CN107779380A - A kind of feature car li health-care vinegar and preparation method thereof - Google Patents
A kind of feature car li health-care vinegar and preparation method thereof Download PDFInfo
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- 235000021419 vinegar Nutrition 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 238000000855 fermentation Methods 0.000 claims abstract description 29
- 230000004151 fermentation Effects 0.000 claims abstract description 29
- 238000000034 method Methods 0.000 claims abstract description 10
- 102000004190 Enzymes Human genes 0.000 claims abstract description 9
- 108090000790 Enzymes Proteins 0.000 claims abstract description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 9
- 230000032683 aging Effects 0.000 claims abstract description 6
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 60
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 27
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 18
- 239000007788 liquid Substances 0.000 claims description 17
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- 108010093369 Multienzyme Complexes Proteins 0.000 description 1
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- 229910021529 ammonia Inorganic materials 0.000 description 1
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- 229910052742 iron Inorganic materials 0.000 description 1
- CSSYQJWUGATIHM-IKGCZBKSSA-N l-phenylalanyl-l-lysyl-l-cysteinyl-l-arginyl-l-arginyl-l-tryptophyl-l-glutaminyl-l-tryptophyl-l-arginyl-l-methionyl-l-lysyl-l-lysyl-l-leucylglycyl-l-alanyl-l-prolyl-l-seryl-l-isoleucyl-l-threonyl-l-cysteinyl-l-valyl-l-arginyl-l-arginyl-l-alanyl-l-phenylal Chemical compound C([C@H](N)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CS)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCSC)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CC(C)C)C(=O)NCC(=O)N[C@@H](C)C(=O)N1CCC[C@H]1C(=O)N[C@@H](CO)C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H]([C@@H](C)O)C(=O)N[C@@H](CS)C(=O)N[C@@H](C(C)C)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](C)C(=O)N[C@@H](CC=1C=CC=CC=1)C(O)=O)C1=CC=CC=C1 CSSYQJWUGATIHM-IKGCZBKSSA-N 0.000 description 1
- 229940078795 lactoferrin Drugs 0.000 description 1
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- 235000021017 pears Nutrition 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000001243 protein synthesis Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
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- 239000001384 succinic acid Substances 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
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- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
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Classifications
-
- 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
-
- 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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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of feature car li health-care vinegar and preparation method thereof, belong to technical field of biological fermentation.The processing steps such as the present invention pre-process through compound enzyme system using selected car li, pol adjusts, alcohol and acetic fermentation process, ageing, prepare high-quality car li function vinegar.Flavor and nutrition of the present invention by car li; and integrated complex enzyme system zymolysis technique, microorganism fermentation process technology; the modern functions vinegar of flavor, outward appearance, nutritive value and biological value General Promotion is obtained, there is the healthcare functions such as protection eyesight, skin maintenance, brain tonic and intelligence development；The perishable problem of car li in agricultural production is also solved, to increasing peasant income, promotes rural economic development to provide a solution.
Description
Technical field
The present invention relates to a kind of feature car li health-care vinegar and preparation method thereof, belong to technical field of microbial fermentation.
Background technology
Car li (English name：Cherry), alias warbler peach, cherry apple, Jing Tao etc., it is a kind of earliest arbor fruit of listing,
It is known as " all kinds of fruits first ".Car li is that rose family Prunus is annual or perennial woody plant, in kermesinus, fruit is very large,
Solid and succulence, entrance are sweet, slightly pink moist, pulp is fine and smooth, and color is clear, and juice is colourless, and fragrant is tasty, sweet delicacy.
Car li nutritive value is high, and contained protein, amino acid, sugar, phosphorus, carrotene, vitamin C etc. are higher than apple, pears, warp
Often feeding car li can not only be made skin ruddy tender white, removed the ecchymose removing that wrinkles with skin maintenance；Car li vitamin A content than grape,
Apple, orange are more more than 4~5 times.Hypometropia is easily caused using computer in office or family for a long time, so car li
It is the excellent fruit for protecting eyesight；Car li iron-holder is high, first of various fruit.Iron is synthesized human hemoglobin, flesh
The raw material of Lactoferrin, during human immunity, protein synthesis and energetic supersession etc., play an important role, while
With the close relation such as brain and nervous function, aging course.Often feeding car li can be in added body to the need of ferro element amount
Ask, promote hemoglobin regeneration, can both prevent and treat hypoferric anemia, can build up health again, brain tonic and intelligence development；During Measles Epidemic, to small
Youngster, which drinks car li juice, can prevent to infect.Car li core then has the function that the removing toxic substances of sweating promoting eruption.
China Shandong District produces car li, but not easy to maintain after car li maturation, it is impossible to and see sunlight, can not get wet,
Fresh car li generally also just preserves seven days or so.This characteristic has had a strong impact on the seed pod enthusiasm of orchard worker, and sometimes
Time can make peasant suffer heavy losses.If develop car li derived product, make annual unsalable car li be fully developed and
Higher value application, the exploitation channel of car li will be widened significantly, so as to realize that increasing peasant income, the common people benefit, will turn into and promote agriculture
The important component of industry economic development.
China is vinegar big country, and vinegar is the important flavouring in people's daily life, is had a long history.But at present
Vinegar on the market is the common vinegar made of grain mostly, and flavor taste is not good enough, and nutrition is not abundant enough, if will have
The car li of abundant functional nutrient key element goes out car li function vinegar as development of raw materials, by with important theory value and
Practice significance.The functional beverage reported or developed at present includes the fruits and vegetables class vinegar such as apple, matrimony vine, sugarcane, jujube, celery
Beverage, and the functional health vinegar such as ganoderma lucidum, Chinese herbal medicine, but relevant car li is as important source material exploitation car li function vinegar
Research is then rarely reported.
The content of the invention
It is an object of the invention to for current car li deep exploitation deficiency, not yet form function vinegar technology and show
Shape, there is provided a kind of preparation method of car li health-care vinegar, preconditioning technique is digested using Modern microbiological and Modern microbiological is sent out
Functional vinegar is made through multienzyme complex enzyme hydrolysis, alcohol and acetic fermentation process in selected car li by ferment technology, realizes car
Li sub higher value application, while also obtain the function edible vinegar with excellent flavor and nutritive value.
First purpose of the present invention is to provide a kind of preparation method of car li health-care vinegar, comprises the following steps：
1) car li juice is prepared
1-1) select fruit shape straight, no breach, meat plumpness rotten without insect bite, nothing, the mellow and full car li of profile；
1-2) by step 1-1) in selection car li cleaning, stoning, crush homogenate, filter and remove residue, obtain car li juice；
1-3) by step 1-2) in car li juice, enzymolysis pretreatment is carried out using microbial enzymes such as protease, pectases,
Protease and pectase adding proportion are 1:0-1:3, the temperature of pretreatment is 20 DEG C -50 DEG C, enzymolysis time 2-10h；
1-4) in step 1-3) in car li juice in add 0.5%-2% soybean lecithin, mix 20-30min；
1-5) in step 1-4) sucrose sugar addition is added in obtained car li juice, pol is 10%-15% (w/v),
Temperature is adjusted to 80 DEG C -85 DEG C, steam sterilizing 20-25min, sterile car li juice is made；
2) the car li juice obtained by step 1) is cooled to 25-30 DEG C, saccharomycete is accessed in car li juice after the cooling period
Powder, fermented at a temperature of 31 DEG C -35 DEG C, fermentation time is 60-65 hours, obtains car li wine liquid；
3) Alcohol degree for the car li wine liquid that step 2) obtains is adjusted to 4%-6% (v/v), accesses acetic acid bacteria bacterium solution
And lactic acid bacterial liquid, inoculum concentration are respectively 4%-8% (v/v) and 2%-4% (v/v), are trained under 31 DEG C -35 DEG C of fermentation temperature
28-36 hours are supported, obtain car li acetic acid fermentation liquid；
4) the car li acetic acid fermentation liquid for obtaining step 3) adds 1%-2% (w/v) edible salt, deposits in closed
In ceramic vessel, car li health-care vinegar is produced within ageing 4-9 months at room temperature.
In one embodiment of the invention, the lactic acid bacteria is Lactobacillus casei.
In one embodiment of the invention, the protease is the alkali protease in bacillus subtilis source.
In one embodiment of the invention, the pectase is the pectase in aspergillus oryzae source.
Second object of the present invention is to provide the car li health-care vinegar that the above method obtains.
Beneficial effects of the present invention：
(1) to be rotted after car li maturation very fast, the present invention fully develops the car li that can not usually complete sale in time,
The higher value application of car li is realized, improves the enthusiasm of peasant planting；
(2) the car li fresh fruit insurance cycle is only 7 days or so, and the car li health-care vinegar shelf-life then reaches 12 months, can
Sold throughout the year；
(3) selected car li is made by feature through alcohol and acetic fermentation process using microbial fermentation technology first
Vinegar, by the flavor of car li and nutrition and integrated microorganism fermentation process technology, obtain flavor, outward appearance, nutritive value
With the modern functions vinegar of biological value General Promotion；
(4) comprehensive test has been carried out to sterilizing, acetic acid and each technological parameter of alcoholic fermentation process and optimized, established car li
The optimal zymotechnique of subfunction health-care vinegar.
(5) the Promethean pre- enzymolysis process of car li fruit juice for constructing characteristic, using the compound of protease and pectase
Enzyme system carries out fruit juice prehydrolysis, final health-care vinegar flavor substance and nutrition content has been obviously improved, compared to traditional function
Vinegar further improves the health-care efficacy of product.
(6) health-care vinegar amino acid content of the invention reaches the amino acid content such as 715mg/100ml, proline, glycine
Lifting is the most notable, has good health-care efficacy, in addition, the content of butanedioic acid significantly improves in the health-care vinegar of the present invention, it is right
Body immunity is improved to play an important roll.
Brief description of the drawings：
Fig. 1 uses the influence of protease and pectase ratio to amino acid content in car li health-care vinegar by pretreatment；
Fig. 2 is pretreatment link protease:Influence of the pectase ratio to content of reducing sugar in car li health-care vinegar；
Embodiment
In order to be more clearly understood that the technology contents of the present invention, described in detail especially exemplified by following examples, its purpose is only
It is to be best understood from the protection domain that present disclosure is not intended to limit the present invention.
Embodiment 1
Shandong Area in Yantai Region abounds with car li, and the present invention gathers car li product, selected fruit shape week in Shandong Area in Yantai Region
Just, no breach, without insect bite, without rotting, ripe appropriateness, sour and sweet palatability, meat is plump, and ventricle is small, the mellow and full car li of profile, clearly
Wash, be enucleated, crushing is homogenized, filter and remove residue, and the car li juice of high-quality is prepared；Using homemade bacillus subtilis source
Alkali protease and the compound enzyme system of two kinds of pectase in aspergillus oryzae source carry out enzymolysis processing, protease and pectase addition
Ratio is 1:2, to improve its flavor, hydrolysis temperature is arranged to 40 DEG C, enzymolysis time 5h；It is big that 1% (v/v) is added after ferment treatment
Fabaceous Lecithin, mix 30min；It is 10% to add sucrose sugar addition into the car li juice of fresh squeezing again, adjustment temperature to 81
DEG C, steam sterilizing 20min, sterile car li juice is made；Car li juice is cooled to 25 DEG C, the ferment that access 8% is independently screened
Female bacterium powder, fermented 63 hours in 31 DEG C, obtain car li wine liquid；Described alcohol fermentation liquid Alcohol degree is adjusted to 4%, pressed
5% inoculum concentration accesses acetic acid bacteria bacterium solution, and according to 2% access Lactobacillus casei bacterium solution, it is small that 33 are cultivated under 35 DEG C of fermentation temperature
When, obtain car li acetic acid fermentation liquid；Acetic acid fermentation liquid is added to 2% edible salt, deposited in closed ceramic vessel,
Ageing 6 months at room temperature, that is, obtain required car li health-care vinegar.Gained vinegar sample is tested and analyzed, as a result shown, the guarantor
Total amino acid content reaches 715mg/100ml in strong vinegar, is improved about compared to amino acid content in health-care vinegar sample is not digested in advance
127mg/100mL (all data are averaged after determining 3 times), lifting amplitude reach 21.75%, wherein proline, sweet ammonia
The lifting of the amino acid contents such as acid is the most notable；Ethyl acetate content improves about 16 μ g/100mL, and lifting amplitude reaches
10.59%；Content of reducing sugar improves 0.41g/100mL, and lifting amplitude is 13.79%；The acetic acid content of the health-care vinegar is
2.61g/100ml, lactic acid content 0.83g/100ml.
Invite 10 volunteers to carry out judging marking in addition, flavor, mouthfeel, color and luster, transparency etc. several is set respectively
Index carries out overall merit.
The car li health-care vinegar sensory evaluation standards of grading of table 1
The car li health-care vinegar sensory evaluation volunteer of table 2 marking table
Embodiment 2
Selected fruit shape is straight, no breach, without insect bite, without rotting, ripe appropriateness, sour and sweet palatability, meat is plump, and ventricle is small, outside
The mellow and full car li of shape, car li come from Shandong Yantai.The car li that will be singled out carefully is cleaned, and crushes homogenate, filtering
Remove slag, the car li juice of high-quality is prepared；Using the alkali protease and Aspergillus niger origin in bacillus licheniformis source
The compound enzyme system of two kinds of pectase carry out enzymolysis processing, fully to improve its flavor, hydrolysis temperature is arranged to 30 DEG C, enzymolysis time
For 8h；The soybean lecithin of addition 0.5% simultaneously stirs and evenly mixs 20min；Adding sucrose sugar addition into the car li juice of fresh squeezing is
15%, sterile car li juice is made to 85 DEG C, steam sterilizing 24min in adjustment temperature；Car li juice is cooled to 29 DEG C, connect
Enter commercially available saccharomycete powder, ferment 60h in 32 DEG C, obtains car li wine liquid；Alcohol fermentation liquid Alcohol degree is adjusted to 5%, connect
Enter acetic acid bacteria bacterium solution, inoculum concentration 6%, while access 4% Lactobacillus casei bacterium solution, 30.5 are cultivated under 34 DEG C of fermentation temperature
Hour, obtain car li acetic acid fermentation liquid；Acetic acid fermentation liquid is added to 1.5% edible salt, deposits in closed ceramic vessel
Interior, ageing 9 months, that is, obtain required car li health-care vinegar at room temperature.Gained vinegar sample is tested and analyzed, as a result shown
Show, total amino acid content improves about 152mg/ compared to amino acid content in not pre- enzymolysis health-care vinegar sample in the health-care vinegar
100mL, lifting amplitude reach 26.03%；Ethyl acetate content improves about 18 μ g/100mL, and lifting amplitude reaches 11.92%；
Content of reducing sugar improves 0.71g/100mL, and lifting amplitude is 21.9%；The acetic acid content of the health-care vinegar is 2.15g/100ml,
Lactic acid content is 1.13g/100ml.
Embodiment 3：
Car li juice is handled only with the pectase of Aspergillus niger origin, without using bacillus licheniformis source
Alkali protease is handled, and other conditions are consistent with embodiment 1, and the car li health-care vinegar being prepared is not compared to pre-
The health-care vinegar sample of enzymolysis, amino acid content improve only about 24mg/100mL；Ethyl acetate content improves about 7 μ g/
100mL；Content of reducing sugar improves 0.67g/100mL；The acetic acid content of the health-care vinegar is 1.85g/100ml, and lactic acid content is
0.62g/100ml。
Inventor also found, using the ratio of different alkali protease and pectase, to amino acid content in health-care vinegar
Had a certain impact with content of reducing sugar tool, as a result as depicted in figs. 1 and 2, the results showed that, pectase content is higher, amino acid
Content and content of reducing sugar increased, but when protease and pectase ratio are more than 1:When 3, content of reducing sugar has again
Reduced.
Embodiment 4：
After pectase and Protease Treatment, the soybean lecithin of addition 0%, 0.5%, 1%, 1.5%, 2%, 3% enters
Row stirring, other conditions are consistent with embodiment 1.Wherein, storage stability measures the saturating of health-care vinegar by storing 12 months
Light rate characterizes.3 are the results are shown in Table, the result of table 3 shows, influence of the soybean lecithin addition to amino acid content is mainly shown as greatly
The increase of Fabaceous Lecithin addition, amino acid content are consequently increased, but after soybean lecithin content is more than 2%, amino acid contains
Amount declines on the contrary, and analysis reason is probably because the soybean lecithin for starting addition is advantageous to improve amino acid in the solution steady
It is qualitative, but when too high levels, the performance of solution can be influenceed on the contrary, and then influence fermentation system；Soybean lecithin is to reduced sugar
The influence of content is smaller, and mainly when soybean lecithin too high levels, content of reducing sugar caused by influenceing fermentation system reduces；Greatly
Fabaceous Lecithin addition has a great influence to storage stability, with the increase of soybean lecithin content, the storage stability of health-care vinegar
Enhancing, but when soybean lecithin too high levels, the stability of solution can be influenceed on the contrary.
Influence of the soybean lecithin addition of table 3 to health-care vinegar content of material and stability
Embodiment 5：
Fermented using different acetic acid bacterias and Lactobacillus casei ratio, total inoculum concentration of bacterium solution is connect according to 6%
Kind, other conditions are consistent with embodiment 1, and experimental result is shown in Table 4, and table 4 shows using acetic acid bacteria with lactic acid bacteria according to 2:1
Ratio carries out inoculation fermentation, and caused acetic acid and lactic acid ratios are moderate, and both are according to this ratio when being fermented, can
Synergy, caused succinic acid content reach 0.25mg/100ml.And butanedioic acid has important work to improving body immunity
With.
The acetic acid bacteria of table 4 and lactic acid cooperative fermentation production acid content
Although the present invention is disclosed as above with preferred embodiment, it is not limited to the present invention, any to be familiar with this skill
The people of art, without departing from the spirit and scope of the present invention, it can all do various change and modification, therefore the protection model of the present invention
Enclose being defined of being defined by claims.
Claims (5)
1. a kind of preparation method of car li health-care vinegar, it is characterised in that methods described comprises the following steps：
1) car li juice is prepared
1-1) select fruit shape straight, no breach, meat plumpness rotten without insect bite, nothing, the mellow and full car li of profile；
1-2) by step 1-1) in selection car li cleaning, stoning, crush homogenate, filter and remove residue, obtain car li juice；
1-3) by step 1-2) in car li juice, enzymolysis pretreatment, albumen are carried out using microbial enzymes such as protease, pectases
Enzyme and pectase adding proportion are 1:0-1:3, the temperature of pretreatment is 20 DEG C -50 DEG C, enzymolysis time 2-10h；
1-4) in step 1-3) in car li juice in add 0.5%-2% soybean lecithin, mix 20-30min；
1-5) in step 1-4) sucrose sugar addition is added in obtained car li juice, pol be 10%-15% (w/v), is adjusted
Sterile car li juice is made to 80 DEG C -85 DEG C, steam sterilizing 20-25min in temperature；
2) the car li juice obtained by step 1) is cooled to 25-30 DEG C, yeast bacterium powder is accessed in car li juice after the cooling period,
Fermented at a temperature of 31 DEG C -35 DEG C, fermentation time is 60-65 hours, obtains car li wine liquid；
3) Alcohol degree for the car li wine liquid that step 2) obtains is adjusted to 4%-6% (v/v), accesses acetic acid bacteria bacterium solution and breast
Sour bacterium bacterium solution, inoculum concentration are respectively 4%-8% (v/v) and 2%-4% (v/v), are cultivated under 31 DEG C -35 DEG C of fermentation temperature
28-36 hours, obtain car li acetic acid fermentation liquid；
4) the car li acetic acid fermentation liquid for obtaining step 3) adds 1%-2% (w/v) edible salt, deposits in closed ceramics
In container, car li health-care vinegar is produced within ageing 4-9 months at room temperature.
2. according to the method for claim 1, it is characterised in that the lactic acid bacteria is Lactobacillus casei.
3. according to the method for claim 1, it is characterised in that the protease is the alkaline egg in bacillus subtilis source
White enzyme.
4. according to the method for claim 1, it is characterised in that the pectase is the pectase in aspergillus oryzae source.
5. the car li health-care vinegar that the method described in claim 1 obtains.
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Address after: 253400 agricultural and rural Bureau, No.27, central street, Ningjin County, Dezhou City, Shandong Province Patentee after: Li Zhenxing Address before: 253400 Agricultural Bureau of Dezhou City Center Street, Dezhou, Shandong Patentee before: Li Zhenxing |
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