CN108925798A - A kind of wild cherry certain kind of berries fruit vinegar beverage and preparation method thereof rich in anthocyanidin - Google Patents

A kind of wild cherry certain kind of berries fruit vinegar beverage and preparation method thereof rich in anthocyanidin Download PDF

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CN108925798A
CN108925798A CN201810537799.6A CN201810537799A CN108925798A CN 108925798 A CN108925798 A CN 108925798A CN 201810537799 A CN201810537799 A CN 201810537799A CN 108925798 A CN108925798 A CN 108925798A
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certain kind
wild cherry
berries
cherry certain
berries fruit
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毛健
刘双平
尹倩倩
张亚强
傅子航
杨媛媛
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Jiangnan University
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Jiangnan University
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A23L2/08—Concentrating or drying of juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Non-Alcoholic Beverages (AREA)

Abstract

The invention discloses a kind of wild cherry certain kind of berries fruit vinegar beverage and preparation method thereof rich in anthocyanidin, belongs to food processing technology field.Fruit vinegar beverage provided by the invention enables to the antioxidant activity of wild cherry certain kind of berries fruit itself and the functional health of fruit vinegar product to complement each other, meanwhile after of the invention fruit vinegar beverage is formulated, mouthfeel, color and fragrance also show unique characteristics, it is easy to receive, there is good market potential.Fruit vinegar beverage preparation method provided by the invention ferments wild cherry certain kind of berries fruit vinegar to be separated with the extraction of wild cherry certain kind of berries anthocyanidin, anthocyanidin is avoided because the influence of yeasting is degraded, enrich anthocyanidin content in this product, the comprehensive utilization rate for improving the wild cherry certain kind of berries, simultaneously, fruit vinegar beverage preparation method of the invention avoids the yeast occurred in wild cherry certain kind of berries fruit juice alcoholic fermentation process and inhibits by taming S. cervisiae in advance, the comprehensive efficiency for improving wild cherry certain kind of berries fruit juice alcoholic fermentation.

Description

A kind of wild cherry certain kind of berries fruit vinegar beverage and preparation method thereof rich in anthocyanidin
Technical field
The present invention relates to a kind of wild cherry certain kind of berries fruit vinegar beverage and preparation method thereof rich in anthocyanidin, belongs to foods processing technique Field.
Background technique
The wild cherry certain kind of berries originates in eastern North America, is a kind of very high fruit of nutritive value.It is rich in anthocyanidin, has both had non- The inoxidizability of Chang Qiang, it may have improve that immunity, anti-aging, anticancer, anti-cardiovascular disease, to promote erythrolabe to synthesize again etc. more Kind physiological activity.It has been used as important raw-food material in American-European and East Asia Region, this fruit, but in China, this water Fruit is not yet used for food service industry, and deep processed product also has to be developed.
Fruit vinegar is one kind made of being brewed using modern biotechnology using fruit or Fruit quality leftover bits and pieces as primary raw material Full of nutrition, flavorful acid condiment, it has the alimentary health-care function of fruit and vinegar concurrently, is collection nutrition, health care, food The Novel beverage that the functions such as treatment are integrated.Modern scientific research discovery, fruit vinegar has different physiological roles, rich in ten kinds or more A variety of amino acid of organic acid and needed by human body, the several kinds of mineral elements such as potassium, zinc have " acid-base balance relieves fatigue ", " drop Blood pressure blood fat blood glucose, cholesterol ", " appetite-stimulating and indigestion-relieving, Antialcoholic liver-protecting ", " antibacterial anti-inflammatory is prevented curing cold ", " beauty and skin care delays to decline The functions such as always ".
Currently, reporting therefore, have for the exploitation of wild cherry certain kind of berries fruit vinegar beverage about the research of wild cherry certain kind of berries fruit vinegar not yet Good market application value.
But since the anthocyanidin in the wild cherry certain kind of berries is extremely unstable, vulnerable to temperature, pH, illumination, peroxide, enzyme, gold The factor for belonging to ion and carbohydrate etc. is influenced and is degraded, wild durings alcoholic fermentation, acetic fermentation and filtering, allotment etc. The anthocyanidin that the cherry certain kind of berries contains largely is lost.
Therefore, how while obtaining wild cherry certain kind of berries fruit vinegar, the anthocyanidin of amplitude peak retained in the wild cherry certain kind of berries is improved wild The utilization rate of the cherry certain kind of berries is still a problem.
In addition, fruit vinegar product itself tart flavour is extremely strong, it is not easy entrance, anthocyanidin belongs to flavone compound, and taste is bitter, such as Where amplitude peak improvement wild cherry certain kind of berries fruit vinegar beverage mouthfeel, flavor while, reduce the type and additive amount of additive, It is a problem.
Summary of the invention
To solve the above problems, the wild cherry certain kind of berries fruit vinegar beverage that the present invention provides a kind of rich in anthocyanidin and its preparation side Method.Fruit vinegar beverage provided by the invention enables to the antioxidant activity of wild cherry certain kind of berries fruit itself and the functional health of fruit vinegar product Property complements each other, meanwhile, after fruit vinegar beverage of the invention is formulated, mouthfeel, color and fragrance also show unique characteristics, it is easy to receive, With good market potential.Fruit vinegar beverage preparation method provided by the invention ferments wild cherry certain kind of berries fruit vinegar and wild cherry certain kind of berries anthocyanidin Extraction separates, and avoids anthocyanidin because the influence of yeasting is degraded, enriches anthocyanidin content in this product, comprehensive The utilization rate for improving the wild cherry certain kind of berries is closed, meanwhile, fruit vinegar beverage preparation method of the invention is kept away by taming S. cervisiae in advance The yeast occurred in wild cherry certain kind of berries fruit juice alcoholic fermentation process inhibition, the comprehensive effect for improving wild cherry certain kind of berries fruit juice alcoholic fermentation are exempted from Rate.
Technical scheme is as follows：
The present invention provides a kind of wild cherry certain kind of berries fruit vinegar beverage rich in anthocyanidin, ingredient include wild cherry certain kind of berries fruit vinegar, the wild cherry certain kind of berries Fruit juice, white granulated sugar, honey, oligofructose and wild cherry certain kind of berries anthocyanidin powder；The wild cherry certain kind of berries fruit vinegar is wild cherry certain kind of berries fermented soy And it obtains；The wild cherry certain kind of berries fruit juice is that wild cherry certain kind of berries Normal juice is concentrated and obtains；The wild cherry certain kind of berries anthocyanidin powder is to extract from the wild cherry certain kind of berries And it obtains.
In one embodiment of the invention, the cycles of concentration of the wild cherry certain kind of berries fruit juice is 1-7 times.
In one embodiment of the invention, the cycles of concentration of the wild cherry certain kind of berries fruit juice is 5 times.
In one embodiment of the invention, in the wild cherry certain kind of berries fruit vinegar beverage, the volume of wild cherry certain kind of berries fruit vinegar accounts for wild cherry The 4-6% of certain kind of berries fruit vinegar beverage total volume, the volume of wild cherry certain kind of berries fruit juice account for the 6-10% of wild cherry certain kind of berries fruit vinegar beverage total volume, white granulated sugar Volume account for the 3-5% of wild cherry certain kind of berries fruit vinegar beverage total volume, the volume of honey accounts for the 1-3% of wild cherry certain kind of berries fruit vinegar beverage total volume, The volume of oligofructose accounts for the 1% of wild cherry certain kind of berries fruit vinegar beverage total volume, and the volume of wild cherry certain kind of berries anthocyanidin powder accounts for wild cherry certain kind of berries fruit vinegar The 0.3% of beverage total volume, residue plus water fill 100%.
In one embodiment of the invention, in the wild cherry certain kind of berries fruit vinegar beverage, the volume of wild cherry certain kind of berries fruit vinegar accounts for wild cherry The 4% of certain kind of berries fruit vinegar beverage total volume, the volume of wild cherry certain kind of berries fruit juice account for the 6% of wild cherry certain kind of berries fruit vinegar beverage total volume, the body of white granulated sugar Product accounts for the 3% of wild cherry certain kind of berries fruit vinegar beverage total volume, and the volume of honey accounts for the 1% of wild cherry certain kind of berries fruit vinegar beverage total volume, oligofructose Volume account for the 1% of wild cherry certain kind of berries fruit vinegar beverage total volume, it is overall that the volume of wild cherry certain kind of berries anthocyanidin powder accounts for wild cherry certain kind of berries fruit vinegar beverage Long-pending 0.3%, residue plus water fill 100%.
The present invention provides a kind of above-mentioned preparation method of the wild cherry certain kind of berries fruit vinegar beverage rich in anthocyanidin, the method is will The wild cherry certain kind of berries squeezes out fruit juice, and the obtained fruit juice of squeezing is separated with pomace, pericarp, obtain wild cherry certain kind of berries fruit juice and wild cherry certain kind of berries pomace, Pericarp；It is stirred after adding potassium metabisulfite and pectase in wild cherry certain kind of berries fruit juice, obtains processed wild cherry certain kind of berries fruit juice；? It is inoculated with saccharomyces cerevisiae in processed wild cherry certain kind of berries fruit juice and carries out alcoholic fermentation, obtains wild cherry certain kind of berries fruit wine；Wild cherry certain kind of berries fruit wine is carried out Filtering, obtains filtered wild cherry certain kind of berries fruit wine；It is inoculated with acetic acid bacteria in wild cherry certain kind of berries fruit wine after filtration and carries out acetic fermentation, obtains Wild cherry certain kind of berries fruit vinegar；Wild cherry certain kind of berries fruit vinegar is filtered, filtered wild cherry certain kind of berries fruit vinegar is obtained；Wild cherry certain kind of berries pomace, pericarp are carried out Anthocyanidin extracts, and obtains wild cherry certain kind of berries anthocyanidin powder；In wild cherry certain kind of berries fruit vinegar after filtration be added wild cherry certain kind of berries fruit juice, white granulated sugar, Honey, oligofructose and wild cherry certain kind of berries anthocyanidin powder are deployed, and the wild cherry certain kind of berries fruit vinegar beverage rich in anthocyanidin is obtained.
In one embodiment of the invention, the method further includes will be enriched in the wild cherry certain kind of berries fruit vinegar beverage of anthocyanidin into Row homogeneous, filtering, sterilizing obtain the wild cherry certain kind of berries fruit vinegar beverage finished product rich in anthocyanidin.
In one embodiment of the invention, after the wild cherry certain kind of berries fruit juice need to disposably adjust sugar to 200-240g/L, then Potassium metabisulfite is added to be stirred with pectase.
In one embodiment of the invention, it after the wild cherry certain kind of berries fruit juice need to disposably adjust sugar to 220g/L, adds Potassium metabisulfite is stirred with pectase.
In one embodiment of the invention, the additive amount of the potassium metabisulfite is 140-180mg/L.
In one embodiment of the invention, the additive amount of the potassium metabisulfite is 160mg/L.
In one embodiment of the invention, the additive amount of the pectase is 80-120mg/L.
In one embodiment of the invention, the additive amount of the pectase is 100mg/L.
In one embodiment of the invention, the saccharomyces cerevisiae is saccharomyces cerevisiae (Saccharomyces Cerevisiae) BYC3, the saccharomyces cerevisiae are saccharomyces cerevisiae (Saccharomyces cerevisiae) BYC3 in 2016 It is preserved in China typical culture collection center on December 26, in, deposit number is CCTCC NO:M2016785, preservation address are The Chinese Wuhan Wuhan University.
The saccharomyces cerevisiae is that saccharomyces cerevisiae (Saccharomyces cerevisiae) BYC3 is recorded in Publication No. CN107177520A, application No. is in 201710378178.3 patent text.
In one embodiment of the invention, the saccharomyces cerevisiae needs after first being activated in wild cherry certain kind of berries fruit juice, then It is added in processed wild cherry certain kind of berries fruit juice and carries out alcoholic fermentation.
In one embodiment of the invention, the activation is to take the saccharomyces cerevisiae bacterium solution that bacteria concentration is 1-3 ‰ out of office It is activated in cherry certain kind of berries fruit juice, activation temperature is 26-30 DEG C, activation time 16-20h.
In one embodiment of the invention, the activation is to take the saccharomyces cerevisiae bacterium solution cherry out of office that bacteria concentration is 2 ‰ It is activated in certain kind of berries fruit juice, activation temperature is 28 DEG C, activation time 18h.
In one embodiment of the invention, the saccharomyces cerevisiae bacterium solution and the volume ratio of wild cherry certain kind of berries fruit juice are 1:8- 12。
In one embodiment of the invention, the saccharomyces cerevisiae bacterium solution and the volume ratio of wild cherry certain kind of berries fruit juice are 1:10.
The sugared concentration of the wild cherry certain kind of berries fruit juice is 45-55g/L.
The sugared concentration of the wild cherry certain kind of berries fruit juice is 50g/L.
In one embodiment of the invention, the temperature of the alcoholic fermentation is 20-25 DEG C, time 6-9d.
In one embodiment of the invention, the temperature of the alcoholic fermentation is 22 DEG C, time 7d.
In one embodiment of the invention, the resulting wild cherry certain kind of berries fruit wine alcohol concentration of the alcoholic fermentation is 14- 15%.
In one embodiment of the invention, described be filtered into wild cherry certain kind of berries fruit wine takes resulting wild cherry certain kind of berries fruit wine It is filtered after clear liquid through diatomite, obtains filtered wild cherry certain kind of berries fruit wine.
In one embodiment of the invention, the acetic acid bacteria is Pasteur's acetobacter (Acetobacter pasteurianus)CYD159；Pasteur's acetobacter (Acetobacter pasteurianus) CYD159 is in 2015 6 It is preserved within 30th China typical culture collection center the moon, deposit number is CCTCC NO:M2015418, during preservation address is The Wuhan state Wuhan University.
Pasteur's acetobacter (Acetobacter pasteurianus) CYD159 is recorded in Publication No. CN105018384A, application No. is in 201510460020.1 patent text.
In one embodiment of the invention, the acetic fermentation is first to take that account for YPD medium body fraction be 1-3% Acetic acid bacteria bacterium solution be inoculated into YPD culture medium, the shaking table constant temperature incubation 22- under conditions of 28-32 DEG C, 180-220r/min After 26h primary seed solution, then take in primary seed solution access YPD culture medium, at 28-32 DEG C, the condition of 180-220r/min Secondary seed solution is obtained after lower shaking table constant temperature incubation 8-12h, and YPD culture medium, stream plus filtered open country are finally added in the fermenter Cherry certain kind of berries fruit wine, control flow rate make alcoholic strength 1%-3% in tank, the secondary seed solution of 8-12% are inoculated with, in ventilation quantity 0.5-1.5vvm, dissolved oxygen 15-25%, ferment under conditions of speed of agitator 200-800rpm, whole by 28-32 DEG C of temperature The alcoholic strength and acidity of real-time monitoring fermentation liquid in a fermentation process, when the acidity of fermentation liquid reaches 55-65g/L or tank inner volume It is split when reaching swept volume.
In one embodiment of the invention, the acetic fermentation is first to take first to take to account for YPD medium body fraction and be 2% acetic acid bacteria bacterium solution is inoculated into YPD culture medium, and at 30 DEG C, shaking table constant temperature incubation obtains one afterwards for 24 hours under conditions of 200r/min Grade seed liquor, then take in 1mL primary seed solution access YPD culture medium, at 30 DEG C, shaking table constant temperature incubation under conditions of 200r/min Secondary seed solution is obtained after 10h, finally addition YPD culture medium, stream add filtered wild cherry certain kind of berries fruit wine in the fermenter, and control, which is flowed, to be added Rate makes alcoholic strength 1%-3% in tank, is inoculated with 10% secondary seed solution, in ventilation quantity 1vvm, dissolved oxygen 20%, temperature 30 DEG C, it ferments under conditions of speed of agitator 500rpm, the alcoholic strength and acid of real-time monitoring fermentation liquid in entire fermentation process Degree, is split when the acidity of fermentation liquid reaches 60g/L or tank inner volume reaches swept volume.
In one embodiment of the invention, the wild cherry certain kind of berries fruit vinegar is filtered into resulting wild cherry certain kind of berries fruit vinegar through diatom Soil filtering, obtains filtered wild cherry certain kind of berries fruit vinegar.
In one embodiment of the invention, the anthocyanidin is extracted as that volume is added in wild cherry certain kind of berries pomace, pericarp The ethanol solution that score is 80%, is ultrasonically treated twice after mixing, is filtered after ultrasonic treatment, is contained what suction filtration obtained The ethanol solution of anthocyanidin is evaporated to paste with rotary evaporator, and freeze-drying obtains atropurpureus powder, by powder through Ultramicro-powder Wild cherry certain kind of berries anthocyanidin powder is obtained after broken.
In one embodiment of the invention, the volume ratio of the wild cherry certain kind of berries pomace, pericarp and ethanol solution is 1:20.
In one embodiment of the invention, the time of the ultrasonic treatment is 15min.
In one embodiment of the invention, the evaporator evaporating temperature is 40 DEG C.
In one embodiment of the invention, the temperature of the freeze-drying is -4 DEG C.
In one embodiment of the invention, it is drunk in the allotment to make the volume of wild cherry certain kind of berries fruit vinegar account for wild cherry certain kind of berries fruit vinegar Expect the 4-6% of total volume, the volume of wild cherry certain kind of berries fruit juice accounts for the 6-10% of wild cherry certain kind of berries fruit vinegar beverage total volume, and the volume of white granulated sugar accounts for The 3-5% of wild cherry certain kind of berries fruit vinegar beverage total volume, the volume of honey account for the 1-3% of wild cherry certain kind of berries fruit vinegar beverage total volume, oligofructose Volume account for the 1% of wild cherry certain kind of berries fruit vinegar beverage total volume, it is overall that the volume of wild cherry certain kind of berries anthocyanidin powder accounts for wild cherry certain kind of berries fruit vinegar beverage Long-pending 0.3%, residue plus water fill 100%.
In one embodiment of the invention, described to be allocated as that the volume of wild cherry certain kind of berries fruit vinegar is made to account for wild cherry certain kind of berries fruit vinegar beverage The 4% of total volume, the volume of wild cherry certain kind of berries fruit juice account for the 6% of wild cherry certain kind of berries fruit vinegar beverage total volume, and the volume of white granulated sugar accounts for the wild cherry certain kind of berries The 3% of fruit vinegar beverage total volume, the volume of honey account for the 1% of wild cherry certain kind of berries fruit vinegar beverage total volume, and the volume of oligofructose accounts for open country The 1% of cherry certain kind of berries fruit vinegar beverage total volume, the volume of wild cherry certain kind of berries anthocyanidin powder account for the 0.3% of wild cherry certain kind of berries fruit vinegar beverage total volume, Residue plus water fill 100%.
In one embodiment of the invention, the homogeneous respectively recycles homogeneous 1 time for the pressure in 20MPa and 60MPa； The temperature of the homogeneous is 50 DEG C.
In one embodiment of the invention, the wild cherry certain kind of berries fruit vinegar beverage rich in anthocyanidin, which is filtered into, will be enriched in spending The wild cherry certain kind of berries fruit vinegar beverage of green element is filtered in the cross flow membrane filter that film pore size filter is 0.22 μm.
In one embodiment of the invention, the sterilizing is the 10-15s that sterilizes at 125-130 DEG C.
The present invention provides a kind of above-mentioned open countries that the preparation method of the wild cherry certain kind of berries fruit vinegar beverage rich in anthocyanidin is prepared Cherry certain kind of berries fruit vinegar beverage.
Beneficial effect：
(1) the wild cherry certain kind of berries fruit vinegar beverage arrived of the invention is rich in anthocyanidin, and the total anthocyanidin content of finished product reaches 3.25g/L, former Anthocyanidin content 3.58g/L, have very strong inoxidizability, can be improved immunity, anti-aging, anticancer, anti-cardiovascular disease, Erythrolabe is promoted a variety of physiological activity such as to synthesize again；Fruit vinegar itself has effects that beautifying face and moistering lotion, key skin simultaneously.
(2) obtained wild cherry certain kind of berries fruit vinegar beverage mellow in taste of the invention, sour-sweet soft, fruity, heavy flavour of vinegar fragrance.
(3) fruit vinegar beverage preparation method of the invention reapplies in fruit vinegar beverage from extraction anthocyanidin in pomace, avoids Anthocyanidin is because the influence of yeasting is degraded, the comprehensive utilization rate for improving the wild cherry certain kind of berries, and economical environment-protective.
(4) fruit vinegar beverage preparation method of the invention avoids wild cherry certain kind of berries wine by taming S. cervisiae in advance The yeast occurred in smart fermentation process inhibits, the comprehensive efficiency for improving wild cherry certain kind of berries fruit juice alcoholic fermentation.
(5) fruit vinegar beverage preparation method of the invention is improved by taming S. cervisiae in advance with wild cherry certain kind of berries fruit juice The efficiency of wild cherry certain kind of berries fruit juice alcoholic fermentation.
(6) bacterial strain-saccharomyces cerevisiae of suitable wild cherry certain kind of berries fruit juice fermentation has been selected in fruit vinegar beverage preparation method of the invention BYC3 improves the utilization rate of the wild cherry certain kind of berries.
(7) fruit vinegar beverage preparation method of the invention reduces temperature pair by flash pasteurization in last sterilizing The influence of anthocyanidin.
Detailed description of the invention
Fig. 1-2 is subjective appreciation column diagram.
Specific embodiment
Combined with specific embodiments below, the invention will be further elaborated.
Saccharomyces cerevisiae used is saccharomyces cerevisiae (Saccharomyces cerevisiae) BYC3 in following embodiments, in It is preserved in China typical culture collection center on December 26th, 2016, deposit number is CCTCC NO:M2016785, preservation Location is the Wuhan Wuhan University of China；Acetic acid bacteria used is Pasteur's acetobacter (Acetobacter pasteurianus) CYD159, is preserved in China typical culture collection center on June 30th, 2015, and deposit number is CCTCC NO: M2015418, preservation address are the Wuhan Wuhan University of China.
Culture medium preparation method involved in following embodiments is as follows：
The preparation of Acetic acid bacteria fermentation culture medium：
Yeast extract 10g/L, fish meal protein peptone 20g/L, glucose 20g/L are dissolved in proportion in 1L water, 115 DEG C of height It is cooled to room temperature after pressure sterilizing 15min high pressure sterilization, 3mL dehydrated alcohol is added in every 100mL culture medium.
Detection method of the present invention is as follows：
Alcoholic strength detection method：Referring to alcohol meter method in GB 5009.225-2016.In distilling flask be added 50mL sample liquid, 50mL deionized water and 3 beades (preventing bumping)；Open condensed water；Heating accepts distillate with 50ml graduated cylinder；Liquid to be distillated Volume remove graduated cylinder when reaching 45ml or so, add deionized water and flushed to concave meniscus with 50ml scale；It is mixed with alcohol meter, The reading for reading alcohol meter, is inserted into thermometer, and read the reading of thermometer；The alcohol of (20 DEG C) is converted under the status of criterion Degree.
Sugared concentration detection method：DNS method.Sample is diluted into certain multiple according to certain gradient respectively, then respectively takes 1ml In three test tubes, 1mlDNS is respectively added, separately takes 1ml deionized water in another test tube, equally addition 1mlDNS, using as Blank sample.Boiling water bath 5min, is cooled to room temperature.10ml is added water to, surveys its light absorption value after mixing at 540nm, it is bent to substitute into standard Y in line acquires content of reducing sugar x, then by unit conversion at g/L.
Total acid detection method：Referring to pH meter method in GB 5009.239-2016.10ml sample and 50ml water, one piece of rotor in In 250ml beaker, it is inserted into PH electrode, is placed on magnetic stirring apparatus, is started to stir, be titrated with Standard Volumetric Solutions for Sodium Hydroxide, Stopping when being titrated to PH=8.2, the volume of record consumption Standard Volumetric Solutions for Sodium Hydroxide.Then it is calculated again with following formula：
X=c × △ V × 60/V2
In formula：
The content (with Acetometer) of total acid in X-sample, unit are gram per liter (g/L)；
C-Standard Volumetric Solutions for Sodium Hydroxide concentration, unit are mole every liter (mol/L)；
△ V-sample drop timing consumes the volume of Standard Volumetric Solutions for Sodium Hydroxide, and unit is milliliter (mL)；
V2-pipette samples volume, unit are milliliter (mL)；
The numerical value of the molal weight of 60-acetic acid, unit are gram every mole (g/mol).
OD600Detection method：Sample is diluted into certain multiple, with its reading under 600nm wavelength of spectrophotometric determination Number, multiplied by corresponding extension rate.
Subjective appreciation：Sample is placed in transparent beaker, carries out subjective appreciation in the crowd that sample size is 500.(sense organ Evaluation criteria is as follows)
Procyanidin content detection method：Wild cherry certain kind of berries procyanidine is extracted under certain condition, after extraction, will be extracted Liquid is centrifuged 20min at 4000r/min；Take 1mL extracting solution, 1:5 dilutions；Take 1mL dilution that 5mL 5g/100mL vanilla is added Aldehyde-methanol solution and 3mL concentrated hydrochloric acid, shake up, reacting at normal temperature without light 1h, replace epicatechin standard solution as sky using methanol White control measures reaction solution absorbance A at 500nm wavelength.Procyanidin content calculation formula is as follows：Procyanidin content (%)=[(A-0.0176) × N × V × 2.8183/M × 100, wherein A：Absorbance；N：Extension rate；V：Liquor capacity； M：Black Box Tracing is homogenized weight (g).(reference literature：The Black Box Tracing procyanidine such as Zhu Yue, Li Fenmei, Wang Yanli Extraction and antibacterial Journal of Sex Research [J] food industry science and technology, 2017,38 (2):302-306)
Total anthocyanidin content detection method：PH shows poor method.Two 100mL volumetric flasks are taken, it is to be measured that a certain amount of centrifugation is respectively added Liquid, respectively with being mixed after pH1.0 buffer and pH4.5 buffer constant volume, 4 DEG C of standing 2h, then by two kinds of samples respectively in 510nm Absorbance is measured under 700nm wavelength.Total anthocyanidin content is calculated as follows, as a result with corn flower -3- glucoside (C3G) table Show：
Anthocyanidin content=A × Mw × Df × 1000/ (ε × 1)
A=(A510﹣ A700)pH1.0-(A510﹣ A700)pH4.5
Wherein,
Mw is molecular weight (being calculated with C3G, 449.2g/mol),
Df is extension rate (bibliography is according to A value in 0.2-0.7), and ε is the extinction coefficient (26900L/ of C3G Molcm), l is light path (1.0cm).
Embodiment 1：Alcoholic fermentation
(1) the wild cherry certain kind of berries is squeezed out into fruit juice, the fruit juice that squeezing obtains is separated with pomace, pericarp, obtains wild cherry certain kind of berries fruit juice With wild cherry certain kind of berries pomace, pericarp；
(2) wild cherry certain kind of berries fruit juice Initial sugar concentration is measured, disposable sugar of mending is stirred evenly to 220g/L；
(3) potassium metabisulfite 160mg/L, pectase 100mg/L are added, is stirred evenly；
(4) taking saccharomyces cerevisiae BYC3 bacterium solution that bacteria concentration is 2 ‰ in the Initial sugar concentration of decaploid product is 30g/L, 40g/ L, it is activated in the wild cherry certain kind of berries fruit juice of 50g/L, 60g/L, 70g/L, 18h is activated at 28 DEG C, 50g/L is implementation group, remaining is comparison Group；
(5) activated yeast starter liquid is accessed in wild cherry certain kind of berries fruit juice, 22 DEG C of temperature control fermentations, wine body surface face after the 7d that ferments When calmness, bubble are less, alcoholic strength and residual sugar is measured by sampling；
(6) supernatant is taken to filter through diatomite.(influence of the sugared concentration to alcoholic fermentation such as table 1)
It is obtained by table 1：When the wild cherry certain kind of berries fruit juice activated yeast for being 50g/L with sugared concentration, final fermentation gained wild cherry certain kind of berries fruit wine Alcoholic strength highest, remaining sugar concentration are minimum.
Table 1 activates influence of the sugared concentration to alcoholic fermentation
Activate sugared concentration Activation time Alcoholic strength Remaining sugar concentration g/L
30g/L 18h 11.0 30
40g/L 18h 11.8 15
50g/L 18h 12.8 1.5
60g/L 18h 11.5 17
70g/L 18h 10.9 28
Embodiment 2：Acetic fermentation
(1) Acetic acid bacteria fermentation culture medium is prepared, culture medium is put into fermentor；
(2) Pasteur's acetobacter CYD159 is taken to be inoculated into YPD culture medium by 2% inoculum concentration, 30 DEG C, 200r/min, shaking table Constant temperature incubation is used as primary seed solution afterwards for 24 hours；It draws in 1mL primary seed solution access YPD fluid nutrient medium, at 30 DEG C, 200r/ It is accessed in fermentor after shaking table constant temperature incubation 10h under conditions of min, is secondary seed solution；
(3) be previously added YPD culture medium in fermentor, 121 DEG C, sterilize under 0.1MPa 15min, it is cooling after stream plus embodiment 1 resulting wild cherry certain kind of berries fruit wine (herein fruit wine be in embodiment 1 obtained by implementation group), control alcohol content is no more than 3%, be inoculated with into 10% secondary seed solution, strict control condition in fermentation process：PH natural trend, alcoholic strength 1%-3%, ventilation quantity are 1vvm, dissolved oxygen 20%, temperature are 30 DEG C, speed of agitator 200-800rpm；It sampled, remembers from fermentor every 4 hours Record alcoholic strength, total acid, OD in fermentation process600Etc. the variation of each parameter；
(4) fruit vinegar total acid (with Acetometer) reaches 60g/L or when tank inner volume reaches swept volume, need to carry out to fruit vinegar Divide for the first time, take out most of fruit vinegar, it is mixed followed by afterflow plus wild cherry certain kind of berries wine fermentation, the fruit vinegar that every batch of is partitioned into, i.e., For wild cherry certain kind of berries fruit vinegar；
(5) obtained wild cherry certain kind of berries fruit vinegar progress diatomite is filtered to remove thallus.
Embodiment 3：Anthocyanidin preparation
(1) wild cherry certain kind of berries pericarp isolated in embodiment 1, pomace are beaten using cooking machine, volume fraction is added For 80% ethanol solution, material ratio 1:20, it is extracted under ultrasound condition twice, each 15min；
(2) wild cherry certain kind of berries anthocyanidin extracting solution is filtered, filtrate is evaporated to paste for 40 DEG C under rotary evaporator；
(3) -4 DEG C of freeze-dried machine obtains atropurpureus powder；
(4) wild cherry certain kind of berries anthocyanidin powder is obtained using micronizer pulverization process.
Embodiment 4：Allotment
(1) by the resulting wild cherry certain kind of berries fruit vinegar of embodiment 2 and water, concentration wild cherry certain kind of berries juice, the resulting wild cherry certain kind of berries cyanine of embodiment 3 Plain powder mixing, the auxiliary materials such as addition white granulated sugar are deployed to obtain wild cherry certain kind of berries vinegar beverage semifinished product, and each ingredient allotment ratio is as follows：Wild cherry Wild cherry certain kind of berries fruit juice 6-10% is concentrated in certain kind of berries original vinegar 4-6%, and white granulated sugar 3-5%, honey 1%, oligofructose 1%, anthocyanidin powder adds Dosage is 0.3%；
(3) deployed wild cherry certain kind of berries fruit vinegar beverage respectively recycles 1 using the pressure of 20MPa and 60MPa through homogenizer homogeneous Secondary, homogenous mass inlet temperature is 50 DEG C；
(4) it is filtered by cross flow membrane filter, pore size is 0.22 μm；
(5) influence of the temperature to anthocyanidin is reduced using flash pasteurization, sterilize 10-15s at 125-130 DEG C. (the wild cherry certain kind of berries fruit vinegar beverage allotment ratio that embodiment 4 is related to is as shown in table 2, wild cherry certain kind of berries fruit vinegar beverage finished product physical and chemical index such as table 3, wild cherry certain kind of berries fruit vinegar beverage results of sensory evaluation such as Fig. 1)
2 wild cherry certain kind of berries fruit vinegar beverage setup sheet of table
Cherry certain kind of berries original vinegar/% Inspissated juice/% White granulated sugar/% Honey/% Oligofructose/% Anthocyanidin powder/%
A 6 6 3 2 1 0.3
B 6 8 4 3 1 0.3
C 6 10 5 1 1 0.3
D 5 6 3 1 1 0.3
E 5 6 4 2 1 0.3
F 5 8 5 3 1 0.3
G 4 6 3 1 1 0.3
H 4 6 3 2 1 0.3
I 4 6 4 3 1 0.3
J 4 8 5 3 1 0.3
3 wild cherry certain kind of berries fruit vinegar beverage physical and chemical index of table
Acidity (g/L) Pol (g/L) Anthocyanidin (mg/L) Procyanidine (mg/L)
It is not added with anthocyanidin powder 4.80 52.95 350.87 412.46
Add anthocyanidin powder 5.40 52.67 3256.32 3580.87
Comparative example 1：Allotment
(1) by the resulting wild cherry certain kind of berries fruit vinegar of embodiment 2 and water, concentration wild cherry certain kind of berries juice, the resulting wild cherry certain kind of berries cyanine of embodiment 3 Plain powder mixing, the auxiliary materials such as addition white granulated sugar are deployed to obtain wild cherry certain kind of berries vinegar beverage semifinished product, and each ingredient allotment ratio is as follows：Wild cherry Wild cherry certain kind of berries fruit juice 6-10%, white granulated sugar 3-5%, honey 1-3%, oligofructose 1%, anthocyanidin powder is concentrated in certain kind of berries original vinegar 6-10% Last additive amount is 0.3%；
(2) deployed wild cherry certain kind of berries fruit vinegar beverage respectively recycles 1 using the pressure of 20MPa and 60MPa through homogenizer homogeneous Secondary, homogenous mass inlet temperature is 50 DEG C；
(3) it is filtered by cross flow membrane filter, pore size is 0.22 μm；
(4) influence of the temperature to anthocyanidin is reduced using flash pasteurization, sterilize 10-15s at 125-130 DEG C. (the wild cherry certain kind of berries fruit vinegar beverage allotment ratio that comparative example 1 is related to is as shown in table 4, and wild cherry certain kind of berries fruit vinegar beverage results of sensory evaluation is as schemed 2)
4 wild cherry certain kind of berries fruit vinegar beverage setup sheet of table
Cherry certain kind of berries original vinegar/% Inspissated juice/% White granulated sugar/% Honey/% Oligofructose/% Anthocyanidin powder/%
A 10 6 3 2 1 0.3
B 10 8 4 3 1 0.3
C 10 10 5 1 1 0.3
D 8 6 3 1 1 0.3
E 8 6 4 2 1 0.3
F 8 8 5 3 1 0.3
G 7 6 3 1 1 0.3
H 7 6 3 2 1 0.3
I 7 6 4 3 1 0.3
J 6 8 5 3 1 0.3
Comparative example 2：Seed liquor activation
Taking bacteria concentration is 2 ‰ saccharomyces cerevisiae BYC3 in the syrup that the sugared concentration of decaploid product is 50g/L, is activated at 28 DEG C 18h accesses activated yeast starter liquid in wild cherry certain kind of berries fruit juice, 20-25 DEG C of temperature control fermentation, and wine body surface face is flat after the 6-9d that ferments It is quiet, when bubble is less, alcoholic strength and residual sugar is measured by sampling.Its alcoholic strength is 11.5%.
Comparative example 3：Seed liquor activation
Taking bacteria concentration is 2 ‰ commercialization active dry yeasts in the syrup that the sugared concentration of decaploid product is 50g/L, at 28 DEG C 18h is activated, activated yeast starter liquid is accessed in wild cherry certain kind of berries fruit juice, 20-25 DEG C of temperature control ferments, wine body surface after the 6-9d that ferments When face is tranquil, bubble is less, alcoholic strength and residual sugar is measured by sampling.Its alcoholic strength is 9.5%.
Comparative example 4：Seed liquor activation
Taking bacteria concentration is 2 ‰ commercialization active dry yeasts in the wild cherry certain kind of berries fruit juice that the sugared concentration of decaploid product is 50g/L, 18h is activated at 28 DEG C.Activated yeast starter liquid is accessed in wild cherry certain kind of berries fruit juice, 20-25 DEG C of temperature control fermentation, after the 6-9d that ferments When wine body surface face is tranquil, bubble is less, alcoholic strength and residual sugar is measured by sampling.Its alcoholic strength is 10.8%.Although the present invention with Preferred embodiment discloses as above, but it is not intended to limit the invention, any person skilled in the art, of the invention not departing from In spirit and scope, various change and modification can be all done, therefore protection scope of the present invention should be with claims institute circle Subject to fixed.

Claims (10)

1. a kind of wild cherry certain kind of berries fruit vinegar beverage rich in anthocyanidin, which is characterized in that the ingredient of the wild cherry certain kind of berries fruit vinegar beverage includes Wild cherry certain kind of berries fruit vinegar, wild cherry certain kind of berries fruit juice, white granulated sugar, honey, oligofructose and wild cherry certain kind of berries anthocyanidin powder；The wild cherry certain kind of berries fruit vinegar It is obtained for wild cherry certain kind of berries fermented soy；The wild cherry certain kind of berries fruit juice is that wild cherry certain kind of berries Normal juice is concentrated and obtains；The wild cherry certain kind of berries anthocyanidin powder It is obtained to be extracted from the wild cherry certain kind of berries.
2. a kind of wild cherry certain kind of berries fruit vinegar beverage rich in anthocyanidin as described in claim 1, which is characterized in that the wild cherry certain kind of berries fruit In vinegar beverage, the volume of wild cherry certain kind of berries fruit vinegar accounts for the 4-6% of wild cherry certain kind of berries fruit vinegar beverage total volume, and the volume of wild cherry certain kind of berries fruit juice accounts for wild cherry The 6-10% of certain kind of berries fruit vinegar beverage total volume, the volume of white granulated sugar account for the 3-5% of wild cherry certain kind of berries fruit vinegar beverage total volume, the volume of honey The 1-3% of wild cherry certain kind of berries fruit vinegar beverage total volume is accounted for, the volume of oligofructose accounts for the 1% of wild cherry certain kind of berries fruit vinegar beverage total volume, wild cherry The volume of certain kind of berries anthocyanidin powder accounts for the 0.3% of wild cherry certain kind of berries fruit vinegar beverage total volume, and residue plus water fill 100%.
3. a kind of preparation method of the wild cherry certain kind of berries fruit vinegar beverage rich in anthocyanidin as claimed in claim 1 or 2, feature exist In the method is that the wild cherry certain kind of berries is squeezed out fruit juice, and the fruit juice that squeezing obtains is separated with pomace, pericarp, obtains wild cherry certain kind of berries fruit Juice and wild cherry certain kind of berries pomace, pericarp；It is stirred, is obtained through handling after adding potassium metabisulfite and pectase in wild cherry certain kind of berries fruit juice Wild cherry certain kind of berries fruit juice；It is inoculated with saccharomyces cerevisiae in processed wild cherry certain kind of berries fruit juice and carries out alcoholic fermentation, obtains wild cherry certain kind of berries fruit wine；It will Wild cherry certain kind of berries fruit wine is filtered, and obtains filtered wild cherry certain kind of berries fruit wine；In wild cherry certain kind of berries fruit wine after filtration be inoculated with acetic acid bacteria into Row acetic fermentation obtains wild cherry certain kind of berries fruit vinegar；Wild cherry certain kind of berries fruit vinegar is filtered, filtered wild cherry certain kind of berries fruit vinegar is obtained；By wild cherry Certain kind of berries pomace, pericarp carry out anthocyanidin extraction, obtain wild cherry certain kind of berries anthocyanidin powder；Wild cherry is added in wild cherry certain kind of berries fruit vinegar after filtration Certain kind of berries fruit juice, white granulated sugar, honey, oligofructose and wild cherry certain kind of berries anthocyanidin powder are deployed, and the wild cherry rich in anthocyanidin is obtained Certain kind of berries fruit vinegar beverage.
4. a kind of preparation method of the wild cherry certain kind of berries fruit vinegar beverage rich in anthocyanidin as claimed in claim 3, which is characterized in that institute Stating wild cherry certain kind of berries fruit juice need to disposably adjust sugar to after 200-240g/L, add potassium metabisulfite and be stirred with pectase.
5. a kind of preparation method of wild cherry certain kind of berries fruit vinegar beverage rich in anthocyanidin as described in claim 3 or 4, feature exist In the saccharomyces cerevisiae needs after first being activated in wild cherry certain kind of berries fruit juice, then is added in processed wild cherry certain kind of berries fruit juice and carries out Alcoholic fermentation.
6. a kind of preparation method of the wild cherry certain kind of berries fruit vinegar beverage rich in anthocyanidin as claimed in claim 5, which is characterized in that institute The activation for stating saccharomyces cerevisiae is to take in the saccharomyces cerevisiae bacterium solution cherry certain kind of berries fruit juice out of office that bacteria concentration is 1-3 ‰ to activate, and activation temperature is 26-30 DEG C, activation time 16-20h.
7. a kind of preparation method of wild cherry certain kind of berries fruit vinegar beverage rich in anthocyanidin as described in claim 3-6 is any, feature It is, the temperature of the alcoholic fermentation is 20-25 DEG C, time 6-9d.
8. a kind of preparation method of wild cherry certain kind of berries fruit vinegar beverage rich in anthocyanidin as described in claim 3-7 is any, feature It is, the acetic fermentation is first to take to account for the acetic acid bacteria bacterium solution that YPD medium body fraction is 1-3% and be inoculated into YPD culture medium In, under conditions of 28-32 DEG C, 180-220r/min after shaking table constant temperature incubation 22-26h primary seed solution, then take level-one kind In sub- liquid access YPD culture medium, under conditions of 28-32 DEG C, 180-220r/min after shaking table constant temperature incubation 8-12h second level kind Sub- liquid, is finally added YPD culture medium, stream plus filtered wild cherry certain kind of berries fruit wine in the fermenter, and control flow rate makes wine in tank Precision is 1%-3%, is inoculated with the secondary seed solution of 8-12%, in ventilation quantity 0.5-1.5vvm, dissolved oxygen 15-25%, temperature 28- It 32 DEG C, ferments under conditions of speed of agitator 200-800rpm, the alcohol of real-time monitoring fermentation liquid in entire fermentation process Degree and acidity, are split when the acidity of fermentation liquid reaches 55-65g/L or tank inner volume reaches swept volume.
9. a kind of preparation method of wild cherry certain kind of berries fruit vinegar beverage rich in anthocyanidin as described in claim 3-8 is any, feature It is, the anthocyanidin is extracted as that the ethanol solution that volume fraction is 80% is added in wild cherry certain kind of berries pomace, pericarp, mixes laggard Row is ultrasonically treated twice, is filtered after ultrasonic treatment, the ethanol solution rotary evaporator containing anthocyanidin that suction filtration is obtained It is evaporated to paste, freeze-drying obtains atropurpureus powder, powder is obtained to wild cherry certain kind of berries anthocyanidin powder after pulverizing.
10. a kind of preparation method of any wild cherry certain kind of berries fruit vinegar beverage rich in anthocyanidin of claim 3-9 is prepared Wild cherry certain kind of berries fruit vinegar beverage.
CN201810537799.6A 2018-05-30 2018-05-30 A kind of wild cherry certain kind of berries fruit vinegar beverage and preparation method thereof rich in anthocyanidin Pending CN108925798A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111418742A (en) * 2020-05-28 2020-07-17 山西纳安生物科技股份有限公司 Preparation method of wild cherry juice
CN111471570A (en) * 2020-05-07 2020-07-31 金英子 Preparation method of aronia melanocarpa vinegar

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104073420A (en) * 2014-06-10 2014-10-01 南京泽朗农业发展有限公司 Blackberry fruit vinegar drink and preparation method thereof
CN105995344A (en) * 2016-05-26 2016-10-12 长沙湘资生物科技有限公司 Blueberry vinegar beverage product and making method thereof
CN107164250A (en) * 2017-05-25 2017-09-15 江南大学 It is a kind of to strengthen the brewing method of fruit wine fragrance

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104073420A (en) * 2014-06-10 2014-10-01 南京泽朗农业发展有限公司 Blackberry fruit vinegar drink and preparation method thereof
CN105995344A (en) * 2016-05-26 2016-10-12 长沙湘资生物科技有限公司 Blueberry vinegar beverage product and making method thereof
CN107164250A (en) * 2017-05-25 2017-09-15 江南大学 It is a kind of to strengthen the brewing method of fruit wine fragrance

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111471570A (en) * 2020-05-07 2020-07-31 金英子 Preparation method of aronia melanocarpa vinegar
CN111418742A (en) * 2020-05-28 2020-07-17 山西纳安生物科技股份有限公司 Preparation method of wild cherry juice

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