CN110250375A - A kind of preparation method of Stauntonia latifolia fruit vinegar beverage - Google Patents

A kind of preparation method of Stauntonia latifolia fruit vinegar beverage Download PDF

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Publication number
CN110250375A
CN110250375A CN201910673974.9A CN201910673974A CN110250375A CN 110250375 A CN110250375 A CN 110250375A CN 201910673974 A CN201910673974 A CN 201910673974A CN 110250375 A CN110250375 A CN 110250375A
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stauntonia latifolia
fruit vinegar
fruit
weight
august
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陆俊
郑颖
刘丁丽
向孝哲
刘婷
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Central South University of Forestry and Technology
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Central South University of Forestry and Technology
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/84Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/32Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12JVINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00Vinegar; Preparation or purification thereof
    • C12J1/04Vinegar; Preparation or purification thereof from alcohol
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12NMICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14Fungi; Culture media therefor
    • C12N1/16Yeasts; Culture media therefor
    • C12N1/18Baker's yeast; Brewer's yeast
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

A kind of preparation method of Stauntonia latifolia fruit vinegar beverage, specific preparation process are as follows: match Stauntonia latifolia and cold water to obtain Stauntonia latifolia juice, addition pectase is digested, it is Stauntonia latifolia fruit wine that yeast fermentation is accessed after enzymatic hydrolysis, then acetic acid bacteria is added to ferment, ageing filter August melon and fruit vinegar, then take 60 ~ 70 parts by weight of fruit vinegar, 5 ~ 10 parts by weight of Stauntonia latifolia pulp, 0.1 ~ 0.15 parts by weight of citric acid, 10 ~ 15 parts by weight of syrup are uniformly mixed, the Stauntonia latifolia fruit vinegar beverage can be obtained in filling sterilization.The fruit vinegar beverage nutritive value is high, and preparation method is easy to operate, and there is antiphlogistic antibacterial, beautifying face and moistering lotion and other effects can securely and reliably be eaten for a long time, and has very big market prospects.

Description

A kind of preparation method of Stauntonia latifolia fruit vinegar beverage
Technical field
The invention belongs to technical field of food beverage, and in particular to a kind of preparation method of Stauntonia latifolia fruit vinegar beverage.
Background technique
Stauntonia latifolia is a kind of perennial evergreen bejuco, belongs to plants of Lardizabalaceae also known as fries August, native banana. Pulp is white in milk, soft tasty and refreshing, there is strong fruity gas.Stauntonia latifolia is the green fruit for having healthcare function, full of nutrition, Special taste, it is sweet and dilitious.There is the benefits of anti-inflammatory analgetic, dispelling wind and eliminating dampness, shield kidney nourishing the liver;It can be improved human body intestinal canal function, remove Body remnants rubbish;It can promote blood circulation of human body;Long-term consumption can it is crease-resistant, dispel face's pigment color spot, have beautifying face and moistering lotion it Effect.
Fruit vinegar is a kind of with fruit or the processing fent of fruit, including grape, hawthorn, mulberries, persimmon, apple, apricot, mandarin orange Tangerine, Kiwi berry are that raw material adds strain, have peculiar flavour simultaneously made of modern biotechnology is made by acetic fermentation And integrate the novel sour of the functions such as nutrition, health care, dietotherapy.Fruit vinegar can promote the metabolism of body, adjust acid Soda balance eliminates fatigue.Such as using Angeleno plum as raw material, uses BM45 strain, middle section AS1.41 for fermenting microbe, pass through fruit juice Inoculation fermentation obtains the soft fruit vinegar of Lee fruit faint scent, mouthfeel, and total acid is up to 3.97%.
CN108641863A discloses a kind of preparation method of Stauntonia latifolia fruit wine, and CN109486604A discloses a kind of August The preparation method of melon and fruit wine has corresponding fruit wine preparation method, but the former carries out clarifying treatment to Stauntonia latifolia fruit wine, obtains Stauntonia latifolia wine it is with single nutrient component, do not make full use of the nutrition of Stauntonia latifolia, the latter takes full advantage of the fruit of Stauntonia latifolia Skin and pulp, but the zymotechnique time is longer.
Fruit vinegar is many kinds of on the market at present, but industry is not on a large scale, lacks the brand for having appeal, and due to can It is less with the theoretical knowledge of reference, cause the type of fruit vinegar also more to lack, according to retrieval, has had not yet to see and added using Stauntonia latifolia The report of fruit vinegar beverage is made in work.
Summary of the invention
The purpose of the present invention is to provide a kind of preparation methods of Stauntonia latifolia fruit vinegar beverage, solve gained after Stauntonia latifolia fermentation The single problem of product.It is a further object to provide a kind of fruit vinegar beverages with health care function.
The purpose of the present invention is what is be achieved through the following technical solutions:
A kind of preparation method of Stauntonia latifolia fruit vinegar beverage comprising the steps of:
(1) using Stauntonia latifolia fresh fruit as raw material (preferred maturity intact, without mildew and rot Stauntonia latifolia fresh fruit without insect pest), fruit is removed The cold water for being equivalent to 3~4 times of Stauntonia latifolia pulp weight is added in skin, then carries out ultrasonication processing, filters melon seeds in August, Obtain melon juice in August;
Ultrasonication and extraction are carried out in this step under ultrasound condition, so that the seed in pulp is detached from pulp, promotes activity Ingredient release.
(2) by 1200~1400U of Stauntonia latifolia juice obtained by pectase and step (1) in step (1) gained melon juice in August: Pectase is added in the ratio of 1L, and 30~40min is digested at a temperature of 40~42 DEG C, then in 95~100 DEG C heating 5min with On, so that pectase is inactivated and is sterilized, obtains Stauntonia latifolia pulp;
Pectase be added purpose be the hydrolyzed pectin in Stauntonia latifolia pulp organization can be improved fruit juice crushing juice rate and Promote the release of polyphenol isoreactivity ingredient.
(3) Stauntonia latifolia pulp obtained by step (2) is mended sugar regulation to pol is 15~18 ° of Bx, after access is equivalent to benefit sugar Stauntonia latifolia pulp volume 4~5% activated yeast mixture, 25 DEG C~27 DEG C ferment 5~6 days, obtain Stauntonia latifolia fruit wine;
The preparation method of activated yeast mixture: the sucrose solution that mass concentration is 2~3% is first prepared, is added into sucrose solution Enter to be equivalent to the brewer's dried yeast of sucrose solution weight 1~1.2%, uniformly mixed be placed in 28~30 DEG C of tepidarium activates 30~35min to get.
(4) the initial alcoholic strength of Stauntonia latifolia fruit wine obtained by set-up procedure (3) is 5~7% (v/v), and access is equivalent to adjustment wine The acetic acid bacteria activating solution of Stauntonia latifolia fruit wine volume 8~10% after precision, in 30~32 DEG C of constant-temperature table (preferably 130~150r/ Min it ferments 7~8 days under), obtains fermentation fruit vinegar, carry out clarifying treatment with bentonite suspension after fermentation, obtain melon and fruit vinegar in August;
The preparation of bentonite suspension: bentonite is added in distilled water, is placed in 50~52 DEG C of warm water and is impregnated for 24 hours, stirring Uniformly, the bentonite suspension that mass concentration is 1~1.2% is obtained.
The additive amount of bentonite suspension is too low, and clear effect can be made bad;Adding too much, it is possible that residual It stays, influences the quality of product.
Clarifying treatment is carried out by bentonite suspension, the weight for the bentonite suspension being added is the 1/ of fermentation fruit vinegar weight 7~1/6.The clarifying treatment time is 7d or more.
(5) compound: take obtained by step (4) Stauntonia latifolia pulp 5 obtained by 60~70 parts by weight of melon and fruit vinegar in August, step (2)~ 10 parts by weight, 0.1~0.15 parts by weight of citric acid, 10~15 parts by weight of syrup are uniformly mixed, filling rear sterilization processing, cooling Afterwards up to Stauntonia latifolia fruit vinegar beverage.
Further, in step (1), filtering melon seeds in August can be used filtered through gauze.It not only can remove fruit seed, it can be with Part pectin is removed, broken seed-protein and pectin is avoided to have an impact fermentation.
Further, in step (4), the preparation method of acetic acid bacteria activating solution:
Fluid nutrient medium is first prepared, includes: 1~1.2 gram of glucose, 1~1.2 gram of yeast extract in 100mL fluid nutrient medium, Dehydrated alcohol 3~3.2mL, Yu Weishui, pH value are natural;High-temperature sterilization 20min at 121 DEG C, is then allowed to stand to room temperature, then accesses Be equivalent to the acetic acid bacteria powder of fluid nutrient medium weight 0.2~0.3%, 30~32 DEG C shaken cultivation 42~48 hours to get vinegar Sour bacterium activating solution.
Further, in step (5), filling rear sterilization processing condition is 65 DEG C, time 25min.
The Stauntonia latifolia that the present invention selects is the Stauntonia latifolia of fresh acquisition, and meat is soft glutinous, has unique fragrance, Stauntonia latifolia tool There are minerals and natural active matter abundant, so the melon and fruit vinegar in August obtained using zymotechnique can preferably be retained it and be answered Some nutritive values, melon and fruit vinegar sour and sweet palatability, was very suitable to consumer and drank August, and also tool is made in unique clean mouthfeel Preparation Method is simple, has a good application prospect.
Specific embodiment
Below in conjunction with specific embodiment, invention is further described in detail.
A specific embodiment of the invention is only limitted to be explained further and illustrate the contents of the present invention, not in the present invention Appearance is construed as limiting, and the present invention is described in detail combined with specific embodiments below:
Embodiment 1
The preparation method of the Stauntonia latifolia fruit vinegar beverage of the present embodiment carries out in accordance with the following steps:
(1) prepared by melon juice in August: using mature intact, nothing is gone rotten, the Stauntonia latifolia fresh fruit without insect pest is raw material, removing fruit Skin after cutting fruit, removes fruit seed, the cold water for being equivalent to 3 times of Stauntonia latifolia pulp weight is added, then carries out ultrasound Break process filters melon seeds in August with gauze, obtains melon juice in August;
(2) preparation of Stauntonia latifolia pulp: in the ratio of Stauntonia latifolia juice 1200U:1L obtained by pectase and step (1), toward step Suddenly pectase is added in Stauntonia latifolia juice obtained by (1), digests 30min at a temperature of being placed in 42 DEG C, boils 5min at 95 DEG C and killed Bacterium and enzyme deactivation are spare to get Stauntonia latifolia pulp;
(3) prepared by Stauntonia latifolia fruit wine: it is 16 ° of Bx that the Stauntonia latifolia pulp in step (2), which is mended sugar regulation pol, and access is suitable In mend sugar after Stauntonia latifolia pulp volume 4% activated yeast mixture, 25 DEG C~27 DEG C ferment 5 days to get Stauntonia latifolia fruit wine, it is standby With;
The preparation method of activated yeast mixture: the sucrose solution that mass concentration is 2% is first prepared, phase is added into sucrose solution 30min is activated when being uniformly mixed to be placed in 28-30 DEG C of tepidarium in the brewer's dried yeast of sucrose solution weight 1%;I.e. ?.
Brewer's dried yeast is RW brewer's dried yeast, and Angel Yeast Co., Ltd is commercially available;
(4) prepared by melon and fruit vinegar in August: it is 6% (v/ that Stauntonia latifolia fruit wine obtained in step (3), which is adjusted initial alcoholic strength, V), access is equivalent to the acetic acid bacteria activating solution of the Stauntonia latifolia fruit wine volume 10% after adjustment alcoholic strength, in 30 DEG C, 150r/min Constant-temperature table incubator in ferment 7 days, obtain fermentation fruit vinegar, carry out clarifying treatment with bentonite suspension after fermentation, stand 7 It is filtered after it, the 25min that carries out sterilizing at 65 DEG C is spare to get melon and fruit vinegar in August;The preparation of bentonite suspension: by bentonite plus Enter in distilled water, be placed in 50 DEG C of warm water and impregnate for 24 hours, stir evenly, obtains the bentonite suspension that mass concentration is 1%.
Clarifying treatment is carried out by bentonite suspension, the weight for the bentonite suspension being added is the 1/ of fermentation fruit vinegar weight 7。
In step (4), the preparation method of acetic acid bacteria activating solution:
Fluid nutrient medium is first prepared, includes: 1 gram of glucose, 1 gram of yeast extract, dehydrated alcohol in 100mL fluid nutrient medium 3mL, Yu Weishui, pH value are natural;High-temperature sterilization 20min at 121 DEG C is then allowed to stand to room temperature, and then access is equivalent to liquid training Support base weight amount 0.2% acetic acid bacteria powder, 30 DEG C shaken cultivation 42 hours to get acetic acid bacteria activating solution.
Acetic acid bacteria powder is that 1.01 Shanghai of wine, Shanghai, one factory of brewing is commercially available.
(5) compound: take obtained by step (4) 5 parts by weight of Stauntonia latifolia pulp obtained by 60 parts by weight of melon and fruit vinegar in August, step (2), 0.15 parts by weight of citric acid, 10 parts by weight of syrup are uniformly mixed, and are after 65 DEG C of progress sterilization processing 25min, cooling after filling Obtain Stauntonia latifolia fruit vinegar beverage.
In developing using Stauntonia latifolia as the fruit vinegar beverage of raw material, August, melon and fruit vinegar clarification process was very important a ring, It in order to solve how to improve clarity and stability, reduces or prevents generate precipitating in the future as far as possible, keep transparent uniform good Good sensory effects.We are clarified by gelatin, bentonite is clarified, chitosan clarifies three kinds of methods, to filtering rod in product after allotment Part is groped.
Influence of the different defecation methods of table 1 to Stauntonia latifolia fruit vinegar beverage clarity
The fruit vinegar beverage that mouthfeel and fragrance are coordinated in order to obtain, needs for Stauntonia latifolia original fruit vinegar to be diluted, in order to increase Fruity and acetic acid taste is neutralized, needs to add a certain amount of Stauntonia latifolia original pulp;In order to keep the mouthfeel of fruit vinegar finer and smoother, then need Suitable syrup is added to increase sugariness;In order to keep the mouthfeel of fruit vinegar more preferably mellow, then proper amount of edible grade citric acid can be added. So experiment of single factor is carried out with four fruit vinegar additive amount, citric acid additive amount, syrup additive amount, pulp additive amount factors, 4 factor, 3 horizontal quadrature optimum experimental zymotechnique is carried out on the basis of this, obtains the best allotment combination of Stauntonia latifolia fruit vinegar beverage fermentation For Stauntonia latifolia fermentation fruit vinegar additive amount 60mL, citric acid additive amount 0.15g, syrup additive amount 10g, Stauntonia latifolia pulp additive amount is 5g。
2 Stauntonia latifolia fruit vinegar beverage sensory evaluation criteria of table
Four factors, three water-glass of 3 fruit vinegar beverage of table allotment
The horizontal L of 4 fruit vinegar beverage of table, four factor three9(34) orthogonal experiments and analysis
K1 in table 4, K2, K3 refers to the index summation under each level of each factor, for example, K1 is exactly to indicate " 1 " level The sum of corresponding numerical value of test index.
The influence conspicuousness of Stauntonia latifolia fruit vinegar beverage known to very poor R value from table 4 are as follows: A > B > C > D is melon and fruit vinegar in August Additive amount > citric acid additive amount > syrup additive amount > Stauntonia latifolia pulp additive amount illustrates melon and fruit vinegar additive amount in August to August The influence of melon and fruit vinegar beverage is maximum.
Shown according to orthogonal experiments: the optimum formula of lactic acid fermentation fruit juice is A3B3C2D1, i.e. fruit vinegar additive amount 60mL, citric acid additive amount 0.15g, syrup additive amount 10g, Stauntonia latifolia pulp additive amount are 5g.After experience confirmatory test, sense organ point Value reaches 79 points.Products obtained therefrom sour and sweet palatability, has the specific faint scent flavor of Stauntonia latifolia, and beverage of the invention is rich in needed by human body Various elements, be a kind of health beverages of health.
Finally, it should be noted that this example is merely illustrative of the technical solution of the present invention, it can be applicable in completely In various suitable the field of the invention, to those skilled in the art, on the basis of above description and thinking Can also make it is other it is various forms of variation to realize other modification, it is done within the spirit and principles of the present invention Any modifications, equivalent replacements, and improvements etc., should all be included in the scope of protection of the claims of the present invention.

Claims (7)

1. a kind of preparation method of Stauntonia latifolia fruit vinegar beverage, which is characterized in that comprise the steps of:
(1) using Stauntonia latifolia fresh fruit as raw material, pericarp is removed, the cold water for being equivalent to 3 ~ 4 times of Stauntonia latifolia pulp weight is added, then Ultrasonication processing is carried out, melon seeds in August is filtered, obtains melon juice in August;
(2) by 1200 ~ 1400U:1L of Stauntonia latifolia juice obtained by pectase and step (1) in step (1) gained melon juice in August Pectase is added in ratio, and 30 ~ 40 min are digested at a temperature of 40 ~ 42 DEG C, then heats 5 min or more in 95 ~ 100 DEG C, makes fruit Glue enzyme is inactivated and is sterilized, and obtains Stauntonia latifolia pulp;
(3) Stauntonia latifolia pulp obtained by step (2) is mended sugar regulation to pol is 15 ~ 18 ° of Bx, and access is equivalent to the August after mending sugar The activated yeast mixture of melon and fruit slurry product 4 ~ 5%, ferments 5 ~ 6 days at 25 DEG C ~ 27 DEG C, obtains Stauntonia latifolia fruit wine;
(4) the initial alcoholic strength of Stauntonia latifolia fruit wine obtained by set-up procedure (3) is 5 ~ 7%, and access is equivalent to the August after adjustment alcoholic strength The acetic acid bacteria activating solution of melon and fruit wine volume 8 ~ 10% ferments 7 ~ 8 days under 30 ~ 32 DEG C of constant-temperature tables, obtains fermentation fruit vinegar, fermented Cheng Houyong bentonite suspension carries out clarifying treatment, obtains melon and fruit vinegar in August;
The preparation of bentonite suspension: bentonite being added in distilled water, is placed in 50 ~ 52 DEG C of warm water and impregnates 24 h, stir evenly, Obtain the bentonite suspension that mass concentration is 1 ~ 1.2%;
Clarifying treatment is carried out by bentonite suspension, the weight for the bentonite suspension being added is the 1/7 ~ 1/ of fermentation fruit vinegar weight 6;The clarifying treatment time is 7 d or more;
(5) it compounds: taking 5 ~ 10 weight of Stauntonia latifolia pulp obtained by 60 ~ 70 parts by weight of step (4) gained melon and fruit vinegar in August, step (2) Part, 0.1 ~ 0.15 parts by weight of citric acid, 10 ~ 15 parts by weight of syrup are uniformly mixed, filling rear sterilization processing, up to eight after cooling Month melon and fruit vinegar beverage.
2. the preparation method of Stauntonia latifolia fruit vinegar beverage according to claim 1, which is characterized in that in step (1), be chosen to It is ripe it is intact, without go rotten, the Stauntonia latifolia fresh fruit without insect pest.
3. the preparation method of Stauntonia latifolia fruit vinegar beverage according to claim 1 or 2, which is characterized in that in step (1), filter Fall melon seeds in August using filtered through gauze.
4. the preparation method of Stauntonia latifolia fruit vinegar beverage according to claim 1 or 2, which is characterized in that living in step (3) Change the preparation method of yeast juice: first preparing the sucrose solution that mass concentration is 2 ~ 3%, be added into sucrose solution and be equivalent to sucrose The brewer's dried yeast of solution weight 1 ~ 1.2%, be uniformly mixed be placed in 28 ~ 30 DEG C of tepidarium activate 30 ~ 35 min to get.
5. the preparation method of Stauntonia latifolia fruit vinegar beverage according to claim 1 or 2, which is characterized in that permanent in step (4) The speed of warm shaking table is 130 ~ 150 r/min.
6. the preparation method of Stauntonia latifolia fruit vinegar beverage according to claim 1 or 2, which is characterized in that in step (4), vinegar The preparation method of sour bacterium activating solution:
Fluid nutrient medium is first prepared, includes: 1 ~ 1.2 gram of glucose, 1 ~ 1.2 gram of yeast extract in 100 mL fluid nutrient mediums, it is anhydrous Ethyl alcohol 3 ~ 3.2mL, Yu Weishui, pH value are natural;20 min of high-temperature sterilization at 121 DEG C is then allowed to stand to room temperature, and then access is suitable In the acetic acid bacteria powder of fluid nutrient medium weight 0.2 ~ 0.3%, activated at 30 ~ 32 DEG C to get acetic acid bacteria within shaken cultivation 42 ~ 48 hours Liquid.
7. the preparation method of Stauntonia latifolia fruit vinegar beverage according to claim 1 or 2, which is characterized in that in step (5), fill Sterilization processing condition is 65 DEG C after dress, and the time is 25 min.
CN201910673974.9A 2019-07-26 2019-07-26 A kind of preparation method of Stauntonia latifolia fruit vinegar beverage Pending CN110250375A (en)

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