CN108570397A - A kind of preparation method of crataegus jingxiensis Li vinegar - Google Patents
A kind of preparation method of crataegus jingxiensis Li vinegar Download PDFInfo
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- CN108570397A CN108570397A CN201810644294.XA CN201810644294A CN108570397A CN 108570397 A CN108570397 A CN 108570397A CN 201810644294 A CN201810644294 A CN 201810644294A CN 108570397 A CN108570397 A CN 108570397A
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- vinegar
- hawthorn
- crataegus jingxiensis
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- 241001092040 Crataegus Species 0.000 title claims abstract description 127
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 96
- 239000000052 vinegar Substances 0.000 title claims abstract description 96
- 235000014493 Crataegus Nutrition 0.000 title claims abstract description 69
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 58
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 58
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 58
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 58
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 58
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 58
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 58
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 58
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- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 58
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 47
- 235000009566 rice Nutrition 0.000 claims abstract description 47
- 238000000855 fermentation Methods 0.000 claims abstract description 46
- 230000004151 fermentation Effects 0.000 claims abstract description 44
- 235000021028 berry Nutrition 0.000 claims abstract description 29
- 235000000346 sugar Nutrition 0.000 claims abstract description 24
- 238000001914 filtration Methods 0.000 claims abstract description 19
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 17
- 235000019990 fruit wine Nutrition 0.000 claims abstract description 17
- 230000001476 alcoholic effect Effects 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 15
- 238000010009 beating Methods 0.000 claims abstract description 14
- 235000019640 taste Nutrition 0.000 claims abstract description 14
- 230000000694 effects Effects 0.000 claims abstract description 10
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 9
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- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 48
- 241000209094 Oryza Species 0.000 claims description 46
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 33
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 26
- 239000000243 solution Substances 0.000 claims description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 241000894006 Bacteria Species 0.000 claims description 21
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- 229940088598 enzyme Drugs 0.000 claims description 14
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 13
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 13
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 13
- 239000001110 calcium chloride Substances 0.000 claims description 13
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 13
- 150000001875 compounds Chemical class 0.000 claims description 13
- 239000010903 husk Substances 0.000 claims description 13
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- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 13
- 238000007792 addition Methods 0.000 claims description 12
- 239000000654 additive Substances 0.000 claims description 12
- 230000000996 additive effect Effects 0.000 claims description 12
- 239000001913 cellulose Substances 0.000 claims description 12
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- 239000002002 slurry Substances 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 239000003963 antioxidant agent Substances 0.000 claims description 11
- 230000003078 antioxidant effect Effects 0.000 claims description 11
- 235000006708 antioxidants Nutrition 0.000 claims description 11
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 11
- 229940073490 sodium glutamate Drugs 0.000 claims description 11
- 229920001661 Chitosan Polymers 0.000 claims description 10
- 239000000047 product Substances 0.000 claims description 10
- 235000014101 wine Nutrition 0.000 claims description 10
- 241001149669 Hanseniaspora Species 0.000 claims description 9
- 239000003795 chemical substances by application Substances 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 8
- 235000011148 calcium chloride Nutrition 0.000 claims description 7
- 239000000706 filtrate Substances 0.000 claims description 7
- CIWBSHSKHKDKBQ-MVHIGOERSA-N D-ascorbic acid Chemical compound OC[C@@H](O)[C@@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-MVHIGOERSA-N 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 241001123227 Saccharomyces pastorianus Species 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- 239000011259 mixed solution Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 6
- 239000002985 plastic film Substances 0.000 claims description 6
- 229920006255 plastic film Polymers 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 235000019187 sodium-L-ascorbate Nutrition 0.000 claims description 6
- 238000005507 spraying Methods 0.000 claims description 6
- 229910001220 stainless steel Inorganic materials 0.000 claims description 6
- 239000010935 stainless steel Substances 0.000 claims description 6
- 108010059892 Cellulase Proteins 0.000 claims description 5
- 229940106157 cellulase Drugs 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 3
- 239000007864 aqueous solution Substances 0.000 claims description 2
- 230000001590 oxidative effect Effects 0.000 claims description 2
- 238000009413 insulation Methods 0.000 claims 1
- 239000007800 oxidant agent Substances 0.000 claims 1
- 238000010025 steaming Methods 0.000 claims 1
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- 238000009955 starching Methods 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 239000002028 Biomass Substances 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 229960000292 pectin Drugs 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- -1 triterpene compound Chemical class 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of preparation methods of crataegus jingxiensis Li vinegar, belong to fruit vinegar preparing technical field.The present invention includes taking away the puckery taste for haw berry leaf, the crushing and beating of haw berry, the enzymolysis of haw berry leaf, adjust sugar, alcoholic fermentation, Hawthorn Fruit Wine and the common acetic fermentation of rice vinegar, sterilizing, filtering and etc., Hawthorn Vinegar obtained has the distinctive smell of vinegar and the fragrance of hawthorn concurrently, total acidity (with acetometer) is 48 54g/L, and tart flavour is soft, not puckery, mouthfeel and the more existing Hawthorn Vinegar of health-care efficacy are obtained for promotion, and high calcium, dietary fiber of high activity product are produced while producing high-quality Hawthorn Vinegar；This method is simple for process feasible, and good product quality is at low cost, has preferable economic benefit and social benefit.
Description
Technical field
The present invention relates to food processing fields, and in particular to fruit vinegar preparing technical field, more particularly to a kind of big fruit in Jingxi
The preparation method of Hawthorn Vinegar.
Background technology
With the improvement of people's living standards, people also increasingly focus on nutrition and health care on diet, hawthorn is same because of it
When there is edible and medical value increasingly to be received by broad masses, deep processed product one of of the Hawthorn Vinegar as hawthorn,
Increasingly welcome by market, however currently marketed Hawthorn Vinegar food additives are more, mouthfeel and effect are poor.
The preparation of currently the majority haw fruit vinegar be using Fructus Crataegi be raw material produce fruit wine prepare again fruit vinegar or directly
It is that raw material prepares fruit vinegar by the fruit juice of fruit, cost of material is high, and production benefit is low, thus is difficult to meet market to Hawthorn Vinegar
Needs.
General 100-120 grams of crataegus jingxiensis Li single fruit weight, maximum up to 300 grams, quality is on the presently found mountain in the whole nation
It ranks first in short, bristly hair or beard kind, there is high Development volue.Crataegus jingxiensis Li nutrient constituents of fruit is abundant, containing protein,
Fat, carbohydrate, calcium, phosphorus, iron, Hu trailing plants b elements, thiamine, riboflavin and vitamin, pectin substance and haematochrome etc., have
Very high healthy nutritive value, but crataegus jingxiensis Li acerbity acidity is very high, should not directly eat raw, and also it is big with fresh Jingxi
The acerbity for the Hawthorn Vinegar that fruit hawthorn directly prepares, acidity is very high, and mouthfeel is bad.Contain abundant flavones in crataegus jingxiensis Li leaf
And triterpene compound, it may have very high healthy nutritive value.Thus, the raw material sources for how widening Hawthorn Vinegar are explored, profit
Deep processing vinegar is carried out with crataegus jingxiensis Li fruit and leaf, improves the mouthfeel and health-care efficacy of Hawthorn Vinegar, for Jingxi great Guo Shan
The utilization of short, bristly hair or beard and the development of process deeply industry, and then shake off poverty and set out on the road to prosperity and promote local economy to increase with weight for the mountain area masses
Want meaning.
Invention content
The object of the present invention is to provide a kind of preparation method of crataegus jingxiensis Li vinegar, this method passes through to Jingxi great Guo Shan
Short, bristly hair or beard fruit leaf takes away the puckery taste, crushing and beating, enzymolysis, and sugared, alcoholic fermentation, acetic fermentation, the series of steps such as sterilizing is adjusted to prepare a kind of mouthfeel
The crataegus jingxiensis Li vinegar all good with health-care efficacy.
The present invention is achieved through the following technical solutions：
A kind of preparation method of crataegus jingxiensis Li vinegar, includes the following steps：
(1) selection of raw material：It include mainly following components：Crataegus jingxiensis Li, crataegus jingxiensis Li leaf, rice, rice husk,
Wheat bran, dregs of beans.
(2) preparation of rice vinegar：By rice, rice husk, wheat bran and dregs of beans according to weight ratio be 5-7:2:2:1 ratio is soaked respectively
It is mixed after bubble boiling, water and wheat bran is then added, cylinder tamping is entered after stirring 3-5 times, envelope cylinder ferments 5-7 days, then inverted engine 14-16
It, is added pure water and drenches vinegar 8-12h, obtain rice vinegar, spare.
(3) haw berry and leaf take away the puckery taste：It is 8-12 by weight ratio:3 crataegus jingxiensis Li and crataegus jingxiensis Li leaf is put into
10-15min is impregnated in deastringent agent, then carries out true packing processes with the nonpoisonous plastic film of 0.03-0.08mm, then at 15 DEG C -25
It is stored 3-5 days at DEG C；Deastringent agent used is the mixed solution of chitosan, calcium chloride, sodium bicarbonate and ethyl alcohol composition, each component
Weight percent is respectively：Chitosan 1.8-7.6%, calcium chloride 0.5-2.2%, sodium bicarbonate 0.2-0.6%, remaining is second
Alcohol.
(4) crushing and beating of haw berry and leaf：Haw berry is broken into 3-5 valves with crusher, then together with leaves of Hawthorn
Mashing, the antioxidant of spraying addition 1.2-1.5% prevents pulp from contacting generation oxidizing brown stain with air when crushing and beating, used
Antioxidant is the aqueous solution of D- sodium ascorbates and sodium glutamate, and D- ascorbic acid additive amounts are 0.25-0.3g/L, glutamic acid
Sodium additive amount is 65-75mg/L.
(5) enzymolysis of haw berry and leaf：The water of hawthorn slurry quality 2/5-4/5 is added, stirs evenly, is heated rapidly to boil, keeps
It is cooled down immediately after 15-20min, the pectin-cellulose complex enzyme by hawthorn slurry quality 0.3-0.6% is added when being cooled to 48-52 DEG C,
45-50 DEG C of heat preservation digests 2.5-5h, is then centrifuged and takes juice；Pectase and fibre in pectin-cellulose complex enzyme used
The mass ratio of the plain enzyme of dimension is 5-7:3.
(6) sugar is adjusted：The sugar of haw juice is adjusted to 13-16% (V/V) with white granulated sugar.
(7) alcoholic fermentation：Haw liquid after pol is adjusted pours into closed container, and the mixing of 200-500mg/L is added
Yeast liquid, temperature are maintained at 26-35 DEG C of progress alcoholic fermentation, and fermentation time is 3-5 days, when alcohol content reaches 8-10.5%
(V/V) stop fermentation when, obtain Hawthorn Fruit Wine；Compound barm bacterium solution used is by kloeckera apiculatus, wine active dry yeast, Pasteur
Yeast and aroma-producing yeasts are put into what culture in the glucose solution of 3-5% obtained, and the mass ratio of four additions is 1-2:7-9:
2-3:1-3。
As the preferred of technical solution, kloeckera apiculatus, wine active dry yeast, Pasteur's ferment in compound barm bacterium solution used
Female and aroma-producing yeasts mass ratioes are 2:9:2:3, the compound barm bacterium solution of this quality proportioning to the ferment effect of haw berry leaf most
It is good, in the Hawthorn Fruit Wine obtained after fermentation the residual volume of reduced sugar 0.1% hereinafter, remaining total reducing sugar 0.3% hereinafter, alcohol
Content is in 9.5-10.5%.
(8) acetic fermentation：First the Hawthorn Fruit Wine that step (7) obtains is mixed with the rice vinegar obtained in step (2), the two is mixed
Conjunction mass ratio is 7-12:5, the AS1.41 acetic acid bacterias of 8-10% (V/V) are then added into mixed liquor, ferment at 32-36 DEG C
42-48 hour, crataegus jingxiensis Li original vinegar is obtained, total acidity (with acetometer) is 48-54g/L.
(9) sterilizing, filtering of hawkthorn acetic acid：The crataegus jingxiensis Li original vinegar of fermentation ends is heated to 100 DEG C, sealing is protected
Warm 10-15min, then cools to room temperature, and 80-150 mesh, the group of the stainless steel of the filter net sheet number of plies >=2 are used after standing
Box-like filter net sheet filtering, the salt of 20-35g/L is added into filtrate, then continues to sterilize for 8-10 seconds at 130 DEG C,
It then carries out sterile packaged and obtains crataegus jingxiensis Li vinegar.
(10) routinely condition is dried the filter residue that step (7) is obtained by filtration, and it is fine that crushing obtains high calcium, high activity diet
Tie up powder product.
Beneficial effects of the present invention：
(1) present invention uses crataegus jingxiensis Li fruit and leaf co-fermentation vinegar, and is added to by rice, rice husk, bran
The rice vinegar of skin and dregs of beans brewing, makes the mouthfeel of Hawthorn Vinegar and health-care efficacy be obtained for promotion.First, fruit leaf co-fermentation improves
The content of active ingredient, enhances the health-care efficacy of Hawthorn Vinegar in Hawthorn Vinegar；Secondly, rice vinegar is added to carry out jointly with Hawthorn Fruit Wine
Acetic fermentation vinegar makes finished product Hawthorn Vinegar have the distinctive smell of vinegar and the fragrance of hawthorn concurrently；In addition, the raw material of the present invention is realized
The efficiently using of biomass resource reduces the cost of material of Hawthorn Vinegar preparation.
(2) present invention uses the deastringent agent being made of chitosan, calcium chloride, sodium bicarbonate and ethyl alcohol to crataegus jingxiensis Li
Fruit leaf takes away the puckery taste, and the acerbity of crataegus jingxiensis Li substantially reduces after taking away the puckery taste, and directly tastes and has no astringent taste, with by processing of taking away the puckery taste
Hawthorn vinegar, total acidity (with acetometer) be 48-54g/L, tart flavour is soft, not puckery.
(3) present invention uses the mixing ferment containing kloeckera apiculatus, wine active dry yeast, saccharomyces pastorianus and aroma-producing yeasts
Female bacterium solution carries out alcoholic fermentation to haw berry leaf, and fermentation efficiency is high, and fermentation is complete, and raw material availability is high, after fermentation
In Hawthorn Fruit Wine the residual volume of reduced sugar 0.1% hereinafter, remaining total reducing sugar 0.3 hereinafter, alcohol content is in 9.5%-10.5%.
(4) present invention produces high calcium, dietary fiber of high activity product while producing high-quality Hawthorn Vinegar.
(5) present invention process simple possible, good product quality is at low cost, has preferable economic benefit and social benefit.
Specific implementation mode
The present invention is illustrated with the following example, but is not the limitation to the use scope of the present invention.
Embodiment 1
A kind of preparation method of crataegus jingxiensis Li vinegar, includes the following steps：
(1) selection of raw material：It include mainly following components：Crataegus jingxiensis Li, crataegus jingxiensis Li leaf, rice, rice husk,
Wheat bran, dregs of beans；
(2) preparation of rice vinegar：By rice, rice husk, wheat bran and dregs of beans according to weight ratio be 6:2:2:1 ratio is impregnated respectively
It is mixed after boiling, water and wheat bran is then added, cylinder tamping is entered after stirring 4 times, envelope cylinder ferments 6 days, and then inverted engine 15 days, are added pure
Vinegar 10h is drenched in water purification, obtains rice vinegar, spare；
(3) haw berry and leaf take away the puckery taste：It is 10 by weight ratio:3 crataegus jingxiensis Li and crataegus jingxiensis Li leaf is put into de-
12min is impregnated in astringent, then carries out true packing processes with the nonpoisonous plastic film of 0.05mm, then stored 4 days at 20 DEG C；It is used
Deastringent agent is the mixed solution of chitosan, calcium chloride, sodium bicarbonate and ethyl alcohol composition, and the weight percent of each component is respectively：
Chitosan 4.8%, calcium chloride 1.4%, sodium bicarbonate 0.4%, remaining is ethyl alcohol；
(4) crushing and beating of haw berry and leaf：Haw berry is broken into 4 valves with crusher, is then beaten together with leaves of Hawthorn
Slurry, the antioxidant of spraying addition 1.3% when crushing and beating, antioxidant used is the water of D- sodium ascorbates and sodium glutamate
Solution, D- ascorbic acid additive amounts are 0.28g/L, and sodium glutamate additive amount is 70mg/L；
(5) enzymolysis of haw berry and leaf：The water of hawthorn slurry quality 3/5 is added, stirs evenly, is heated rapidly to boil, keeps 17min
It cools down immediately afterwards, the pectin-cellulose complex enzyme for starching quality 0.5% by hawthorn is added when being cooled to 50 DEG C, keeps the temperature 45-50 DEG C, enzyme
3.5h is solved, is then centrifuged and takes juice；The mass ratio of pectase and cellulase is in pectin-cellulose complex enzyme used
2:1；
(6) sugar is adjusted：The sugar of haw juice is adjusted to 15% (V/V) with white granulated sugar；
(7) alcoholic fermentation：Haw liquid after pol is adjusted pours into closed container, and the compound barm of 400mg/L is added
Bacterium solution, temperature are maintained at 30 DEG C of progress alcoholic fermentations, and fermentation time is 4 days, is stopped when alcohol content reaches 10.5% (V/V)
Fermentation, obtains Hawthorn Fruit Wine；Compound barm bacterium solution used is by kloeckera apiculatus, wine active dry yeast, saccharomyces pastorianus and raw perfume
Yeast is put into what culture in the glucose solution of 3%-5% obtained, and the mass ratio of four additions is 2:9:2:3；
(8) acetic fermentation：First the Hawthorn Fruit Wine that step (7) obtains is mixed with the rice vinegar obtained in step (2), the two is mixed
It is 9 to close mass ratio:5, the AS1.41 acetic acid bacterias of 9% (V/V) are then added into mixed liquor, ferment at 34 DEG C 45 hours,
Obtain hawkthorn acetic acid；
(9) sterilizing, filtering of hawkthorn acetic acid：The crataegus jingxiensis Li original vinegar of fermentation ends is heated to 100 DEG C, sealing is protected
Warm 13min, then cools to room temperature, and 120 mesh, the combined type mistake for the stainless steel that the filter net sheet number of plies is 3 are used after standing
Filtering net plate filters, and the salt of 28g/L is added into filtrate, then sterilizes, then carries out sterile in 130 DEG C of clocks for 10 seconds
Encapsulate to obtain crataegus jingxiensis Li vinegar；
(10) routinely condition is dried the filter residue that step (7) is obtained by filtration, and it is fine that crushing obtains high calcium, high activity diet
Tie up powder product.
The obtained crataegus jingxiensis Li vinegar of method using the present invention is in amber, the distinctive smell with vinegar and mountain
The fragrance of short, bristly hair or beard, tart flavour is soft, slightly sweet tea, not puckery, clear, and no suspended substance does not give birth to mould；Its total acidity is (with acetometer)
54g/L, reduced sugar 0.05%；Soluble solid content is 4.2%；PH is 3.18；Microbiological indicator：Total plate count is
800CFU/mL；Escherichia coli are 1MPN/100mL；Pathogenic bacteria are not detected.
Embodiment 2
A kind of preparation method of crataegus jingxiensis Li vinegar, includes the following steps：
(1) selection of raw material：It include mainly following components：Crataegus jingxiensis Li, crataegus jingxiensis Li leaf, rice, rice husk,
Wheat bran, dregs of beans；
(2) preparation of rice vinegar：By rice, rice husk, wheat bran and dregs of beans according to weight ratio be 7:2:2:1 ratio is impregnated respectively
It is mixed after boiling, water and wheat bran is then added, cylinder tamping is entered after stirring 5 times, envelope cylinder ferments 7 days, and then inverted engine 16 days, are added pure
Vinegar 12h is drenched in water purification, obtains rice vinegar, spare；
(3) haw berry and leaf take away the puckery taste：It is 12 by weight ratio:3 crataegus jingxiensis Li and crataegus jingxiensis Li leaf is put into de-
15min is impregnated in astringent, then carries out true packing processes with the nonpoisonous plastic film of 0.08mm, then stored 5 days at 25 DEG C；It is used
Deastringent agent is the mixed solution of chitosan, calcium chloride, sodium bicarbonate and ethyl alcohol composition, and the weight percent of each component is respectively：
Chitosan 7.6%, calcium chloride 0.5%, sodium bicarbonate 0.2%, remaining is ethyl alcohol；
(4) crushing and beating of haw berry and leaf：Haw berry is broken into 5 valves with crusher, is then beaten together with leaves of Hawthorn
Slurry, the antioxidant of spraying addition 1.5% when crushing and beating, antioxidant used is the water of D- sodium ascorbates and sodium glutamate
Solution, D- ascorbic acid additive amounts are 0.3g/L, and sodium glutamate additive amount is 65mg/L；
(5) enzymolysis of haw berry and leaf：The water of hawthorn slurry quality 4/5 is added, stirs evenly, is heated rapidly to boil, keeps 20min
It cools down immediately afterwards, the pectin-cellulose complex enzyme for starching quality 0.6% by hawthorn is added when being cooled to 52 DEG C, keeps the temperature 50 DEG C, enzymolysis
Then 5h is centrifuged and takes juice；The mass ratio of pectase and cellulase is 7 in pectin-cellulose complex enzyme used:3；
(6) sugar is adjusted：The sugar of haw juice is adjusted to 16% (V/V) with white granulated sugar；
(7) alcoholic fermentation：Haw liquid after pol is adjusted pours into closed container, and the compound barm of 500mg/L is added
Bacterium solution, temperature are maintained at 35 DEG C of progress alcoholic fermentations, and fermentation time is 5 days, stops hair when alcohol content reaches 10% (V/V)
Ferment obtains Hawthorn Fruit Wine；Compound barm bacterium solution used is by kloeckera apiculatus, wine active dry yeast, saccharomyces pastorianus and raw fragrant ferment
Mother is put into what culture in 5% glucose solution obtained, and the mass ratio of four additions is 2:9:2:3；
(8) acetic fermentation：First the Hawthorn Fruit Wine that step (7) obtains is mixed with the rice vinegar obtained in step (2), the two is mixed
It is 12 to close mass ratio:5, the AS1.41 acetic acid bacterias of 10% (V/V) are then added into mixed liquor, ferment at 36 DEG C 48 small
When, obtain hawkthorn acetic acid；
(9) sterilizing, filtering of hawkthorn acetic acid：The crataegus jingxiensis Li original vinegar of fermentation ends is heated to 100 DEG C, sealing is protected
Warm 15min, then cools to room temperature, and 150 mesh, the combined type mistake for the stainless steel that the filter net sheet number of plies is 3 are used after standing
Filtering net plate filters, and the salt of 35g/L is added into filtrate, then sterilizes, then carries out sterile in 130 DEG C of clocks for 10 seconds
Encapsulate to obtain crataegus jingxiensis Li vinegar；
(10) routinely condition is dried the filter residue that step (7) is obtained by filtration, and it is fine that crushing obtains high calcium, high activity diet
Tie up powder product.
The obtained crataegus jingxiensis Li vinegar of method using the present invention is in amber, the distinctive smell with vinegar and mountain
The fragrance of short, bristly hair or beard, tart flavour is soft, slightly sweet tea, not puckery, clear, and no suspended substance does not give birth to mould；Its total acidity is (with acetometer)
52g/L, reduced sugar 0.07%；Soluble solid content is 5.1%；PH is 3.15；Microbiological indicator：Total plate count is
935CFU/mL；Escherichia coli are 2MPN/100mL；Pathogenic bacteria are not detected.
Embodiment 3
A kind of preparation method of crataegus jingxiensis Li vinegar, includes the following steps：
(1) selection of raw material：It include mainly following components：Crataegus jingxiensis Li, crataegus jingxiensis Li leaf, rice, rice husk,
Wheat bran, dregs of beans；
(2) preparation of rice vinegar：By rice, rice husk, wheat bran and dregs of beans according to weight ratio be 5:2:2:1 ratio is impregnated respectively
It is mixed after boiling, water and wheat bran is then added, cylinder tamping is entered after stirring 3 times, envelope cylinder ferments 7 days, and then inverted engine 16 days, are added pure
Vinegar 10h is drenched in water purification, obtains rice vinegar, spare；
(3) haw berry and leaf take away the puckery taste：It is 3 by weight ratio:1 crataegus jingxiensis Li and crataegus jingxiensis Li leaf is put into and takes away the puckery taste
12min is impregnated in agent, then carries out true packing processes with the nonpoisonous plastic film of 0.04mm, then stored 5 days at 21 DEG C；It is used de-
Astringent is the mixed solution of chitosan, calcium chloride, sodium bicarbonate and ethyl alcohol composition, and the weight percent of each component is respectively：Shell
Glycan 5.2%, calcium chloride 1.5%, sodium bicarbonate 0.5%, remaining is ethyl alcohol；
(4) crushing and beating of haw berry and leaf：Haw berry is broken into 5 valves with crusher, is then beaten together with leaves of Hawthorn
Slurry, the antioxidant of spraying addition 1.4% when crushing and beating, antioxidant used is the water of D- sodium ascorbates and sodium glutamate
Solution, D- ascorbic acid additive amounts are 0.26g/L, and sodium glutamate additive amount is 72mg/L；
(5) enzymolysis of haw berry and leaf：The water of hawthorn slurry quality 3/5 is added, stirs evenly, is heated rapidly to boil, keeps 16min
It cools down immediately afterwards, the pectin-cellulose complex enzyme for starching quality 0.4% by hawthorn is added when being cooled to 50 DEG C, keeps the temperature 49 DEG C, enzymolysis
Then 4h is centrifuged and takes juice；The mass ratio of pectase and cellulase is 2 in pectin-cellulose complex enzyme used:1；
(6) sugar is adjusted：The sugar of haw juice is adjusted to 14% (V/V) with white granulated sugar；
(7) alcoholic fermentation：Haw liquid after pol is adjusted pours into closed container, and the compound barm of 350mg/L is added
Bacterium solution, temperature are maintained at 31 DEG C of progress alcoholic fermentations, and fermentation time is 4 days, is stopped when alcohol content reaches 9.6% (V/V)
Fermentation, obtains Hawthorn Fruit Wine；Compound barm bacterium solution used is by kloeckera apiculatus, wine active dry yeast, saccharomyces pastorianus and raw perfume
Yeast is put into what culture in the glucose solution of 3%-5% obtained, and the mass ratio of four additions is 2:8:3:2；
(8) acetic fermentation：First the Hawthorn Fruit Wine that step (7) obtains is mixed with the rice vinegar obtained in step (2), the two is mixed
It is 11 to close mass ratio:5, the AS1.41 acetic acid bacterias of 9.2% (V/V) are then added into mixed liquor, ferment at 34 DEG C 45 small
When, obtain hawkthorn acetic acid；
(9) sterilizing, filtering of hawkthorn acetic acid：The crataegus jingxiensis Li original vinegar of fermentation ends is heated to 100 DEG C, sealing is protected
Warm 14min, then cools to room temperature, and 110 mesh, the combined type mistake for the stainless steel that the filter net sheet number of plies is 2 are used after standing
Filtering net plate filters, and the salt of 33g/L is added into filtrate, then sterilizes, then carries out sterile in 130 DEG C of clocks for 9 seconds
Encapsulate to obtain crataegus jingxiensis Li vinegar；
(10) routinely condition is dried the filter residue that step (7) is obtained by filtration, and it is fine that crushing obtains high calcium, high activity diet
Tie up powder product.
The obtained crataegus jingxiensis Li vinegar of method using the present invention is in amber, the distinctive smell with vinegar and mountain
The fragrance of short, bristly hair or beard, tart flavour is soft, slightly sweet tea, not puckery, clear, and no suspended substance does not give birth to mould；Its total acidity is (with acetometer)
50g/L, reduced sugar 0.08%；Soluble solid content is 5.8%；PH is 3.08；Microbiological indicator：Total plate count is
1285CFU/mL；Escherichia coli are 2.5MPN/100mL；Pathogenic bacteria are not detected.
Embodiment 4
A kind of preparation method of crataegus jingxiensis Li vinegar, includes the following steps：
(1) selection of raw material：It include mainly following components：Crataegus jingxiensis Li, crataegus jingxiensis Li leaf, rice, rice husk,
Wheat bran, dregs of beans；
(2) preparation of rice vinegar：By rice, rice husk, wheat bran and dregs of beans according to weight ratio be 5:2:2:1 ratio is impregnated respectively
It is mixed after boiling, water and wheat bran is then added, cylinder tamping is entered after stirring 3 times, envelope cylinder ferments 5 days, and then inverted engine 14 days, are added pure
Vinegar 8h is drenched in water purification, obtains rice vinegar, spare；
(3) haw berry and leaf take away the puckery taste：It is 8 by weight ratio:3 crataegus jingxiensis Li and crataegus jingxiensis Li leaf is put into and takes away the puckery taste
10min is impregnated in agent, then carries out true packing processes with the nonpoisonous plastic film of 0.03mm, then stored 3 days at 15 DEG C；It is used de-
Astringent is the mixed solution of chitosan, calcium chloride, sodium bicarbonate and ethyl alcohol composition, and the weight percent of each component is respectively：Shell
Glycan 1.8%, calcium chloride 2.2%, sodium bicarbonate 0.6%, remaining is ethyl alcohol；
(4) crushing and beating of haw berry and leaf：Haw berry is broken into 3 valves with crusher, is then beaten together with leaves of Hawthorn
Slurry, the antioxidant of spraying addition 1.2% when crushing and beating, antioxidant used is the water of D- sodium ascorbates and sodium glutamate
Solution, D- ascorbic acid additive amounts are 0.25g/L, and sodium glutamate additive amount is 75mg/L；
(5) enzymolysis of haw berry and leaf：The water of hawthorn slurry quality 2/5 is added, stirs evenly, is heated rapidly to boil, keeps 15min
It cools down immediately afterwards, the pectin-cellulose complex enzyme for starching quality 0.3% by hawthorn is added when being cooled to 48 DEG C, keeps the temperature 45 DEG C, enzymolysis
Then 2.5h is centrifuged and takes juice；The mass ratio of pectase and cellulase is 5 in pectin-cellulose complex enzyme used:
3；
(6) sugar is adjusted：The sugar of haw juice is adjusted to 13% (V/V) with white granulated sugar；
(7) alcoholic fermentation：Haw liquid after pol is adjusted pours into closed container, and the compound barm of 200mg/L is added
Bacterium solution, temperature are maintained at 26 DEG C of progress alcoholic fermentations, and fermentation time is 3 days, stops hair when alcohol content reaches 8% (V/V)
Ferment obtains Hawthorn Fruit Wine；Compound barm bacterium solution used is by kloeckera apiculatus, wine active dry yeast, saccharomyces pastorianus and raw fragrant ferment
Mother is put into what culture in 3% glucose solution obtained, and the mass ratio of four additions is 1:7:3:1；
(8) acetic fermentation：First the Hawthorn Fruit Wine that step (7) obtains is mixed with the rice vinegar obtained in step (2), the two is mixed
It is 7 to close mass ratio:5, the AS1.41 acetic acid bacterias of 8% (V/V) are then added into mixed liquor, ferment at 32 DEG C 42 hours,
Obtain hawkthorn acetic acid；
(9) sterilizing, filtering of hawkthorn acetic acid：The crataegus jingxiensis Li original vinegar of fermentation ends is heated to 100 DEG C, sealing is protected
Warm 10min, then cools to room temperature, and 80 mesh, the modular filter for the stainless steel that the filter net sheet number of plies is 2 are used after standing
Mesh sheet filters, and the salt of 20g/L is added into filtrate, then sterilizes in 130 DEG C of clocks for 8 seconds, then carries out sterile envelope
Fill to obtain crataegus jingxiensis Li vinegar；
(10) routinely condition is dried the filter residue that step (7) is obtained by filtration, and it is fine that crushing obtains high calcium, high activity diet
Tie up powder product.
The obtained crataegus jingxiensis Li vinegar of method using the present invention is in amber, the distinctive smell with vinegar and mountain
The fragrance of short, bristly hair or beard, tart flavour is soft, slightly sweet tea, not puckery, clear, and no suspended substance does not give birth to mould；Its total acidity is (with acetometer)
54g/L, reduced sugar 0.1%；Soluble solid content is 6.2%；PH is 3.22；Microbiological indicator：Total plate count is
1500CFU/mL；Escherichia coli are 3MPN/100mL；Pathogenic bacteria are not detected.
Claims (9)
1. a kind of preparation method of crataegus jingxiensis Li vinegar, which is characterized in that include the following steps：
(1) selection of raw material：It include mainly following components：Crataegus jingxiensis Li, crataegus jingxiensis Li leaf, rice, rice husk, bran
Skin, dregs of beans；
(2) preparation of rice vinegar：By rice, rice husk, wheat bran and dregs of beans according to weight ratio be 5-7:2:2:1 ratio impregnates steaming respectively
It being mixed after boiling, water and wheat bran is then added, cylinder tamping is entered after stirring 3-5 times, envelope cylinder ferments 5-7 days, then inverted engine 14-16 days,
Pure water is added and drenches vinegar 8-12h, obtains rice vinegar, it is spare；
(3) haw berry and leaf take away the puckery taste：Crataegus jingxiensis Li fruit and leaves of Hawthorn are put into deastringent agent and impregnate 10-15min, is then used
The nonpoisonous plastic film of 0.03-0.08mm carries out true packing processes, then is stored 3-5 days at 15-25 DEG C；The deastringent agent is poly- for shell
The mixed solution of sugar, calcium chloride, sodium bicarbonate and ethyl alcohol composition, the weight percent of each component are respectively：Chitosan 1.8-
7.6%, calcium chloride 0.5-2.2%, sodium bicarbonate 0.2-0.6%, remaining is ethyl alcohol；
(4) crushing and beating of haw berry and leaf：Haw berry is broken into 3-5 valves with crusher, is then beaten together with leaves of Hawthorn,
The antioxidant of spraying addition 1.2-1.5% when crushing and beating；
(5) enzymolysis of haw berry and leaf：The water of hawthorn slurry quality 2/5-4/5 is added, stirs evenly, is heated rapidly to boil, keeps 15-
It is cooled down immediately after 20min, the pectin-cellulose complex enzyme by hawthorn slurry quality 0.3-0.6% is added when being cooled to 48-52 DEG C, protects
Warm 45-50 DEG C, 2.5-5h is digested, is then centrifuged and takes juice；
(6) sugar is adjusted：The sugar of haw juice is adjusted to 13-16% (V/V) with white granulated sugar；
(7) alcoholic fermentation：Haw liquid after pol is adjusted pours into closed container, and the compound barm of 200-500mg/L is added
Bacterium solution, temperature are maintained at 26-35 DEG C of progress alcoholic fermentation, and fermentation time is 3-5 days, when alcohol content reaches 8-10.5% (V/
Stop fermentation when V), obtains Hawthorn Fruit Wine；The compound barm bacterium solution is by kloeckera apiculatus, wine active dry yeast, Pasteur's ferment
Female and aroma-producing yeasts are put into what culture in the glucose solution of 3%-5% obtained, and the mass ratio of four additions is 1-2:7-9:
2-3:1-3；
(8) acetic fermentation：First the Hawthorn Fruit Wine that step (7) obtains is mixed with the rice vinegar obtained in step (2), the mixing matter of the two
Amount is than being 7-12:5, the AS1.41 acetic acid bacterias of 8-10% (V/V) are then added into mixed liquor, ferment 42-48 at 32-36 DEG C
A hour obtains crataegus jingxiensis Li original vinegar；
(9) sterilizing, filtering of hawkthorn acetic acid：The crataegus jingxiensis Li original vinegar of fermentation ends is heated to 100 DEG C, sealing thermal insulation
10-15min is then cooled to room temperature, and stands filtering, and filtrate is continued to sterilize for 8-10 seconds at 130 DEG C, then carries out nothing
Bacterium encapsulates to obtain crataegus jingxiensis Li vinegar；
(10) routinely condition is dried the filter residue that step (7) is obtained by filtration, and crushing obtains high calcium, dietary fiber of high activity powder
Product.
2. the preparation method of crataegus jingxiensis Li vinegar according to claim 1, which is characterized in that in step (3), Jingxi is big
The weight ratio of fruit hawthorn and crataegus jingxiensis Li leaf is 8-12:3.
3. the preparation method of crataegus jingxiensis Li vinegar according to claim 1, which is characterized in that resist described in step (4)
Oxidant is the aqueous solution of D- sodium ascorbates and sodium glutamate, and D- ascorbic acid additive amounts are 0.25-0.3g/L, sodium glutamate
Additive amount is 65-75mg/L.
4. the preparation method of crataegus jingxiensis Li vinegar according to claim 1, which is characterized in that fruit described in step (5)
The mass ratio of pectase and cellulase is 5-7 in glue-cellulose complex enzyme:3.
5. the preparation method of crataegus jingxiensis Li vinegar according to claim 1, which is characterized in that mixed described in step (7)
The mass ratio for closing kloeckera apiculatus in yeast liquid, wine active dry yeast, saccharomyces pastorianus and aroma-producing yeasts is 2:9:2:3.
6. the preparation method of crataegus jingxiensis Li vinegar according to claim 1, which is characterized in that mountain described in step (7)
In short, bristly hair or beard wine the residual volume of reduced sugar 0.1% hereinafter, remaining total reducing sugar is below 0.3%.
7. the preparation method of crataegus jingxiensis Li vinegar according to claim 1, which is characterized in that mountain described in step (8)
The total acidity (with acetometer) of short, bristly hair or beard original vinegar is 48-54g/L.
8. the preparation method of crataegus jingxiensis Li vinegar according to claim 1, which is characterized in that filtering is adopted in step (9)
With the modular filter mesh sheet of stainless steel, mesh number is 80-150 mesh, the filter net sheet number of plies >=2.
9. the preparation method of crataegus jingxiensis Li vinegar according to claim 1, which is characterized in that step (9) further includes past
The salt of 20-35g/L is added in filtrate.
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| CN111411031A (en) * | 2020-03-31 | 2020-07-14 | 广西大学 | Fermentation process of hericium erinaceus-pumpkin health wine |
| CN112617145A (en) * | 2020-12-08 | 2021-04-09 | 承德瑞泰食品有限公司 | Hawthorn dietary fiber and preparation method thereof |
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| Publication number | Publication date |
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| CN108570397B (en) | 2021-08-13 |
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Application publication date: 20180925 Assignee: Wuzhou Sensheng Tandui Forestry Development Co.,Ltd. Assignor: GUANGXI ZHUANG AUTONOMOUS REGION FORESTRY Research Institute Contract record no.: X2023980045480 Denomination of invention: A Preparation Method of Jingxi Big Fruit Hawthorn Vinegar Granted publication date: 20210813 License type: Common License Record date: 20231107 |