CN110117521A - A kind of loquat vinegar and preparation method thereof - Google Patents
A kind of loquat vinegar and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a kind of loquat vinegars and preparation method thereof, juice, alcohol fermentation, acetic fermentation are taken comprising loquat flower, Loquat seedling, Loquat-Shaped Cake etc. and are stored sth. in a cellar, prepare loquat vinegar, the fragrance of flowers is strong, mellow in taste, acid is felt well agreeable to the taste, and sugariness is moderate, gives full play to the economic value of loquat each section.Loquat vinegar in the present invention includes the multiple beneficials ingredients such as polyphenol, flavones, organic acid, amarogentin, has moistening lung to arrest cough, oxidation-resisting health-care effect after drinking.Beneficiating ingredient content is higher simultaneously, reduces the loss of beneficiating ingredient in preparation process, improves raw material availability, reduces preparation time, improves production efficiency, has broad prospect of application.
Description
Technical field
The present invention relates to loquat vinegar manufacture field, in particular to a kind of loquat vinegar and preparation method thereof.
Background technique
Flower, fruit, leaf, bark, the root of loquat contain there are many effective biological active component-volatile oil, carotenoid
Equal terpenoids, flavonoids, amarogentin, phenolic substances, organic acid, vitamin, carbohydrate, amino
Acid, fatty acid, mineral element etc., medical value with higher.Loguat leaf has the effect of inhibiting influenza virus, to many nocuousness
Bacterium has inhibiting effect.Flower, the root of loquat also have significant curative effect to influenza.Loquat flavor sweet acid, cool in nature, Neng Gouqing
Lung, moistening lung, relieving coughing, cough-relieving, heat-clearing also there is stomach invigorating to quench the thirst, the health-care effects such as lower gas, the inverse, moisturizing viscera of antiemetic.Loquat seed nature and flavor
It is bitter, cold, flat, enter kidney, lung, liver, the spleen channel, it is swollen etc. can be used to control cough, sore gas and water.Loquat seed extract has immune function
Apparent humidification, furthermore loquat seed extract also has the function of improving liver fibrosis.
Currently, the utilization of loquat resource is also concentrated mainly on loquat, on the one hand as a kind of fresh food fruit,
On the other hand fruit drink, dried fruit, preserved fruit etc. is processed into be utilized.Doctor is concentrated mainly on to the utilization of loguat leaf and flower
Prescription face extracts its effective component, is processed into Chinese materia medica preparation, such as loguat leaf syrup, CHUANBEI PIPA GAO, fritillary-loquat
Syrup, fritillary-loquat particle, loquat cough stopping oral liquor etc. also carry out its floral leaf to be processed into beverage, such as " loguat leaf flower "
Drink.But not yet occurs the loquat deep processed product for all efficiently utilizing Loquat-Shaped Cake, flower, leaf, seed, root etc. so far.
The production method that Chinese patent CN104109621B discloses a kind of loquat vinegar is related to food vinegar brewing technique neck
Domain, this method can use the whole fruit of loquat to squeeze as raw material into fruit juice, first access loquat juice with high wine and prepare fruit wine, then fruit
Wine is added pure water and obtains fruit wine mixed liquor；Part fruit wine mixed liquor and acetic acid bacteria mixed fermentation are obtained into acetic acid mother liquor, will
To acetic acid mother liquor and remaining fruit wine mixed liquor continue liquid deep layer inflation ferment, obtain color by sterilizing, storing
Yellowish, clear has the loquat vinegar of obvious loquat sweet fragrance.
Although being prepared for the loquat vinegar of obvious loquat sweet fragrance in above-mentioned patent, its merely with loquat fruit,
Loquat flower, leaf, seed are carry out processing and utilization, and the loquat medicinal ingredient in fruit vinegar is less, and high spirit is utilized, in fruit vinegar
Possibility remain a large amount of alcoholic content and can not be converted into acetic acid, cause the health-care effect of fruit vinegar to reduce, although there is loquat
It is fragrant and sweet, but fragrance is obviously not as good as the fragrance of a flower in loquat flower, and fragrance is not lasting, and it is bad to drink flavor and taste.
Summary of the invention
The technical problems to be solved by the invention: for disadvantage present in current loquat vinegar preparation method, the present invention
A kind of loquat vinegar preparation method is provided.
In order to solve the above technical problems, the present invention provides technical solution below:
A kind of loquat vinegar preparation method includes following specific steps:
S1: by ninety percent it is ripe without hurt Loquat-Shaped Cake cleaning deseeding, take pulp after peeling, pectase be added after pulp is homogenized,
25~30 DEG C of 20~60min of enzymatic hydrolysis obtain loquat Juice using honey sugar addition in 25~32 ° of Bx；
S2: plantation after loquat seed vernalization is taken complete stool when growth of seedling to 4 leaves, is added 10 after cleaning in greenhouse
The clear water of times weight, 2~6h of infusion filter to take supernatant, are concentrated by ultrafiltration to the 20~30% of supernatant volume, antibechic Chinese medicine is added and mentions
Object is taken to stir evenly, 115~121 DEG C of sterilizing 20min obtain loquat seedling extract；
S3: by glutinous rice wine 15~30d of sealed soak of loquat flower alcoholic strength 6~15%, 25 DEG C of constant temperature are during which kept, mistake
Filter separation glutinous rice wine simultaneously takes out loquat flower, crushes after loquat flower drying, crosses 15~30 mesh screens, it is spare to obtain loquat flower powder；
S4: loquat flower powder and loquat Juice are mixed thoroughly by 2~6:1 weight ratio, connect by 0.1~0.5wt% of mixture
Enter saccharomyces cerevisiae, 26~29 DEG C of 5~9d of fermentation, the every 12h of 2d is turned once before fermenting, and stands anaerobic fermentation, alcoholic fermentation later
It squeezes the juice after the completion, until alcoholic strength reaches 8~11%, obtains loquat wine；
S5: the glutinous rice wine separated in loquat wine, loquat seedling extract and S3 is mixed by the weight ratio of 3~5:1~3:2~4
Wine liquid must be mixed afterwards, access acetic fermentation microbial inoculum in mixing wine liquid in the ratio of 0.06~5wt%, 25~30 DEG C of fermentations 2~
5d, air inflow is 9~10m when fermentation3/ Thr detects the acidity value of tunning, stops ventilation when reaching 80 ° of T, terminates
Fermentation, obtains loquat vinegar first product；
S6: 15 DEG C of constant temperature of loquat vinegar first product are stored sth. in a cellar into 30~60d, take supernatant up to loquat vinegar.
Preferably, the loquat flower is prepared using following steps: by 35~45 DEG C of bakings after the picking of wide-open loquat flower
Dry 1~8h, content water are 45~65%, continue microwave steam perfume, and 300~500W, 15~35min of microwave treatment cools down standby
With.
Preferably, the acetic fermentation microbial inoculum includes Ao Erlan acetobacter, Xu Shi acetobacter and stench acetobacter, three kinds of vinegar
The ratio of acidfast bacilli is 1:3:2, and the viable count of acetobacter is 5 × 10 in acetic fermentation microbial inoculum7~9CFU/g。
Preferably, the antibechic Chinese medical extract is prepared by following steps:
(A) the dry product raw material of following parts by weight: 10~20 parts of caulis bambusae in taenians, the full fruit of 20~40 parts of Snakegourd Fruits, 10~15 portions of tangerines is weighed
Stalk, 5~10 parts of peach gums, 35~55 parts of bulbus fritillariae cirrhosaes, 2~4 parts of sterculia seed, 15~25 portions of semen armeniacae amaraes, 5~15 parts of tubers of stemona, 2~6 parts
Inula britannica chinensis, 5~10 portions of asters, 3~9 parts of RADIX PEUCEDANIs, 8~10 parts of tabasheers；
(B) 50 mesh screens are crossed after above-mentioned raw materials being pulverized, the clear water that 5 times of weight are added impregnates 12h, and 115 DEG C steam
10~30 parts of honey mild fire fried drys are added to water content 10~25% in 25min；
(C) 10 times of clear water 6~12h of infusion are added, 45~95kHz is ultrasonically treated 15min while hot, carries out one every 15min
It is secondary, it is total to three times, the elimination dregs of a decoction, after -40 DEG C of supernatant quick-frozen 6h, vacuum freeze-drying to obtain the final product.
Preferably, the saccharomyces cerevisiae includes one of wine yeast, kloeckera apiculatus and saccharomyces pastorianus or a variety of, hair
30 DEG C aerobic conditions under activation 12~for 24 hours must be added in pure grape juice before ferment, the viable count after activation in grape juice is 3 ×
108CFU/mL。
Preferably, loquat vinegar preparation method further comprises the steps of: after clear water is added in Loquat seedling and is heated to 26~28 DEG C, adds
Entering cellulase and hemicellulase, carries out 50~80kHz ultrasonic treatment after digesting 1~3h, each 10min is spaced 10min,
Totally 4 times.
Preferably, the additional amount of the pectase is 1~5U/mL；Cellulase additional amount is 10~40U/mL；Hemicellulose
Plain enzyme additional amount is 2~10U/mL.
A kind of loquat vinegar of above-mentioned loquat vinegar preparation method preparation, it is characterised in that: the organic acid in loquat vinegar
93~139mg/mL of content, amarogentin 0.84~1.38mg/mL of content, 10.2~17.9mg/mL of flavones content, free amine group
33.4~45.7mg/mL of acid content, 25.2~33.1mg/mL of polyphenol content, pol are 11~14 ° of Bx, and acidity is 95~155 °
T。
It is that the present invention obtains the utility model has the advantages that
1, the present invention makes full use of Loquat-Shaped Cake, seed, leaf, improves the utilization rate of the whole strain of loquat, pectase, cellulase and half
The use of cellulase is conducive to the dissolution release juice of plant cell, is conducive to the release of subsequent fermentation and beneficiating ingredient.
2, loquat flower is impregnated using glutinous rice wine, so that nerolidol, fanesol, linalool, laurene in loquat flower
Equal beneficiating ingredients are effectively dissolved in ethyl alcohol, achieve the purpose that alcohol extracting.
3, the residue after impregnating loquat flower continues in the fermentation of subsequent loquat wine, maximum as fermentation substrate
The fragrance for remaining loquat flower and medicinal nutriment of limit, fermentation decomposable process fill the substances such as polyphenol, flavones, saponin(e
Divide release.
4, loquat seed is cultivated to carry out whole strain utilization after seedling, loquat seed is effectively utilized, improve loquat Quan Guoli
With rate, meanwhile, comprising medicinal effects such as leaf, skin, roots in Loquat seedling, the antibechics moistening lung such as amarogentin in fruit vinegar can be effectively increased
Ingredient；It can continue to produce when loguat leaf underproduces simultaneously, Loquat-Shaped Cake yield caused by excessively harvesting loguat leaf can also be reduced
With the decline of quality, the reduction of planting loquat economic benefit is avoided.
5, the antibechics traditional Chinese medicine ingredients such as bulbus fritillariae cirrhosae are added, the moistening lung for removing phlegm of fruit vinegar, cough-relieving are promoted on the basis of loquat antibechic
The health-care efficacy relievingd asthma.
6, loquat vinegar is rich in the organic acids such as soluble sugar and malic acid, citric acid, acetic acid, and the faint scent of loquat flower can promote
Appetite has both health-care efficacy while sweet mouthfeel is agreeable to the taste.
Specific embodiment
Below by the description to embodiment, specific embodiments of the present invention will be described in further detail, with side
Those skilled in the art is helped to have more complete, accurate and deep understanding to inventive concept of the invention, technical solution.
Embodiment 1: it is prepared as follows loquat vinegar:
One, the prewired and pretreatment of raw material:
Acetic fermentation microbial inoculum includes Ao Erlan acetobacter, Xu Shi acetobacter and stench acetobacter, the work of three kinds of acetobacters
Bacterium number ratio is 1:3:2, and the viable count of acetobacter is 5 × 10 in acetic fermentation microbial inoculum7CFU/g。
By 35 DEG C of drying 8h after the picking of wide-open loquat flower, content water is 45~50%, continues microwave steam perfume,
300W microwave treatment 15min, dries in the air spare after cool.
Antibechic Chinese medical extract is prepared as follows:
(A) the dry product raw material of following parts by weight: 10 parts of caulis bambusae in taenians, the full fruit of 20 parts of Snakegourd Fruits, 10 parts of campanulaceaes, 5 parts of peach gums, 35 is weighed
Part bulbus fritillariae cirrhosae, 2 parts of sterculia seed, 15 portions of semen armeniacae amaraes, 5 parts of tubers of stemona, 2 parts of Inula britannica chinensis, 5 portions of asters, 3 parts of RADIX PEUCEDANIs, 8 parts of India
It is yellow；
(B) 50 mesh screens are crossed after above-mentioned raw materials being pulverized, the clear water that 5 times of weight are added impregnates 12h, and 115 DEG C steam
25min is added 10 parts of honey mild fire stir-frys (120 DEG C) and does to water content 10~25%；
(C) 10 times of clear water infusion 6h are added, 45kHz is ultrasonically treated 15min while hot, carried out every 15min it is primary, totally three
It is secondary, filter off the dregs of a decoction, after -40 DEG C of supernatant quick-frozen 6h, vacuum freeze-drying to obtain the final product.
Saccharomyces cerevisiae strain is wine yeast (i.e. wine yeast), and 30 DEG C of aerobic items in pure grape juice must be added before fermenting
12h is activated under part, the viable count after activation in grape juice is 3 × 108CFU/mL。
Two, the preparation of loquat vinegar:
S1: by ninety percent it is ripe without hurt Loquat-Shaped Cake cleaning deseeding, take pulp after peeling, pectase be added after pulp is homogenized,
Additional amount is 1U/mL, and 25 DEG C of enzymatic hydrolysis 20min obtain loquat Juice using honey sugar addition in 25 ° of Bx；
S2: plantation after loquat seed vernalization is taken complete stool when growth of seedling to 4 leaves, is added 10 after cleaning in greenhouse
The clear water of times weight, infusion 2h filter to take supernatant, are concentrated by ultrafiltration to the 20% of supernatant volume, antibechic Chinese medical extract is added and stirs
It mixes uniformly, 115 DEG C of sterilizing 20min obtain loquat seedling extract；
S3: by the glutinous rice wine sealed soak 15d of loquat flower alcoholic strength 6%, 25 DEG C of constant temperature is during which kept, is separated by filtration glutinous
Rice wine simultaneously takes out loquat flower, crushes after loquat flower drying, crosses 15 mesh screens, it is spare to obtain loquat flower powder；
S4: loquat flower powder and loquat Juice are mixed thoroughly by 2:1 weight ratio, by the 0.1wt% access wine brewing ferment of mixture
Mother, 26 DEG C of fermentation 5d, the every 12h of 2d is turned once before fermenting, and is stood anaerobic fermentation later, is squeezed the juice after the completion of alcoholic fermentation, until wine
Precision reaches 8%, obtains loquat wine；
S5: wine must be mixed after the glutinous rice wine separated in loquat wine, loquat seedling extract and S3 is mixed by 3:1:2 weight ratio
Liquid is accessed acetic fermentation microbial inoculum in mixing wine liquid in the ratio of 0.06wt%, 25 DEG C of fermentation 3d, when fermentation air inflow for 9~
10m3/ Thr detects the acidity value of tunning, stops ventilation when reaching 80 ° of T, terminates fermentation, obtains loquat vinegar first product；
S6: 15 DEG C of constant temperature of loquat vinegar first product are stored sth. in a cellar into 30d, take supernatant up to loquat vinegar.
Embodiment 2: it is prepared as follows loquat vinegar:
One, the prewired and pretreatment of raw material:
Acetic fermentation microbial inoculum includes Ao Erlan acetobacter, Xu Shi acetobacter and stench acetobacter, the work of three kinds of acetobacters
Bacterium number ratio is 1:5:2, and the viable count of acetobacter is 5 × 10 in acetic fermentation microbial inoculum8CFU/g。
By 45 DEG C of drying 1h after the picking of wide-open loquat flower, content water is 50~65%, continues microwave steam perfume,
500W microwave treatment 35min, dries in the air spare after cool.
Antibechic Chinese medical extract is prepared as follows:
(A) weigh the dry product raw material of following parts by weight: 20 parts of caulis bambusae in taenians, the full fruit of 40 parts of Snakegourd Fruits, 15 parts of campanulaceaes, 10 parts of peach gums,
55 parts of bulbus fritillariae cirrhosaes, 4 parts of sterculia seed, 25 portions of semen armeniacae amaraes, 15 parts of tubers of stemona, 6 parts of Inula britannica chinensis, 10 portions of asters, 9 parts of RADIX PEUCEDANIs, 10 parts
Tabasheer；
(B) 50 mesh screens are crossed after above-mentioned raw materials being pulverized, the clear water that 5 times of weight are added impregnates 12h, and 115 DEG C steam
10~30 parts of honey mild fire (130 DEG C) fried drys are added to water content 25% in 25min；
(C) 10 times of clear water infusion 12h are added, 95kHz is ultrasonically treated 15min while hot, carried out every 15min it is primary, totally three
It is secondary, filter off the dregs of a decoction, after -40 DEG C of supernatant quick-frozen 6h, vacuum freeze-drying to obtain the final product.
Saccharomyces cerevisiae strain includes wine yeast, kloeckera apiculatus, and 30 DEG C of aerobic items in pure grape juice must be added before fermenting
It is activated under part for 24 hours, the viable count after activation in grape juice is 3 × 108CFU/mL, the viable count ratio of two primary yeasts are 3:1.
Two, the preparation of loquat vinegar:
S1: by ninety percent it is ripe without hurt Loquat-Shaped Cake cleaning deseeding, take pulp after peeling, pectase be added after pulp is homogenized,
Additional amount is 5U/mL, and 30 DEG C of enzymatic hydrolysis 60min obtain loquat Juice using honey sugar addition in 32 ° of Bx；
S2: plantation after loquat seed vernalization is taken complete stool when growth of seedling to 4 leaves, is added 10 after cleaning in greenhouse
The clear water of times weight, loquat complete stool are heated to 28 DEG C after clear water is added, and cellulase is added and hemicellulase, cellulase add
Entering amount is 40U/mL；Hemicellulase additional amount is 10U/mL, and the total volume of cellulase and hemicellulase is no more than enzymatic hydrolysis
The 0.1% of object, digest 3h after carry out 80kHz ultrasonic treatment, each 10min, be spaced 10min, totally 4 times.Infusion 6h, is filtered to take
Clearly, it is concentrated by ultrafiltration to the 30% of supernatant volume, antibechic Chinese medical extract is added and stirs evenly, 121 DEG C of sterilizing 20min obtain loquat
Seedling extract；
S3: by the glutinous rice wine sealed soak 30d of loquat flower alcoholic strength 15%, 25 DEG C of constant temperature is during which kept, is separated by filtration
Glutinous rice wine simultaneously takes out loquat flower, crushes after loquat flower drying, crosses 30 mesh screens, it is spare to obtain loquat flower powder；
S4: loquat flower powder and loquat Juice are mixed thoroughly by 6:1 weight ratio, by the 0.5wt% access wine brewing ferment of mixture
Mother, 29 DEG C of fermentation 9d, the every 12h of 2d is turned once before fermenting, and is stood anaerobic fermentation later, is squeezed the juice after the completion of alcoholic fermentation, until wine
Precision reaches 11%, obtains loquat wine；
S5: wine must be mixed after the glutinous rice wine separated in loquat wine, loquat seedling extract and S3 is mixed by 5:3:4 weight ratio
Liquid is accessed acetic fermentation microbial inoculum in mixing wine liquid in the ratio of 5wt%, and 30 DEG C of fermentation 2d, air inflow is 10m when fermentation3/
Thr detects the acidity value of tunning, stops ventilation when reaching 80 ° of T, terminates fermentation, obtains loquat vinegar first product；
S6: 15 DEG C of constant temperature of loquat vinegar first product are stored sth. in a cellar into 60d, take supernatant up to loquat vinegar.
Embodiment 3: it is prepared as follows loquat vinegar:
One, the prewired and pretreatment of raw material:
Acetic fermentation microbial inoculum includes Ao Erlan acetobacter, Xu Shi acetobacter and stench acetobacter, the work of three kinds of acetobacters
Bacterium number ratio is 1:3:2, and the viable count of acetobacter is 5 × 10 in acetic fermentation microbial inoculum9CFU/g。
By 40 DEG C of drying 4h after the picking of wide-open loquat flower, content water is 55%, continues microwave steam perfume, 400W
Microwave treatment 25min dries in the air spare after cool.
Antibechic Chinese medical extract is prepared as follows:
(A) the dry product raw material of following parts by weight: 15 parts of caulis bambusae in taenians, the full fruit of 30 parts of Snakegourd Fruits, 13 parts of campanulaceaes, 8 parts of peach gums, 45 is weighed
Part bulbus fritillariae cirrhosae, 3 parts of sterculia seed, 20 portions of semen armeniacae amaraes, 10 parts of tubers of stemona, 4 parts of Inula britannica chinensis, 7 portions of asters, 6 parts of RADIX PEUCEDANIs, 9 parts of India
It is yellow；
(B) 70 mesh screens are crossed after above-mentioned raw materials being pulverized, the clear water that 5 times of weight are added impregnates 12h, and 115 DEG C steam
20 parts of honey mild fire fried drys are added to water content 18% in 25min；
(C) 10 times of clear water infusion 9h are added, 75kHz is ultrasonically treated 15min while hot, carried out every 15min it is primary, totally three
It is secondary, filter off the dregs of a decoction, after -40 DEG C of supernatant quick-frozen 12h, vacuum freeze-drying to obtain the final product.
Saccharomyces cerevisiae strain includes wine yeast, kloeckera apiculatus and saccharomyces pastorianus, must be added in pure grape juice before fermenting
18h is activated under 30 DEG C of aerobic conditions, the viable count after activation in grape juice is 3 × 108CFU/mL, the viable count ratio of three primary yeasts
For 1:2:4.
Two, the preparation of loquat vinegar:
S1: by ninety percent it is ripe without hurt Loquat-Shaped Cake cleaning deseeding, take pulp after peeling, pectase be added after pulp is homogenized,
Additional amount is 3U/mL, and 27 DEG C of enzymatic hydrolysis 40min obtain loquat Juice using honey sugar addition in 29 ° of Bx；
S2: plantation after loquat seed vernalization is taken complete stool when growth of seedling to 4 leaves, is added 10 after cleaning in greenhouse
The clear water of times weight, loquat complete stool are heated to 27 DEG C after clear water is added, and cellulase is added and hemicellulase, cellulase add
Entering amount is 25U/mL；Hemicellulase additional amount is 6U/mL, and the total volume of cellulase and hemicellulase is no more than zymolyte
0.1%, digest 2h after carry out 65kHz ultrasonic treatment, each 10min, be spaced 10min, totally 4 times.2~6h of infusion, is filtered to take
Supernatant is concentrated by ultrafiltration to the 25% of supernatant volume, antibechic Chinese medical extract is added and stirs evenly, 115 DEG C of sterilizing 20min obtain Pi
Rake seedling extract；
S3: by the glutinous rice wine sealed soak 25d of loquat flower alcoholic strength 10%, 25 DEG C of constant temperature is during which kept, is separated by filtration
Glutinous rice wine simultaneously takes out loquat flower, crushes after loquat flower drying, crosses 20 mesh screens, it is spare to obtain loquat flower powder；
S4: loquat flower powder and loquat Juice are mixed thoroughly by 4:1 weight ratio, by the 0.3wt% access wine brewing ferment of mixture
Mother, 28 DEG C of fermentation 7d, the every 12h of 2d is turned once before fermenting, and is stood anaerobic fermentation later, is squeezed the juice after the completion of alcoholic fermentation, until wine
Precision reaches 10%, obtains loquat wine；
S5: wine must be mixed after the glutinous rice wine separated in loquat wine, loquat seedling extract and S3 is mixed by 4:2:3 weight ratio
Liquid is accessed acetic fermentation microbial inoculum in mixing wine liquid in the ratio of 3.5wt%, and 27 DEG C of fermentation 3.5d, air inflow is when fermentation
9.5m3/ Thr detects the acidity value of tunning, stops ventilation when reaching 80 ° of T, fermentation is terminated, at the beginning of obtaining loquat vinegar
Product；
S6: 15 DEG C of constant temperature of loquat vinegar first product are stored sth. in a cellar into 45d, take supernatant up to loquat vinegar.
Embodiment 4: it is prepared as follows loquat vinegar:
One, the prewired and pretreatment of raw material:
Acetic fermentation microbial inoculum includes Ao Erlan acetobacter, Xu Shi acetobacter and stench acetobacter, the work of three kinds of acetobacters
Bacterium number ratio is 3:1:1, and the viable count of acetobacter is 5 × 10 in acetic fermentation microbial inoculum9CFU/g。
By 40 DEG C of drying 7h after the picking of wide-open loquat flower, content water is 60%, continues microwave steam perfume, 350W
Microwave treatment 25min dries in the air spare after cool.
Antibechic Chinese medical extract is prepared as follows:
(A) the dry product raw material of following parts by weight: 16 parts of caulis bambusae in taenians, the full fruit of 25 parts of Snakegourd Fruits, 14 parts of campanulaceaes, 8 parts of peach gums, 50 is weighed
Part bulbus fritillariae cirrhosae, 2 parts of sterculia seed, 17 portions of semen armeniacae amaraes, 8 parts of tubers of stemona, 3 parts of Inula britannica chinensis, 7 portions of asters, 4 parts of RADIX PEUCEDANIs, 8 parts of India
It is yellow；
(B) 40 mesh screens are crossed after above-mentioned raw materials being pulverized, the clear water that 5 times of weight are added impregnates 12h, and 121 DEG C steam
15 parts of honey mild fire fried drys are added to water content 13% in 25min；
(C) 10 times of clear water infusion 7h are added, 55kHz is ultrasonically treated 15min while hot, carried out every 15min it is primary, totally three
It is secondary, filter off the dregs of a decoction, after -40 DEG C of supernatant quick-frozen 6h, vacuum freeze-drying to obtain the final product.
Saccharomyces cerevisiae strain includes kloeckera apiculatus and saccharomyces pastorianus, and 27 DEG C of aerobic conditions in pure grape juice must be added before fermenting
Lower activation 14h, the viable count after activation in grape juice are 3 × 108CFU/mL, the viable count ratio of two primary yeasts are 3:7.
Two, the preparation of loquat vinegar:
S1: by ninety percent it is ripe without hurt Loquat-Shaped Cake cleaning deseeding, take pulp after peeling, pectase be added after pulp is homogenized,
Additional amount is 2U/mL, and 26 DEG C of enzymatic hydrolysis 30min obtain loquat Juice using honey sugar addition in 30 ° of Bx；
S2: plantation after loquat seed vernalization is taken complete stool when growth of seedling to 4 leaves, is added 10 after cleaning in greenhouse
The clear water of times weight, loquat complete stool are heated to 27 DEG C after clear water is added, and cellulase is added and hemicellulase, cellulase add
Entering amount is 20U/mL；Hemicellulase additional amount is 4U/mL, and the total volume of cellulase and hemicellulase is no more than zymolyte
0.1%, digest 3h after carry out 70kHz ultrasonic treatment, each 10min, be spaced 10min, totally 4 times.Infusion 5h, is filtered to take
Clearly, it is concentrated by ultrafiltration to the 23% of supernatant volume, antibechic Chinese medical extract is added and stirs evenly, 115 DEG C of sterilizing 15min obtain loquat
Seedling extract；
S3: by the glutinous rice wine sealed soak 21d of loquat flower alcoholic strength 13%, 25 DEG C of constant temperature is during which kept, is separated by filtration
Glutinous rice wine simultaneously takes out loquat flower, crushes after loquat flower drying, crosses 10 mesh screens, it is spare to obtain loquat flower powder；
S4: loquat flower powder and loquat Juice are mixed thoroughly by 5:1 weight ratio, by the 0.2wt% access wine brewing ferment of mixture
Mother, 28 DEG C of fermentation 8d, the every 6h of 2d is turned once before fermenting, and is stood anaerobic fermentation later, is squeezed the juice after the completion of alcoholic fermentation, until alcohol
Degree reaches 9%, obtains loquat wine；
S5: wine must be mixed after the glutinous rice wine separated in loquat wine, loquat seedling extract and S3 is mixed by 5:3:3 weight ratio
Liquid is accessed acetic fermentation microbial inoculum in mixing wine liquid in the ratio of 4wt%, and 26 DEG C of fermentation 4d, air inflow is 10m when fermentation3/
Thr detects the acidity value of tunning, stops ventilation when reaching 90 ° of T, terminates fermentation, obtains loquat vinegar first product；
S6: 10 DEG C of constant temperature of loquat vinegar first product are stored sth. in a cellar into 50d, take supernatant up to loquat vinegar.
Embodiment 5: it is prepared as follows loquat vinegar:
One, the prewired and pretreatment of raw material:
Acetic fermentation microbial inoculum includes Ao Erlan acetobacter, Xu Shi acetobacter and stench acetobacter, the work of three kinds of acetobacters
Bacterium number ratio is 3:2:2, and the viable count of acetobacter is 1 × 10 in acetic fermentation microbial inoculum9CFU/g。
By 45 DEG C of drying 5h after the picking of wide-open loquat flower, content water is 50%, continues microwave steam perfume, 450W
Microwave treatment 20min dries in the air spare after cool.
Antibechic Chinese medical extract is prepared as follows:
(A) the dry product raw material of following parts by weight: 16 parts of caulis bambusae in taenians, the full fruit of 33 parts of Snakegourd Fruits, 14 parts of campanulaceaes, 6 parts of peach gums, 55 is weighed
Part bulbus fritillariae cirrhosae, 2 parts of sterculia seed, 15 portions of semen armeniacae amaraes, 5 parts of tubers of stemona, 2 parts of Inula britannica chinensis, 5 portions of asters, 3 parts of RADIX PEUCEDANIs, 8 parts of India
It is yellow；
(B) 50 mesh screens are crossed after above-mentioned raw materials being pulverized, the clear water that 5 times of weight are added impregnates 12h, and 115 DEG C steam
25 parts of honey mild fire fried drys are added to water content 14% in 25min；
(C) 10 times of clear water infusion 8h are added, 55kHz is ultrasonically treated 15min while hot, carried out every 15min it is primary, totally three
It is secondary, filter off the dregs of a decoction, after -40 DEG C of supernatant quick-frozen 6h, vacuum freeze-drying to obtain the final product.
Saccharomyces cerevisiae strain is wine yeast and saccharomyces pastorianus, and 28 DEG C of aerobic conditions in pure grape juice must be added before fermenting
Lower activation 14h, the viable count after activation in grape juice are 3 × 108CFU/mL, the viable count ratio of two primary yeasts are 1:1.
Two, the preparation of loquat vinegar:
S1: by ninety percent it is ripe without hurt Loquat-Shaped Cake cleaning deseeding, take pulp after peeling, pectase be added after pulp is homogenized,
Additional amount is 5U/mL, and 30 DEG C of enzymatic hydrolysis 20min obtain loquat Juice using honey sugar addition in 31 ° of Bx；
S2: plantation after loquat seed vernalization is taken complete stool when growth of seedling to 4 leaves, is added 10 after cleaning in greenhouse
The clear water of times weight, loquat complete stool are heated to 27 DEG C after clear water is added, and cellulase is added and hemicellulase, cellulase add
Entering amount is 35U/mL；Hemicellulase additional amount is 4U/mL, and the total volume of cellulase and hemicellulase is no more than zymolyte
1%, digest 2h after carry out 70kHz ultrasonic treatment, each 10min, be spaced 10min, totally 4 times.Infusion 3h, filters to take supernatant,
It is concentrated by ultrafiltration to the 20% of supernatant volume, antibechic Chinese medical extract is added and stirs evenly, 121 DEG C of sterilizing 20min obtain loquat seedling and mention
Take object；
S3: by the glutinous rice wine sealed soak 15d of loquat flower alcoholic strength 15%, 25 DEG C of constant temperature is during which kept, is separated by filtration
Glutinous rice wine simultaneously takes out loquat flower, crushes after loquat flower drying, crosses 20 mesh screens, it is spare to obtain loquat flower powder；
S4: loquat flower powder and loquat Juice are mixed thoroughly by 3:1 weight ratio, by the 0.4wt% access wine brewing ferment of mixture
Mother, 28 DEG C of fermentation 8d, the every 12h of 3d is turned once before fermenting, and is stood anaerobic fermentation later, is squeezed the juice after the completion of alcoholic fermentation, until wine
Precision reaches 10%, obtains loquat wine；
S5: wine must be mixed after the glutinous rice wine separated in loquat wine, loquat seedling extract and S3 is mixed by 4:3:4 weight ratio
Liquid is accessed acetic fermentation microbial inoculum in mixing wine liquid in the ratio of 3wt%, and 26 DEG C of fermentation 5d, air inflow is 9m when fermentation3/T·
Hr detects the acidity value of tunning, stops ventilation when reaching 100 ° of T, terminates fermentation, obtains loquat vinegar first product；
S6: 8 DEG C of constant temperature of loquat vinegar first product are stored sth. in a cellar into 90d, take supernatant up to loquat vinegar.
Comparative examples:
According to method disclosed in Chinese patent CN104109621B (embodiment 1), loquat vinegar is prepared.
In order to measure the content of every beneficiating ingredient in the loquat vinegar prepared in embodiment 1-5 and comparative examples, into
The following experiment of row:
1, in loquat vinegar beneficiating ingredient assay:
The measurement of polyphenol content in loquat vinegar: referring to ferrous tartrate colorimetric method；
The measurement of Flavone content in loquat vinegar: alchlor colorimetric method；
The measurement of water soluble carbohydrates content (pol) in loquat vinegar: anthrone colorimetry；
The measurement of free aminoacid content in loquat vinegar: ninhydrin colorimetry；
Measurement result is as follows:
The content of beneficiating ingredient in 1 loquat vinegar of table
As can be seen from the above results the loquat vinegar prepared in the present invention is excellent on polyphenol, flavones, free aminoacid content
In comparative examples, the loquat beneficiating ingredient being released effectively in raw material, and remain in fruit vinegar finished product, effectively it is utilized
The raw materials such as loquat flower, fruit, leaf improve raw material availability.It is only slightly higher than or maintains an equal level in comparative examples in terms of pol, illustrate this hair
Bright sugariness is moderate, and the fruit vinegar pol brewed with single Loquat-Shaped Cake is not much different, and does not have the drawbacks of sweet tea.
2, in loquat vinegar total organic acids measurement: acid-base titration
A, sodium hydroxide solution (0.1molL-1) with appropriate sodium hydroxide is produced, to add water shaking to make to be dissolved into saturation molten
Liquid after cooling, is stood, spare after clarification.Clear sodium hydroxide saturated solution 5.6mL is taken, the distilled water for newly boiling and letting cool is added to make
At 1000mL, shake up.
B, in sample size measurement test solution (loquat vinegar), instructions phenolphthalein solution 2 is added and drips, with the hydrogen-oxygen demarcated
Change sodium titrating solution (0.0749molL-1) titration, it is titrated to the aobvious pink of solution.Every 1mL sodium hydroxide titration liquid is equivalent to
Salicylic acid (the C of 9.916mg7H603), total organic acids are in terms of salicylic acid.
Using the acidity of acidometer measurement loquat vinegar.
Amarogentin content is measured using reversed phase liquid chromatography.
As a result as follows:
Total organic acids, amarogentin content and acidity in 2 loquat vinegar of table
As seen from the results in Table 2, total organic acids, amarogentin content are apparently higher than control in loquat vinegar prepared by the present invention
Embodiment, total organic acids include the fermentation acetic acid generated, the malic acid that contains in loquat each section and citric acid etc., are beneficial
The flavor substance of health-care components and fruit vinegar, content is higher, and the mouthfeel and fragrance of fruit vinegar are also more mellow, after storing sth. in a cellar, organic acid
Esterification can also occur with alcohols, fragrance is denseer, is one of key index of fruit vinegar.Amarogentin is that loquat has
The main component of moistening lung to arrest cough effect, content is extremely low in independent loquat fruit, and fully utilized in the present invention Loquat-Shaped Cake, leaf,
The raw materials such as flower, seed, root, while antibechic Chinese medical extract is added, antibechic ingredient in fruit vinegar is effectively improved, the profit of fruit vinegar is increased
The health-care efficacy of lung cough-relieving has medical value while drinking as food.
The reasonably combined use that different acetic fermentation strains are utilized in the present invention can effectively make up single culture fermentation and deposit
Strain acid producing ability it is low, it is not acidproof, the drawbacks of decomposing and fermenting acid product, with the use with alcohol fermentation yeast, significantly mention
It is high to produce sour efficiency, fruit vinegar fermentation time is shortened, save the cost improves production efficiency.
Containing carbohydrate such as a large amount of fructose, glucose in loquat Juice, be conducive to the fast of saccharomycete primary stage of inoculation
Fast activation and proliferation accumulation production conversion population, without other addition carbohydrate, and loquat flower raw material only impregnated by rice wine after also
A large amount of beneficiating ingredients do not discharge, and can discharge beneficiating ingredient to greatest extent after decomposing by yeast fermentation.
How not soluble in water triterpenoids in loquat beneficiating ingredient are, and is dissolved in the organic solvents such as alcohols, flavonoids
It is then soluble easily in water with Polyphenols, in loquat wine and rice wine main component be alcohol, carbohydrate and moisture, compound loquat beneficiating ingredient
Dissolution characteristics, water-soluble and Alcohol soluble composition is leachable, improves the dissolution rate of beneficiating ingredient.Rice wine is with respect to sugar content height and Pi
Remaining part carbohydrate can promote the proliferation of acetobacter again in rake wine, while the alcohols superposition in the alcohols and loquat wine in rice wine
The aerobic fermentation transformation efficiency of acetobacter can be improved afterwards, the short time can convert alcohols and generate organic acid flavor substance, complete fruit
Vinegar fermentation.It avoids from the beginning to ferment after loquat flower, fruit, leaf extract and takes a long time the oxygenolysis for leading to antioxidant content.
3, loquat vinegar drinks the test of mouthfeel
The subject of selection different age group drinks the evaluation that organoleptic quality is carried out after loquat vinegar, including 10~20 years old by
50 people of examination person, 20~40 years old 50 people of subject, 40~60 years old 50 people of subject.
Evaluate factor flexible strategy distribution: color (10%)；Fragrance (40%)；Flavour (50%)
The evaluating result of 3 loquat vinegar organoleptic quality of table
4, the Antitussive and Expectorant Effect of loquat vinegar
It is tested as follows using the loquat vinegar prepared in embodiment 3 and comparative examples as test sample.
4.1 loquat vinegars test the antitussive effect of guinea pig cough's model
Weight 200~250g healthy guinea pig is taken, half male and half female is placed in glass desicator, there is a circle at the top of drier
Shape hole is connected with sprayer, sprays into 17.5% citric acid by spray head with the pressure of 800Pa, spraying 1min continues to observe
5min records the cough number of cavy in 6min, is preselected, and cough number is less than 10 person's rejects.By the qualified globefish of pre-selection
Mouse 32 is only randomly divided into 4 groups, every group 8 by cough number.Test medicine is administered by 20mL/kg weight；Positive controls are pressed
23.94mg/kg dosage smells sour dextromethorphan chewable tablets suspension l0mL/kg to 0.2394% hydrogen of cavy stomach-filling；Blank control group
Stomach-filling same volume distilled water.1h after each group administration, then preselected conditions are pressed, it gives and draws cough, number of coughing in observation 6min, with blank
Control group compares, and carries out t inspection, the results are shown in Table 4.
Influence of 4.2 loquat vinegars to mouse phenol red secretion test
Take 19~22g of weight healthy mice 50, half male and half female.It is randomly divided into 5 groups, every group 10.Test medicine component
Intragastric administration on mice 20mL/kg is not given；Positive control drug group wherein gives intragastric administration on mice 0.6% hydrochloric acid ammonia for one group by 120mg/kg dosage
Olfactory tract piece suspension 20mL/kg；Another group of positive control drug is given intragastric administration on mice 5% ammonium chloride solution 20mL/ by lg/kg dosage
kg；Same volume distilled water is given in blank control group stomach-filling.It is administered once daily by the above-mentioned dosage of each group, continuous 5 days.Last dose
Preceding 12h is deprived of food but not water.Every mouse peritoneal is injected into 5% phenol red solution 0.1mL/10g weight before last dose, injects phenol
0.5h puts to death animal after red, removes tracheae surrounding tissue, cuts one section of tracheae from thyroid cartilage to tracheae bifurcation, be put into Sheng
In the test tube for having 2.5mL physiological saline, then plus 1M sodium hydroxide solution 0.1mL.It is stood overnight in 4 DEG C of refrigerator, makes contamination precipitation,
Secondary daily ultraviolet specrophotometer surveys OD value in wavelength 546nm.Make standard curve according to OD value and phenol red content, according to curve
The phenol red content of regression equation calculation (μ g/mL) carries out t inspection compared with blank control group.It the results are shown in Table 5.
Antitussive effect of 4 loquat vinegar of table to guinea pig cough caused by citric acid
| Group | N (only) | Dosage | It coughs number (secondary) |
| Blank control group | 8 | ----- | 29.2±9.8 |
| Positive controls | 8 | 24mg/kg | 12.8±7.7** |
| 3 groups of embodiment | 8 | 20mL/kg | 15.3±9.1** |
| Comparative examples group | 8 | 20mL/kg | 24.2±11.9 |
Note: compared with blank control group, P < 0.01 * P < 0.05, * *
Influence of 5 loquat vinegar of table to mouse phenol red secretion test
| Group | N (only) | Dosage | Phenols contents (μ g/mL) |
| Blank control group | 10 | ----- | 1.4423±0.2758 |
| Ambroxol hydrochloride group | 10 | 120mg/kg | 1.6892±0.3327* |
| Ammonium chloride group | 10 | 1g/kg | 3.0433±0.8639** |
| 3 groups of embodiment | 10 | 20mL/kg | 2.3721±0.7665** |
| Comparative examples group | 10 | 20mL/kg | 1.4982±0.5213 |
Note: compared with blank control group, P < 0.01 * P < 0.05, * *
The result of consolidated statement 4 and table 5 is it is found that the present invention can obviously inhibit cough number on animal model and increase phenol red
Excretion amount, effect are significantly better than comparative examples, the health-care efficacy with significant kobadrin.
5. the measurement of beneficiating ingredient in loquat seedling extract
The loquat seedling extract 100mL prepared in Example 1~5, and by with the loquat seed of the weight such as Loquat seedling or
The loquat seed or loquat-leaf extract 100mL that loguat leaf is extracted after crushing using the method for S2 in embodiment 3 as test sample,
Antibechic Chinese medical extract is not added in test sample, beneficiating ingredient content in high effective liquid chromatography for measuring test sample, knot
Fruit is shown in Table 6.
6 Loquat seedling of table has the content of interests ingredient
| Group | Kaempferol (μ g/mL) | Amarogentin (μ g/mL) | Oleanolic acid (μ g/mL) |
| Embodiment 1 | 545 | 349 | 684 |
| Embodiment 2 | 673 | 423 | 878 |
| Embodiment 3 | 681 | 444 | 799 |
| Embodiment 4 | 666 | 459 | 880 |
| Embodiment 5 | 658 | 442 | 834 |
| Loquat seed extract | 125 | 157 | 121 |
| Loquat-leaf extract | 155 | 278 | 321 |
Triterpenoids in loguat leaf have ten several, are the principle active components of loguat leaf, mainly malol,
Oleanolic acid and tormentic acid are the derivative etc. of parent；The flavone compound aglycon contained in loguat leaf is mainly kaempferia galanga
Phenol, Quercetin, glucosides are made of 1-3 monosaccharide.Loguat leaf also contains saponin(e substance, such as loquat glycosides, amarogentin.And in bark
And above-mentioned beneficiating ingredient is also enriched in tree root.
Beneficiating ingredient content is substantially less than Loquat seedling whole strain extract in loquat seed as seen from the results in Table 6, by loquat seed
Beneficiating ingredient content dramatically increases after being converted into seedling, meanwhile, all data of Examples 1 to 5 also above etc. weight loquat
Leaf extract illustrates that a large amount of beneficiating ingredient is also contained at the positions such as Loquat seedling stem, skin, root, loquat seed is not only utilized, also big
Width improves the content of beneficiating ingredient, improves the utilization rate and conversion ratio of loquat seed.
In conclusion the present invention makes full use of Loquat-Shaped Cake, seed, leaf, the utilization rate of the whole strain of loquat, pectase, fiber are improved
The use of plain enzyme and hemicellulase is conducive to the dissolution release juice of plant cell, is conducive to subsequent fermentation and beneficiating ingredient
Release.Loquat flower is impregnated using glutinous rice wine, so that the nerolidol, fanesol, linalool, laurene etc. in loquat flower have
Beneficial ingredient is effectively dissolved in ethyl alcohol, achievees the purpose that alcohol extracting.Residue after loquat flower is impregnated is continued in subsequent loquat
In the fermentation of wine, as fermentation substrate, the fragrance and medicinal nutriment of loquat flower are remained to greatest extent, fermentation was decomposed
Journey discharges the substances such as polyphenol, flavones, saponin(e sufficiently.Loquat seed is cultivated to carry out whole strain utilization after seedling, effective benefit
With loquat seed, the full fruit utilization rate of loquat being improved, meanwhile, comprising medicinal effects such as leaf, skin, roots in Loquat seedling, can effectively increase
Add the antibechics such as amarogentin moistening lung ingredient in fruit vinegar；It can continue to produce when loguat leaf underproduces simultaneously, can also reduce excessively
The decline for harvesting Loquat-Shaped Cake yield and quality caused by loguat leaf, avoids the reduction of planting loquat economic benefit.Bulbus fritillariae cirrhosae is added
Etc. antibechics traditional Chinese medicine ingredients, on the basis of loquat antibechic promoted fruit vinegar moistening lung for removing phlegm, relieving cough and asthma health-care efficacy.Loquat-Shaped Cake
Vinegar is rich in the organic acids such as soluble sugar and malic acid, citric acid, acetic acid, and the faint scent of loquat flower can improve a poor appetite, and sweet mouthfeel is suitable
Health-care efficacy is had both while mouth.
The above examples only illustrate the technical idea of the present invention, and this does not limit the scope of protection of the present invention, all
According to the technical idea provided by the invention, any changes made on the basis of the technical scheme each falls within the scope of the present invention
Within；The technology that the present invention is not directed to can be realized by the prior art.
Claims (8)
1. a kind of loquat vinegar preparation method, which is characterized in that include following specific steps:
S1: by ninety percent it is ripe take pulp without Loquat-Shaped Cake cleaning deseeding is hurt after peeling, be added pectase after pulp is homogenized, 25~
30 DEG C of 20~60min of enzymatic hydrolysis obtain loquat Juice using honey sugar addition in 25~32 ° of Bx；
S2: plantation after loquat seed vernalization is taken into complete stool when growth of seedling to 4 leaves in greenhouse, 10 times of weights are added after cleaning
The clear water of amount, 2~6h of infusion filter to take supernatant, are concentrated by ultrafiltration to the 20~30% of supernatant volume, antibechic Chinese medical extract is added
It stirs evenly, 115~121 DEG C of sterilizing 20min obtain loquat seedling extract；
S3: by glutinous rice wine 15~30d of sealed soak of loquat flower alcoholic strength 6~15%, 25 DEG C of constant temperature are during which kept, filtering point
From glutinous rice wine and loquat flower is taken out, is crushed after loquat flower drying, is crossed 15~30 mesh screens, it is spare to obtain loquat flower powder；
S4: loquat flower powder and loquat Juice are mixed thoroughly by 2~6:1 weight ratio, are accessed and are made by 0.1~0.5wt% of mixture
Brewer yeast, 26~29 DEG C of 5~9d of fermentation, the every 12h of 2d is turned once before fermenting, and stands anaerobic fermentation later, and alcoholic fermentation is completed
After squeeze the juice, until alcoholic strength reaches 8~11%, obtain loquat wine；
S5: after the glutinous rice wine separated in loquat wine, loquat seedling extract and S3 is mixed by the weight ratio of 3~5:1~3:2~4
Wine liquid is mixed, is accessed acetic fermentation microbial inoculum in mixing wine liquid in the ratio of 0.06~5wt%, 25~30 DEG C of 2~5d of fermentation, hair
Air inflow is 9~10m when ferment3/ Thr detects the acidity value of tunning, stops ventilation when reaching 80 ° of T, terminates fermentation,
Obtain loquat vinegar first product；
S6: 15 DEG C of constant temperature of loquat vinegar first product are stored sth. in a cellar into 30~60d, take supernatant up to loquat vinegar.
2. a kind of loquat vinegar preparation method according to claim 1, it is characterised in that: the loquat flower is using as follows
Step preparation: by 35~45 DEG C of 1~8h of drying after the picking of wide-open loquat flower, content water is 45~65%, is continued
Microwave steam is fragrant, and 300~500W, 15~35min of microwave treatment dries in the air spare after cool.
3. a kind of loquat vinegar preparation method according to claim 1, it is characterised in that: the acetic fermentation microbial inoculum packet
Acetobacter containing Ao Erlan, Xu Shi acetobacter and stench acetobacter, the ratio of three kinds of acetobacters are 1:3:2, acetic fermentation microbial inoculum
The viable count of middle acetobacter is 5 × 107~9CFU/g。
4. a kind of loquat vinegar preparation method according to claim 1, it is characterised in that: the antibechic Chinese medical extract
It is prepared by following steps:
(A) the dry product raw material of following parts by weight: 10~20 parts of caulis bambusae in taenians, the full fruit of 20~40 parts of Snakegourd Fruits, 10~15 parts of campanulaceaes, 5 is weighed
~10 parts of peach gums, 35~55 parts of bulbus fritillariae cirrhosaes, 2~4 parts of sterculia seed, 15~25 portions of semen armeniacae amaraes, 5~15 parts of tubers of stemona, 2~6 parts it is sheathed
Flower, 5~10 portions of asters, 3~9 parts of RADIX PEUCEDANIs, 8~10 parts of tabasheers；
(B) 50 mesh screens are crossed after above-mentioned raw materials being pulverized, the clear water that 5 times of weight are added impregnates 12h, and 115 DEG C steam
10~30 parts of honey mild fire fried drys are added to water content 10~25% in 25min；
(C) 10 times of clear water 6~12h of infusion are added, 45~95kHz is ultrasonically treated 15min while hot, carries out once every 15min, altogether
Three times, the dregs of a decoction are filtered off, after -40 DEG C of supernatant quick-frozen 6h, vacuum freeze-drying to obtain the final product.
5. a kind of loquat vinegar preparation method according to claim 1, it is characterised in that: the saccharomyces cerevisiae includes Portugal
One of grape brewer yeast, kloeckera apiculatus and saccharomyces pastorianus are a variety of, and 30 DEG C of aerobic conditions in pure grape juice must be added before fermenting
Lower activation 12~for 24 hours, viable count after activation in grape juice is 3 × 108CFU/mL。
6. a kind of loquat vinegar preparation method according to claim 1, which is characterized in that the S2 is further comprised the steps of:
Loquat seedling is heated to 26~28 DEG C after clear water is added, and cellulase and hemicellulase is added, digest and carry out 50 after 1~3h~
80kHz ultrasonic treatment, each 10min, interval 10min, totally 4 times.
7. a kind of loquat vinegar preparation method according to any one of claim 6, it is characterised in that: the pectase
Additional amount is 1~5U/mL；Cellulase additional amount is 10~40U/mL；Hemicellulase additional amount is 2~10U/mL.
8. a kind of loquat vinegar using the loquat vinegar preparation method preparation of any of claims 1-7, feature
It is: 93~139mg/mL of organic acid content in loquat vinegar, amarogentin 0.84~1.38mg/mL of content, flavones content
10.2~17.9mg/mL, 33.4~45.7mg/mL of free aminoacid content, 25.2~33.1mg/mL of polyphenol content, pol are
11~14 ° of Bx, acidity are 95~155 ° of T.
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| CN101096629A (en) * | 2007-07-04 | 2008-01-02 | 宁波大学 | Loquat flower vinegar and method for making same |
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| CN102994358A (en) * | 2011-09-08 | 2013-03-27 | 赵寰宇 | Loquat fruit vinegar and vinegar beverage and brewing method |
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| CN105663946A (en) * | 2016-02-22 | 2016-06-15 | 伍燕杰 | Traditional Chinese medicine for treating dry eyes and preparing method of traditional Chinese medicine |
| CN105727106A (en) * | 2016-03-30 | 2016-07-06 | 王滋东 | Medicine for treating cough |
| CN108260745A (en) * | 2018-01-12 | 2018-07-10 | 曾小平 | One kind moistens the lung and relieve the cough fruit vinegar beverage and preparation method thereof |
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2019
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101096629A (en) * | 2007-07-04 | 2008-01-02 | 宁波大学 | Loquat flower vinegar and method for making same |
| CN102140420A (en) * | 2010-12-31 | 2011-08-03 | 严国圣 | Loquat juice vinegar beverage and production method thereof |
| CN102994358A (en) * | 2011-09-08 | 2013-03-27 | 赵寰宇 | Loquat fruit vinegar and vinegar beverage and brewing method |
| CN105362860A (en) * | 2015-11-26 | 2016-03-02 | 李伟强 | Radix stemonae combination medicine for treating pertussis |
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