phospholipid complex is all to have good flocculation, clarification.As the fining agent of beverage, suspension can be made
Thing flocculates rapidly, natural sedimentation, improves the yield of stoste.Gelatin is a kind of important dispensing and additive in the food industry,
Frequently as gelling agent, stabilizer, emulsifying agent, thickener and fining agent etc..Chitosan and gelatin can accelerate suspended substance sedimentation, make court
Fresh Ji compound fruit vinegar High-speed clarification.
Alternatively, the purifying purifies for milipore filter.
Milipore filter is that a kind of aperture specification is consistent, and nominal pore scope is a kind of 0.01-0.2 μm of micropore filtering film, greatly
It is made more by acetate fiber or the high polymer material similar with its performance.Milipore filter screening process, using the pressure differential of film both sides as
Driving force, using milipore filter as filter medium, under pressure, when stoste flows through film surface, what ultrafiltration membrane surface gathered
Many tiny micropores only allow water and small-molecule substance by turning into permeate, and volume is more than film surface micropore in stoste
The material in footpath is then trapped within the liquid feeding side of film, turns into concentrate, thus realizes the mesh of purification, separation and the concentration to stoste
's.Compared with traditional ageing method, milipore filter purifies time-consuming short, and purification effect is more preferable.
Alternatively, also include before the step of alcoholic fermentation：
Mixing pulp after the enzymolysis is sterilized.
Sterilizing can avoid introducing miscellaneous bacteria and influenceing the growth and breeding of saccharomycete before alcoholic fermentation.
From above technical scheme, the embodiment of the present application provides a kind of globe artichoke compound fruit vinegar and preparation method, described
Globe artichoke compound fruit vinegar includes globe artichoke, panax ginseng fruit, passion fruit, Momordica grosvenori, stevioside, saccharomycete and acetic acid bacteria.The preparation
Method includes, by globe artichoke, panax ginseng fruit, passion fruit and Momordica grosvenori pretreatment, obtaining mixing pulp；The mixing pulp is beaten,
Obtain mixing pulp；Digest the mixing pulp；Mixing pulp after enzymolysis is added into saccharomycete and carries out alcoholic fermentation, after filtering
Obtain mixed fruit wine；The mixed fruit wine is added into acetic acid bacteria and carries out acetic fermentation, obtains mixing fruit vinegar after clarification；Will be described mixed
Fruit vinegar purifying is closed, stevioside stirring is added, globe artichoke compound fruit vinegar is obtained after sterilizing.The application is from globe artichoke and panax ginseng fruit etc.
Plurality of raw materials is arranged in pairs or groups, except fruit aroma also contains globe artichoke unique perfume, special taste.The globe artichoke that the application provides is compound
Fruit vinegar calorific value is low, and nutritive value is high, containing abundant dietary fiber and vitamin, has toxin-expelling and face nourishing, reduces cholesterol and resists
Aging and other effects.
Those skilled in the art will readily occur to the application its after considering specification and putting into practice application disclosed herein
Its embodiment.The application is intended to any modification, purposes or the adaptations of the application, these modifications, purposes or
Person's adaptations follow the general principle of the application and including the undocumented common knowledges in the art of the application
Or conventional techniques.Description and embodiments are considered only as exemplary, and the true scope of the application and spirit are by following
Claim is pointed out.
It should be appreciated that the precision architecture that the application is not limited to be described above and is shown in the drawings, and
And various modifications and changes can be being carried out without departing from the scope.Scope of the present application is only limited by appended claim.
Claims (10)
- A kind of 1. globe artichoke compound fruit vinegar, it is characterised in that including：Globe artichoke, panax ginseng fruit, passion fruit, Momordica grosvenori, stevioside, Saccharomycete and acetic acid bacteria.
- 2. globe artichoke compound fruit vinegar according to claim 1, it is characterised in that include the raw material of following parts by weight：50-70 Part globe artichoke, 10-20 part panax ginseng fruits, 10-20 part passion fruits, 10-20 part Momordica grosvenoris, 5-10 part steviosides, 2-10 part saccharomycete With 2-10 part acetic acid bacterias.
- 3. globe artichoke compound fruit vinegar according to claim 1, it is characterised in that include the raw material of following parts by weight：60 parts Globe artichoke, 15 parts of panax ginseng fruits, 15 parts of passion fruits, 15 portions of Momordica grosvenoris, 7 parts of steviosides, 5 parts of saccharomycete and 5 parts of acetic acid bacterias.
- 4. a kind of preparation method of globe artichoke compound fruit vinegar, it is characterised in that comprise the following steps：By globe artichoke, panax ginseng fruit, passion fruit and Momordica grosvenori pretreatment, obtain mixing pulp；By the mixing pulp mashing, obtain mixing pulp；Digest the mixing pulp；Mixing pulp after enzymolysis is added into saccharomycete and carries out alcoholic fermentation, mixed fruit wine is obtained after filtering；The mixed fruit wine is added into acetic acid bacteria and carries out acetic fermentation, obtains mixing fruit vinegar after clarification；By the mixing fruit vinegar purifying, stevioside stirring is added, globe artichoke compound fruit vinegar is obtained after sterilizing.
- 5. preparation method according to claim 4, it is characterised in that the enzymolysis selects pectase and cellulase, institute The addition for stating pectase and the cellulase is respectively the 0.4% and 0.7% of the mixing pulp weight, the enzymolysis temperature Spend for 45-50 DEG C, the enzymolysis time is 2-3h.
- 6. preparation method according to claim 4, it is characterised in that the temperature of the alcoholic fermentation is 25-30 DEG C, described The time of alcoholic fermentation is 10-12 days.
- 7. preparation method according to claim 4, it is characterised in that the temperature of the acetic fermentation is 30-35 DEG C, described The time of acetic fermentation is 20-25 days.
- 8. preparation method according to claim 4, it is characterised in that the clarification includes：10-24h is stood after adding chitosan and gelatin, centrifugation removes the addition point of filter residue, the chitosan and the gelatin Not Wei the mixed fruit wine weight 0.5%.
- 9. preparation method according to claim 4, it is characterised in that the purifying purifies for milipore filter.
- 10. preparation method according to claim 4, it is characterised in that also include before the step of the alcoholic fermentation：Mixing pulp after the enzymolysis is sterilized.
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| CN201711261805.1A CN107760553A (en) | 2017-12-04 | 2017-12-04 | A kind of globe artichoke compound fruit vinegar and preparation method |
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| CN201711261805.1A CN107760553A (en) | 2017-12-04 | 2017-12-04 | A kind of globe artichoke compound fruit vinegar and preparation method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108315202A (en) * | 2018-04-25 | 2018-07-24 | 爱可道生物科技有限公司 | A kind of globe artichoke fruit vinegar and preparation method thereof with sobering up and liver protecting functions |
| CN111057637A (en) * | 2019-12-26 | 2020-04-24 | 江南大学 | Multi-strain fermented apple vinegar rich in free amino acids and production process thereof |
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| CN102499403A (en) * | 2011-11-08 | 2012-06-20 | 中山火炬职业技术学院 | Compound fruit vinegar beverage and preparation method thereof |
| CN105838574A (en) * | 2016-06-17 | 2016-08-10 | 沈阳农业大学 | Preparation method of multi-berry fruit vinegar and multi-berry fruit vinegar |
| CN106434266A (en) * | 2016-11-24 | 2017-02-22 | 牛宝芬 | Preparation method of compound fruit vinegar |
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| CN111057637A (en) * | 2019-12-26 | 2020-04-24 | 江南大学 | Multi-strain fermented apple vinegar rich in free amino acids and production process thereof |
| CN111057637B (en) * | 2019-12-26 | 2022-08-30 | 江南大学 | Multi-strain fermented apple vinegar rich in free amino acids and production process thereof |
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