CN110004022A - Thick stalk european bird cherry fruit vinegar preparation method based on mixed fermentation - Google Patents
Thick stalk european bird cherry fruit vinegar preparation method based on mixed fermentation Download PDFInfo
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Abstract
The thick stalk european bird cherry fruit vinegar preparation method based on mixed fermentation that the invention discloses a kind of, comprising the following steps: step 1, selects thick stalk european bird cherry fruit fresh, without mildew of rotting and clean up, blanching, deseeding；Step 2, it after slightly obstructing european bird cherry fruit, water and pectase mixing, is beaten, slurry is obtained by filtration；Step 3, slurries obtained are digested into 2h；Step 4, the slurries after enzymatic hydrolysis are placed in heating water bath 60s in boiling water and carry out enzyme deactivation, cooling after enzyme deactivation, filtering obtains thick stalk european bird cherry fruit juice；Step 5, sucrose, stirring and dissolving are added in slightly stalk european bird cherry fruit juice；Step 6, extra large film vinegar is added in the thick stalk european bird cherry fruit juice containing sugar, ferment at constant temperature obtains thick stalk european bird cherry fruit vinegar；The present invention prepares the simple process of fruit vinegar, directly carries out mixed fermentation to thick stalk european bird cherry fruit juice, and requirement when fermentation to yeasting reduces, and the product of mixed fermentation influences each other, so that slightly the taste compound of stalk european bird cherry fruit vinegar increases, nutritive value is improved.
Description
Technical field
The invention belongs to fruit vinegar production technical fields, more particularly to a kind of thick stalk european bird cherry fruit vinegar system based on mixed fermentation
Preparation Method.
Background technique
Thick stalk european bird cherry alias Nepal european bird cherry, belongs to rosaceae european bird cherry platymiscium, growth distribution in India, Bhutan, Nepal,
The Tibet of Himalaya Region and China's Mainland, Yunnan, Guizhou and Sichuan etc., the area that 1200-2500 meters of height above sea level；Research shows that
European bird cherry plant contain benzoic acid can anti-corruption, it is thick obstruct in european bird cherry also contain plant polyphenol, there is stronger Scavenging ability
And anti-oxidation efficacy, it is most strong to the Scavenging activity of DPPH free radical, fragrance component, discovery are extracted to the different parts of european bird cherry plant
Benzoic acid content is up to 64% in bark；While european bird cherry platymiscium has ornamental value, leaf can be used for making tea product, bark
It can extract dyestuff with tree root；Fruit and Ye Ke are used as medicine, and fruit has the effect of antidiarrheal, Ye Zeyou antitussive effect；Its raceme is
Good nectar source.
It is rich in carbohydrate abundant, amino acid, lipid, vitamin and minerals in fruit vinegar, is used for daily life
Living and medicine, have antibacterial, anti-inflammatory, prevention calculus, prevention and treatment artery sclerosis, inhibit hypertension, reduce cholesterol, eliminate fatigue,
The functions such as refresh oneself, promote the production of body fluid to quench thirst, improving a poor appetite, being good flavouring and health food；Organic acid in fruit vinegar is mainly vinegar
Acid, in addition also containing ten several organic acids such as lactic acid, tartaric acid, malic acid, formic acid, fumaric acid, different raw material fermentations are made
Fruit vinegar in Determination of Organic Acids it is also different, these organic acids abundant can effectively maintain the intracorporal acid-base balance of people, adjust human body
Intracellular metabolite.
As people's living standards have been gradually improved, also increasingly strong to the demand of multifunctional food, fruit vinegar is rich in abundant
Nutritional ingredient and there are various health care functions, drunk by more and more people's selection, at present common fruit vinegar kind on the market
There are apple vinegar, litchi fruit vinegar, fruit vinegar with persimmon pulp, brocade orange fruit vinegar etc., thick stalk european bird cherry is combined with extra large film vinegar, ferments and seek out by the present invention
The fruit vinegar beverage of value height, unique flavor is supported, the marketing for thick stalk european bird cherry and extra large film vinegar provides new thinking and approach.
Summary of the invention
The thick stalk european bird cherry fruit vinegar preparation method based on mixed fermentation that the purpose of the present invention is to provide a kind of is realized and utilizes sea
Film vinegar carries out the thick stalk european bird cherry fruit vinegar of fermentation acquisition, thick to obstruct european bird cherry fruit vinegar nutritive value height, special taste, promotes thick stalk european bird cherry
With the further development and utilization of extra large film vinegar.
The technical scheme adopted by the invention is that the thick stalk european bird cherry fruit vinegar preparation method based on mixed fermentation, specifically includes
Following steps:
Step 1, it selects thick stalk european bird cherry fruit fresh, without mildew of rotting to clean up, blanching, deseeding；
Step 2, it after slightly obstructing european bird cherry fruit, water and pectase mixing, is placed in beater and is beaten, then use 200 mesh
Slurry is obtained after filtered through gauze；
The mass ratio of the thick stalk european bird cherry fruit and water is 1:2, and the quality of the pectase is thick stalk european bird cherry fruit quality
6%；
Step 3, slurries obtained are placed in 40 DEG C of thermostat water bath and digest 2h；
Step 4, the slurries after enzymatic hydrolysis are placed in heating water bath 60s in boiling water and carry out enzyme deactivation, cooling after enzyme deactivation, filtering obtains
Thick stalk european bird cherry fruit juice；
Step 5, sucrose, stirring and dissolving are added in slightly stalk european bird cherry fruit juice；
Step 6, extra large film vinegar is added in the thick stalk european bird cherry fruit juice containing sugar, the pH value for adjusting thick stalk european bird cherry fruit juice is 2.5~
4.5, when fermentation temperature is 24 DEG C~36 DEG C ferment at constant temperature 9~16 days, obtain thick stalk european bird cherry fruit vinegar.
Further, every 150mL slightly obstructs in european bird cherry fruit juice and extra large film vinegar mixed solution and contains 9g~21g in the step 5
Sucrose.
Further, every 150mL slightly obstructs in european bird cherry fruit juice and extra large film vinegar mixed solution and contains 16.5g sugarcane in the step 5
Sugar.
Further, it is overall containing sugared thick stalk european bird cherry fruit juice and extra large film vinegar that the volume of extra large film vinegar is added in the step 6
Long-pending 10%~30%.
Further, it is overall containing sugared thick stalk european bird cherry fruit juice and extra large film vinegar that the volume of extra large film vinegar is added in the step 6
Long-pending 23%.
Further, the fermentation initial pH value that european bird cherry fruit juice is slightly obstructed in the step 6 is 3.3, is 28 DEG C in fermentation temperature
When ferment at constant temperature 12 days.
The beneficial effects of the present invention are: the present invention provides the method that extra large film vinegar prepares thick stalk european bird cherry fruit vinegar, preparation it is thick
Obstruct european bird cherry fruit vinegar nutritive value height, unique flavor；The present invention slightly to obstruct european bird cherry and extra large film vinegar as raw material, promote thick stalk european bird cherry and
The application of extra large film vinegar and new markets development.
Detailed description of the invention
In order to more clearly explain the embodiment of the invention or the technical proposal in the existing technology, to embodiment or will show below
There is attached drawing needed in technical description to be briefly described, it should be apparent that, the accompanying drawings in the following description is only this
Some embodiments of invention for those of ordinary skill in the art without creative efforts, can be with
It obtains other drawings based on these drawings.
Fig. 1 is preparation flow figure of the invention.
Fig. 2 is the experimental result picture of the embodiment of the present invention 1.
Fig. 3 is the experimental result picture of the embodiment of the present invention 2~5.
Fig. 4 is the experimental result picture of the embodiment of the present invention 6~9.
Fig. 5 is the experimental result picture of the embodiment of the present invention 10~13.
Fig. 6 is the experimental result picture of the embodiment of the present invention 14~17.
Specific embodiment
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete
Site preparation description, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, it is obtained by those of ordinary skill in the art without making creative efforts every other
Embodiment shall fall within the protection scope of the present invention.
Thick stalk european bird cherry fruit vinegar preparation method process based on mixed fermentation is as shown in Figure 1, comprising the following steps:
Step 1, select it is fresh, without rot mildew thick stalk european bird cherry fruit clean up after, blanching, deseeding；
Step 2, it after slightly obstructing european bird cherry fruit, water and pectase mixing, is placed in DJ25 type beater and is beaten, then
Slurries are obtained using 200 mesh filtered through gauze；
The mass ratio of thick stalk european bird cherry fruit and water is 1:2, and the quality of pectase is thick stalk european bird cherry fruit quality 6%；
Step 3, slurries obtained are placed in 40 DEG C of thermostat water bath and digest 2h；49 DEG C of constant temperature enzymatic hydrolysis 2h slightly to obstruct
European bird cherry slurry enzymatic hydrolysis is more thorough, and the production acid amount appropriateness of subsequent fermentation reduces the progress time of fermentation, improves thick stalk european bird cherry fruit vinegar
Mouthfeel；
Step 4, the slurries after enzymatic hydrolysis are placed in heating water bath 60s in boiling water and carry out enzyme deactivation, cooling after enzyme deactivation, filtering obtains
Thick stalk european bird cherry fruit juice；
Step 5, sucrose, stirring and dissolving are added in slightly stalk european bird cherry fruit juice；The addition standard of sucrose is slightly obstructed thick for every 150mL
9~21g sucrose is added in plum juice and extra large film vinegar mixed solution；
Step 6, extra large film vinegar is added in the thick stalk european bird cherry fruit juice containing sucrose, the addition volume of extra large film vinegar is thick slightly to obstruct containing sugar
The 10%~30% of plum juice and extra large film vinegar total volume, the pH value for adjusting thick stalk european bird cherry fruit juice is 2.5~4.5, in fermentation temperature
Ferment at constant temperature 9~16 days when being 24 DEG C~36 DEG C, thick stalk european bird cherry fruit vinegar is obtained.
Wherein the optimum addition of sucrose slightly obstructs in european bird cherry fruit juice and extra large film vinegar mixed solution for every 150mL adds 16.5g
Sucrose, the addition volume of extra large film vinegar are 23% containing sugared thick stalk european bird cherry fruit juice and extra large film vinegar total volume.
The present invention ferments to thick stalk european bird cherry fruit juice using extra large film vinegar as fermenting microbe, due to containing yeast in extra large film vinegar
Bacterium, lactic acid bacteria and acetic acid bacteria, so that various zymotechnique mixed fermentations, ethyl alcohol and lactic acid bacteria, vinegar that when saccharomycetes to make fermentation generates
The acid interaction that acid bacteria fermentation generates, generates the fragrance matters such as lipid, so that is slightly generated in stalk european bird cherry fruit vinegar is in
Taste substance increases, and fruit vinegar mellow in taste is soft, nutritive value is high；Individually carry out saccharomycetes to make fermentation, lactobacillus-fermented or acetic acid
Fermentation, to yeasting it is more demanding, take a long time, the present invention use extra large film vinegar as fermenting microbe mixed fermentation, ferments
The requirement reduction to yeasting, fermentation liquid are not easily susceptible to microbial contamination and the time-consuming shortening of fermentation in the process, mixed fermentation
Product can influence each other so that ferment effect is more preferable.
Embodiment 1
The present embodiment prepares thick stalk european bird cherry fruit vinegar in accordance with the following methods:
Step 1, select it is fresh, without rot mildew thick stalk european bird cherry fruit clean up after, blanching, deseeding；
Step 2, by mass ratio be 1:2 thick stalk european bird cherry and water and quality be thick stalk european bird cherry quality 6% pectase it is mixed
After conjunction, it is placed in DJ25 type beater and is beaten；
Step 3, slurries obtained are placed in 40 DEG C of thermostat water bath and digest 2h；
Step 4, the slurries after enzymatic hydrolysis are placed in heating water bath 60s in boiling water to sterilize, filtering obtains thick stalk european bird cherry juice；
Step 5,15g sucrose, stirring and dissolving are added in slightly stalk european bird cherry juice；
Step 6, extra large film vinegar 20% is added in the thick stalk european bird cherry containing sucrose, the pH value for adjusting thick stalk european bird cherry liquid is 3.5,
Constant temperature is left to ferment at 30 DEG C, is all measured the total acid content of fermentation liquid in fermentation process daily, is protected for three days on end to total acid content
When holding constant, fermentation ends obtain thick stalk european bird cherry fruit vinegar.
By experimental result Fig. 2 of embodiment 1 it is found that slightly obstructing the total acid content of european bird cherry fruit vinegar as the growth of fermentation time is in
First increase the trend subtracted afterwards, when fermentation time was by 12 days, the thick total acid content obstructed in european bird cherry fruit vinegar reaches maximum value 2.604g/
100mL, by carrying out significance analysis to fermentation time it is found that fermentation time slightly obstructs european bird cherry fruit when being 12,13,14,15,16 days
Total acid content in vinegar does not have significant changes, determines the 12nd day fermentation ends with this.
Embodiment 2
In the case where embodiment 1 other preparation conditions are constant, the inoculum concentration for changing extra large film vinegar is 10%, measurement fermentation knot
Slightly obstruct the total acid of european bird cherry fruit vinegar after beam.
Embodiment 3
In the case where embodiment 1 other preparation conditions are constant, the inoculum concentration for changing extra large film vinegar is 15%, measurement fermentation knot
Slightly obstruct the total acid of european bird cherry fruit vinegar after beam.
Embodiment 4
In the case where embodiment 1 other preparation conditions are constant, the inoculum concentration for changing extra large film vinegar is 25%, measurement fermentation knot
Slightly obstruct the total acid of european bird cherry fruit vinegar after beam.
Embodiment 5
In the case where embodiment 1 other preparation conditions are constant, the inoculum concentration for changing extra large film vinegar is 30%, measurement fermentation knot
Slightly obstruct the total acid of european bird cherry fruit vinegar after beam.
1~5 experimental result drafting pattern 3 in conjunction with the embodiments, as shown in Figure 3 slightly stalk european bird cherry fruit vinegar total acid content with
The increase presentation of extra large film vinegar content first increases the trend subtracted afterwards, thick to obstruct total acid in european bird cherry fruit vinegar when extra large film vinegar inoculum concentration is 25%
Content highest is 1.638g/100mL.
Embodiment 6
In the case where embodiment 1 other preparation conditions are constant, the additional amount for changing sucrose is 9g, and measurement is after fermentation
The total acid of thick stalk european bird cherry fruit vinegar.
Embodiment 7
In the case where embodiment 1 other preparation conditions are constant, the additional amount for changing sucrose is 12g, measures fermentation ends
Slightly obstruct the total acid of european bird cherry fruit vinegar afterwards.
Embodiment 8
In the case where embodiment 1 other preparation conditions are constant, the additional amount for changing sucrose is 18g, measures fermentation ends
Slightly obstruct the total acid of european bird cherry fruit vinegar afterwards.
Embodiment 9
In the case where embodiment 1 other preparation conditions are constant, the additional amount for changing sucrose is 21g, measures fermentation ends
Slightly obstruct the total acid of european bird cherry fruit vinegar afterwards.
1,6~9 experimental result drafting pattern 4 in conjunction with the embodiments, as shown in Figure 4 slightly stalk european bird cherry fruit vinegar total acid content with
The increase presentation of sucrose addition first increases the trend subtracted afterwards, when sucrose addition is 18g, total acid contains in thick stalk european bird cherry fruit vinegar
Highest is measured, is 2.558g/100mL.
Embodiment 10
In the case where embodiment 1 other preparation conditions are constant, initial ph value when changing thick stalk european bird cherry fruit vinegar fermentation is
2.5, the total acid of european bird cherry fruit vinegar is slightly obstructed in measurement after fermentation.
Embodiment 11
In the case where embodiment 1 other preparation conditions are constant, initial ph value when changing thick stalk european bird cherry fruit vinegar fermentation is
3.0, the total acid of european bird cherry fruit vinegar is slightly obstructed in measurement after fermentation.
Embodiment 12
In the case where embodiment 1 other preparation conditions are constant, initial ph value when changing thick stalk european bird cherry fruit vinegar fermentation is
4.0, the total acid of european bird cherry fruit vinegar is slightly obstructed in measurement after fermentation.
Embodiment 13
In the case where embodiment 1 other preparation conditions are constant, initial ph value when changing thick stalk european bird cherry fruit vinegar fermentation is
4.5, the total acid of european bird cherry fruit vinegar is slightly obstructed in measurement after fermentation.
1,10~13 experimental result drafting pattern 5 in conjunction with the embodiments slightly obstructs the total acid content of european bird cherry fruit vinegar as shown in Figure 5
Increase presentation with initial ph value when fermentation first increases the trend subtracted afterwards, total in thick stalk european bird cherry fruit vinegar when initial ph value is 3.5
Acid content highest is 2.872g/100mL.
Embodiment 14
In the case where embodiment 1 other preparation conditions are constant, changing thick stalk european bird cherry fruit vinegar fermentation temperature is 24 DEG C, measurement
Slightly obstruct the total acid of european bird cherry fruit vinegar after fermentation.
Embodiment 15
In the case where embodiment 1 other preparation conditions are constant, changing thick stalk european bird cherry fruit vinegar fermentation temperature is 27 DEG C, measurement
Slightly obstruct the total acid of european bird cherry fruit vinegar after fermentation.
Embodiment 16
In the case where embodiment 1 other preparation conditions are constant, changing thick stalk european bird cherry fruit vinegar fermentation temperature is 33 DEG C, measurement
Slightly obstruct the total acid of european bird cherry fruit vinegar after fermentation.
Embodiment 17
In the case where embodiment 1 other preparation conditions are constant, changing thick stalk european bird cherry fruit vinegar fermentation temperature is 36 DEG C, measurement
Slightly obstruct the total acid of european bird cherry fruit vinegar after fermentation.
1,14~17 experimental result drafting pattern 6 in conjunction with the embodiments slightly obstructs the total acid content of european bird cherry fruit vinegar as shown in Figure 6
It is thick to obstruct total acid content in european bird cherry fruit vinegar at 27 DEG C of fermentation temperature as the increase presentation of fermentation temperature first increases the trend subtracted afterwards
Highest is 3.276g/100mL.
Using CentralCompositeDesign response surface optimization analysis method, 1~17 single factor test in conjunction with the embodiments
Experimental result, slightly to obstruct european bird cherry fruit vinegar total acid content as index, founding mathematical models, investigate fermentation time, extra large film vinegar inoculum concentration,
Reciprocation between sucrose addition, fermentation initial pH value and fermentation temperature, carries out response surface optimization, to thick stalk european bird cherry fruit vinegar
Preparation process optimizes, and response surface factor level table is shown in Table 1:
1 response phase method analytical factor water-glass of table
2 are shown in Table using the response surface analysis experiment of Design-Expert software design,
The design of 2 response surface analysis experiment of table and result
Variance analysis is carried out to the experimental data in table 2, analysis the results are shown in Table 3,
3 the results of analysis of variance of table
* is significant P < 0.05 in table 3, and * * is extremely significant P < 0.01；Regression model F value is as shown in Table 3
14.96337195, quasi- item P=0.0741>0.05 is lost in extremely significant P<0.0001 of model, and it is not significant to lose quasi- item；5 factors are to sound
There are also interactive influence other than linear relationship, the variance analysis of regression model shows factor B, E, AE for the influence that should be worth
Value < 0.05 P, be significant model terms, illustrate that it has a significant impact response；Factor A2、B2、C2、D2、E2P value <
0.01, it is extremely significant model terms, illustrates that it has extremely significant influence, coefficient of determination R to response2It is 0.9117 > 0.8507, explanation
Regression model can describe experimental result well, which is 12.439 > 4, probability of the regression model by noise jamming
Only 0.01%, regression model can be used to accurately reflection experiment, with X1、X2、X3、X4、X5Respectively instead of A, B, C, D, E, gained
Regression equation is as follows:
Y=-164.6129+11.5411X1+0.3447X2+2.2901X3+10.1829X4+4.1251X5+0.0133X1X2+
0.0173X1X3+0.169X1X4-0.0527X1X5-0.0036X2X3-0.0532X2X4+0.042X2X5+0.0401X3X4-
0.0132X3X5-0.0783X4X5-0.4153X1 2-0.0118X2 2-0.1086X3 2-1.4302X4 2-0.0533X5 2；
Response surface figure is done according to regression equation it is found that response surface analysis result is consistent with experiment of single factor result, response surface
It is increased with the raising of single factor test value, occurs downward trend after peaking, in conclusion slightly obstructing the best of european bird cherry fruit vinegar
Preparation condition is that the sucrose of the addition 16.5g in every 150mL fermentation liquid is seasoned, and the sea that volume ratio is 23% is then added
Film vinegar inoculum concentration, when initial pH value of fermenting is 3.3 ferment at constant temperature 12 days at 28 DEG C.
Each embodiment in this specification is all made of relevant mode and describes, same and similar portion between each embodiment
Dividing may refer to each other, and each embodiment focuses on the differences from other embodiments.Especially for system reality
For applying example, since it is substantially similar to the method embodiment, so being described relatively simple, related place is referring to embodiment of the method
Part explanation.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the scope of the present invention.It is all
Within the spirit and principles in the present invention it is made it is any modification, etc. replacement, improve etc., be all contained in protection scope of the present invention
It is interior.
Claims (6)
1. the thick stalk european bird cherry fruit vinegar preparation method based on mixed fermentation, which is characterized in that specifically includes the following steps:
Step 1, it selects thick stalk european bird cherry fruit fresh, without mildew of rotting to clean up, blanching, deseeding；
Step 2, it after slightly obstructing european bird cherry fruit, water and pectase mixing, is placed in beater and is beaten, then use 200 mesh gauzes
Slurry is obtained after filtering；
The mass ratio of the thick stalk european bird cherry fruit and water is 1:2, and the quality of the pectase is thick stalk european bird cherry fruit quality
6%；
Step 3, slurries obtained are placed in 40 DEG C of thermostat water bath and digest 2h；
Step 4, the slurries after enzymatic hydrolysis are placed in heating water bath 60s in boiling water and carry out enzyme deactivation, cooling after enzyme deactivation, filtering obtains thick stalk
European bird cherry fruit juice；
Step 5, sucrose, stirring and dissolving are added in slightly stalk european bird cherry fruit juice；
Step 6, extra large film vinegar is added in the thick stalk european bird cherry fruit juice containing sugar, the pH value for adjusting thick stalk european bird cherry fruit juice is 2.5~4.5,
When fermentation temperature is 24 DEG C~36 DEG C ferment at constant temperature 9~16 days, thick stalk european bird cherry fruit vinegar is obtained.
2. the thick stalk european bird cherry fruit vinegar preparation method according to claim 1 based on mixed fermentation, which is characterized in that the step
Every 150mL slightly obstructs in european bird cherry fruit juice and extra large film vinegar mixed solution and contains 9g~21g sucrose in rapid 5.
3. the thick stalk european bird cherry fruit vinegar preparation method according to claim 2 based on mixed fermentation, which is characterized in that the step
Every 150mL slightly obstructs in european bird cherry fruit juice and extra large film vinegar mixed solution and contains 16.5g sucrose in rapid 5.
4. the thick stalk european bird cherry fruit vinegar preparation method according to claim 1 based on mixed fermentation, which is characterized in that the step
The volume that extra large film vinegar is added in rapid 6 is slightly to obstruct the 10%~30% of european bird cherry fruit juice and extra large film vinegar total volume containing sugared.
5. the thick stalk european bird cherry fruit vinegar preparation method according to claim 4 based on mixed fermentation, which is characterized in that the step
The volume that extra large film vinegar is added in rapid 6 is slightly to obstruct the 23% of european bird cherry fruit juice and extra large film vinegar total volume containing sugared.
6. the thick stalk european bird cherry fruit vinegar preparation method according to claim 1 based on mixed fermentation, which is characterized in that the step
The fermentation initial pH value for slightly obstructing european bird cherry fruit juice in rapid 6 is 3.3, when fermentation temperature is 28 DEG C ferment at constant temperature 12 days.
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| CN113943629A (en) * | 2021-11-11 | 2022-01-18 | 微康益生菌(苏州)股份有限公司 | Preparation method of apple vinegar and product thereof |
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Application publication date: 20190712 |