CN107858260A - A kind of preparation method of Rosa roxburghii fruit vinegar - Google Patents
A kind of preparation method of Rosa roxburghii fruit vinegar Download PDFInfo
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- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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Abstract
The invention discloses a kind of preparation method of Rosa roxburghii fruit vinegar, it is related to processing technology of fruit vinegar field；The present invention using Rosa roxburghii as primary raw material, squeezed the juice, digested by raw material, ultra-high temperature sterilization, alcoholic fermentation, alcohol acid fermentation, filtering, allotment, homogeneous, sterilizing, it is filling, storage.The inventive method can be sufficiently reserved the nutriment of Rosa roxburghii, improve the utilization rate of raw material, make the color stability of finished product fruit vinegar beverage by homogeneous, avoid layering and precipitating, ultra-high temperature sterilization reduces the infringement to fruit vinegar beverage active component, finished product fruit vinegar beverage had anti-cancer, anticancer, health care, disease-relieving and physique enhancing, anti-aging, promoted longevity, strengthen immunity and other effects.
Description
Technical field
The present invention relates to processing technology of fruit vinegar field, especially a kind of preparation method of Rosa roxburghii fruit vinegar.
Background technology
Rosa roxburghii is rosaceous plant, and a variety of nutriments are contained in its fruit, are broadly divided into four classes：(1) vitamin, it is main
There are vitamin C, vitamin B complex (vitamin B1、B2、B11Deng), vitamin E, citrin (2) trace element, predominantly selenium and
Zinc；(3) enzyme, mainly superoxide dismutase (SOD) and peroxidase etc.；(4) carbohydrate：Polysaccharides from Rosa roxburghii.Analysis
Research confirms to be up to 2500 milligrams containing vitamin C in 100 grams of Rosa roxburghii fresh fruits, containing 2100 vigor lists of superoxide dismutase
Position, 2900 milligrams of citrin, in addition, also containing iron, selenium, zinc, carrotene, protein and 14 kinds of amino acid in Rosa roxburghii fresh fruit.
According to medical information introduction, vitamin C can not only prevent and treat scurvy, promote wound healing, treatment and auxiliary treatment hyperlipemia,
Disease in the liver and gallbladder, cataract anaphylactia, moreover it is possible to treat rheumatoid arthritis etc., take in 300~400 milligrams of dimension lifes for each person every day
Plain C, life-span, protection skin can be extended, also there is treatment protective effect to stomach；SOD and catalase, which can form one and eliminate, to be surpassed
The protection system of the free radical isoreactivity oxygen of oxide anion, not only has anti-aging effects, to drawing during myocardial ischemia-reperfusion
The myocardial damage risen has prevention effect, but also available for autoimmune diseases such as treatment rheumatoid arthritis；Vitamin E
Have the function that to treat early cervical carcinoma and cutaneum carcinoma with B1 sitosterol.Because Rosa roxburghii is rich in raw C, E and SOD etc. is tieed up, thus
Rosa roxburghii anti-cancer, anticancer, health care, disease-relieving and physique enhancing, anti-aging, promoting longevity is supported with proofs.Due in Rosa roxburghii tannin etc. into
Point content is higher, and pulp is sour and astringent, eats poor taste raw, therefore Rosa roxburghii is processed into roxburgh rose beverage, turns into the craving of consumer.At present
There are the products such as Blackthorn pear fruit-juice, Rosa roxburghii can, Rosa roxburghii fruit vinegar, Rosa roxburghii tea, Rosa roxburghii jam, Rosa roxburghii fruit, Rosa roxburghii preserved fruit, such as China is special
A kind of Rosa roxburghii fruit vinegar health beverages and preparation method thereof and Chinese patent disclosed in sharp CN201610849009.9
A kind of Rosa roxburghii health maintenance flavor fruit vinegar and its preparation technology disclosed in CN201610635710.0；But vitamin C, dimension in existing process
Material oxidizable losses because of unstable chemcial property such as raw plain E, citrin and superoxide dismutase, tannin, pectin, glue
Polysaccharide etc., which not only influences taste, can also produce the bad phenomenon of the influence quality such as muddiness.
The content of the invention
In order to solve above-mentioned technical problem present in prior art, the present invention provides a kind of preparation side of Rosa roxburghii fruit vinegar
Method.
A kind of preparation method of Rosa roxburghii fruit vinegar, comprises the following steps：
A. qualified Rosa roxburghii and other plant raw material are weighed, is cleaned with clear water；
B. all raw materials after above-mentioned clean suitably are crushed, carry out pressure extracting juice, or first squeezing prepares pure Blackthorn pear fruit-juice, decocted
The juice of extraction other plant raw material is boiled, the other plant raw material that the pure Blackthorn pear fruit-juice and decoction for then obtaining squeezing obtain
Juice is extracted to merge；
C. phytoenzyme is added into blended fruit juice to be digested；
D. ultra-high temperature sterilization：Blended fruit juice after enzymolysis is sterilized through superhigh temperature disinfecting machine, 120~150 DEG C of feeding temperature,
40~65 DEG C of drop temperature, feed liquid is made；
E, alcoholic fermentation：Dry ferment and glucose are added into feed liquid, is stirred, is fermented 10~20 days, alcohol is made
Zymotic fluid；
F, acetic fermentation：The alcoholic strength of alcohol fermentation liquid is adjusted to 8~12 °, malic acid adjustment pH value is added, to adjustment
Acetic acid bacteria and other fruit wine are added in the alcohol fermentation liquid of good alcoholic strength, 30~45 DEG C of temperature control, are stirred daily in fermentation process
Mix 3~10 times, ripe vinegar fermented grain is made in 10~25 days in fermentation；
G, filter：By the filtered equipment refined filtration of ripe vinegar fermented grain, zymotic fluid is made, fish glue, diatomite are added into zymotic fluid,
3~12h is stood, takes supernatant that Rosa roxburghii fruit vinegar magma is made；
H, allocate：Auxiliary material allotment is added into Rosa roxburghii fruit vinegar magma；
I, homogeneous, sterilization；
J, canned, storage.
Other plant raw material described in step A includes apple, hawthorn, grape, persimmon, pears, apricot, citrus, Kiwi berry, watermelon
In one or more.
Phytoenzyme described in step C includes one or more mixtures of pectase, protease or cellulase；It is preferred that
The mixture of 0.001~1% pectase and 0.001~1% cellulase；
Hydrolysis temperature described in step B is 30~70 DEG C, and enzymolysis time is 3~5h；
Dry ferment addition described in step E is 0.1%~5%；Glucose addition is 5~20%.
Other fruit wine described in step F include blueberry fruit wine, fructus momordicae fruit wine, mulberry fruit wine, Pomegranate Fruit Wine, haw berry
One or more in wine, orange fruit wine, purple plum fruit wine, mountain jujube mulse, Yangtao wine.
The addition of acetic acid bacteria described in step F is 0.1~10%.
Auxiliary material described in step H is the conventional dispensing for preparing fruit vinegar, including sweetener, diluent, emulsifying agent, pH regulation
One or more in agent, flavoring essence spices, food coloring, wherein it is preferred that Aspartame, oligosaccharide, maltitol, different wheat
Bud ketose alcohol, D-sorbite, antierythrite, lactitol, mannitol, xylitol, lactic acid, malic acid, citric acid, glacial acetic acid,
One or more in sodium citrate, honey, stevioside glycosides, protein sugar, acesulfame potassium, honey element, Sucralose, glycyrrhizin.
Beneficial effects of the present invention：
The present invention provides a kind of preparation method of comprehensive, pure in mouth feel the Rosa roxburghii fruit vinegar beverage of nutrition, and this method can fill
Code insurance stays the nutriment of Rosa roxburghii, improves the utilization rate of raw material, and the color stability of finished product fruit vinegar beverage is made by homogeneous, is avoided
Layering and precipitating, ultra-high temperature sterilization reduce the infringement to fruit vinegar beverage active component, finished product fruit vinegar beverage had anti-cancer, resisted
Cancer, health care, disease-relieving and physique enhancing, anti-aging, promote longevity, strengthen immunity and other effects.
Embodiment
Limited with reference to specific embodiment technical scheme is further, but claimed
Scope is not only limited to made description.
Embodiment one
A kind of preparation method of Rosa roxburghii fruit vinegar, comprises the following steps：
A. qualified Rosa roxburghii and apple are weighed, is cleaned with clear water；
B. all raw materials after above-mentioned clean suitably are crushed, carry out pressure extracting juice, or first squeezing prepares pure Blackthorn pear fruit-juice, decocted
The juice of extraction apple is boiled, the extraction juice merging that then will be squeezed obtained pure Blackthorn pear fruit-juice and decoct obtained apple；
C. into blended fruit juice, the pectase of addition 0.001 is digested；Hydrolysis temperature is 30 DEG C, enzymolysis time 3h；
D. ultra-high temperature sterilization：Blended fruit juice after enzymolysis is sterilized through superhigh temperature disinfecting machine, 120 DEG C of feeding temperature, discharging
40 DEG C of temperature, feed liquid is made；
E, alcoholic fermentation：0.1% dry ferment and 5% glucose are added into feed liquid, is stirred, is fermented 10 days, is made
Alcohol fermentation liquid；
F, acetic fermentation：The alcoholic strength of alcohol fermentation liquid is adjusted to 8 °, it is 5.0 to add malic acid adjustment pH value, to tune
0.1% acetic acid bacteria and blueberry fruit wine are added in the alcohol fermentation liquid of whole good alcoholic strength, 30 DEG C of temperature control is daily in fermentation process
Ripe vinegar fermented grain is made in 10 days in stirring 3 times, fermentation；
G, filter：By the filtered equipment refined filtration of ripe vinegar fermented grain, zymotic fluid is made, fish glue, diatomite are added into zymotic fluid,
3h is stood, takes supernatant that Rosa roxburghii fruit vinegar magma is made；
H, allocate：Aspartame, maltitol, different malt, malic acid, honey, sweetness are added into Rosa roxburghii fruit vinegar magma
Element is allocated；
I, homogeneous, sterilization, Rosa roxburghii fruit vinegar is produced；
J, canned, storage.
Embodiment two
A kind of preparation method of Rosa roxburghii fruit vinegar, comprises the following steps：
A. qualified Rosa roxburghii and hawthorn, grape are weighed, is cleaned with clear water；
B. all raw materials after above-mentioned clean suitably are crushed, carry out pressure extracting juice, or first squeezing prepares pure Blackthorn pear fruit-juice, decocted
Boil extraction hawthorn, the juice of grape, then by squeeze obtained pure Blackthorn pear fruit-juice and decoct obtained hawthorn, grape extraction juice
Liquid merges；
C. the mixture that 0.001% cellulase is added into blended fruit juice is digested；Hydrolysis temperature is 35 DEG C, enzyme
The solution time is 4h；
D. ultra-high temperature sterilization：Blended fruit juice after enzymolysis is sterilized through superhigh temperature disinfecting machine, 130 DEG C of feeding temperature, discharging
Temperature 50 C, feed liquid is made；
E, alcoholic fermentation：0.5% dry ferment and 10% glucose are added into feed liquid, is stirred, is fermented 12 days, is made
Alcohol fermentation liquid；
F, acetic fermentation：The alcoholic strength of alcohol fermentation liquid is adjusted to 10 °, malic acid adjustment pH value 5.5 is added, to adjustment
1% acetic acid bacteria and blueberry fruit wine, fructus momordicae fruit wine, Howthorn Wine, temperature control 35 are added in the alcohol fermentation liquid of good alcoholic strength
DEG C, daily in fermentation process to stir 4 times, ripe vinegar fermented grain is made in 15 days in fermentation；
G, filter：By the filtered equipment refined filtration of ripe vinegar fermented grain, zymotic fluid is made, fish glue, diatomite are added into zymotic fluid,
5h is stood, takes supernatant that Rosa roxburghii fruit vinegar magma is made；
H, allocate：Into Rosa roxburghii fruit vinegar magma add oligosaccharide, isomalt, lactic acid, citric acid, stevioside glycosides,
Protein sugar is allocated；
I, homogeneous, sterilization, Rosa roxburghii fruit vinegar is produced；
J, canned, storage.
Embodiment three
A kind of preparation method of Rosa roxburghii fruit vinegar, comprises the following steps：
A. qualified Rosa roxburghii and persimmon, pears, apricot are weighed, is cleaned with clear water；
B. all raw materials after above-mentioned clean suitably are crushed, carry out pressure extracting juice, or first squeezing prepares pure Blackthorn pear fruit-juice, decocted
Extraction persimmon, pears, the juice of apricot are boiled, the extraction that then will be squeezed obtained pure Blackthorn pear fruit-juice and decoct obtained persimmon, pears, apricot
Juice merges；
C. 0.01% pectase is added into blended fruit juice and the mixture of 0.05% cellulase is digested；Enzyme
It is 50 DEG C to solve temperature, enzymolysis time 4h；
D. ultra-high temperature sterilization：Blended fruit juice after enzymolysis is sterilized through superhigh temperature disinfecting machine, 130 DEG C of feeding temperature, discharging
55 DEG C of temperature, feed liquid is made；
E, alcoholic fermentation：2% dry ferment and 10% glucose are added into feed liquid, is stirred, is fermented 15 days, wine is made
Smart zymotic fluid；
F, acetic fermentation：The alcoholic strength of alcohol fermentation liquid is adjusted to 10 °, malic acid adjustment pH value 6.0 is added, to adjustment
Add 5% acetic acid bacteria and mulberry fruit wine, Pomegranate Fruit Wine, orange fruit wine in the alcohol fermentation liquid of good alcoholic strength, 40 DEG C of temperature control,
Daily in fermentation process to stir 6 times, ripe vinegar fermented grain is made in 20 days in fermentation；
G, filter：By the filtered equipment refined filtration of ripe vinegar fermented grain, zymotic fluid is made, fish glue, diatomite are added into zymotic fluid,
8h is stood, takes supernatant that Rosa roxburghii fruit vinegar magma is made；
H, allocate：Isomalt, D-sorbite, antierythrite, xylitol, ice vinegar are added into Rosa roxburghii fruit vinegar magma
Acid, sodium citrate, honey, stevioside glycosides, acesulfame potassium, glycyrrhizin allotment；
I, homogeneous, sterilization, Rosa roxburghii fruit vinegar is produced；
J, canned, storage.
Example IV
A kind of preparation method of Rosa roxburghii fruit vinegar, comprises the following steps：
A. qualified Rosa roxburghii and citrus, Kiwi berry, watermelon are weighed, is cleaned with clear water；
B. all raw materials after above-mentioned clean suitably are crushed, carry out pressure extracting juice, or first squeezing prepares pure Blackthorn pear fruit-juice, decocted
Extraction citrus, Kiwi berry, the juice of watermelon are boiled, then obtained pure Blackthorn pear fruit-juice will be squeezed and decocts obtained citrus, macaque
Peach, the extraction juice of watermelon merge；
C. 1% pectase is added into blended fruit juice and the mixture of 0.001 cellulase is digested；Enzymolysis temperature
Spend for 70 DEG C, enzymolysis time 3h；
D. ultra-high temperature sterilization：Blended fruit juice after enzymolysis is sterilized through superhigh temperature disinfecting machine, 150 DEG C of feeding temperature, discharging
40 DEG C of temperature, feed liquid is made；
E, alcoholic fermentation：5% dry ferment and 5% glucose are added into feed liquid, is stirred, is fermented 20 days, wine is made
Smart zymotic fluid；
F, acetic fermentation：The alcoholic strength of alcohol fermentation liquid is adjusted to 8 °, malic acid adjustment pH value 6.5 is added, to adjustment
0.1% acetic acid bacteria and purple plum fruit wine, mountain jujube mulse, Yangtao wine, temperature control are added in the alcohol fermentation liquid of good alcoholic strength
45 DEG C, daily in fermentation process to stir 3 times, ripe vinegar fermented grain is made in 25 days in fermentation；
G, filter：By the filtered equipment refined filtration of ripe vinegar fermented grain, zymotic fluid is made, fish glue, diatomite are added into zymotic fluid,
3h is stood, takes supernatant that Rosa roxburghii fruit vinegar magma is made；
H, allocate：Oligosaccharide, antierythrite, lactitol, mannitol, malic acid, lemon are added into Rosa roxburghii fruit vinegar magma
Lemon acid, glacial acetic acid, stevioside glycosides, protein sugar, Sucralose, glycyrrhizin allotment；
I, homogeneous, sterilization, Rosa roxburghii fruit vinegar is produced；
J, canned, storage.
Embodiment five
A kind of preparation method of Rosa roxburghii fruit vinegar, comprises the following steps：
A. qualified Rosa roxburghii and apple, hawthorn, grape, persimmon, pears, apricot, citrus, Kiwi berry, watermelon are weighed, is washed with clear water
Only；
B. all raw materials after above-mentioned clean suitably are crushed, carry out pressure extracting juice, or first squeezing prepares pure Blackthorn pear fruit-juice, decocted
Extraction apple, hawthorn, grape, persimmon, pears, apricot, citrus, Kiwi berry, the juice of watermelon are boiled, then will squeeze obtained pure Rosa roxburghii
Fruit juice and the extraction juice merging for decocting obtained apple, hawthorn, grape, persimmon, pears, apricot, citrus, Kiwi berry, watermelon；
C. 0.001% pectase is added into blended fruit juice and the mixture of 1% cellulase is digested；Enzymolysis
Temperature is 70 DEG C, enzymolysis time 5h；
D. ultra-high temperature sterilization：Blended fruit juice after enzymolysis is sterilized through superhigh temperature disinfecting machine, 150 DEG C of feeding temperature, discharging
65 DEG C of temperature, feed liquid is made；
E, alcoholic fermentation：5% dry ferment and 20% glucose are added into feed liquid, is stirred, is fermented 20 days, wine is made
Smart zymotic fluid；
F, acetic fermentation：The alcoholic strength of alcohol fermentation liquid is adjusted to 12 °, malic acid adjustment pH value 5.5 is added, to adjustment
Added in the alcohol fermentation liquid of good alcoholic strength 10% acetic acid bacteria and blueberry fruit wine, fructus momordicae fruit wine, orange fruit wine, purple plum fruit wine,
Yangtao wine, 45 DEG C of temperature control, daily in fermentation process to stir 10 times, ripe vinegar fermented grain is made in 25 days in fermentation；
G, filter：By the filtered equipment refined filtration of ripe vinegar fermented grain, zymotic fluid is made, fish glue, diatomite are added into zymotic fluid,
12h is stood, takes supernatant that Rosa roxburghii fruit vinegar magma is made；
H, allocate：Aspartame, oligosaccharide, maltitol, lactic acid, malic acid, lemon are added into Rosa roxburghii fruit vinegar magma
Sour sodium, honey, protein sugar, acesulfame potassium allotment；
I, homogeneous, sterilization：By mixture homogenization, temperature 70 C, homogenization pressure 45Mpa, homogeneous terminate after at 135 DEG C
10s is sterilized under environment, fruit vinegar beverage is made.
J, canned, storage：Fruit vinegar after sterilization is cooled to 35 DEG C, it is filling under sterile vacuum environment, examine it is filling whether
It is qualified, stored under normal temperature.
Part that the present invention does not relate to is same as the prior art or can be realized using prior art.
SOD detection in test example Rosa roxburghii fruit vinegar
This experiment is measured using assay NBT photoreduction to SOD activity in Rosa roxburghii sample, because using pyrogallol
When Autoxidation Method determines SOD activity, the Vc in Rosa roxburghii fruit vinegar can determine to SOD to be had an impact, therefore, it is big according to Vc and SOD molecules
Small difference (Vc molecular weight is 176, and SOD molecular weight is between 30000~50000), using what is dialysed under cryogenic
Method removes Vc, carries out SOD measure again afterwards.
1. experiment material
Reference examples 1：Chinese patent CN201610635710.0 presses Rosa roxburghii fruit vinegar prepared by embodiment 1；
Reference examples 2：Chinese patent CN201610849009.9 presses Rosa roxburghii fruit vinegar prepared by embodiment 1；
Test example 1~5：Rosa roxburghii fruit vinegar prepared by the embodiment of the present invention 1~5
Bag filter:(DC800, molecular cut off 10000~12000)；
Ultraviolet specrophotometer (TU-1901 types, the general analysis in Beijing)；
Reagent is that analysis is pure, makes double distilled water by oneself.
2. test method
(1) dialysis removes Vc：Each 1 part, every part of 10g of reference examples and test example are taken, after being diluted with 70mL water, load dialysis
Bag, it is respectively placed in the beaker for filling 1500mL, 4 DEG C of distilled waters and dialyses, 2h changes a water, and 50mL dialyzates are taken after the 24h that dialyses
It is standby.
(2) SOD wavelength is selected：Take 4.5mLTris-HCl buffer solutions to add test tube, after 25 DEG C preheat 20min, add through 25
The pyrogallol solution of DEG C preheating, it is rapid to mix and timing, pour into cuvette, do spectrum under 300~520nm wavelength and sweep
To retouch, the automatic oxidation reaction system of pyrogallol has maximum absorbance value under 319nm wavelength, and only one is unimodal, therefore, choosing
It is scheduled under 319nm wavelength and does photometric measurement, determines SOD vigor.
(3) SOD vitality tests：Using assay NBT photoreduction；4.5mlTris-HCl (V) buffer solution is taken to add test tube,
After 25 DEG C of preheating 20min, the μ l of Rosa roxburghii sample liquid 10 and the μ l of pyrogallol 8 that add after 25 DEG C preheat 10min, mix rapidly and count
When, pour into cuvette, under 319nm wavelength, autoreaction 30s starts to determine 1 absorbance every 1min, surveys 3min, meter
The increment of average minute clock absorbance is calculated, is denoted as ASOD.Wherein when benzenetriol addition is 8 μ l, mouse thymus cells
Speed (A0) is 0.0755.
SOD vigor defines：In 1ml reaction solutions, suppression mouse thymus cells speed per minute is determined up to 50% enzyme amount
Justice is unit of activity (U)
Enzyme activity (U)=[(A0-ASOD)/A0]/50% × reaction solution cumulative volume × (extension rate/sample liquid volume)
The sample liquid after above-mentioned dialysis 24h is taken, the volume for recording liquid is V2, calculate extension rate and determine Single Roxburgh Rose Fruit respectively
Vinegar sample and SOD vigor is shown in Table 1. in Rosa roxburghii fruit vinegar sample after one month
SOD vitality tests in the Rosa roxburghii fruit vinegar of table 1
From table 1 it follows that Rosa roxburghii fruit vinegar SOD vigor of the present invention and reference examples 1 and the presentation highly significant of reference examples 2 are poor
It is different；SOD activity in Rosa roxburghii fruit vinegar of the present invention is about 6~7 times of reference examples, it can be seen that, the preparation use of Rosa roxburghii fruit vinegar
Preparation technology is advantageous to preserve SOD activity.In addition, the Rosa roxburghii fruit vinegar after the present invention is filling is stored using normal temperature, SOD after one month
Activity is only 10% or so, and the inactivation rate that more traditional normal temperature preserves 60% has highly significant difference.
Claims (8)
1. a kind of preparation method of Rosa roxburghii fruit vinegar, it is characterised in that comprise the following steps：
A. qualified Rosa roxburghii and other plant raw material are weighed, is cleaned with clear water；
B. all raw materials after above-mentioned clean suitably are crushed, carry out pressure extracting juice, or first squeezing prepares pure Blackthorn pear fruit-juice, decoction carries
The juice of other plant raw material is taken, the extraction that then will be squeezed obtained pure Blackthorn pear fruit-juice and decoct obtained other plant raw material
Juice merges；
C. phytoenzyme is added into blended fruit juice to be digested；
D. ultra-high temperature sterilization：Blended fruit juice after enzymolysis is sterilized through superhigh temperature disinfecting machine, 120~150 DEG C of feeding temperature, discharging
40~65 DEG C of temperature, feed liquid is made；
E, alcoholic fermentation：Dry ferment and glucose are added into feed liquid, is stirred, is fermented 10~20 days, alcoholic fermentation is made
Liquid；
F, acetic fermentation：The alcoholic strength of alcohol fermentation liquid is adjusted to 8~12 °, adds malic acid adjustment pH value, to adjusting wine
Add acetic acid bacteria and other fruit wine in the alcohol fermentation liquid of precision, 30~45 DEG C of temperature control, daily stirring 3 in fermentation process~
10 times, ripe vinegar fermented grain is made in 10~25 days in fermentation；
G, filter：By the filtered equipment refined filtration of ripe vinegar fermented grain, zymotic fluid is made, fish glue, diatomite are added into zymotic fluid, stands
3~12h, take supernatant that Rosa roxburghii fruit vinegar magma is made；
H, allocate：Auxiliary material allotment is added into Rosa roxburghii fruit vinegar magma；
I, homogeneous, sterilization；
J, canned, storage.
2. the preparation method of the Rosa roxburghii fruit vinegar described in claim 1, it is characterised in that other plant raw material includes described in step A
One or more in apple, hawthorn, grape, persimmon, pears, apricot, citrus, Kiwi berry, watermelon.
3. the preparation method of the Rosa roxburghii fruit vinegar described in claim 1, it is characterised in that the phytoenzyme described in step C includes fruit
One or more mixtures of glue enzyme, protease or cellulase；It is preferred that 0.001~1% pectase and 0.001~1%
The mixture of cellulase.
4. the preparation method of the Rosa roxburghii fruit vinegar described in claim 1, it is characterised in that hydrolysis temperature described in step B be 30~
70 DEG C, enzymolysis time is 3~5h.
5. the preparation method of the Rosa roxburghii fruit vinegar described in claim 1, it is characterised in that dry ferment addition is described in step E
0.1%~5%；Glucose addition is 5~20%.
6. the preparation method of the Rosa roxburghii fruit vinegar described in claim 1, it is characterised in that other fruit wine described in step F include indigo plant
Certain kind of berries fruit wine, fructus momordicae fruit wine, mulberry fruit wine, Pomegranate Fruit Wine, Howthorn Wine, orange fruit wine, purple plum fruit wine, mountain jujube mulse, macaque
One or more in peach fruit wine.
7. the preparation method of the Rosa roxburghii fruit vinegar described in claim 1, it is characterised in that the addition of acetic acid bacteria described in step F
For 0.1~10%.
8. the preparation method of the Rosa roxburghii fruit vinegar described in claim 1, it is characterised in that auxiliary material described in step H is to prepare fruit vinegar
Conventional dispensing, including sweetener, diluent, emulsifying agent, pH adjusting agent, flavoring essence spices, one kind in food coloring or
It is several, wherein it is preferred that Aspartame, oligosaccharide, maltitol, isomalt, D-sorbite, antierythrite, lactitol,
Mannitol, xylitol, lactic acid, malic acid, citric acid, glacial acetic acid, sodium citrate, honey, stevioside glycosides, protein sugar, An Sai
One or more in honey, honey element, Sucralose, glycyrrhizin.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108641887A (en) * | 2018-05-22 | 2018-10-12 | 贵州黔之爱生物科技有限公司 | A kind of Rosa roxburghii Tratt fruit vinegar and preparation method thereof |
| CN108841564A (en) * | 2018-08-28 | 2018-11-20 | 贵州宏财聚农投资有限责任公司 | A kind of preparation method of Roxburgh rose vinegar |
| CN110437960A (en) * | 2019-07-23 | 2019-11-12 | 长顺丹索亚刺梨庄园有限公司 | A kind of production method of Roxburgh rose vinegar |
| CN113355202A (en) * | 2021-05-20 | 2021-09-07 | 贵州理工学院 | Roxburgh rose fruit vinegar and preparation method thereof |
| CN113913269A (en) * | 2021-12-06 | 2022-01-11 | 泉州师范学院 | Red yeast vinegar powder and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108641887A (en) * | 2018-05-22 | 2018-10-12 | 贵州黔之爱生物科技有限公司 | A kind of Rosa roxburghii Tratt fruit vinegar and preparation method thereof |
| CN108841564A (en) * | 2018-08-28 | 2018-11-20 | 贵州宏财聚农投资有限责任公司 | A kind of preparation method of Roxburgh rose vinegar |
| CN110437960A (en) * | 2019-07-23 | 2019-11-12 | 长顺丹索亚刺梨庄园有限公司 | A kind of production method of Roxburgh rose vinegar |
| CN113355202A (en) * | 2021-05-20 | 2021-09-07 | 贵州理工学院 | Roxburgh rose fruit vinegar and preparation method thereof |
| WO2023000893A1 (en) * | 2021-07-19 | 2023-01-26 | 天地壹号饮料股份有限公司 | Fruit vinegar, fruit vinegar beverage and preparation method therefor |
| CN113913269A (en) * | 2021-12-06 | 2022-01-11 | 泉州师范学院 | Red yeast vinegar powder and preparation method thereof |
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