CN110205232A - A kind of date-wolfberry fruit health preserving vinegar and preparation method thereof - Google Patents
A kind of date-wolfberry fruit health preserving vinegar and preparation method thereof Download PDFInfo
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- CN110205232A CN110205232A CN201910513200.XA CN201910513200A CN110205232A CN 110205232 A CN110205232 A CN 110205232A CN 201910513200 A CN201910513200 A CN 201910513200A CN 110205232 A CN110205232 A CN 110205232A
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- 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 discloses a kind of date-wolfberry fruit health preserving vinegars, be prepared from the following raw materials: jujube, fructus lycii, fructose syrup, citric acid, D-araboascorbic acid sodium, compound pectinase, leavening, acetic acid bacteria and drinking water, the preparation method of the date-wolfberry fruit health preserving vinegar includes sorting jujube, cleaning, drying, be crushed, precook, being beaten, adjusting component, alcoholic fermentation, separation, acetic fermentation, sterilization, clarification, filtering and filling.The present invention has the function of delaying senescence, enhancing immunity of organisms, inhibits tumour, nourishing and protecting liver, promotes digestion, prevention cardiovascular and cerebrovascular diseases；The preparation method shortens the production cycle, energy saving, and can be sufficiently reserved the effective component of fructus lycii and jujube, greatly improves raw material availability.
Description
Technical field
The present invention relates to food technology fields, and in particular to a kind of date-wolfberry fruit health preserving vinegar and preparation method thereof.
Background technique
With the improvement of social environment and the raising of living standards of the people, traditional " disease-free i.e. health " and develop into raising
Immunity reduces disease, augment nutritional, the healthy new concept promoted longevity.From ancient times to the present, it lives up and has good health and a long life always
It is all the eternal pursuit of the mankind.Controlled so how health is also just natural at an endless topic forever with supporting, to prevent for
First.
Vinegar is a kind of very popular flavouring, and traditional vinegar is using sorghum, wheat bran, cavings and water as main ingredient
Raw material, using barley, the made yeast of pea as saccharifying ferment, after alcoholic fermentation, then through the works such as acetic fermentation, smoked unstrained spirits, ageing
Sequence configures.
Modern medicine proves that vinegar has many benefits, such as flu-prevention, eliminate fatigue, help digest, be conducive to absorb,
Pre- anti-aging, antibiotic and sterilizing, in addition, vinegar can also be expanded, blood vessel, beauty and skin care, prevention and treatment is fat, adjusts the acid-base balance of blood
And enhancing liver function and kidney function and other effects.
Existing miserable scholar part is the flavouring of diet, also there is fruit vinegar beverage, but is brewed with grain and fruit mostly
It forms, the kind of health-care vinegar is seldom in the market, and its healthcare function is few, and mouthfeel is bad, mentions as people's daily life is horizontal
Height, it is impossible to meet the demands of people for existing health-care vinegar type.
Summary of the invention
In view of this, in view of the deficiencies of the prior art, it is an object of the present invention to provide a kind of rich in nutrition content, having and prolonging
Delay aging, enhancing immunity of organisms, inhibit tumour, nourishing and protecting liver, promote digestion, prevent cardiovascular and cerebrovascular diseases, is green safe, has
The date-wolfberry fruit health preserving vinegar of health-care effect；Additionally provide the preparation method of the date-wolfberry fruit health preserving vinegar.
In order to achieve the above objectives, the invention adopts the following technical scheme:
A kind of date-wolfberry fruit health preserving vinegar, is prepared from the following raw materials: jujube, fructus lycii, fructose syrup, citric acid, D-araboascorbic acid
Sodium, compound pectinase, leavening, acetic acid bacteria and drinking water.
Preferably, the fructose syrup is F42 fructose syrup；The jujube and the additive amount of fructus lycii are 4-5 in mass ratio:
1。
A method of preparing date-wolfberry fruit health preserving vinegar, comprising the following steps:
1) sort jujube: removal mildew jujube, damage by worms jujube and impurity obtain high-quality jujube；
2) it cleans: high-quality jujube being cleaned using bubble rolling, scrub or high-pressure spraying technology, then vibration drains；
3) dry: the jujube in step 2 is dried using micro-wave drying method；
4) it is crushed: using hammer or tooth-like stainless steel crusher, jujube is crushed to 4-8 millimeters granular, obtains red date particles；
5) it precooks: being proportionally added into fructus lycii in jujube mixture, drinking water is then added and precooks, it is mixed to obtain date-wolfberry fruit
Close object；
6) it is beaten: the date-wolfberry fruit mixture in step 5) being broken into scattered paste shape using beater, and removes jujube core and fructus corni, is obtained
To date-wolfberry fruit juice；
7) adjusting component: date-wolfberry fruit juice being pumped into material-compound tank and adjusts sugar with fructose syrup, makes its sugared content 16%, is used
It is 4.5 that citric acid, which adjusts date-wolfberry fruit juice pH value, is cooled to 28-32 DEG C, is pumped into fruit wine fermentation tank, accesses leavening and compound
Pectase and D-araboascorbic acid sodium, carry out alcoholic fermentation after mixing evenly, obtain fermentation liquid；
8) it separates: the fermentation liquid in step 7) being subjected to pomace separation with high speed continuous centrifuge or Atmosphere Presser, is obtained red
Jujube Chinese wolfberry fruit wine；
9) acetic fermentation: date-wolfberry fruit fruit wine is squeezed into apparatus for acetic acid fermentation tank, and access acetic acid bacteria carries out acetic fermentation, obtains jujube
Medlar vinegar；
10) it sterilizes: being sterilized using hot type, date-wolfberry fruit vinegar is heated to 95 DEG C and is kept for 30 seconds, stored subsequently into after-ripening.
11) it clarifies: clarifying 1 month naturally, addition colloid material carries out lower glue processing, obtains the clarification of date-wolfberry fruit vinegar
Liquid；
12) it filters: date-wolfberry fruit clarified solution described in step 11) is filtered processing with diatomite, obtain date-wolfberry fruit and support
Raw vinegar；
13) filling: according to different consumption market needs, using auto-filling sealing at the product of different capabilities.
Preferably, microwave frequency 915MHz is selected in microwave drying described in step 3), and temperature is 70 DEG C；It dries to jujube
Moisture content is 4-6%, and jujube generates slight burnt odor, and the yellowish pink pool of jujube of the jujube is micro- yellow.
Preferably, the additive amount of drinking water described in step 5) is the 300% of jujube mixture and fructus lycii total weight；It is described pre-
Boiling the time is 30-40min.
Preferably, the mesh size of beater described in step 6) is 1.5-2mm.
Preferably, leavening described in step 7) uses alcohol active dried yeast, dosage 0.2-0.35g/kg；It is described multiple
The additive amount for closing pectase is 0.10-0.25g/kg；D-araboascorbic acid sodium 0.1-0.13g/kg；The fermentation of the alcoholic fermentation
Temperature is 28-32 DEG C, and fermentation time is 5-7 days, makes the sugar content of fermentation liquid lower than 1%.
Preferably, the additive amount of acetic acid bacteria culture fluid described in step 9) is the 10% of the date-wolfberry fruit fruit wine gross mass；Institute
The fermentation temperature for stating acetic fermentation is 31-33 DEG C, fermentation time 64-72h；The acetic fermentation uses fed-batch cultivation, is sending out
Whole process is passed through filtrated air during ferment, and the flow of the filtrated air is every liter of fermentation liquid 0.15-0.25L/min；It is described red
The acetic acid content of jujube medlar vinegar is 5.5-6%.
Preferably, colloid material described in step 11) is chitosan, and the additive amount of the chitosan is 0.1-0.25g/L, institute
Stating the processing of lower glue is that chitosan is made into 5% solution to be added in date-wolfberry fruit vinegar, is then stirred evenly, static 3.5-4.5h, then to institute
It states in date-wolfberry fruit vinegar and adds bentonite, stir evenly, static 3-4h obtains the date-wolfberry fruit clarified solution；It is described bentonitic to add
Dosage is 1.2 times of the chitosan additive amount, and the use of 5% suspension is made.
Preferably, the coating method of diatomite described in step 12) is that 0.8kg diatom is coated in every square metre of filter area
Soil.
The primary efficacy of the raw materials used in the present invention:
Jujube: carbohydrate, protein, fat, organic acid and phosphorus rich in, calcium, iron and the substances such as vitamin B, C, P are rich in
Cyclic adenosine monophosphate and date polysaccharide.
Fructus lycii: containing a large amount of carbohydrates, protein and minerals abundant and microelement, polysaccharides, dimension are especially enriched in
Raw element A, phosphorus, potassium, zinc, selenium etc..
Jujube and fructus lycii all have high edible and medical value, are classified as " dual-purpose of drug and food " kind by the Ministry of Public Health,
It is the very good material of health care product.
The beneficial effects of the present invention are:
The present invention is more rich in vitamin C abundant, niacin, riboflavin and vitamin A, a variety of amino acid and date polysaccharide and fructus lycii
Carbohydrate and selenium have and delay senescence, enhancing immunity of organisms, inhibit tumour, nourishing and protecting liver, promote digestion, prevention cardiovascular and cerebrovascular
The function of disease, it saves the beneficiating ingredient of jujube and fructus lycii, is a kind of green safe, the health drink with health-care efficacy.
Microwave drying flavouring is used in preparation process, can effectively save the nutritional ingredient in jujube, less nutritional ingredient
Loss, and its fragrance can be increased, improve the mouthfeel and the sense of taste of health preserving vinegar；By jujube carry out it is broken be conducive to jujube water suction and
Magma；Precooking softens jujube meat, while playing bactericidal effect, so that jujube grain is sufficiently absorbed water, pulp is in soft rotten state；Using mashing
Stoning guarantees the degree of purity of health preserving vinegar, and being adjusted by fructose syrup and citric acid can be in favor of wine fermentation and improvement health preserving vinegar
Mouthfeel, increase public acceptance；Fermentation uses alcoholic fermentation and deep layer acetic fermentation, shortens the production cycle, saves energy
Source, and it can be sufficiently reserved the effective component of fructus lycii and jujube, greatly improve raw material availability；Using chitosan clarifying treatment,
Ensure health preserving vinegar physical stability.
Specific embodiment
The present invention will be further described below with reference to examples.
Embodiment 1
A kind of date-wolfberry fruit health preserving vinegar, is prepared from the following raw materials: jujube, fructus lycii, F42 fructose syrup, citric acid, the different Vitamin C of D-
Sour sodium, compound pectinase, leavening, acetic acid bacteria and drinking water；Jujube and the additive amount of fructus lycii are 4:1, jujube 16 in mass ratio
Part, 4 parts of fructus lycii.
The technological process of production of the date-wolfberry fruit health preserving vinegar:
Sorting jujube → cleaning → drying → be crushed → precook → be beaten → adjusting component → separation → acetic fermentation → sterilization →
Clarification → filtering → filling.
Alcohol active dried yeast will be activated before use, activation method are as follows: use mass fraction molten for 4% white sugar
Liquid is that the mass ratio of activating solution, wherein alcohol active dried yeast and activating solution is 1:20, and activation 30min is carried out at 35 DEG C.
Jujube sorting: removal mildew jujube, damage by worms jujube and impurity.
Cleaning: jujube is cleaned with clean tap water using bubble rolling, scrub or high-pressure spraying technology, is then shaken
It is dynamic to drain.
It is dry: using the dry jujube of microwave method, to make jujube moisture content 4%, jujube generates slight burnt odor, and the yellowish pink pool of jujube is micro-
It is yellow.
It is broken: to use hammer or tooth-like stainless steel crusher, jujube is crushed to 4-8 millimeter granular, jujube is obtained and mixes
Close object.
It precooks: being proportionally added into fructus lycii and drinking water, the additive amount of drinking water is the 300% of jujube and fructus lycii total weight, is stirred
It mixes, precooks 30 minutes, until jujube grain sufficiently absorbs water, pulp is in soft rotten state, precook and finish, obtain date-wolfberry fruit mixture.
Mashing: using 1.5-2 millimeters of beater of mesh size, date-wolfberry fruit mixture is broken into scattered paste shape, is gone simultaneously
Except jujube core and fructus corni, date-wolfberry fruit juice is obtained.
Adjusting component: date-wolfberry fruit juice is pumped into material-compound tank, F42 fructose syrup adjustment sugar is added, make sugared content
16%, it is 4.5 that citric acid, which is added, and adjusts date-wolfberry fruit juice pH value, adds D-araboascorbic acid sodium 0.1g/kg, is cooled to 28 DEG C, pump
Entering in fruit wine fermentation tank, access alcohol active dried yeast carries out wine fermentation, and the dosage of alcohol active dried yeast is 0.2g/kg,
Then compound pectinase is added, the additive amount of compound pectinase is 0.10g/kg, and control fermentation temperature is 28 DEG C, fermentation time
It is 7, when fermentation liquid sugar content is lower than 1%, alcoholic fermentation terminates.
Separation: pomace separation is carried out using high speed continuous centrifuge or Atmosphere Presser, obtains date-wolfberry fruit fruit wine.
Acetic fermentation: date-wolfberry fruit fruit wine is squeezed into apparatus for acetic acid fermentation tank, adds drinking water, adjustment date-wolfberry fruit fruit wine
Alcohol content is calculated as 6% by volume fraction, and acetic acid bacteria culture fluid is then added, and the additive amount of acetic acid bacteria culture fluid is the jujube
The 10% of Chinese wolfberry fruit wine gross mass is passed through filtrated air stirring at 31 DEG C and carries out acetic fermentation, first 48 hours, surveys within every 12 hours
Fixed 1 alcoholic strength and acidity；After 48 hours, every 4 hours 1 alcoholic strength of measurement and acidity can go out when acidity no longer rises
Vinegar；Go out vinegar amount presses fermentation volume 70% every time, then, stream adds date-wolfberry fruit fruit wine to continue acetic fermentation to control liquid level,
Must not ventilate during vinegar out and stream plus date-wolfberry fruit fruit wine and stops.It is within 24 hours before the ventilatory capacity of every liter of date-wolfberry fruit fruit wine
0.15L/ minutes, the later period was 0.15L/ minutes, 31 DEG C of fermentation temperature, fermentation time 72 hours, obtained date-wolfberry fruit vinegar, jujube Chinese holly
Acetic acid content in Qi vinegar is 5.5%.
Sterilization: being sterilized using hot type, after acetic fermentation terminates, date-wolfberry fruit vinegar is heated to 95 DEG C and holding 30 seconds, so
Enter storage after-ripening afterwards.
Clarification: clarifying 1 month naturally, filling after can directly being filtered with diatomite filter if vinegar liquid is as clear as crystal；If
Vinegar liquid muddiness, addition colloid material carry out lower glue processing, obtain date-wolfberry fruit clarified solution；Colloid material is chitosan, institute
The additive amount for stating chitosan is 0.1g/L, and the lower glue processing is that mass fraction is made with pure water in chitosan is to be made into 5%
Solution is added in date-wolfberry fruit vinegar, then stirs evenly, static 3.5h, then add bentonite into the date-wolfberry fruit vinegar, stirs evenly, quiet
Only 4h obtains the date-wolfberry fruit clarified solution；The bentonitic additive amount is 1.2 times of the chitosan additive amount, is made
5% suspension uses.
Filtering: date-wolfberry fruit clarified solution is filtered processing with diatomite, obtains date-wolfberry fruit health preserving vinegar；Diatomite
Coating method is to be coated with 0.8 kilogram of diatomite by every square metre of filter area.
It is filling: according to different consumption market needs, using auto-filling sealing at the product of different capabilities.
Embodiment 2
A kind of date-wolfberry fruit health preserving vinegar, is prepared from the following raw materials: jujube, fructus lycii, F42 fructose syrup, citric acid, the different Vitamin C of D-
Sour sodium, compound pectinase, leavening, acetic acid bacteria and drinking water；Jujube and the additive amount of fructus lycii are 4:1, jujube 18 in mass ratio
Part, 4.5 parts of fructus lycii.
The technological process of production of the date-wolfberry fruit health preserving vinegar are as follows:
Sorting jujube → cleaning → drying → broken → fructus lycii is added to precook → be beaten → and adjusting component → separation → acetic fermentation →
Sterilization → clarification → filtering → filling.
Alcohol active dried yeast will be activated before use, activation method are as follows: use mass fraction molten for 4% white sugar
Liquid is that the mass ratio of activating solution, wherein alcohol active dried yeast and activating solution is 1:20, and activation 30min is carried out at 35 DEG C.
Precook in the technological process of production, parameter in adjusting component, acetic fermentation and clarifying process it is different, other steps with
Embodiment 1 is identical.
It precooks: being proportionally added into fructus lycii and drinking water, the additive amount of drinking water is jujube mixture and fructus lycii total weight
300%, stirring is precooked 40 minutes, until jujube grain sufficiently absorbs water, pulp is in soft rotten state, is precooked and is finished, and date-wolfberry fruit mixing is obtained
Object.
Adjusting component: date-wolfberry fruit juice is pumped into material-compound tank, F42 fructose syrup adjustment sugar is added, make sugared content
16%, it is 4.5 that citric acid, which is added, and adjusts date-wolfberry fruit juice pH value, adds D-araboascorbic acid sodium 0.11g/kg, is cooled to 30 DEG C,
It is pumped into fruit wine fermentation tank, access alcohol active dried yeast carries out alcoholic fermentation, and the dosage of alcohol active dried yeast is 0.25g/
Then kg adds compound pectinase, the additive amount of compound pectinase is 0.15g/kg, and control fermentation temperature is 30 DEG C, fermentation
Time is 6.5, and when fermentation liquid sugar content is lower than 1%, alcoholic fermentation terminates.
Acetic fermentation: date-wolfberry fruit fruit wine is squeezed into apparatus for acetic acid fermentation tank, adds drinking water, adjustment date-wolfberry fruit fruit wine
Alcohol content is calculated as 6% by volume fraction, and acetic acid bacteria is then added, and the additive amount of acetic acid bacteria is the total matter of date-wolfberry fruit fruit wine
The 10% of amount is passed through filtrated air stirring at 32 DEG C and carries out acetic fermentation, first 48 hours, every 12 hours 1 alcoholic strength of measurement and
Acidity；After 48 hours, every 4 hours 1 alcoholic strength of measurement and acidity can go out vinegar when acidity no longer rises；Go out vinegar amount every time
By the 70% of fermentation volume, then, flows and date-wolfberry fruit fruit wine is added to continue acetic fermentation to control liquid level, add in vinegar out and stream
Must not ventilate during date-wolfberry fruit fruit wine and stops.24 hours before the ventilatory capacity of every liter of date-wolfberry fruit fruit wine are 0.15L/ minutes,
Later period is 0.18L/ minutes, 32 DEG C of fermentation temperature, fermentation time 70 hours, obtains date-wolfberry fruit vinegar.Vinegar in date-wolfberry fruit vinegar
Acid content is 5.8%.
Clarification: clarifying 1 month naturally, filling after can directly being filtered with diatomite filter if vinegar liquid is as clear as crystal；If
Vinegar liquid muddiness, addition colloid material carry out lower glue processing, obtain date-wolfberry fruit clarified solution；Colloid material is chitosan, institute
The additive amount for stating chitosan is 0.15g/L, and the lower glue processing is that mass fraction is made with pure water to be made into 5% in chitosan
Solution be added date-wolfberry fruit vinegar in, then stir evenly, static 4.5h, then add bentonite into the date-wolfberry fruit vinegar, stir evenly,
Static 3h obtains the date-wolfberry fruit clarified solution；The bentonitic additive amount is 1.2 times of the chitosan additive amount, system
It is used at 5% suspension.
Embodiment 3
A kind of date-wolfberry fruit health preserving vinegar, is prepared from the following raw materials: jujube, fructus lycii, F42 fructose syrup, citric acid, the different Vitamin C of D-
Sour sodium, compound pectinase, leavening, acetic acid bacteria and drinking water；Jujube and the additive amount of fructus lycii are 5:1, jujube 20 in mass ratio
Part, 4 parts of fructus lycii.
The technological process of production of the date-wolfberry fruit health preserving vinegar are as follows:
Sorting jujube → cleaning → drying → broken → fructus lycii is added to precook → be beaten → and adjusting component → separation → acetic fermentation →
Sterilization → clarification → filtering → filling.
Alcohol active dried yeast will be activated before use, activation method are as follows: use mass fraction molten for 4% white sugar
Liquid is that the mass ratio of activating solution, wherein alcohol active dried yeast and activating solution is 1:20, and activation 30min is carried out at 35 DEG C.
Precook in the technological process of production, parameter in adjusting component, acetic fermentation and clarifying process it is different, other steps with
Embodiment 1 is identical.
It precooks: being proportionally added into fructus lycii and drinking water, the additive amount of drinking water is jujube mixture and fructus lycii total weight
300%, stirring is precooked 35 minutes, until jujube grain sufficiently absorbs water, pulp is in soft rotten state, is precooked and is finished, and date-wolfberry fruit mixing is obtained
Object.
Adjusting component: date-wolfberry fruit juice is pumped into material-compound tank, F42 fructose syrup adjustment sugar is added, make sugared content
16%, it is 4.5 that citric acid, which is added, and adjusts date-wolfberry fruit juice pH value, adds D-araboascorbic acid sodium 0.13g/kg, is cooled to 32 DEG C,
It is pumped into fruit wine fermentation tank, access alcohol active dried yeast carries out wine fermentation；The dosage of alcohol active dried yeast is 0.3g/
Kg, then adds compound pectinase, and the additive amount of compound pectinase is 0.2g/kg, and control fermentation temperature is 32 DEG C, when fermentation
Between be 6 days, when fermentation liquid sugar content be lower than 1% when, alcoholic fermentation terminates.
Acetic fermentation: date-wolfberry fruit fruit wine is squeezed into apparatus for acetic acid fermentation tank, adds drinking water, adjustment date-wolfberry fruit fruit wine
Alcohol content is calculated as 6% by volume fraction, and acetic acid bacteria culture fluid is then added, and additive amount is the date-wolfberry fruit fruit wine gross mass
10%, filtrated air stirring is passed through at 32 DEG C and carries out acetic fermentation, first 48 hours, every 12 hours 1 alcoholic strength of measurement and acid
Degree；After 48 hours, every 4 hours 1 alcoholic strength of measurement and acidity can go out vinegar when acidity no longer rises；Go out vinegar amount every time to press
Then the 70% of fermentation volume flows and date-wolfberry fruit fruit wine is added to continue acetic fermentation to control liquid level, add in vinegar out and stream red
Must not ventilate during jujube Chinese wolfberry fruit wine and stops.24 hours before the ventilatory capacity of every liter of date-wolfberry fruit fruit wine are 0.15L/ minutes, after
Phase is 0.22L/ minutes, 32 DEG C of fermentation temperature, fermentation time 67 hours, obtains date-wolfberry fruit vinegar, the acetic acid in date-wolfberry fruit vinegar
Content is 6.0%.
Clarification: clarifying 1 month naturally, filling after can directly being filtered with diatomite filter if vinegar liquid is as clear as crystal；If
Vinegar liquid muddiness, addition colloid material carry out lower glue processing, obtain date-wolfberry fruit clarified solution；Colloid material is chitosan, institute
The additive amount for stating chitosan is 0.25g/L, and the lower glue processing is that mass fraction is made with pure water to be made into 5% in chitosan
Solution be added date-wolfberry fruit vinegar in, then stir evenly, static 4h, then add bentonite into the date-wolfberry fruit vinegar, stir evenly, it is quiet
Only 3.5h obtains the date-wolfberry fruit clarified solution；The bentonitic additive amount is 1.2 times of the chitosan additive amount, system
It is used at 5% suspension.
Embodiment 4
A kind of date-wolfberry fruit health preserving vinegar, is prepared from the following raw materials: jujube, fructus lycii, F42 fructose syrup, citric acid, the different Vitamin C of D-
Sour sodium, compound pectinase, leavening, acetic acid bacteria and drinking water；Jujube and the additive amount of fructus lycii are 4.5:1, jujube in mass ratio
18 parts, 4 parts of fructus lycii.
The technological process of production of the date-wolfberry fruit health preserving vinegar are as follows:
Sorting jujube → cleaning → drying → broken → fructus lycii is added to precook → be beaten → and adjusting component → separation → acetic fermentation →
Sterilization → clarification → filtering → filling.
Alcohol active dried yeast will be activated before use, activation method are as follows: use mass fraction molten for 4% white sugar
Liquid is that the mass ratio of activating solution, wherein alcohol active dried yeast and activating solution is 1:20, and activation 30min is carried out at 35 DEG C.
Precook in the technological process of production, parameter in adjusting component, acetic fermentation and clarifying process it is different, other steps with
Embodiment 1 is identical.
It precooks: being proportionally added into fructus lycii and drinking water, the additive amount of drinking water is jujube mixture and fructus lycii total weight
300%, stirring is precooked 35 minutes, until jujube grain sufficiently absorbs water, pulp is in soft rotten state, is precooked and is finished, and date-wolfberry fruit mixing is obtained
Object.
Adjusting component: date-wolfberry fruit juice is pumped into material-compound tank, F42 fructose syrup adjustment sugar is added, make sugared content
16%, it is 4.5 that citric acid, which is added, and adjusts date-wolfberry fruit juice pH value, adds D-araboascorbic acid sodium 0.12g/kg, is cooled to 32 DEG C,
It is pumped into fruit wine fermentation tank, access alcohol active dried yeast carries out wine fermentation, and the dosage of alcohol active dried yeast is 0.35g/
Then kg adds compound pectinase, the additive amount of compound pectinase is 0.25g/kg, and control fermentation temperature is 32 DEG C, fermentation
Time is 5.5, and when fermentation liquid sugar content is lower than 1%, alcoholic fermentation terminates.
Acetic fermentation: date-wolfberry fruit fruit wine is squeezed into apparatus for acetic acid fermentation tank, adds drinking water, adjustment date-wolfberry fruit fruit wine
Alcohol content is calculated as 6% by volume fraction, and acetic acid bacteria culture fluid is then added, and additive amount is the date-wolfberry fruit fruit wine gross mass
10%, filtrated air stirring is passed through at 33 DEG C and carries out acetic fermentation, first 48 hours, every 12 hours 1 alcoholic strength of measurement and acid
Degree；After 48 hours, every 4 hours 1 alcoholic strength of measurement and acidity can go out vinegar when acidity no longer rises；Go out vinegar amount every time to press
Then the 70% of fermentation volume flows and date-wolfberry fruit fruit wine is added to continue acetic fermentation to control liquid level, add in vinegar out and stream red
Must not ventilate during jujube Chinese wolfberry fruit wine and stops.24 hours before the ventilatory capacity of every liter of date-wolfberry fruit fruit wine are 0.15L/ minutes, after
Phase is 0.25L/ minutes, 33 DEG C of fermentation temperature, fermentation time 64 hours, obtains date-wolfberry fruit vinegar, the acetic acid in date-wolfberry fruit vinegar
Content is 5.7%.
Clarification: clarifying 1 month naturally, filling after can directly being filtered with diatomite filter if vinegar liquid is as clear as crystal；If
Vinegar liquid muddiness, addition colloid material carry out lower glue processing, obtain date-wolfberry fruit clarified solution；Colloid material is chitosan, institute
The additive amount for stating chitosan is 0.25g/L, and the lower glue processing is that mass fraction is made with pure water to be made into 5% in chitosan
Solution be added date-wolfberry fruit vinegar in, then stir evenly, static 4h, then add bentonite into the date-wolfberry fruit vinegar, stir evenly, it is quiet
Only 3.5h obtains the date-wolfberry fruit clarified solution；The bentonitic additive amount is 1.2 times of the chitosan additive amount, system
It is used at 5% suspension.
Date-wolfberry fruit health preserving vinegar of the invention and commercially available conventional health preserving vinegar are compared.
The ingredient of jujube health preserving vinegar of the present invention is detected, the results are shown in Table 1；
The composition detection result of the jujube health preserving vinegar of the present invention of table 1
| Nutritional ingredient | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 |
| Vitamin C (mg/kg) | 33.3 | 37.4 | 37.8 | 35.5 |
| Niacin (mg/kg) | 2.4 | 2.8 | 2.7 | 2.5 |
| Riboflavin (mg/kg) | 0.35 | 0.40 | 0.40 | 0.38 |
| Thiamine (mg/kg) | 0.16 | 0.18 | 0.17 | 0.17 |
| Vitamin A (mg/kg) | 3.1 | 3.5 | 3.7 | 3.4 |
| Leucine (mg/kg) | 94.7 | 106.6 | 118.4 | 106.6 |
| Isoleucine (mg/kg) | 111.4 | 125.3 | 139.2 | 125.3 |
| Lysine (mg/kg) | 74.2 | 83.5 | 92.8 | 83.5 |
| Cystine (mg/kg) | 56.3 | 63.4 | 70.4 | 63.4 |
| Methionine (mg/kg) | 44.8 | 50.4 | 56. | 50.4 |
| Selenium (μ g/kg) | 5.64 | 6.34 | 5.96 | 5.80 |
50 consumers are randomly selected, health preserving vinegar of the invention and commercially available health preserving vinegar are tasted, are investigated to health preserving vinegar of the present invention
The fancy grade of taste, the results are shown in Table 2:
The taste investigation result of 2 embodiment 1-4 of table
The mouthfeel that can be seen that date-wolfberry fruit health preserving vinegar of the invention from above-mentioned comparison result is more preferable, it is easier to be connect by masses
By rich in nutrition content.
Finally, it is stated that the above examples are only used to illustrate the technical scheme of the present invention and are not limiting, this field is common
Other modifications or equivalent replacement that technical staff makes technical solution of the present invention, without departing from technical solution of the present invention
Spirit and scope, be intended to be within the scope of the claims of the invention.
Claims (10)
1. a kind of date-wolfberry fruit health preserving vinegar, which is characterized in that be prepared from the following raw materials: jujube, fructus lycii, fructose syrup, citric acid,
D-araboascorbic acid sodium, compound pectinase, leavening, acetic acid bacteria and drinking water.
2. date-wolfberry fruit health preserving vinegar according to claim 1, which is characterized in that the fructose syrup is F42 fructose syrup；
The jujube and the additive amount of fructus lycii are 4-5:1 in mass ratio.
3. a kind of method for preparing date-wolfberry fruit health preserving vinegar described in claim 1, which comprises the following steps:
1) sort jujube: removal mildew jujube, damage by worms jujube and impurity obtain high-quality jujube；
2) it cleans: high-quality jujube being cleaned using bubble rolling, scrub or high-pressure spraying technology, then vibration drains；
3) dry: the jujube in step 2 is dried using micro-wave drying method；
4) it is crushed: using hammer or tooth-like stainless steel crusher, jujube is crushed to 4-8 millimeters granular, obtains red date particles；
5) it precooks: being proportionally added into fructus lycii in red date particles, drinking water is then added and precooks, obtain date-wolfberry fruit mixing
Object；
6) it is beaten: the date-wolfberry fruit mixture in step 5) being broken into scattered paste shape using beater, and removes jujube core and fructus corni, is obtained
To date-wolfberry fruit juice；
7) adjusting component: date-wolfberry fruit juice being pumped into material-compound tank and adjusts sugar with fructose syrup, makes its sugared content 16%, is used
It is 4.5 that citric acid, which adjusts date-wolfberry fruit juice pH value, is cooled to 28-32 DEG C, is pumped into fruit wine fermentation tank, accesses leavening and compound
Pectase and D-araboascorbic acid sodium, carry out alcoholic fermentation after mixing evenly, obtain fermentation liquid；
8) it separates: the fermentation liquid in step 7) being subjected to pomace separation with high speed continuous centrifuge or Atmosphere Presser, is obtained red
Jujube Chinese wolfberry fruit wine；
9) acetic fermentation: date-wolfberry fruit fruit wine is squeezed into apparatus for acetic acid fermentation tank, and access acetic acid bacteria carries out acetic fermentation, obtains jujube
Medlar vinegar；
10) it sterilizes: being sterilized using hot type, date-wolfberry fruit vinegar is heated to 95 DEG C and is kept for 30 seconds, stored subsequently into after-ripening；
11) it clarifies: clarifying 1 month naturally, addition colloid material carries out lower glue processing, obtains date-wolfberry fruit clarified solution；
12) it filters: date-wolfberry fruit clarified solution described in step 11) is filtered processing with diatomite, obtain date-wolfberry fruit and support
Raw vinegar；
13) filling: according to different consumption market needs, using auto-filling sealing at the product of different capabilities.
4. the method according to claim 3 for preparing date-wolfberry fruit health preserving vinegar, which is characterized in that microwave described in step 3)
Dry to select microwave frequency 915MHz, temperature is 70 DEG C；The dry moisture content to jujube is 4-6%, and jujube generates slight burnt odor,
And the yellowish pink pool of the jujube of the jujube is micro- yellow.
5. the method according to claim 3 for preparing date-wolfberry fruit health preserving vinegar, which is characterized in that drinking water described in step 5)
Additive amount be the 300% of jujube and fructus lycii total weight；The time of precooking is 30-40min.
6. the method according to claim 3 for preparing date-wolfberry fruit health preserving vinegar, which is characterized in that beater described in step 6)
Mesh size be 1.5-2mm.
7. the method according to claim 3 for preparing date-wolfberry fruit health preserving vinegar, which is characterized in that leavening described in step 7)
Using alcohol active dried yeast, dosage 0.2-0.35g/kg；The additive amount of the compound pectinase is 0.10-0.25g/
kg；The fermentation temperature of the alcoholic fermentation is 28-32 DEG C, and fermentation time is 5-7 days, makes the sugar content of fermentation liquid lower than 1%.
8. the method according to claim 3 for preparing date-wolfberry fruit health preserving vinegar, which is characterized in that acetic acid bacteria described in step 9)
Additive amount be the date-wolfberry fruit fruit wine gross mass 10%；The fermentation temperature of the acetic fermentation is 31-33 DEG C, when fermentation
Between be 64-72h；The acetic fermentation uses fed-batch cultivation, and whole process is passed through filtrated air, the filtrated air during the fermentation
Flow be every liter of fermentation liquid 0.15-0.25L/min；The acetic acid content of the date-wolfberry fruit vinegar is 5.5-6%.
9. the method according to claim 3 for preparing date-wolfberry fruit health preserving vinegar, which is characterized in that lower glue described in step 11)
Material is chitosan, and the additive amount of the chitosan is 0.1-0.25g/L, and the lower glue processing is chitosan is made into 5% molten
Liquid is added in date-wolfberry fruit vinegar, then stirs evenly, static 3.5-4.5h, then add bentonite into the date-wolfberry fruit vinegar, stirs evenly,
Static 3-4h obtains the date-wolfberry fruit clarified solution；The bentonitic additive amount is 1.2 times of the chitosan additive amount,
The use of 5% suspension is made.
10. the method according to claim 3 for preparing date-wolfberry fruit health preserving vinegar, which is characterized in that diatom described in step 12)
The coating method of soil is that 0.8kg diatomite is coated in every square metre of filter area.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112746005A (en) * | 2020-12-28 | 2021-05-04 | 湖北土老憨调味食品股份有限公司 | Brown orange vinegar rich in riboflavin and production method thereof |
| CN114214165A (en) * | 2021-11-30 | 2022-03-22 | 云南弦波科技有限公司 | Dendrobium amino acid health-preserving vinegar and preparation method thereof |
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| CN102321519A (en) * | 2011-09-27 | 2012-01-18 | 陕西科技大学 | Brewing method of red date medlar healthcare vinegar |
| CN102888332A (en) * | 2012-10-30 | 2013-01-23 | 白银菁润生物科技有限公司 | Preparation method of red date vinegar |
| CN103431469A (en) * | 2013-08-26 | 2013-12-11 | 甘肃正元生物科技有限公司 | Preparation method of red date-medlar-vinegar beverage |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102321519A (en) * | 2011-09-27 | 2012-01-18 | 陕西科技大学 | Brewing method of red date medlar healthcare vinegar |
| CN102888332A (en) * | 2012-10-30 | 2013-01-23 | 白银菁润生物科技有限公司 | Preparation method of red date vinegar |
| CN103431469A (en) * | 2013-08-26 | 2013-12-11 | 甘肃正元生物科技有限公司 | Preparation method of red date-medlar-vinegar beverage |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112746005A (en) * | 2020-12-28 | 2021-05-04 | 湖北土老憨调味食品股份有限公司 | Brown orange vinegar rich in riboflavin and production method thereof |
| CN114214165A (en) * | 2021-11-30 | 2022-03-22 | 云南弦波科技有限公司 | Dendrobium amino acid health-preserving vinegar and preparation method thereof |
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Application publication date: 20190906 |