CN110106061A - A kind of black fruit Sorbus alnifloria compound fruit vinegar of Fructus Corni and preparation method thereof - Google Patents
A kind of black fruit Sorbus alnifloria compound fruit vinegar of Fructus Corni and preparation method thereof Download PDFInfo
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- CN110106061A CN110106061A CN201910530778.6A CN201910530778A CN110106061A CN 110106061 A CN110106061 A CN 110106061A CN 201910530778 A CN201910530778 A CN 201910530778A CN 110106061 A CN110106061 A CN 110106061A
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- 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)
- A61K36/40—Cornaceae (Dogwood family)
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- 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
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
- A61P1/14—Prodigestives, e.g. acids, enzymes, appetite stimulants, antidyspeptics, tonics, antiflatulents
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
- A61P1/16—Drugs for disorders of the alimentary tract or the digestive system for liver or gallbladder disorders, e.g. hepatoprotective agents, cholagogues, litholytics
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P13/00—Drugs for disorders of the urinary system
- A61P13/12—Drugs for disorders of the urinary system of the kidneys
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P9/00—Drugs for disorders of the cardiovascular system
- A61P9/12—Antihypertensives
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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
Abstract
The invention belongs to food processing technology fields, and in particular to a kind of black fruit Sorbus alnifloria compound fruit vinegar of Fructus Corni and preparation method thereof.Method includes the following steps: Fructus Corni takes away the puckery taste, Fructus Corni digests and extraction, the preparation of Fructus Corni juice, the preparation of black fruit Sorbus alnifloria slurry, raw material mixing, sterilizing, alcoholic fermentation, acetic fermentation, ageing, filtering and sterilization.The black fruit Sorbus alnifloria compound fruit vinegar of Fructus Corni being prepared using the present invention, it is full of nutrition, health value is very high, the preparation method is taken away the puckery taste by spraying using edible alcohol effectively cracks Fructus Corni sense organ technical problem, it solves the technical problem of Fructus Corni processing long-standing problem, two operating units of the enzymatic hydrolysis of Fructus Corni and extraction is combined into one, tank switching operation is avoided, reduce it is troublesome in poeration, effectively promotion working efficiency.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of black fruit Sorbus alnifloria compound fruit vinegar of Fructus Corni and its preparation
Method.
Background technique
Fructus Corni is the mellow fruit of Cornaceae plant Fructus Corni (Cornus officinalis Sieb.et Zucc.)
Meat, Fructus Corni is rich in loganin and arbutin and other functional ingredient, in anti-inflammatory, diabetes prevention and treatments, the protection of cardiovascular and cerebrovascular, nerve
The good activity of protection, antitumor, anti-oxidant and anti-aging etc. performance.Modern medicine confirms that cornus fruit contains 20
More than mineral matter element and amino acid abundant, vitamin, it is higher with VB1, VC content in vitamin, have to human body very big
Dietotherapy and health-care effect.Although Fructus Corni nutrition and health value are higher, its mouthfeel is sour and astringent, it is difficult to it is directly edible, it is processing
There are biggish technical problems for link.
Black fruit Sorbus alnifloria (Aronia melanocarpa (Michx.) Ell.) is a kind of from the external rosaceae introduced, gland rib
Sorbus bush fruit fruit tree, fruit also known as the wild cherry certain kind of berries, the not old certain kind of berries.Black fruit Sorbus alnifloria fruit is rich in a variety of nutriments, total reducing sugar
Content 10~15%, anthocyanin content are up to 1% or so, and flavone compound is that 0.25~0.35%, polyphenols always contains
Amount up to 2.5~3.5%, additionally contains multivitamin, minerals, organic acid, triterpene compound, carrot hydro carbons
Close object etc..Polyphenol is the very important substance for improving the structure and function of capillary and blood vessel, additionally aids stimulation and changes
The kind circulatory system.Anthocyanin and flavones are able to maintain that the health of human heart and body.Black fruit Sorbus alnifloria is mainly used to produce
Toner, syrup, fruit juice, jam and fruit wine etc..
Fruit vinegar is to be properly added other auxiliary materials using fruit as primary raw material, made of being brewed using saccharomycete and acetic acid bacteria
A kind of full of nutrition, flavorful food liquid, 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.Amino acid rich in, acetic acid, lactic acid, malic acid, succinic acid, dimension life in fruit vinegar
Element and other active materials beneficial to human body, have eliminate fatigue, improve liver function of detoxification, boost metabolism,
Soften blood vessel, reducing blood lipid, reduce the functions such as cholesterol, weight-reducing, anti-aging.Currently, the research to various novel fruit vinegar exploitations,
The most attention of the whole society is caused, there is preferable development prospect.
Currently, it is less to prepare fruit vinegar research using Fructus Corni or black fruit Sorbus alnifloria as raw material, it has been reported that only Henan science and technology
University's Gu continue it is refined use fresh Fructus Corni for single raw material make cornel fruit vinegar beverage.It has no and fruit is prepared using Fructus Corni dry fruit
The report of vinegar has no that black fruit Sorbus alnifloria prepares the report of fruit vinegar, also has no that the black fruit Sorbus alnifloria of Fructus Corni prepares the report of compound fruit vinegar.
Summary of the invention
The object of the present invention is to provide a kind of preparation methods of the black fruit Sorbus alnifloria compound fruit vinegar of Fructus Corni, and it is black to have filled up Fructus Corni
The blank of fruit Sorbus alnifloria compound fruit vinegar.
A kind of preparation method of the black fruit Sorbus alnifloria compound fruit vinegar of Fructus Corni provided by the invention, comprising the following steps:
S1, Fructus Corni take away the puckery taste
It after Fructus Corni dry fruit is crushed, is mixed thoroughly by spraying with edible alcohol, room temperature is sealed and stored 40~48h, completes to take away the puckery taste；
S2, Fructus Corni enzymatic hydrolysis and extraction
Clear water is added according to solid-liquid ratio 1kg:12~18L in Fructus Corni after taking away the puckery taste, 42~48 DEG C is heated to, quality is added
The cellulase that score is 0.3~0.5% keeps the temperature 2.5~3.5h, obtains leaching liquor；
S3, the preparation of Fructus Corni juice
The resulting leaching liquor of S2 is filtered while hot, is collected filtrate, is cooled to room temperature and obtains Fructus Corni juice；
S4, black fruit Sorbus alnifloria slurry preparation
The black fruit Sorbus alnifloria for selecting fresh mature, cleans up, and is broken into juice and obtains black fruit Sorbus alnifloria slurry；
S5, raw material mixing
The resulting Fructus Corni juice of S3 is mixed with the resulting black fruit Sorbus alnifloria slurry of S4 according to weight ratio for 1:1~1.5, stirring is equal
It is even, obtain raw material mixed serum；
S6, sterilizing
After the raw material mixed serum that S5 is obtained carries out high-temperature short-time sterilization, cools and obtain sterilizing slurry to 30~35 DEG C
Liquid；
S7, alcoholic fermentation
By the resulting sterilizing slurries inoculation yeast bacterium of S6, alcoholic fermentation is carried out, alcohol fermentation liquid is obtained；
S8, acetic fermentation
It will be inoculated with acetobacter in alcohol fermentation liquid that S7 is obtained, carries out acetic fermentation, obtain original compound fruit vinegar；
S9, ageing
The original compound fruit vinegar that S8 is obtained is transferred in ageing tank, fills sealing, be placed in the cool place place of being protected from light stand 28~
32d carries out ageing, as ageing compound fruit vinegar；
S10, filtering
The resulting ageing compound fruit vinegar of S9 is filtered with membrane filter system, obtains clarification compound fruit vinegar.
S11, sterilization
The resulting clarification compound fruit vinegar of S10 is subjected to ultra high temperature short time sterilization, sterile filling, as mountain Zhu are carried out after sterilizing
The black fruit Sorbus alnifloria compound fruit vinegar finished product of cornel.
Preferably, the preparation method of the black fruit Sorbus alnifloria compound fruit vinegar of above-mentioned Fructus Corni, in S1, the concentration of edible alcohol is 32~
38%, the solid-liquid ratio of Fructus Corni dry fruit and edible alcohol is 1kg:4.5~5.5mL.
Preferably, the preparation method of the black fruit Sorbus alnifloria compound fruit vinegar of above-mentioned Fructus Corni in S2, stirs during heat preservation every 0.5h
1 time.
Preferably, the preparation method of the black fruit Sorbus alnifloria compound fruit vinegar of above-mentioned Fructus Corni, in S6, high-temperature short-time sterilization temperature is 90
~95 DEG C, sterilization time is 15~20s.
Preferably, the preparation method of the black fruit Sorbus alnifloria compound fruit vinegar of above-mentioned Fructus Corni, in S7, sterilizing slurries inoculation yeast bacterium
Inoculum concentration is 2.0~3.0%.
Preferably, the preparation method of the black fruit Sorbus alnifloria compound fruit vinegar of above-mentioned Fructus Corni, in S7, the condition of alcoholic fermentation is fermentation
25~34 DEG C of temperature, 5~7d of fermentation time.
Preferably, the preparation method of the black fruit Sorbus alnifloria compound fruit vinegar of above-mentioned Fructus Corni in S8, is inoculated with acetic acid in alcohol fermentation liquid
The inoculum concentration of bacillus is 2.0~3.0%.
Preferably, the preparation method of the black fruit Sorbus alnifloria compound fruit vinegar of above-mentioned Fructus Corni, in S8, the condition of acetic fermentation is fermentation
23~32 DEG C of temperature, 8~12d of fermentation time.
Preferably, the preparation method of the black fruit Sorbus alnifloria compound fruit vinegar of above-mentioned Fructus Corni, in S11, high-temperature short-time sterilization temperature is
120~122 DEG C, sterilization time is 3~5s.
The present invention also provides a kind of black fruit Sorbus alnifloria compound fruit vinegars of Fructus Corni being prepared by any of the above-described method.
Compared with prior art, the preparation method of the black fruit Sorbus alnifloria compound fruit vinegar of Fructus Corni provided by the invention has following
The utility model has the advantages that
(1) present invention provides a kind of processing new product for Fructus Corni industry, can reduce the waste problem of resource, effectively mention
Rise economic value；
(2) Fructus Corni nutrition and health value are higher, but its mouthfeel is sour and astringent, it is difficult to directly edible.The present invention overcomes technology
Bottleneck is taken away the puckery taste by spraying using edible alcohol and effectively cracks Fructus Corni sense organ technical problem, solves Fructus Corni processing long-standing problem
Technical problem；
(3) enzymatic hydrolysis of Fructus Corni and extraction were originally 2 independent operation units, digested, were extracted again first after tank switching,
It needs successively to carry out, the invention patent improved process parameter, reduces extraction temperature, extend enzymolysis time, by enzymatic hydrolysis and extraction two
A operating unit is combined into one, avoid tank switching operation, reduce it is troublesome in poeration, effectively promotion working efficiency；
(4) product of the present invention is full of nutrition, and health value is very high.Fructus Corni is rich in loganin and arbutin active constituent,
Black fruit Sorbus alnifloria is rich in carbohydrate, anthocyanin, flavones, polyphenols, and can generate again after reasonably combined, mixed fermentation largely has
Machine acid and amino acid, compound fruit vinegar nutritional ingredient obtained is more comprehensive, can play liver protection kidney tonifying, softening blood vessel, reduce blood pressure
The effect of, there is good healthcare function；
(5) the compound fruit vinegar light that Fructus Corni juice and black fruit Sorbus alnifloria slurry are mixed to prepare by the present invention in proportion is exquisitely carved, color
Rare red, the reasonable utilization natural pigment of Fructus Corni and black fruit Sorbus alnifloria, prepared compound fruit vinegar does not need additionally to be added outer
Carry out artificial color i.e. and can reach ideal visual effect, remains the natural sex of fruit vinegar to the greatest extent.
Specific embodiment
The specific embodiment of invention is described in detail below, it is to be understood that protection scope of the present invention not by
The limitation of specific embodiment.The test method of actual conditions is not specified in the following example, usually according to normal condition, or
According to condition proposed by each manufacturer.
Embodiment 1
A kind of black fruit Sorbus alnifloria compound fruit vinegar product of Fructus Corni and preparation method, the specific steps are as follows:
S1, Fructus Corni take away the puckery taste
Selection, with crusher machine is crushed, is mixed thoroughly, often by spraying when producing Fructus Corni dry fruit 100kg per year with 35% edible alcohol 500mL
Temperature is sealed and stored 48h, completes to take away the puckery taste；
S2, Fructus Corni enzymatic hydrolysis and extraction
Clear water is added according to solid-liquid ratio 1kg:12L in Fructus Corni after taking away the puckery taste, is heated to 45 DEG C, mass fraction, which is added, is
0.4% cellulase keeps the temperature 3h, during which stirs 1 time every 0.5h, obtains leaching liquor；
S3, the preparation of Fructus Corni juice
The resulting leaching liquor of S2 is filtered while hot, is collected filtrate, is cooled to room temperature as Fructus Corni juice；
S4, black fruit Sorbus alnifloria slurry preparation
The black fruit Sorbus alnifloria for selecting fresh mature, cleans up, broken with stainless steel kibbler roll, as black fruit Sorbus alnifloria
Slurry；
S5, raw material mixing
The resulting Fructus Corni juice of S3 is mixed with the resulting black fruit Sorbus alnifloria slurry of step S4 according to weight ratio 1:1, is stirred evenly,
Obtain mixed raw material slurries；
S6, sterilizing
The mixed raw material slurries progress high-temperature short-time sterilization that S5 is obtained, 90 DEG C of sterilising temp, sterilization time 20s, then it is cold
But 35 DEG C are cooled to and obtains sterilizing slurries；
S7, alcoholic fermentation
By the resulting sterilizing slurries inoculation yeast bacterium of S6, inoculum concentration 2.0% carries out alcoholic fermentation, 34 DEG C of fermentation temperature, sends out
Ferment time 5d；
S8, acetic fermentation
Acetobacter will be inoculated in the resulting alcohol fermentation liquid of S7, inoculum concentration 3.0% carries out acetic fermentation, fermentation temperature
28 DEG C, fermentation time 10d, as original compound fruit vinegar；
S9, ageing
The resulting original compound fruit vinegar of S8 is transferred in ageing tank, sealing is filled, be placed in the cool place place of being protected from light stand 30d into
Row ageing, as ageing compound fruit vinegar；
S10, filtering
The resulting ageing compound fruit vinegar of S9 is filtered with membrane filter system, obtains clarification compound fruit vinegar；
S11, sterilization
The resulting clarification compound fruit vinegar of S10 is subjected to ultra high temperature short time sterilization, 121 DEG C of sterilising temp, sterilization time 4s goes out
Sterile filling, the as black fruit Sorbus alnifloria compound fruit vinegar finished product of Fructus Corni are carried out after bacterium.
Embodiment 2
A kind of black fruit Sorbus alnifloria compound fruit vinegar product of Fructus Corni and preparation method, the specific steps are as follows:
S1, Fructus Corni take away the puckery taste
Selection, with crusher machine is crushed, is mixed thoroughly, often by spraying when producing Fructus Corni dry fruit 100kg per year with 38% edible alcohol 450mL
Temperature is sealed and stored 40h, completes to take away the puckery taste；
S2, Fructus Corni enzymatic hydrolysis and extraction
Clear water is added according to solid-liquid ratio 1kg:15L in Fructus Corni after taking away the puckery taste, is heated to 48 DEG C, mass fraction, which is added, is
0.3% cellulase keeps the temperature 2.5h, during which stirs 1 time every 0.5h, obtains leaching liquor；
S3, the preparation of Fructus Corni juice
The resulting leaching liquor of S2 is filtered while hot, is collected filtrate, is cooled to room temperature as Fructus Corni juice；
S4, black fruit Sorbus alnifloria slurry preparation
The black fruit Sorbus alnifloria for selecting fresh mature, cleans up, broken with stainless steel kibbler roll, as black fruit Sorbus alnifloria
Slurry；
S5, raw material mixing
The resulting Fructus Corni juice of S3 is mixed with the resulting black fruit Sorbus alnifloria slurry of step S4 according to weight ratio 1:1.5, stirring is equal
It is even, obtain mixed raw material slurries；
S6, sterilizing
The mixed raw material slurries progress high-temperature short-time sterilization that S5 is obtained, 95 DEG C of sterilising temp, sterilization time 15s, then it is cold
But 32 DEG C are cooled to and obtains sterilizing slurries；
S7, alcoholic fermentation
By the resulting sterilizing slurries inoculation yeast bacterium of S6, inoculum concentration 2.5% carries out alcoholic fermentation, 25 DEG C of fermentation temperature, sends out
Ferment time 7d；
S8, acetic fermentation
Acetobacter will be inoculated in the resulting alcohol fermentation liquid of S7, inoculum concentration 2.5% carries out acetic fermentation, fermentation temperature
32 DEG C, fermentation time 8d, as original compound fruit vinegar；
S9, ageing
The resulting original compound fruit vinegar of S8 is transferred in ageing tank, sealing is filled, be placed in the cool place place of being protected from light stand 28d into
Row ageing, as ageing compound fruit vinegar；
S10, filtering
The resulting ageing compound fruit vinegar of S9 is filtered with membrane filter system, obtains clarification compound fruit vinegar；
S11, sterilization
The resulting clarification compound fruit vinegar of S10 is subjected to ultra high temperature short time sterilization, 120 DEG C of sterilising temp, sterilization time 3s goes out
Sterile filling, the as black fruit Sorbus alnifloria compound fruit vinegar finished product of Fructus Corni are carried out after bacterium.
Embodiment 3
A kind of black fruit Sorbus alnifloria compound fruit vinegar product of Fructus Corni and preparation method, the specific steps are as follows:
S1, Fructus Corni take away the puckery taste
Selection, with crusher machine is crushed, is mixed thoroughly, often by spraying when producing Fructus Corni dry fruit 100kg per year with 32% edible alcohol 550mL
Temperature is sealed and stored 42h, completes to take away the puckery taste；
S2, Fructus Corni enzymatic hydrolysis and extraction
Clear water is added according to solid-liquid ratio 1kg:18L in Fructus Corni after taking away the puckery taste, is heated to 42 DEG C, mass fraction, which is added, is
0.5% cellulase keeps the temperature 3.5h, during which stirs 1 time every 0.5h, obtains leaching liquor；
S3, the preparation of Fructus Corni juice
The resulting leaching liquor of S2 is filtered while hot, is collected filtrate, is cooled to room temperature as Fructus Corni juice；
S4, black fruit Sorbus alnifloria slurry preparation
The black fruit Sorbus alnifloria for selecting fresh mature, cleans up, broken with stainless steel kibbler roll, as black fruit Sorbus alnifloria
Slurry；
S5, raw material mixing
The resulting Fructus Corni juice of S3 is mixed with the resulting black fruit Sorbus alnifloria slurry of step S4 according to weight ratio 1:1, is stirred evenly,
Obtain mixed raw material slurries；
S6, sterilizing
The mixed raw material slurries progress high-temperature short-time sterilization that S5 is obtained, 92 DEG C of sterilising temp, sterilization time 17s, then it is cold
But 30 DEG C are cooled to and obtains sterilizing slurries；
S7, alcoholic fermentation
By the resulting sterilizing slurries inoculation yeast bacterium of S6, inoculum concentration 2.2% carries out alcoholic fermentation, 30 DEG C of fermentation temperature, sends out
Ferment time 6d；
S8, acetic fermentation
Acetobacter will be inoculated in the resulting alcohol fermentation liquid of S7, inoculum concentration 2.0% carries out acetic fermentation, fermentation temperature
23 DEG C, fermentation time 12d, as original compound fruit vinegar；
S9, ageing
The resulting original compound fruit vinegar of S8 is transferred in ageing tank, sealing is filled, be placed in the cool place place of being protected from light stand 32d into
Row ageing, as ageing compound fruit vinegar；
S10, filtering
The resulting ageing compound fruit vinegar of S9 is filtered with membrane filter system, obtains clarification compound fruit vinegar；
S11, sterilization
The resulting clarification compound fruit vinegar of S10 is subjected to ultra high temperature short time sterilization, 122 DEG C of sterilising temp, sterilization time 5s goes out
Sterile filling, the as black fruit Sorbus alnifloria compound fruit vinegar finished product of Fructus Corni are carried out after bacterium.
One, the black fruit Sorbus alnifloria compound fruit vinegar quality index of Fructus Corni
Quality testing is carried out to the black fruit Sorbus alnifloria compound fruit vinegar of Fructus Corni that above-described embodiment 1~3 is prepared.
1, test method
1.1 organoleptic examination
It takes uniformly mixed sample 50mL in colorless and transparent container, is placed in bright place, meet light and observe its color, shape
State and clarity simultaneously smell its smell at room temperature, taste flavour.
1.2 physical and chemical indexes are examined
1.2.1 soluble solid
It is examined by method as defined in GB/T 12143-2008.
1.2.2 total acid
It is examined by method as defined in GB/T 12456.
1.3 microbiological indicator
It is examined by method as defined in GB 7101-2015.
2, testing result
2.1, organoleptic indicator: the color that the black fruit Sorbus alnifloria compound fruit vinegar of Fructus Corni is prepared in the embodiment of the present invention 1~3 is rare
It is red, it is bright exquisitely carved, there are the distinctive fruity of the black fruit Sorbus alnifloria of Fructus Corni and vinegar fragrant, sour and sweet palatability is visible by naked eyes exogenous impurity.
2.2, physical and chemical index:
The physical and chemical index inspection result of the black fruit Sorbus alnifloria compound fruit vinegar of the Fructus Corni of 1 Examples 1 to 3 of table
As it can be seen from table 1 the soluble solid and total acid of the black fruit Sorbus alnifloria compound fruit vinegar of the Fructus Corni of Examples 1 to 3
Content is suitable for having good nutritive value.
2.3, microbiological indicator:
The total plate count (CFU/mL) that above-described embodiment 1~3 detects < 100；Coliform (CFU/mL) < 1；
Mould and the equal < 10 of yeast number；Do not detect pathogenic bacteria.
To sum up, the black fruit Sorbus alnifloria compound fruit vinegar quality testing of the Fructus Corni that the present invention is prepared is up to standard.
It should be noted that when being related to numberical range in the present invention, except non-present invention is otherwise noted, each numberical range
Two endpoints and two endpoints between any one numerical value can be selected.Although preferred implementation of the invention has been described
Example, once a person skilled in the art knows basic creative concepts, then other change can be made to these embodiments
More and modify.So it includes preferred embodiment and all changes for falling into the scope of the invention that the following claims are intended to be interpreted as
More and modify.
Obviously, various changes and modifications can be made to the invention without departing from essence of the invention by those skilled in the art
Mind and range.In this way, if these modifications and changes of the present invention belongs to the range of the claims in the present invention and its equivalent technologies
Within, then the present invention is also intended to include these modifications and variations.
Claims (10)
1. a kind of preparation method of the black fruit Sorbus alnifloria compound fruit vinegar of Fructus Corni, which comprises the following steps:
S1, Fructus Corni take away the puckery taste
It after Fructus Corni dry fruit is crushed, is mixed thoroughly by spraying with edible alcohol, room temperature is sealed and stored 40~48h, completes to take away the puckery taste；
S2, Fructus Corni enzymatic hydrolysis and extraction
Clear water is added according to solid-liquid ratio 1kg:12~18L in Fructus Corni after taking away the puckery taste, 42~48 DEG C is heated to, adds quality point
Number is that 0.3~0.5% cellulase keeps the temperature 2.5~3.5h, obtains leaching liquor；
S3, the preparation of Fructus Corni juice
The resulting leaching liquor of S2 is filtered while hot, is collected filtrate, is cooled to room temperature and obtains Fructus Corni juice；
S4, black fruit Sorbus alnifloria slurry preparation
The black fruit Sorbus alnifloria for selecting fresh mature, cleans up, and is broken into juice and obtains black fruit Sorbus alnifloria slurry；
S5, raw material mixing
The resulting Fructus Corni juice of S3 is mixed with the resulting black fruit Sorbus alnifloria slurry of S4 according to weight ratio for 1:1~1.5, is stirred evenly,
Obtain raw material mixed serum；
S6, sterilizing
After the raw material mixed serum high-temperature short-time sterilization that S5 is obtained, it is cooled to 30~35 DEG C and obtains sterilizing slurries；
S7, alcoholic fermentation
By the resulting sterilizing slurries inoculation yeast bacterium of S6, alcoholic fermentation is carried out, alcohol fermentation liquid is obtained；
S8, acetic fermentation
It is inoculated with acetobacter into the alcohol fermentation liquid of S7, carries out acetic fermentation, obtains original compound fruit vinegar；
S9, ageing
28~32d of original compound fruit vinegar ageing that S8 is obtained, as ageing compound fruit vinegar；
S10, filtering
By the resulting ageing compound fruit vinegar filtering of S9, clarification compound fruit vinegar is obtained.
S11, sterilization
The resulting clarification compound fruit vinegar of S10 is subjected to ultra high temperature short time sterilization, carries out sterile filling after sterilizing, as Fructus Corni is black
Fruit Sorbus alnifloria compound fruit vinegar finished product.
2. the preparation method of the black fruit Sorbus alnifloria compound fruit vinegar of Fructus Corni according to claim 1, which is characterized in that in S1, food
It is 32~38% with the mass concentration of alcohol, the solid-liquid ratio of Fructus Corni dry fruit and edible alcohol is 1kg:4.5~5.5mL.
3. the preparation method of the black fruit Sorbus alnifloria compound fruit vinegar of Fructus Corni according to claim 1, which is characterized in that in S2, protect
It is stirred 1 time during temperature every 0.5h.
4. the preparation method of the black fruit Sorbus alnifloria compound fruit vinegar of Fructus Corni according to claim 1, which is characterized in that high in S6
Warm instantaneous sterilizing temperature is 90~95 DEG C, and sterilization time is 15~20s.
5. the preparation method of the black fruit Sorbus alnifloria compound fruit vinegar of Fructus Corni according to claim 1, which is characterized in that in S7, go out
The inoculum concentration of bacterium slurries inoculation yeast bacterium is 2.0~3.0%.
6. the preparation method of the black fruit Sorbus alnifloria compound fruit vinegar of Fructus Corni according to claim 6, which is characterized in that in S7, wine
The condition of essence fermentation is 25~34 DEG C of fermentation temperature, 5~7d of fermentation time.
7. the preparation method of the black fruit Sorbus alnifloria compound fruit vinegar of Fructus Corni according to claim 1, which is characterized in that in S8, wine
The inoculum concentration that acetobacter is inoculated in smart fermentation liquid is 2.0~3.0%.
8. the preparation method of the black fruit Sorbus alnifloria compound fruit vinegar of Fructus Corni according to claim 7, which is characterized in that in S8, vinegar
The condition of acid fermentation is 23~32 DEG C of fermentation temperature, 8~12d of fermentation time.
9. the preparation method of the black fruit Sorbus alnifloria compound fruit vinegar of Fructus Corni according to claim 1, which is characterized in that high in S11
Warm instantaneous sterilizing temperature is 120~122 DEG C, and sterilization time is 3~5s.
10. a kind of black fruit Sorbus alnifloria compound fruit vinegar of Fructus Corni that the method for any one according to claim 1~9 is prepared.
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