CN108624466A - A kind of compound fruit vinegar - Google Patents
A kind of compound fruit vinegar Download PDFInfo
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- CN108624466A CN108624466A CN201810461417.6A CN201810461417A CN108624466A CN 108624466 A CN108624466 A CN 108624466A CN 201810461417 A CN201810461417 A CN 201810461417A CN 108624466 A CN108624466 A CN 108624466A
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- fruit vinegar
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
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Abstract
The invention discloses a kind of compound fruit vinegar, raw material includes by weight：20 40 parts of figs, 5 15 parts of sunset abelmoschus roots, 6 12 parts of peony seeds, 25 35 portions of grapes, 20 30 portions of Kiwi berrys, 10 18 portions of carambola, 8 20 portions of lemon juices.The present invention proposes a kind of compound fruit vinegar, uses fig, sunset abelmoschus root, peony seeds, grape, Kiwi berry, carambola and lemon juice for raw material, and nutrition and health care value is high, sweet and sour taste, has effects that promote immunity, anti-aging and weight-reducing.
Description
Technical field
The present invention relates to fruit vinegar technical fields, and in particular to a kind of compound fruit vinegar.
Background technology
Modern age research both at home and abroad and it was verified that containing there are many nutrition and health care composition beneficial to human body in vinegar, has
Appetizing nourishing the liver, softening blood vessel, reduces blood pressure, reducing weight and beautifying features, antibiotic health effectiveness at removing toxic substances.The value of vinegar is increasingly by people
Attention, vinegar is increasingly becoming dietotherapy and all good health food of medication from simple flavouring.Fruit vinegar is to be with fruit
Primary raw material, made of being brewed using modern biotechnology, the flavor of fruit vinegar and nutrition are superior to grain vinegar, unique flavor, mouth
Feel pure and fresh, the smell of fruits is very sweet, it has both the alimentary health-care function of fruit and vinegar, is to integrate the functions such as nutrition, health care, dietotherapy
Novel beverage, welcome by consumer.It is in fashion apple vinegar and grape vinegar into the states such as 21 century America and Europe and Japan, in recent years
On both sides of the Changjiang River also there is the supply such as a variety of apple vinegars market in China.
Invention content
Technical problems based on background technology, the present invention propose a kind of compound fruit vinegar, and nutrition and health care value is equal
Height, sweet and sour taste have effects that promote immunity, anti-aging and weight-reducing.
The present invention proposes a kind of compound fruit vinegar, and raw material includes by weight：20-40 parts of figs, 5-15 parts of yellow another name for Sichuan Province
Certain herbaceous plants with big flowers, 6-12 part peony seeds, 25-35 portions of grapes, 20-30 portions of Kiwi berrys, 10-18 portions of carambola, 8-20 portions of lemon juices.
Preferably, the preparation method of the compound fruit vinegar, includes the following steps：
S1, fig, sunset abelmoschus root, peony seeds, grape, Kiwi berry, carambola are cleaned up, is crushed, mixed, mashing adds
Water and lemon juice, stirring, obtain pulp；
S2 and then mixed enzyme is added, after enzymatic treatment, obtains prefabricated material A；
S3, chitosan is added into prefabricated material A, stirs, stand, centrifugation obtains supernatant；
S4, the inoculation yeast bacterium into supernatant, fermentation, obtain zymotic fluid；
S5, it is inoculated with acetic acid bacteria in zymotic fluid, ferments, obtains fruit vinegar liquid, sterilize, then room temperature, filtering, you can
To the compound fruit vinegar.
Preferably, in S2, the mixed enzyme includes pectase and cellulase.
Preferably, the mass ratio of the pectase and cellulase is 2-5：2-3.
Preferably, the preparation method of the compound fruit vinegar, includes the following steps：
S1, fig, sunset abelmoschus root, peony seeds, grape, Kiwi berry, carambola are cleaned up, is crushed, mixed, mashing adds
Enter the water and lemon juice that 6-10 times is measured, stirs 10-15min, obtain pulp；
S2 then be added pulp quality 1.0-1.6% mixed enzyme, keep 3-6h at 28-35 DEG C, after enzymatic treatment,
Obtain prefabricated material A；
S3, be added into prefabricated material A prefabricated material A mass 1-2% chitosan, stir 5-20min, at 20-30 DEG C
8-10h is stood, centrifugation obtains supernatant；
S4, the saccharomycete that 1-3wt% is inoculated with into supernatant, ferment 10-20 days at 25-35 DEG C, obtain zymotic fluid；
S5, the acetic acid bacteria that 5-9wt% is inoculated in zymotic fluid, ferment at 30-40 DEG C, until when acidity reaches 2-4%
Stop fermentation, obtain fruit vinegar liquid, fruit vinegar liquid is heated to 75-85 DEG C of sterilizing 5-10s, then room temperature 30-50 days, filtering,
It can be obtained the compound fruit vinegar.
Beneficial effects of the present invention：The present invention is with fig, sunset abelmoschus root, peony seeds, grape, Kiwi berry, carambola and lemon
Juice raw material obtains compound fruit vinegar by fermentation, and nutrition and health care value is high, remains the nutriment of each raw material and its peculiar
Fragrant and sweet, sweet and sour taste, be suitble to all age group crowd to like；Containing there are many amino acid, organic acid, more in fruit vinegar of the present invention
Kind mineral element and vitamin, the edible present invention can boost metabolism, adjust acid-base balance, dispelling fatigue, be carried to reach
The effect of rising immunity, anti-aging and weight-reducing.So that composite enzyme contains the anti-oxidant work of flavonoid substances after present invention fermentation
Property substance, has certain free radical scavenging ability, is also created in fermentation process with antioxidative amino acid, these factors
Imparting compound fruit vinegar of the present invention has certain antioxidant activity, slows down aging.
Specific implementation mode
In the following, technical scheme of the present invention is described in detail by specific embodiment.
Embodiment 1
A kind of compound fruit vinegar, raw material include by weight：40 parts of figs, 5 parts of sunset abelmoschus roots, 12 parts of peony seeds, 25 parts
Grape, 30 portions of Kiwi berrys, 10 portions of carambola, 20 portions of lemon juices；
Wherein, the preparation method of the compound fruit vinegar, includes the following steps：
S1, fig, sunset abelmoschus root, peony seeds, grape, Kiwi berry, carambola are cleaned up, is crushed, mixed, mashing adds
Enter the water and lemon juice of 8 times of amounts, stirs 13min, obtain pulp；
S2 and then 1.2% mixed enzyme that pulp quality is added, keep 4h at 32 DEG C, after enzymatic treatment, obtain prefabricated material
A；Wherein, the mixed enzyme includes pectase and cellulase；The mass ratio of the pectase and cellulase is 4：2.5；
S3,1.5% chitosan that prefabricated material A mass is added into prefabricated material A stir 12min, are stood at 26 DEG C
9h, centrifugation obtain supernatant；
S4, the saccharomycete that 2wt% is inoculated with into supernatant, ferment 15 days at 30 DEG C, obtain zymotic fluid；
S5, the acetic acid bacteria that 7wt% is inoculated in zymotic fluid, ferment at 36 DEG C, until acidity stops hair when reaching 3%
Ferment obtains fruit vinegar liquid, fruit vinegar liquid is heated to 82 DEG C of sterilizing 6s, then room temperature 40 days, filtering, you can obtain described compound
Fruit vinegar.
Embodiment 2
A kind of compound fruit vinegar, raw material include by weight：20 parts of figs, 15 parts of sunset abelmoschus roots, 6 parts of peony seeds, 35 parts
Grape, 20 portions of Kiwi berrys, 18 portions of carambola, 8 portions of lemon juices；
Wherein, the preparation method of the compound fruit vinegar, includes the following steps：
S1, fig, sunset abelmoschus root, peony seeds, grape, Kiwi berry, carambola are cleaned up, is crushed, mixed, mashing adds
Enter the water and lemon juice of 10 times of amounts, stirs 10min, obtain pulp；
S2 and then 1.6% mixed enzyme that pulp quality is added, keep 6h at 28 DEG C, after enzymatic treatment, obtain prefabricated material
A；Wherein, the mixed enzyme includes pectase and cellulase；The mass ratio of the pectase and cellulase is 2：3；
S3,1% chitosan that prefabricated material A mass is added into prefabricated material A stir 20min, 10h are stood at 20 DEG C,
Centrifugation obtains supernatant；
S4, the saccharomycete that 1wt% is inoculated with into supernatant, ferment 10 days at 35 DEG C, obtain zymotic fluid；
S5, the acetic acid bacteria that 9wt% is inoculated in zymotic fluid, ferment at 30 DEG C, until acidity stops hair when reaching 4%
Ferment obtains fruit vinegar liquid, fruit vinegar liquid is heated to 75 DEG C of sterilizing 10s, then room temperature 30 days, filtering, you can obtain described multiple
Close fruit vinegar.
Embodiment 3
A kind of compound fruit vinegar, raw material include by weight：35 parts of figs, 8 parts of sunset abelmoschus roots, 10 parts of peony seeds, 29 parts
Grape, 28 portions of Kiwi berrys, 12 portions of carambola, 16 portions of lemon juices；
Wherein, the preparation method of the compound fruit vinegar, includes the following steps：
S1, fig, sunset abelmoschus root, peony seeds, grape, Kiwi berry, carambola are cleaned up, is crushed, mixed, mashing adds
Enter the water and lemon juice of 6 times of amounts, stirs 15min, obtain pulp；
S2 and then 1.0% mixed enzyme that pulp quality is added, keep 3h at 35 DEG C, after enzymatic treatment, obtain prefabricated material
A；Wherein, the mixed enzyme includes pectase and cellulase；The mass ratio of the pectase and cellulase is 5：2；
S3,2% chitosan that prefabricated material A mass is added into prefabricated material A stir 5min, 8h are stood at 30 DEG C, from
Gains in depth of comprehension are to supernatant；
S4, the saccharomycete that 3wt% is inoculated with into supernatant, ferment 20 days at 25 DEG C, obtain zymotic fluid；
S5, the acetic acid bacteria that 5wt% is inoculated in zymotic fluid, ferment at 40 DEG C, until acidity stops hair when reaching 2%
Ferment obtains fruit vinegar liquid, fruit vinegar liquid is heated to 85 DEG C of sterilizing 5s, then room temperature 50 days, filtering, you can obtain described compound
Fruit vinegar.
Embodiment 4
A kind of compound fruit vinegar, raw material include by weight：25 parts of figs, 13 parts of sunset abelmoschus roots, 8 parts of peony seeds, 32 parts
Grape, 23 portions of Kiwi berrys, 16 portions of carambola, 13 portions of lemon juices；
Wherein, the preparation method of the compound fruit vinegar, includes the following steps：
S1, fig, sunset abelmoschus root, peony seeds, grape, Kiwi berry, carambola are cleaned up, is crushed, mixed, mashing adds
Enter the water and lemon juice of 9 times of amounts, stirs 11min, obtain pulp；
S2 and then 1.4% mixed enzyme that pulp quality is added, keep 5h at 30 DEG C, after enzymatic treatment, obtain prefabricated material
A；Wherein, the mixed enzyme includes pectase and cellulase；The mass ratio of the pectase and cellulase is 1：1；
S3,1% chitosan that prefabricated material A mass is added into prefabricated material A stir 15min, 9h are stood at 23 DEG C,
Centrifugation obtains supernatant；
S4, the saccharomycete that 1wt% is inoculated with into supernatant, ferment 14 days at 32 DEG C, obtain zymotic fluid；
S5, the acetic acid bacteria that 8wt% is inoculated in zymotic fluid, ferment at 32 DEG C, until acidity stops hair when reaching 3%
Ferment obtains fruit vinegar liquid, fruit vinegar liquid is heated to 79 DEG C of sterilizing 8s, then room temperature 38 days, filtering, you can obtain described compound
Fruit vinegar.
Embodiment 5
A kind of compound fruit vinegar, raw material include by weight：30 parts of figs, 10 parts of sunset abelmoschus roots, 9 parts of peony seeds, 30 parts
Grape, 25 portions of Kiwi berrys, 14 portions of carambola, 15 portions of lemon juices；
Wherein, the preparation method of the compound fruit vinegar, includes the following steps：
S1, fig, sunset abelmoschus root, peony seeds, grape, Kiwi berry, carambola are cleaned up, is crushed, mixed, mashing adds
Enter the water and lemon juice of 13 times of amounts, stirs 12min, obtain pulp；
S2 and then 1.3% mixed enzyme that pulp quality is added, keep 4h at 31 DEG C, after enzymatic treatment, obtain prefabricated material
A；Wherein, the mixed enzyme includes pectase and cellulase；The mass ratio of the pectase and cellulase is 4：2.5；
S3,1.5% chitosan that prefabricated material A mass is added into prefabricated material A stir 12min, are stood at 25 DEG C
9h, centrifugation obtain supernatant；
S4, the saccharomycete that 2wt% is inoculated with into supernatant, ferment 15 days at 30 DEG C, obtain zymotic fluid；
S5, the acetic acid bacteria that 7wt% is inoculated in zymotic fluid, ferment at 35 DEG C, until acidity stops hair when reaching 3%
Ferment obtains fruit vinegar liquid, fruit vinegar liquid is heated to 80 DEG C of sterilizing 8s, then room temperature 40 days, filtering, you can obtain described compound
Fruit vinegar.
Test example 1
Total antioxidation age dating is carried out to the compound fruit vinegar in the embodiment of the present invention 5, it is total to measure it using iron-deoxidize
Oxidation resistance.Compound fruit vinegar in the present invention in embodiment 5 can make Fe3+It is reduced into Fe2+, the latter can be with luxuriant and rich with fragrance quinoline substance shape
At stable complex compound, it is stronger that its oxidation resistance is measured by colorimetric method.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Any one skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (5)
1. a kind of compound fruit vinegar, which is characterized in that its raw material includes by weight：20-40 parts of figs, 5-15 parts of sunset abelmoschus roots,
6-12 parts of peony seeds, 25-35 portions of grapes, 20-30 portions of Kiwi berrys, 10-18 portions of carambola, 8-20 portions of lemon juices.
2. compound fruit vinegar according to claim 1, which is characterized in that the preparation method of the compound fruit vinegar, including walk as follows
Suddenly：
S1, fig, sunset abelmoschus root, peony seeds, grape, Kiwi berry, carambola are cleaned up, be crushed, mix, mashing, add water and
Lemon juice, stirring, obtains pulp；
S2 and then mixed enzyme is added, after enzymatic treatment, obtains prefabricated material A；
S3, chitosan is added into prefabricated material A, stirs, stand, centrifugation obtains supernatant；
S4, the inoculation yeast bacterium into supernatant, fermentation, obtain zymotic fluid；
S5, it is inoculated with acetic acid bacteria in zymotic fluid, ferments, obtains fruit vinegar liquid, sterilize, then room temperature, filtering, you can obtain institute
State compound fruit vinegar.
3. compound fruit vinegar according to claim 2, which is characterized in that in S2, the mixed enzyme includes pectase and cellulose
Enzyme.
4. compound fruit vinegar according to claim 3, which is characterized in that the mass ratio of the pectase and cellulase is 2-5：
2-3。
5. compound fruit vinegar according to claim 2, which is characterized in that the preparation method of the compound fruit vinegar, including walk as follows
Suddenly：
S1, fig, sunset abelmoschus root, peony seeds, grape, Kiwi berry, carambola are cleaned up, is crushed, mixed, 6- is added in mashing
The water and lemon juice of 10 times of amounts stir 10-15min, obtain pulp；
S2 then be added pulp quality 1.0-1.6% mixed enzyme, keep 3-6h at 28-35 DEG C, after enzymatic treatment, obtain
Prefabricated material A；
S3, be added into prefabricated material A prefabricated material A mass 1-2% chitosan, stir 5-20min, stood at 20-30 DEG C
8-10h, centrifugation obtain supernatant；
S4, the saccharomycete that 1-3wt% is inoculated with into supernatant, ferment 10-20 days at 25-35 DEG C, obtain zymotic fluid；
S5, the acetic acid bacteria that 5-9wt% is inoculated in zymotic fluid, ferment at 30-40 DEG C, until acidity stops when reaching 2-4%
Fermentation, obtains fruit vinegar liquid, fruit vinegar liquid is heated to 75-85 DEG C of sterilizing 5-10s, then room temperature 30-50 days, filtering, you can
Obtain the compound fruit vinegar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810461417.6A CN108624466A (en) | 2018-05-15 | 2018-05-15 | A kind of compound fruit vinegar |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810461417.6A CN108624466A (en) | 2018-05-15 | 2018-05-15 | A kind of compound fruit vinegar |
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| Publication Number | Publication Date |
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| CN108624466A true CN108624466A (en) | 2018-10-09 |
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| CN201810461417.6A Withdrawn CN108624466A (en) | 2018-05-15 | 2018-05-15 | A kind of compound fruit vinegar |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109825415A (en) * | 2019-04-01 | 2019-05-31 | 广东河溏农业科技有限公司 | A kind of hypoglycemic food leaf grass vinegar and preparation method thereof |
-
2018
- 2018-05-15 CN CN201810461417.6A patent/CN108624466A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109825415A (en) * | 2019-04-01 | 2019-05-31 | 广东河溏农业科技有限公司 | A kind of hypoglycemic food leaf grass vinegar and preparation method thereof |
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Application publication date: 20181009 |
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