CN108977332A - A kind of pitaya peel fruit vinegar and preparation method thereof - Google Patents
A kind of pitaya peel fruit vinegar and preparation method thereof Download PDFInfo
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- CN108977332A CN108977332A CN201810957874.4A CN201810957874A CN108977332A CN 108977332 A CN108977332 A CN 108977332A CN 201810957874 A CN201810957874 A CN 201810957874A CN 108977332 A CN108977332 A CN 108977332A
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- pitaya peel
- fruit vinegar
- acetic acid
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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
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/33—Cactaceae (Cactus family), e.g. pricklypear or Cereus
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P25/00—Drugs for disorders of the nervous system
- A61P25/28—Drugs for disorders of the nervous system for treating neurodegenerative disorders of the central nervous system, e.g. nootropic agents, cognition enhancers, drugs for treating Alzheimer's disease or other forms of dementia
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P39/00—General protective or antinoxious agents
- A61P39/06—Free radical scavengers or antioxidants
Abstract
The present invention relates to a kind of pitaya peel fruit vinegars and preparation method thereof, belong to processing technology of fruit vinegar field.It is prepared by following raw material in parts by weight: 30-50 parts of apple, 20-40 parts of pitaya peel, 0.3-1.2 parts of pectase, 0.4-1.5 parts of cellulase, 7-13 parts of saccharomycete, 5-12 parts of acetic acid bacteria, 0.5-6.5 parts of white granulated sugar.The present invention is after enzymatic hydrolysis, improving temperature makes enzyme lose activity, avoid influence of the cellulase to subsequent fermentation, furthermore, the present invention is using pitaya peel as one of raw material, the nutrition for increasing fruit vinegar has effects that anti-oxidant and promotes immunity, while providing new approach for the development and utilization of pitaya peel.
Description
Technical field
The present invention relates to a kind of pitaya peel fruit vinegars and preparation method thereof, belong to processing technology of fruit vinegar field.
Background technique
It for the processing fent of raw material or above-mentioned fruit is former that fruit vinegar, which is with fruit including hawthorn, grape, persimmon etc.,
Sour seasoning or sour made of material brewing, have both the alimentary health-care function of fruit and vinegar.Fruit vinegar facilitates people
Body tricarboxylic acid cycle is normally carried out, and can promote the metabolism of body, to keep aerobic metabolism smooth, is conducive to remove deposition
Lactic acid, adjust acid-base balance, eliminate fatigue, different fruit vinegar kinds have different effects, for example apple vinegar, persimmon vinegar can
With blood pressure lowering, softening blood vessel, jujube vinegar can fill blood, and there are also the organic drinks that many flowers and fruits vinegar are all health.
The pericarp of dragon fruit contains the nutriment being of great rarity --- anthocyanidin, with anti-oxidant and promotion immunity
Effect can be transported to whole body by blood and play anti-oxidant, free radical resisting, anti-aging, inhibition senile dementia.In day
Often life is used, and people are the fruit of edible dragon fruit, lower for pericarp utilization rate.If using pitaya peel as raw material, system
Standby fruit vinegar, then can greatly improve the use value of pitaya peel.
Method using pericarp production fruit vinegar also has, but there are some drawbacks, such as Chinese patent document
A kind of concentrated type jujube vinegar disclosed in CN104774735A is made and preparation method thereof, is added to cellulase during the preparation process,
Since various zymophyte cell wall main components are cellulose, cellulase will lead to various zymophytes and lose activity, and reduce hair
Ferment rate.
Summary of the invention
To solve the above problems, the present invention provides a kind of preparation method of pitaya peel fruit vinegar, simple production process.
To achieve the above object, the invention adopts the following technical scheme:
A kind of pitaya peel fruit vinegar, is prepared by following raw material in parts by weight: 30-50 parts of apple, pitaya peel 20-
40 parts, 0.3-1.2 parts of pectase, 0.4-1.5 parts of cellulase, 7-13 parts of saccharomycete, 5-12 parts of acetic acid bacteria, white granulated sugar 0.5-
6.5 part.
In above-mentioned technical proposal, 42 parts of preferably apple, 31 parts of pitaya peel, 0.7 part of pectase, 1.0 parts of cellulase, ferment
8 parts of female bacterium, 9 parts of acetic acid bacteria, 3.5 parts of white granulated sugar.
The preparation method of pitaya peel fruit vinegar of the present invention, comprising the following steps:
A. it is handled after taking fresh apple to clean, by juicing, obtains cider, it is spare；
B. it after taking Hylocereus undatus skin to clean, is handled using ultrasonic disruption, juicing, obtains dragon fruit latex, it is spare；
C. after cider being mixed with dragon fruit latex, pectase, cellulase is added, room temperature digests 1-3h, and filtering obtains
Mixed enzymolysis liquid, it is spare；
D. spare mixed enzymolysis liquid is heated to 90-110 DEG C, keeps 8-15min；
E. fermentation time under the conditions of 26-30 DEG C of inoculation yeast bacterium is connect in liquid to the mixed enzyme after step D is processed
115-125h obtains alcohol fermentation liquid；
F. it is inoculated with acetic acid bacteria into alcohol fermentation liquid, under the conditions of 30-34 DEG C, ferment 65-75h, obtains acetic acid fermentation liquid；
G. acetic acid fermentation liquid after filtering, is heated to 75-85 DEG C, seals ageing 48-96h, as pitaya peel original vinegar；
H. processing is diluted to pitaya peel original vinegar, makes its mass concentration 6-10%, then be added white granulated sugar to get
Pitaya peel fruit vinegar；
I. pitaya peel fruit vinegar is subjected to high-temperature instantaneous sterilization；
J. filling, capping cooling, labeling, checks, vanning.
As a preferred embodiment of the above solution, in the step E, the alcoholic strength of alcohol fermentation liquid is that 6.78 ± 0.02%, pH is
3.5。
As a preferred embodiment of the above solution, in the step F, acetic fermentation liquid acidity is 4.62 ± 0.03g/100mL, and PH is
4.5。
As a preferred embodiment of the above solution, in the step I, high-temperature instantaneous sterilization temperature is 100-120 DEG C, time 8-
12s。
As a preferred embodiment of the above solution, in the step J, filling temperature is 66-70 DEG C.
Beneficial effects of the present invention: the present invention has carried out heating treatment to enzymolysis liquid during the preparation process, makes cellulase
Inactivation, influences it not on the various bacterium of subsequent step, improves fermentation efficiency, while using pitaya peel as raw material, preparation
Pitaya peel fruit vinegar, full of nutrition, unique flavor, acidity is agreeable to the taste, and natural taste is soft, has free radical resisting, anti-aging, inhibition
The effect of senile dementia, while new approach is provided for the development and utilization of pitaya peel.
Specific embodiment
Embodiment 1
A kind of pitaya peel fruit vinegar, is prepared by following raw material in parts by weight: 30 parts of apple, 40 parts of pitaya peel,
0.3 part of pectase, 1.5 parts of cellulase, 7 parts of saccharomycete, 12 parts of acetic acid bacteria, 0.5 part of white granulated sugar；Its production method includes as follows
Step:
A. it is handled after taking fresh apple to clean, by juicing, obtains cider, it is spare；
B. it after taking Hylocereus undatus skin to clean, is handled using ultrasonic disruption, juicing, obtains dragon fruit latex, it is spare；
C. after cider being mixed with dragon fruit latex, pectase, cellulase is added, room temperature digests 1h, and filtering obtains mixed
Enzymolysis liquid is closed, it is spare；
D. mixed enzymolysis liquid is heated to 90 DEG C, keeps 15min；
E. fermentation time 125h under the conditions of 26 DEG C of inoculation yeast bacterium is met in liquid to the mixed enzyme after step D is processed,
After fermentation, obtaining alcoholic strength is the alcohol fermentation liquid that 6.76%, pH is 3.5；
F. it is inoculated with acetic acid bacteria into alcohol fermentation liquid, under the conditions of 30 DEG C, ferment 75h, and obtaining acidity is 4.59g/100mL,
The acetic acid fermentation liquid that PH is 4.5；
G. acetic acid fermentation liquid after filtering, is heated to 75 DEG C, seals ageing 96h, as pitaya peel original vinegar；
H. processing is diluted to pitaya peel original vinegar, makes its mass concentration 6%, white granulated sugar is added then to get fire
Imperial pericarp fruit vinegar；
I. pitaya peel fruit vinegar is subjected to high-temperature instantaneous sterilization, sterilization temperature is 100 DEG C, time 12s；
J. filling, capping is carried out under conditions of 70 DEG C, cooling, labeling, is checked, vanning.
Embodiment 2
A kind of pitaya peel fruit vinegar, is prepared by following raw material in parts by weight: 50 parts of apple, 20 parts of pitaya peel,
1.2 parts of pectase, 0.4 part of cellulase, 13 parts of saccharomycete, 5 parts of acetic acid bacteria, 6.5 parts of white granulated sugar；Preparation method includes as follows
Step:
A. it is handled after taking fresh apple to clean, by juicing, obtains cider, it is spare；
B. it after taking Hylocereus undatus skin to clean, is handled using ultrasonic disruption, juicing, obtains dragon fruit latex, it is spare；
C. after cider being mixed with dragon fruit latex, pectase, cellulase is added, room temperature digests 3h, and filtering obtains mixed
Enzymolysis liquid is closed, it is spare；
D. mixed enzymolysis liquid is heated to 110 DEG C, keeps 8min；
E. fermentation time 115h under the conditions of 30 DEG C of inoculation yeast bacterium is met in liquid to the mixed enzyme after step D is processed,
After fermentation, obtaining alcoholic strength is the alcohol fermentation liquid that 6.80%, pH is 3.5；
F. it is inoculated with acetic acid bacteria into alcohol fermentation liquid, under the conditions of 34 DEG C, ferment 65h, and obtaining acidity is 4.65g/100mL,
The acetic acid fermentation liquid that PH is 4.5；
G. acetic acid fermentation liquid after filtering, is heated to 85 DEG C, seals ageing 48h, as pitaya peel original vinegar；
H. processing is diluted to pitaya peel original vinegar, makes its mass concentration 10%, white granulated sugar is added then to get fire
Imperial pericarp fruit vinegar；
I. pitaya peel fruit vinegar is subjected to high-temperature instantaneous sterilization, sterilization temperature is 120 DEG C, time 8s；
J. filling, capping, cooling, labeling, inspection, vanning are carried out under conditions of 60 DEG C.
Embodiment 3
A kind of pitaya peel fruit vinegar, is prepared by following raw material in parts by weight: 42 parts of apple, 31 parts of pitaya peel,
0.7 part of pectase, 1.0 parts of cellulase, 8 parts of saccharomycete, 9 parts of acetic acid bacteria, 3.5 parts of white granulated sugar；Preparation method includes as follows
Step:
A. it is handled after taking fresh apple to clean, by juicing, obtains cider, it is spare；
B. it after taking Hylocereus undatus skin to clean, is handled using ultrasonic disruption, juicing, obtains dragon fruit latex, it is spare；
C. after cider being mixed with dragon fruit latex, pectase, cellulase is added, room temperature digests 1h, and filtering obtains mixed
Enzymolysis liquid is closed, it is spare；
D. mixed enzymolysis liquid is heated to 100 DEG C, keeps 11min；
E. fermentation time 120h under the conditions of 28 DEG C of inoculation yeast bacterium is met in liquid to the mixed enzyme after step D is processed,
After fermentation, obtaining alcoholic strength is the alcohol fermentation liquid that 6.78%, pH is 3.5；
F. it is inoculated with acetic acid bacteria into alcohol fermentation liquid, under the conditions of 32 DEG C, ferment 70h, and obtaining acidity is 4.62g/100mL,
The acetic acid fermentation liquid that PH is 4.5；
G. acetic acid fermentation liquid after filtering, is heated to 80 DEG C, seals ageing 72h, as pitaya peel original vinegar；
H. processing is diluted to pitaya peel original vinegar, makes its mass concentration 8%, white granulated sugar is added then to get fire
Imperial pericarp fruit vinegar；
I. pitaya peel fruit vinegar is subjected to high-temperature instantaneous sterilization, sterilization temperature is 110 DEG C, time 10s；
J. filling, capping, cooling, labeling, inspection, vanning are carried out under conditions of 65 DEG C.
Embodiment 4
A kind of pitaya peel fruit vinegar, is prepared by following raw material in parts by weight: 36 parts of apple, 35 parts of pitaya peel,
1.0 parts of pectase, 1.3 parts of cellulase, 9 parts of saccharomycete, 6 parts of acetic acid bacteria, 6 parts of white granulated sugar；Preparation method includes following step
It is rapid:
A. it is handled after taking fresh apple to clean, by juicing, obtains cider, it is spare；
B. it after taking Hylocereus undatus skin to clean, is handled using ultrasonic disruption, juicing, obtains dragon fruit latex, it is spare；
C. after cider being mixed with dragon fruit latex, pectase, cellulase is added, room temperature digests 1h, and filtering obtains mixed
Enzymolysis liquid is closed, it is spare；
D. mixed enzymolysis liquid is heated to 105 DEG C, keeps 9min；
E. fermentation time 118h under the conditions of 29 DEG C of inoculation yeast bacterium is met in liquid to the mixed enzyme after step D is processed,
After fermentation, obtaining alcoholic strength is the alcohol fermentation liquid that 6.77%, pH is 3.5；
F. it is inoculated with acetic acid bacteria into alcohol fermentation liquid, under the conditions of 33 DEG C, ferment 68h, and obtaining acidity is 4.63g/100mL,
The acetic acid fermentation liquid that PH is 4.5；
G. acetic acid fermentation liquid after filtering, is heated to 83 DEG C, seals ageing 58h, as pitaya peel original vinegar；
H. processing is diluted to pitaya peel original vinegar, makes its mass concentration 9%, white granulated sugar is added then to get fire
Imperial pericarp fruit vinegar；
I. pitaya peel fruit vinegar is subjected to high-temperature instantaneous sterilization, sterilization temperature is 110 DEG C, time 10s；
J. filling, capping, cooling, labeling, inspection, vanning are carried out under conditions of for 63 DEG C.
Embodiment 5
A kind of pitaya peel fruit vinegar, is prepared by following raw material in parts by weight: 46 parts of apple, 25 parts of pitaya peel,
0.8 part of pectase, 0.9 part of cellulase, 12 parts of saccharomycete, 8 parts of acetic acid bacteria, 5 parts of white granulated sugar.
Preparation method is same as Example 3.
Claims (7)
1. a kind of pitaya peel fruit vinegar, which is characterized in that be prepared by following raw material in parts by weight: 30-50 parts of apple, fire
Imperial pericarp 20-40 parts, it is 0.3-1.2 parts of pectase, 0.4-1.5 parts of cellulase, 7-13 parts of saccharomycete, 5-12 parts of acetic acid bacteria, white
0.5-6.5 parts of granulated sugar.
2. pitaya peel fruit vinegar according to claim 1, which is characterized in that by the raw material preparation of following parts by weight
At: 42 parts of apple, 31 parts of pitaya peel, 0.7 part of pectase, 1.0 parts of cellulase, 8 parts of saccharomycete, 9 parts of acetic acid bacteria, white granulated sugar
3.5 part.
3. the preparation method of pitaya peel fruit vinegar according to claim 1 or 2, which comprises the following steps:
A. it is handled after taking fresh apple to clean, by juicing, obtains cider, it is spare；
B. it after taking pitaya peel to clean, is handled using ultrasonic disruption, juicing, obtains dragon fruit latex, it is spare；
C. after cider being mixed with dragon fruit latex, pectase, cellulase is added, room temperature digests 1-3h, and filtering must mix
Enzymolysis liquid, it is spare；
D. spare mixed enzymolysis liquid is heated to 90-110 DEG C, keeps 8-15min；
E. fermentation time 115- under the conditions of 26-30 DEG C of inoculation yeast bacterium is met in liquid to the mixed enzyme after step D is processed
125h obtains alcohol fermentation liquid；
F. it is inoculated with acetic acid bacteria into alcohol fermentation liquid, under the conditions of 30-34 DEG C, ferment 65-75h, obtains acetic acid fermentation liquid；
G. acetic acid fermentation liquid after filtering, is heated to 75-85 DEG C, seals ageing 48-96h, as pitaya peel original vinegar；
H. processing is diluted to pitaya peel original vinegar, makes its mass concentration 6-10%, white granulated sugar is added then to get flue
Pericarp fruit vinegar；
I. pitaya peel fruit vinegar is subjected to high-temperature instantaneous sterilization；
J. filling, capping cooling, labeling, checks, vanning.
4. the preparation method of pitaya peel fruit vinegar according to claim 3, which is characterized in that in the step E, alcohol hair
The alcoholic strength of zymotic fluid is 6.78 ± 0.02%, pH 3.5.
5. the preparation method of pitaya peel fruit vinegar according to claim 3, which is characterized in that in the step F, acetic acid hair
Zymotic fluid acidity is 4.62 ± 0.03g/100mL, PH 4.5.
6. the preparation method of pitaya peel fruit vinegar according to claim 3, which is characterized in that in the step I, high temperature wink
When sterilization temperature be 100-120 DEG C, time 8-12s.
7. the preparation method of pitaya peel fruit vinegar according to claim 3, which is characterized in that in the step J, filling temperature
Degree is 66-70 DEG C.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810957874.4A CN108977332A (en) | 2018-08-22 | 2018-08-22 | A kind of pitaya peel fruit vinegar and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810957874.4A CN108977332A (en) | 2018-08-22 | 2018-08-22 | A kind of pitaya peel fruit vinegar and preparation method thereof |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101455431A (en) * | 2009-01-07 | 2009-06-17 | 华南理工大学 | Orange fruit vinegar beverage and production method thereo |
| CN102719313A (en) * | 2011-03-29 | 2012-10-10 | 湖北中烟工业有限责任公司 | A preparation method for a ferment type fruit tobacco flavor |
| CN102994362A (en) * | 2012-12-06 | 2013-03-27 | 陕西科技大学 | Method for fermenting apple vinegar |
| CN104988050A (en) * | 2015-07-21 | 2015-10-21 | 陈梦莹 | Dragon fruit pericarp vinegar and preparing method thereof |
| CN105166933A (en) * | 2015-10-28 | 2015-12-23 | 青海尤尼克生物技术有限公司 | Composition containing Chinese wolfberry fruit extract and fruit ferment and preparation method thereof |
| CN106834076A (en) * | 2015-12-04 | 2017-06-13 | 青岛宏致复合织造有限公司 | A kind of toxin-expelling and face nourishing vinegar |
| CN107574109A (en) * | 2017-09-24 | 2018-01-12 | 礼泉县御品种植养殖专业合作社 | A kind of preparation method of pitaya peel beverage |
-
2018
- 2018-08-22 CN CN201810957874.4A patent/CN108977332A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101455431A (en) * | 2009-01-07 | 2009-06-17 | 华南理工大学 | Orange fruit vinegar beverage and production method thereo |
| CN102719313A (en) * | 2011-03-29 | 2012-10-10 | 湖北中烟工业有限责任公司 | A preparation method for a ferment type fruit tobacco flavor |
| CN102994362A (en) * | 2012-12-06 | 2013-03-27 | 陕西科技大学 | Method for fermenting apple vinegar |
| CN104988050A (en) * | 2015-07-21 | 2015-10-21 | 陈梦莹 | Dragon fruit pericarp vinegar and preparing method thereof |
| CN105166933A (en) * | 2015-10-28 | 2015-12-23 | 青海尤尼克生物技术有限公司 | Composition containing Chinese wolfberry fruit extract and fruit ferment and preparation method thereof |
| CN106834076A (en) * | 2015-12-04 | 2017-06-13 | 青岛宏致复合织造有限公司 | A kind of toxin-expelling and face nourishing vinegar |
| CN107574109A (en) * | 2017-09-24 | 2018-01-12 | 礼泉县御品种植养殖专业合作社 | A kind of preparation method of pitaya peel beverage |
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Application publication date: 20181211 |