CN110305764A - A kind of sugarcane vinegar concentrated essence liquid and preparation method thereof - Google Patents
A kind of sugarcane vinegar concentrated essence liquid and preparation method thereof Download PDFInfo
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- CN110305764A CN110305764A CN201910686598.7A CN201910686598A CN110305764A CN 110305764 A CN110305764 A CN 110305764A CN 201910686598 A CN201910686598 A CN 201910686598A CN 110305764 A CN110305764 A CN 110305764A
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Abstract
The invention belongs to food processing technology field, a kind of sugarcane vinegar concentrated essence liquid and preparation method thereof is specifically disclosed.Sugarcane vinegar concentrated essence liquid of the invention by weight, is mainly passed through that raw material weighs, mixed juice processing, extraction process, fermentation and concentration are made respectively by 4-8 parts of 25-35 parts of sugar-cane juice, 5-10 parts of Rosa roxburghi Juice, 3-8 parts of cactus juice, 2-8 parts of sargassum fusifome, 2-8 parts of bitter buckwheat, 1-5 parts of Radix Rhodiolae Dumulosae, 2-6 parts of grosvenor momordica leaf, yellow 1-3 part of umbrella, 1-2 parts of the first zymophyte, 0.5-1.5 parts of the second zymophyte and flavoring agent.The present invention is arranged in pairs or groups remaining raw material based on sugar-cane juice, is interacted between raw material and is combined unique preparation method, so that the antioxidant effect that the sugarcane vinegar being prepared has had, nutritive value height and aesthetic quality is good effectively improves the surcharge of sugarcane.
Description
[technical field]
The present invention relates to food processing technology fields, and in particular to a kind of sugarcane vinegar concentrated essence liquid and preparation method thereof.
[background technique]
Sugarcane is one of biggish crop of Guangxi cultivated area, its sugar content is high, and contained sugar is by sucrose, fructose
It is constituted with glucose, be easily absorbed by the body utilization, meanwhile, sugarcane carbohydrate also rich in, asparagine, Tianmen
The nutritional ingredients such as aspartic acid, alanine, serine, malic acid, citric acid, protein and fat, the inorganic constituents such as calcium, phosphorus, iron
Content it is also higher, wherein the content of iron be 9mg/Kg, occupy first of fruit, therefore sugarcane is known as the laudatory title of " fruit of enriching blood ".And mesh
Before, sugarcane is still mainly for the production of white sugar, and product depth exploitation is low, and surcharge is not high.
Although using sugarcane to have for raw material preparation sugarcane vinegar, some literature reports preparation-obtained sugarcane vinegar is most
Nutritive value is not high, can not effectively meet the growing food quality demand of consumer, and surcharge is still relatively low.Example
Such as, a kind of method of spontaneous fermentation preparation sugarcane vinegar of Chinese invention patent application CN107384733A, the sugarcane vinegar being prepared
Only there is preferable mouthfeel, surcharge is low；There are also some sugarcane vinegars being prepared by other compound raw materials or sugarcanes
Vinegar powder, it may have some good nutritive values, such as a kind of novel sugarcane vinegar beverage of Chinese invention patent application CN106562142A
Material and preparation method thereof, sugarcane vinegar tea perfume is strong, can effectively treat or mitigate implication symptom, and there are also Chinese invention patents
A kind of preparation method of the sugarcane vinegar powder rich in plant polyose of CN107841440B, the sugarcane vinegar powder plant rich in are more
Sugar, nutritive value improve, and preparation method is simple, effectively improve vinegar powder yield, and moisture content is low etc.；But patent documents above
It is not disclosed about in contents such as the preparation methods or sugarcane compound that can effectively promote sugarcane vinegar antioxidant effect yet.
[summary of the invention]
Goal of the invention of the invention is: in view of the above problems, provide a kind of sugarcane vinegar concentrated essence liquid and its
Preparation method, the present invention are arranged in pairs or groups remaining raw material based on sugar-cane juice, are interacted between raw material and are combined unique preparation method, make
The antioxidant effect that the sugarcane vinegar that must be prepared has had, nutritive value is high and aesthetic quality is good, effectively improves sugarcane
Surcharge.
To achieve the goals above, The technical solution adopted by the invention is as follows:
A kind of sugarcane vinegar concentrated essence liquid, the raw material components including following parts by weight: 25-35 parts of sugar-cane juice, Rosa roxburghi Juice 5-
10 parts, 3-8 parts of cactus juice, 2-8 parts of sargassum fusifome, 2-8 parts of bitter buckwheat, 1-5 parts of Radix Rhodiolae Dumulosae, 2-6 parts of grosvenor momordica leaf, yellow 1-3 parts of umbrella,
First 1-2 parts of zymophyte, 0.5-1.5 parts of the second zymophyte and 4-8 parts of flavoring agent.
Further, a kind of sugarcane vinegar concentrated essence liquid includes the raw material components of following parts by weight: 32 parts of sugar-cane juice,
9 parts of Rosa roxburghi Juice, 5 parts of cactus juice, 4 parts of sargassum fusifome, 5 parts of bitter buckwheat, 4 parts of Radix Rhodiolae Dumulosae, 3 parts of grosvenor momordica leaf, yellow 2 parts of umbrella, the first hair
1.5 parts of yeast-like fungi, 1 part of the second zymophyte and 6 parts of flavoring agent.
Further, the flavoring agent includes the raw material components of following parts by weight: 3-5 parts of oligofructose, 1-2 parts of honey,
0.5-1 parts and calcium carbonate 0.2-0.5 parts of citric acid.
Further, by weight, first zymophyte includes 5-8 parts of acetic acid bacteria, 1-4 parts of head mold and Bifidobacterium
1-2 parts, second zymophyte includes 2-5 parts and saccharomycete 1-3 parts of aspergillus.
Further, the preparation method of a kind of sugarcane vinegar concentrated essence liquid, comprising the following steps:
(1) raw material preparation: by weight, each raw material components are weighed；
(2) mixed juice is handled: the merging of the weighed sugar-cane juice, Rosa roxburghi Juice and cactus juice is mixed to uniformly
Obtain mixed juice；Enzymolysis agent is added into the mixed juice and digests 15-30min, then enzyme deactivation is crossed 150 mesh screens, obtained soluble solid
Shape object content is the enzymatic hydrolysis mixed juice of 8-9%；
(3) extraction process: the weighed sargassum fusifome, bitter buckwheat, Radix Rhodiolae Dumulosae, grosvenor momordica leaf and yellow umbrella are crushed mention respectively
After taking, gained extracting solution is mixed into obtain mixed extract, the mixed extract is concentrated into 1/4 that volume is original volume, is obtained
Concentrated extracting solution；
(4) it ferments: weighed flavoring agent and above-mentioned enzymatic hydrolysis mixed juice is mixed to uniformly, addition weighed the
One zymophyte is uniformly mixed, and ferment 80-100h at 28-32 DEG C, and weighed second zymophyte and above-mentioned concentration is then added
Extracting solution mixes to uniformly, after continuing fermentation 50-60h at 28-32 DEG C, after high-temperature short-time sterilization, then spontaneous fermentation 20-
30h, clarification filtration obtain sugarcane vinegar；
(5) be concentrated: it is 30-40Brix that above-mentioned sugarcane vinegar, which is concentrated into diopter through reverse osmosis membrane system, and then homogeneous kills
The sugarcane vinegar concentrated essence liquid can be obtained in bacterium.
Further, in step (1), the enzymolysis agent mainly presses quality by cellulase, pectase and papain
It is mixed than 3:2:1.
Further, in step (3), the extracting method point of the sargassum fusifome, bitter buckwheat, Radix Rhodiolae Dumulosae, grosvenor momordica leaf and yellow umbrella
Not are as follows:
(a) sargassum fusifome extracts: after the sargassum fusifome is crushed, sargassum fusifome powder and volume fraction are by 1:5 by volume
95% ethyl alcohol mixing, flows back degreasing 3 times, flow back 2h every time, obtains degreasing Sangassivm fuciforime (Harv) Setch powder at 80 DEG C；By the degreasing sargassum fusifome
Powder and distilled water are mixed by solid-liquid ratio 40:1, after being stirred at room temperature, filter to obtain first extracting solution；By the just extracting solution by concentration
Afterwards, after the sodium chloride that mass fraction is 2% and the ethyl alcohol stirring 1h that volume fraction is 95% is added, 40- is placed at -20 DEG C
48h, finally, being centrifuged 10-15min under 3000r/min, collection is precipitated and is redissolved and mentions in distilled water to get the sargassum fusifome
Take liquid；
(b) bitter buckwheat extracts: after the bitter buckwheat is crushed, the acetone that buckwheat powder and volume fraction are 85% is pressed into solid-liquid ratio 1:
15-20 is mixed to uniformly, is then extracted 3 times at 65-70 DEG C, extracts 2h every time, and extraction is auxiliary using ultrasonic wave every time
Processing 15-20min is helped, leaching liquor three times is merged, after acetone to no acetone taste is recovered under reduced pressure in the leaching liquor, distilled water is added
It is miscible to get the bitter buckwheat extracting solution；
(c) Radix Rhodiolae Dumulosae extracts: after the Radix Rhodiolae Dumulosae is crushed, the methanol that Radix Rhodiolae Dumulosae powder and volume fraction are 50% being pressed
Solid-liquid ratio 1:30-40 is mixed to uniformly, is then extracted 3 times at 75-80 DEG C, extracts 3h every time, and extraction uses every time
Ultrasonic wave assists 10min, merges leaching liquor three times, and after methanol to no methanol taste is recovered under reduced pressure in the leaching liquor, distillation is added
Water is miscible to get the Radix Rhodiolae Dumulosae extracting solution；
(d) grosvenor momordica leaf extracts: after the grosvenor momordica leaf crushed 60 meshes, being by grosvenor momordica leaf powder and volume fraction
70% ethyl alcohol is mixed to the ultrasound for uniformly then using power to be 40KHz for 150W and frequency by solid-liquid ratio 1:20-30
After wave extracts 35-45min, cold filtration, after the decompression filtrate recycling ethanol to no ethanol flavor, addition distilled water is miscible,
Up to the grosvenor momordica leaf extracting solution；
(e) yellow umbrella extracts: after the yellow umbrella is crushed, the ethyl alcohol that yellow umbrella powder and volume fraction are 90% is pressed into solid-liquid ratio 1:
20-25 is mixed to uniformly, cooled after then extracting 40-45min under the pressure of 0.1-0.12MPa using ultrasonic wave
It is miscible to get the yellow umbrella extracting solution that distilled water is added after the decompression filtrate recycling ethanol to no ethanol flavor in filter.
In the present invention, above-mentioned raw materials source are as follows: sugarcane, cactus, sargassum fusifome, bitter buckwheat, Radix Rhodiolae Dumulosae, grosvenor momordica leaf and Huang
Umbrella purchase is in one market of farm produce of Nanning, and Rosa roxburghii Tratt purchase is in the City: A Case Study in Baise Lingyun County market of farm produce, the first zymophyte and the
Two zymogenic strains are purchased from institute of microbiology, Nanning academy of agricultural sciences.
In conclusion by adopting the above-described technical solution, the beneficial effects of the present invention are:
Firstly, sugarcane vinegar concentrated essence liquid of the invention using sugar-cane juice as main component, is rich in polyphenol and Huang in sugar-cane juice
Letones have stronger oxidation resistance, on this basis, arrange in pairs or groups Rosa roxburghi Juice, cactus juice, sargassum fusifome, bitter buckwheat, phoenix tail
Seven, grosvenor momordica leaf and yellow umbrella, the above raw material and sugar-cane juice collocation can produce cooperative synergism effect, on the one hand can effectively be promoted made
The oxidation resistance of sugarcane vinegar is obtained, nutritive value is high, on the other hand can effectively promote the mouthfeel of sugarcane vinegar, and aesthetic quality is high；Its
Secondary, the present invention during the fermentation, is first fermented using acetic acid bacteria, head mold and Bifidobacterium mixing, then use aspergillus and ferment
Female bacterium is fermented, and last spontaneous fermentation divides three phases to ferment, conducive to the formation of sugarcane vinegar flavor substance, so as to
The organoleptic quality of sugarcane vinegar is effectively promoted, while also remaining the nutrition of raw material itself to the greatest extent, thus certain
The oxidation resistance of sugarcane vinegar is improved in degree.
[specific embodiment]
Below in conjunction with specific embodiment, the present invention is further illustrated.
Embodiment 1
A kind of sugarcane vinegar concentrated essence liquid, the raw material components including following parts by weight: 25 parts of sugar-cane juice, 5 parts of Rosa roxburghi Juice, celestial being
People slaps 3 parts of juice, 2 parts of sargassum fusifome, 2 parts of bitter buckwheat, 1 part of Radix Rhodiolae Dumulosae, 2 parts of grosvenor momordica leaf, yellow 1 part of umbrella, 1 part of the first zymophyte, second
0.5 part and 4 parts of flavoring agent of zymophyte；
Wherein, the flavoring agent includes the raw material components of following parts by weight: 3 parts of oligofructose, 1 part of honey, citric acid 0.5
Part and 0.2 part of calcium carbonate；First zymophyte includes the raw material components of following parts by weight: 5 parts of acetic acid bacteria, 1 part of head mold and double
1 part of discrimination bacillus, second zymophyte includes the raw material components of following parts by weight: 2 parts and 1 part of saccharomycete of aspergillus.
A kind of preparation method of above-mentioned sugarcane vinegar concentrated essence liquid, comprising the following steps:
(1) raw material preparation: by weight, above-mentioned each raw material components are weighed；
(2) mixed juice is handled: the merging of the weighed sugar-cane juice, Rosa roxburghi Juice and cactus juice is mixed to uniformly
Obtain mixed juice；Quality is added into the mixed juice and is 0.1% enzymolysis agent of the mixed juice quality, and adjusts the mixing
The pH of juice is 4.5, and 15min is then digested at 40 DEG C, and 150 mesh screens are crossed in enzyme deactivation, and obtaining soluble solid content is 8%
Digest mixed juice；Wherein, the enzymolysis agent is mainly mixed by cellulase, pectase and papain 3:2:1 in mass ratio
It is made；
(3) extraction process:
(a) sargassum fusifome extracts: will be after weighed sargassum fusifome crushing, 1:5 is by sargassum fusifome powder and body by volume
The ethyl alcohol that fraction is 95% mixes, and flows back degreasing 3 times at 80 DEG C, flow back 2h every time, obtains degreasing Sangassivm fuciforime (Harv) Setch powder；It will be described de-
Rouge Sangassivm fuciforime (Harv) Setch powder and distilled water are mixed by solid-liquid ratio 40:1, after being stirred at room temperature, filter to obtain first extracting solution；The just extracting solution is passed through
After crossing concentration, after the sodium chloride that mass fraction is 2% and the ethyl alcohol stirring 1h that volume fraction is 95% is added, transferred in -20 DEG C
40h is set, finally, being centrifuged 10min under 3000r/min, collects and precipitates and redissolve in distilled water to get sargassum fusifome extraction
Liquid；
(b) bitter buckwheat extracts: after the weighed bitter buckwheat is crushed, the acetone that buckwheat powder and volume fraction are 85% being pressed
Solid-liquid ratio 1:15 is mixed to uniformly, is then extracted 3 times at 65 DEG C, extracts 2h every time, and extraction uses ultrasonic wave every time
Aid in treatment 15min merges leaching liquor three times, and after acetone to no acetone taste is recovered under reduced pressure in the leaching liquor, distilled water is added
It is miscible to get the bitter buckwheat extracting solution；
(c) Radix Rhodiolae Dumulosae extracts: being 50% by Radix Rhodiolae Dumulosae powder and volume fraction after the weighed Radix Rhodiolae Dumulosae is crushed
Methanol mixed to uniformly by solid-liquid ratio 1:30, then extracted 3 times at 75-80 DEG C, extract 3h every time, and extraction every time
10min is assisted using ultrasonic wave, merges leaching liquor three times, after methanol to no methanol taste is recovered under reduced pressure in the leaching liquor, is added
Distilled water is miscible to get the Radix Rhodiolae Dumulosae extracting solution；
(d) grosvenor momordica leaf extracts: after the weighed grosvenor momordica leaf crushed 60 meshes, by grosvenor momordica leaf powder and body
The ethyl alcohol that fraction is 70% is mixed to uniformly by solid-liquid ratio 1:20, and then using power for 150W and frequency is 40KHz
Ultrasonic wave extraction 35min after, it is mixed that distilled water is added after the decompression filtrate recycling ethanol to no ethanol flavor in cold filtration
It is molten to get the grosvenor momordica leaf extracting solution；
(e) yellow umbrella extracts: after the weighed yellow umbrella is crushed, the ethyl alcohol that yellow umbrella powder and volume fraction are 90% being pressed
Solid-liquid ratio 1:20 is mixed to uniformly, after then extracting 40min under the pressure of 0.1MPa using ultrasonic wave, cold filtration,
After the decompression filtrate recycling ethanol to no ethanol flavor, it is miscible to get the yellow umbrella extracting solution that distilled water is added；
Above-mentioned gained extracting solution is mixed into obtain mixed extract, it is original volume that the mixed extract, which is concentrated into volume,
1/4, obtain concentrated extracting solution；
(4) it ferments: weighed flavoring agent and above-mentioned enzymatic hydrolysis mixed juice is mixed to uniformly, addition weighed the
One zymophyte is uniformly mixed, and ferment 80h at 28 DEG C, and weighed second zymophyte is then added and above-mentioned concentrated extracting solution is mixed
Conjunction is stirred until homogeneous, and after continuing fermentation 50h at 28 DEG C, after high-temperature short-time sterilization, then spontaneous fermentation 20h, clarification filtration obtain sweet
Sugarcane vinegar；
(5) be concentrated: it is 30Brix that above-mentioned sugarcane vinegar, which is concentrated into diopter through reverse osmosis membrane system, and then homogeneous is sterilized,
The sugarcane vinegar concentrated essence liquid can be obtained.
Embodiment 2
A kind of sugarcane vinegar concentrated essence liquid, the raw material components including following parts by weight: 32 parts of sugar-cane juice, 9 parts of Rosa roxburghi Juice, celestial being
People slaps 5 parts of juice, 4 parts of sargassum fusifome, 5 parts of bitter buckwheat, 4 parts of Radix Rhodiolae Dumulosae, 3 parts of grosvenor momordica leaf, yellow 2 parts of umbrella, 1.5 parts of the first zymophyte, the
Two 1 part of zymophytes and 6 parts of flavoring agent；
Wherein, the flavoring agent includes the raw material components of following parts by weight: 4 parts of oligofructose, 1.5 parts of honey, citric acid
0.8 part and 0.3 part of calcium carbonate；First zymophyte includes the raw material components of following parts by weight: 6 parts of acetic acid bacteria, 3 parts of head mold and
1.5 parts of Bifidobacterium, second zymophyte includes the raw material components of following parts by weight: 4 parts and 2 parts of saccharomycete of aspergillus.
A kind of preparation method of above-mentioned sugarcane vinegar concentrated essence liquid, comprising the following steps:
(1) raw material preparation: by weight, above-mentioned each raw material components are weighed；
(2) mixed juice is handled: the merging of the weighed sugar-cane juice, Rosa roxburghi Juice and cactus juice is mixed to uniformly
Obtain mixed juice；Quality is added into the mixed juice and is 0.2% enzymolysis agent of the mixed juice quality, and adjusts the mixing
The pH of juice is 4.5, and 18min is then digested at 42 DEG C, and 150 mesh screens are crossed in enzyme deactivation, and obtaining soluble solid content is 8.5%
Enzymatic hydrolysis mixed juice；Wherein, the enzymolysis agent is mainly mixed by cellulase, pectase and papain 3:2:1 in mass ratio
Conjunction is made；
(3) extraction process:
(a) sargassum fusifome extracts: will be after weighed sargassum fusifome crushing, 1:5 is by sargassum fusifome powder and body by volume
The ethyl alcohol that fraction is 95% mixes, and flows back degreasing 3 times at 80 DEG C, flow back 2h every time, obtains degreasing Sangassivm fuciforime (Harv) Setch powder；It will be described de-
Rouge Sangassivm fuciforime (Harv) Setch powder and distilled water are mixed by solid-liquid ratio 40:1, after being stirred at room temperature, filter to obtain first extracting solution；The just extracting solution is passed through
After crossing concentration, after the sodium chloride that mass fraction is 2% and the ethyl alcohol stirring 1h that volume fraction is 95% is added, transferred in -20 DEG C
45h is set, finally, being centrifuged 12min under 3000r/min, collects and precipitates and redissolve in distilled water to get sargassum fusifome extraction
Liquid；
(b) bitter buckwheat extracts: after the weighed bitter buckwheat is crushed, the acetone that buckwheat powder and volume fraction are 85% being pressed
Solid-liquid ratio 1:18 is mixed to uniformly, is then extracted 3 times at 67 DEG C, extracts 2h every time, and extraction uses ultrasonic wave every time
Aid in treatment 17min merges leaching liquor three times, and after acetone to no acetone taste is recovered under reduced pressure in the leaching liquor, distilled water is added
It is miscible to get the bitter buckwheat extracting solution；
(c) Radix Rhodiolae Dumulosae extracts: being 50% by Radix Rhodiolae Dumulosae powder and volume fraction after the weighed Radix Rhodiolae Dumulosae is crushed
Methanol mixed to uniformly by solid-liquid ratio 1:35, then extracted 3 times at 78 DEG C, extract 3h every time, and extraction is adopted every time
10min is assisted with ultrasonic wave, merges leaching liquor three times, after methanol to no methanol taste is recovered under reduced pressure in the leaching liquor, is added and steams
Distilled water is miscible to get the Radix Rhodiolae Dumulosae extracting solution；
(d) grosvenor momordica leaf extracts: after the weighed grosvenor momordica leaf crushed 60 meshes, by grosvenor momordica leaf powder and body
The ethyl alcohol that fraction is 70% is mixed to uniformly by solid-liquid ratio 1:25, and then using power for 150W and frequency is 40KHz
Ultrasonic wave extraction 40min after, it is mixed that distilled water is added after the decompression filtrate recycling ethanol to no ethanol flavor in cold filtration
It is molten to get the grosvenor momordica leaf extracting solution；
(e) yellow umbrella extracts: after the weighed yellow umbrella is crushed, the ethyl alcohol that yellow umbrella powder and volume fraction are 90% being pressed
Solid-liquid ratio 1:22 is mixed to uniformly, after then extracting 42min under the pressure of 0.11MPa using ultrasonic wave, cold filtration,
After the decompression filtrate recycling ethanol to no ethanol flavor, it is miscible to get the yellow umbrella extracting solution that distilled water is added；
Above-mentioned gained extracting solution is mixed into obtain mixed extract, it is original volume that the mixed extract, which is concentrated into volume,
1/4, obtain concentrated extracting solution；
(4) it ferments: weighed flavoring agent and above-mentioned enzymatic hydrolysis mixed juice is mixed to uniformly, addition weighed the
One zymophyte is uniformly mixed, and ferment 90h at 30 DEG C, and weighed second zymophyte is then added and above-mentioned concentrated extracting solution is mixed
Conjunction is stirred until homogeneous, and after continuing fermentation 55h at 30 DEG C, after high-temperature short-time sterilization, then spontaneous fermentation 25h, clarification filtration obtain sweet
Sugarcane vinegar；
(5) be concentrated: it is 36Brix that above-mentioned sugarcane vinegar, which is concentrated into diopter through reverse osmosis membrane system, and then homogeneous is sterilized,
The sugarcane vinegar concentrated essence liquid can be obtained.
Embodiment 3
A kind of sugarcane vinegar concentrated essence liquid, the raw material components including following parts by weight: 35 parts of sugar-cane juice, 10 parts of Rosa roxburghi Juice,
8 parts of cactus juice, 8 parts of sargassum fusifome, 8 parts of bitter buckwheat, 5 parts of Radix Rhodiolae Dumulosae, 6 parts of grosvenor momordica leaf, yellow 3 parts of umbrella, 2 parts of the first zymophyte, the
Two 1.5 parts of zymophytes and 8 parts of flavoring agent；
Wherein, the flavoring agent includes the raw material components of following parts by weight: 5 parts of oligofructose, 2 parts of honey, 1 part of citric acid
With 0.5 part of calcium carbonate；First zymophyte includes the raw material components of following parts by weight: 8 parts of acetic acid bacteria, 4 parts of head mold and bifid
2 parts of bacillus, second zymophyte includes the raw material components of following parts by weight: 5 parts and 3 parts of saccharomycete of aspergillus.
A kind of preparation method of above-mentioned sugarcane vinegar concentrated essence liquid, comprising the following steps:
(1) raw material preparation: by weight, above-mentioned each raw material components are weighed；
(2) mixed juice is handled: the merging of the weighed sugar-cane juice, Rosa roxburghi Juice and cactus juice is mixed to uniformly
Obtain mixed juice；Quality is added into the mixed juice and is 0.3% enzymolysis agent of the mixed juice quality, and adjusts the mixing
The pH of juice is 4.5, and 30min is then digested at 45 DEG C, and 150 mesh screens are crossed in enzyme deactivation, and obtaining soluble solid content is 9%
Digest mixed juice；Wherein, the enzymolysis agent is mainly mixed by cellulase, pectase and papain 3:2:1 in mass ratio
It is made；
(3) extraction process:
(a) sargassum fusifome extracts: will be after weighed sargassum fusifome crushing, 1:5 is by sargassum fusifome powder and body by volume
The ethyl alcohol that fraction is 95% mixes, and flows back degreasing 3 times at 80 DEG C, flow back 2h every time, obtains degreasing Sangassivm fuciforime (Harv) Setch powder；It will be described de-
Rouge Sangassivm fuciforime (Harv) Setch powder and distilled water are mixed by solid-liquid ratio 40:1, after being stirred at room temperature, filter to obtain first extracting solution；The just extracting solution is passed through
After crossing concentration, after the sodium chloride that mass fraction is 2% and the ethyl alcohol stirring 1h that volume fraction is 95% is added, transferred in -20 DEG C
48h is set, finally, being centrifuged 15min under 3000r/min, collects and precipitates and redissolve in distilled water to get sargassum fusifome extraction
Liquid；
(b) bitter buckwheat extracts: after the weighed bitter buckwheat is crushed, the acetone that buckwheat powder and volume fraction are 85% being pressed
Solid-liquid ratio 1:20 is mixed to uniformly, is then extracted 3 times at 70 DEG C, extracts 2h every time, and extraction uses ultrasonic wave every time
Aid in treatment 20min merges leaching liquor three times, and after acetone to no acetone taste is recovered under reduced pressure in the leaching liquor, distilled water is added
It is miscible to get the bitter buckwheat extracting solution；
(c) Radix Rhodiolae Dumulosae extracts: being 50% by Radix Rhodiolae Dumulosae powder and volume fraction after the weighed Radix Rhodiolae Dumulosae is crushed
Methanol mixed to uniformly by solid-liquid ratio 1:40, then extracted 3 times at 80 DEG C, extract 3h every time, and extraction is adopted every time
10min is assisted with ultrasonic wave, merges leaching liquor three times, after methanol to no methanol taste is recovered under reduced pressure in the leaching liquor, is added and steams
Distilled water is miscible to get the Radix Rhodiolae Dumulosae extracting solution；
(d) grosvenor momordica leaf extracts: after the weighed grosvenor momordica leaf crushed 60 meshes, by grosvenor momordica leaf powder and body
The ethyl alcohol that fraction is 70% is mixed to uniformly by solid-liquid ratio 1:30, and then using power for 150W and frequency is 40KHz
Ultrasonic wave extraction 45min after, it is mixed that distilled water is added after the decompression filtrate recycling ethanol to no ethanol flavor in cold filtration
It is molten to get the grosvenor momordica leaf extracting solution；
(e) yellow umbrella extracts: after the weighed yellow umbrella is crushed, the ethyl alcohol that yellow umbrella powder and volume fraction are 90% being pressed
Solid-liquid ratio 1:25 is mixed to uniformly, after then extracting 45min under the pressure of 0.12MPa using ultrasonic wave, cold filtration,
After the decompression filtrate recycling ethanol to no ethanol flavor, it is miscible to get the yellow umbrella extracting solution that distilled water is added；
Above-mentioned gained extracting solution is mixed into obtain mixed extract, it is original volume that the mixed extract, which is concentrated into volume,
1/4, obtain concentrated extracting solution；
(4) it ferments: weighed flavoring agent and above-mentioned enzymatic hydrolysis mixed juice is mixed to uniformly, addition weighed the
One zymophyte is uniformly mixed, and ferment 100h at 32 DEG C, and weighed second zymophyte and above-mentioned concentrated extracting solution is then added
It mixes to uniformly, after continuing fermentation 60h at 32 DEG C, after high-temperature short-time sterilization, then spontaneous fermentation 30h, clarification filtration are obtained
Sugarcane vinegar；
(5) be concentrated: it is 40Brix that above-mentioned sugarcane vinegar, which is concentrated into diopter through reverse osmosis membrane system, and then homogeneous is sterilized,
The sugarcane vinegar concentrated essence liquid can be obtained.
Compliance test result:
One, influence of the primary raw material component to sugarcane vinegar concentrated essence liquid oxidation resistance and aesthetic quality
(1) group is tested
Experimental group 1-3: 1-3 of the embodiment of the present invention sugarcane vinegar concentrated essence liquid being prepared；
Blank control group: it is only prepared using sugar-cane juice, the first zymophyte, the second zymophyte and flavoring agent as raw material sweet
Sugarcane vinegar concentrated essence liquid, and preparation method is identical as the corresponding preparation method in the embodiment of the present invention 1；
Control group 1: it is only prepared using sugar-cane juice, the first zymophyte, the second zymophyte, Rosa roxburghi Juice and flavoring agent as raw material
Sugarcane vinegar concentrated essence liquid, and preparation method is identical as the corresponding preparation method in the embodiment of the present invention 1.
Control group 2: it is only prepared into using sugar-cane juice, the first zymophyte, the second zymophyte, cactus juice and flavoring agent as raw material
The sugarcane vinegar concentrated essence liquid arrived, and preparation method is identical as the corresponding preparation method in the embodiment of the present invention 1.
Control group 3: it is only prepared using sugar-cane juice, the first zymophyte, the second zymophyte, sargassum fusifome and flavoring agent as raw material
Sugarcane vinegar concentrated essence liquid, and preparation method is identical as the corresponding preparation method in the embodiment of the present invention 1.
Control group 4: it is only prepared using sugar-cane juice, the first zymophyte, the second zymophyte, bitter buckwheat and flavoring agent as raw material
Sugarcane vinegar concentrated essence liquid, and preparation method is identical as the corresponding preparation method in the embodiment of the present invention 1.
Control group 5: it is only prepared using sugar-cane juice, the first zymophyte, the second zymophyte, Radix Rhodiolae Dumulosae and flavoring agent as raw material
Sugarcane vinegar concentrated essence liquid, and preparation method is identical as the corresponding preparation method in the embodiment of the present invention 1.
Control group 6: it is only prepared into using sugar-cane juice, the first zymophyte, the second zymophyte, grosvenor momordica leaf and flavoring agent as raw material
The sugarcane vinegar concentrated essence liquid arrived, and preparation method is identical as the corresponding preparation method in the embodiment of the present invention 1.
Control group 7: it is only prepared using sugar-cane juice, the first zymophyte, the second zymophyte, yellow umbrella and flavoring agent as raw material
Sugarcane vinegar concentrated essence liquid, and preparation method is identical as the corresponding preparation method in the embodiment of the present invention 1.
Control group 8: being only original with sugar-cane juice, the first zymophyte, the second zymophyte, Rosa roxburghi Juice, cactus juice and flavoring agent
Expect the sugarcane vinegar concentrated essence liquid that is prepared, and preparation method and the corresponding preparation method phase in the embodiment of the present invention 1
Together.
Control group 9: only it is with sugar-cane juice, the first zymophyte, the second zymophyte, sargassum fusifome, bitter buckwheat, Radix Rhodiolae Dumulosae and flavoring agent
The sugarcane vinegar concentrated essence liquid that raw material is prepared, and preparation method and the corresponding preparation method in the embodiment of the present invention 1
It is identical.
Total proportion of sugar-cane juice and remaining component is identical as the embodiment of the present invention 1 in blank control group and control group 1-9.
(2) influence of the primary raw material component to sugarcane vinegar concentrated essence liquid oxidation resistance
Experimental method: respectively taking 2mL DPPH ethanol solution in test tube respectively, adds the corresponding sugarcane vinegar concentration essence of 2mL
Magnificent liquid dilution (concentration is 0.02g/mL) mixes, and after being stored at room temperature 30min, absorbance is measured at 510nm and is calculated
DPPH clearance rate (clearance rate=(A0-A1)/A0*100%, in formula, A0 be not sample adding liquid and the blank of 2mL distilled water is added
Compare absorbance value；A1 is the absorbance value that sample liquid is added), it the results are shown in Table 1:
Clearance rate of the 1 each group sugarcane vinegar concentrated essence liquid of table to DPPH in DPPH ethanol solution
| Group | DPPH clearance rate (%) |
| Experimental group 1 | 91.54 |
| Experimental group 2 | 93.67 |
| Experimental group 3 | 92.14 |
| Blank control group | 50.72 |
| Control group 1 | 72.48 |
| Control group 2 | 51.43 |
| Control group 3 | 57.68 |
| Control group 4 | 53.24 |
| Control group 5 | 58.13 |
| Control group 6 | 52.11 |
| Control group 7 | 63.25 |
| Control group 8 | 72.93 |
| Control group 9 | 65.04 |
It is obtained by table 1:
DPPH clearance rate: experimental group 1-3 > > control group 1-9 > blank control group, and control group 2, control group 4 and control group 6
Difference very little.It follows that there is interaction between raw material of the invention, the removing free radical for increasing sugarcane vinegar can be cooperateed with
Effect, to improve the anti-oxidation efficacy of obtained sugarcane vinegar concentrated essence liquid, nutritive value is high.
(3) influence of the primary raw material component to sugarcane vinegar concentrated essence liquid aesthetic quality
The composition of personnel sugarcane vinegar Essence sensory evaluation group for choosing 20 food relevant specialities, is commented by the sense organ of table 2
Price card standard evaluates the aesthetic quality of each group sugarcane vinegar Essence and gives a mark and (make even respectively), the results are shown in Table 3:
The sensory evaluation criteria (total score 100) of 2 sugarcane vinegar concentrated essence liquid of table
| Evaluation index | Standard | Score |
| Color | It is golden yellow | 15 |
| Fragrance | There are the distinctive faint scent of sugarcane, and soft aroma and coordination | 30 |
| Flavour | There is the distinctive sweetness of sugarcane, and taste coordination is soft | 30 |
| Structural state | Clear liquid, without precipitating, free from admixture | 25 |
The sensory score result of 3 each group sugarcane vinegar concentrated essence liquid of table
| Group | Organoleptic evaluation points (divide) |
| Experimental group 1 | 93 |
| Experimental group 2 | 94 |
| Experimental group 3 | 91 |
| Blank control group | 83 |
| Control group 1 | 85 |
| Control group 2 | 78 |
| Control group 3 | 80 |
| Control group 4 | 82 |
| Control group 5 | 85 |
| Control group 6 | 87 |
| Control group 7 | 82 |
| Control group 8 | 83 |
| Control group 9 | 80 |
From table 2 and table 3: the sensory evaluation scores of the sugarcane vinegar concentrated essence liquid of 1-3 of the embodiment of the present invention are apparently higher than pair
According to the sensory evaluation scores of group 1-9 and blank control group, and the sensory evaluation scores of some control groups than blank control group sensory evaluation scores also
It is low.It follows that there is interaction between primary raw material of the invention, only by raw material mix and match of the invention whole when,
It just can effectively promote the aesthetic quality of preparation-obtained sugarcane vinegar concentrated essence liquid.
Two, influence of the fermentation process to sugarcane vinegar concentrated essence liquid oxidation resistance and aesthetic quality
(1) group is tested:
Experimental group: the sugarcane vinegar concentrated essence liquid that the embodiment of the present invention 2 is prepared
Control group 1: the preparation method of this group of sugarcane vinegar concentrated essence liquid is slightly different with the embodiment of the present invention 2, difference
It is in the fermentation of: step (4), weighed flavoring agent and above-mentioned enzymatic hydrolysis mixed juice is mixed to uniformly, addition weighs
The first good zymophyte after mixing, ferments 150-190h (temporal summation of 3 fermentation stages) directly at 28-32 DEG C.
Control group 2: the preparation method of this group of sugarcane vinegar concentrated essence liquid is slightly different with the embodiment of the present invention 2, difference
It is in the fermentation of: step (4), weighed flavoring agent and above-mentioned enzymatic hydrolysis mixed juice is mixed to uniformly, addition weighs
The second good zymophyte after mixing, ferments 150-190h (temporal summation of 3 fermentation stages) directly at 28-32 DEG C.
Control group 3: the preparation method of this group of sugarcane vinegar concentrated essence liquid is slightly different with the embodiment of the present invention 2, difference
It is in the fermentation of: step (4), weighed flavoring agent and above-mentioned enzymatic hydrolysis mixed juice is mixed to uniformly, directly in 28-
Spontaneous fermentation 150-190h (temporal summation of 3 fermentation stages) at 32 DEG C.
Control group 4: the preparation method of this group of sugarcane vinegar concentrated essence liquid is slightly different with the embodiment of the present invention 2, difference
It is in the fermentation of: step (4), weighed flavoring agent, above-mentioned enzymatic hydrolysis mixed juice, the first zymophyte and the second zymophyte is mixed
After closing uniformly, spontaneous fermentation 150-190h (temporal summation of 3 fermentation stages) directly at 28-32 DEG C.
Control group 5: the preparation method of this group of sugarcane vinegar concentrated essence liquid is slightly different with the embodiment of the present invention 2, difference
It is in the fermentation of: step (4), weighed flavoring agent and above-mentioned enzymatic hydrolysis mixed juice is mixed to uniformly, addition weighs
The second good zymophyte is uniformly mixed, and ferment 100h at 32 DEG C, is then added from weighed first zymophyte and above-mentioned dense
Contracting extracting solution mixes to uniformly, after continuing fermentation 60h at 32 DEG C, after high-temperature short-time sterilization, then spontaneous fermentation 30h.
(2) influence of the fermentation process to sugarcane vinegar concentrated essence liquid antioxygenic property
Experimental method: respectively taking 2mL DPPH ethanol solution in test tube respectively, adds the corresponding sugarcane vinegar concentration essence of 2mL
Magnificent liquid dilution (concentration is 0.02g/mL) mixes, and after being stored at room temperature 30min, absorbance is measured at 510nm and is calculated
DPPH clearance rate (clearance rate=(A0-A1)/A0*100%, in formula, A0 be not sample adding liquid and the blank of 2mL distilled water is added
Compare absorbance value；A1 is the absorbance value that sample liquid is added), it the results are shown in Table 4:
Clearance rate of the 4 each group sugarcane vinegar concentrated essence liquid of table to DPPH in DPPH ethanol solution
| Group | DPPH clearance rate (%) |
| Experimental group | 93.67 |
| Control group 1 | 86.32 |
| Control group 2 | 82.16 |
| Control group 3 | 77.65 |
| Control group 4 | 84.53 |
| Control group 5 | 88.74 |
Can be obtained by table 4: the DPPH clearance rate of experimental group sugarcane vinegar concentrated essence liquid is substantially better than control group 1-5.Thus may be used
Know, zymophyte that sequence of 3 in fermentation process of the present invention between stage and stage, each stage use etc. is to sugarcane vinegar
The antioxygenic property of concentrated essence liquid has an impact, and only ferments by fermentation process of the present invention, just can effectively promote sugarcane vinegar
The antioxygenic property of Essence.
(3) influence of the fermentation process to sugarcane vinegar concentrated essence liquid organoleptic quality
The composition of personnel sugarcane vinegar Essence sensory evaluation group for choosing 20 food relevant specialities, is commented by the sense organ of table 2
Price card standard evaluates the aesthetic quality of each group sugarcane vinegar Essence and gives a mark and (make even respectively), the results are shown in Table 5:
The sensory score result of 5 each group sugarcane vinegar concentrated essence liquid of table
| Group | Organoleptic evaluation points (divide) |
| Experimental group | 93 |
| Control group 1 | 89.5 |
| Control group 2 | 87 |
| Control group 3 | 82.5 |
| Control group 4 | 85 |
| Control group 5 | 83 |
From table 2 and table 5: the sensory evaluation scores of experimental group sugarcane vinegar concentrated essence liquid are apparently higher than control group 1-5.Thus
It is found that fermentation process of the present invention can effectively promote the aesthetic quality of preparation-obtained sugarcane vinegar concentrated essence liquid.
Three, influence of the fermenting microbe to sugarcane vinegar concentrated essence liquid oxidation resistance and aesthetic quality
(1) group is tested:
Experimental group: the sugarcane vinegar concentrated essence liquid that the embodiment of the present invention 3 is prepared；
Control group 1: the preparation method of this group of sugarcane vinegar concentrated essence liquid is slightly different with the embodiment of the present invention 3, difference
Be in: the first zymophyte in step (4) is only acetic acid bacteria；
Control group 2: the preparation method of this group of sugarcane vinegar concentrated essence liquid is slightly different with the embodiment of the present invention 3, difference
Be in: the first zymophyte in step (4) is only head mold；
Control group 3: the preparation method of this group of sugarcane vinegar concentrated essence liquid is slightly different with the embodiment of the present invention 3, difference
Be in: the first zymophyte in step (4) is only Bifidobacterium；
Control group 4: the preparation method of this group of sugarcane vinegar concentrated essence liquid is slightly different with the embodiment of the present invention 3, difference
Be in: the second zymophyte in step (4) is only aspergillus；
Control group 5: the preparation method of this group of sugarcane vinegar concentrated essence liquid is slightly different with the embodiment of the present invention 3, difference
Be in: the second zymophyte in step (4) is only saccharomycete.
(2) influence of the fermenting microbe to sugarcane vinegar concentrated essence liquid antioxygenic property
Experimental method: respectively taking 2mL DPPH ethanol solution in test tube respectively, adds the corresponding sugarcane vinegar concentration essence of 2mL
Magnificent liquid dilution (concentration is 0.02g/mL) mixes, and after being stored at room temperature 30min, absorbance is measured at 510nm and is calculated
DPPH clearance rate (clearance rate=(A0-A1)/A0*100%, in formula, A0 be not sample adding liquid and the blank of 2mL distilled water is added
Compare absorbance value；A1 is the absorbance value that sample liquid is added), it the results are shown in Table 6:
Clearance rate of the 6 each group sugarcane vinegar concentrated essence liquid of table to DPPH in DPPH ethanol solution
| Group | DPPH clearance rate (%) |
| Experimental group | 92.14 |
| Control group 1 | 79.31 |
| Control group 2 | 80.11 |
| Control group 3 | 76.37 |
| Control group 4 | 75.02 |
| Control group 5 | 78.74 |
Can be obtained by table 6: the DPPH clearance rate of experimental group sugarcane vinegar concentrated essence liquid is substantially better than control group 1-5.Thus may be used
Know, there are synergistic function between the first zymophyte and the second zymogenic strain in fermentation process of the present invention, collocation makes
With the antioxygenic property that can effectively promote sugarcane vinegar Essence.
Above description is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
Bright patent claim, it is all the present invention suggested by technical spirit under completed same changes or modifications change, should all belong to
In the covered the scope of the patents of the present invention.
Claims (7)
1. a kind of sugarcane vinegar concentrated essence liquid, which is characterized in that the raw material components including following parts by weight: 25-35 parts of sugar-cane juice,
5-10 parts of Rosa roxburghi Juice, 3-8 parts of cactus juice, 2-8 parts of sargassum fusifome, 2-8 parts of bitter buckwheat, 1-5 parts of Radix Rhodiolae Dumulosae, 2-6 parts of grosvenor momordica leaf, Huang
1-3 parts of umbrella, 1-2 parts of the first zymophyte, 0.5-1.5 parts of the second zymophyte and 4-8 parts of flavoring agent.
2. a kind of sugarcane vinegar concentrated essence liquid according to claim 1, which is characterized in that the raw material group including following parts by weight
Point: 32 parts of sugar-cane juice, 9 parts of Rosa roxburghi Juice, 5 parts of cactus juice, 4 parts of sargassum fusifome, 5 parts of bitter buckwheat, 4 parts of Radix Rhodiolae Dumulosae, 3 parts of grosvenor momordica leaf,
2 parts of yellow umbrella, 1.5 parts of the first zymophyte, 1 part of the second zymophyte and 6 parts of flavoring agent.
3. a kind of sugarcane vinegar concentrated essence liquid according to claim 2, which is characterized in that the flavoring agent includes following weight
The raw material components of part: 3-5 parts of oligofructose, 1-2 parts of honey, 0.5-1 parts of citric acid and 0.2-0.5 parts of calcium carbonate.
4. a kind of sugarcane vinegar concentrated essence liquid according to claim 2, which is characterized in that by weight, first hair
Yeast-like fungi includes 5-8 parts of acetic acid bacteria, 1-4 parts of head mold and 1-2 parts of Bifidobacterium, and second zymophyte includes 2-5 parts of aspergillus and ferment
Female bacterium 1-3 parts.
5. a kind of preparation method of sugarcane vinegar concentrated essence liquid described in -4 any one according to claim 1, which is characterized in that packet
Include following steps:
(1) raw material preparation: by weight, each raw material components are weighed；
(2) mixed juice is handled: the merging of the weighed sugar-cane juice, Rosa roxburghi Juice and cactus juice, which is mixed to, uniform must mix
Close juice；Enzymolysis agent is added into the mixed juice and digests 15-30min, then enzyme deactivation crosses 150 mesh screens, obtains soluble solid
Content is the enzymatic hydrolysis mixed juice of 8-9%；
(3) the weighed sargassum fusifome, bitter buckwheat, Radix Rhodiolae Dumulosae, grosvenor momordica leaf and yellow umbrella extraction process: are crushed into extraction respectively
Afterwards, gained extracting solution is mixed into obtain mixed extract, the mixed extract is concentrated into 1/4 that volume is original volume, is obtained dense
Contracting extracting solution；
(4) it ferments: weighed flavoring agent and above-mentioned enzymatic hydrolysis mixed juice is mixed to uniformly, weighed first hair is added
Yeast-like fungi is uniformly mixed, and ferment 80-100h at 28-32 DEG C, and weighed second zymophyte and above-mentioned concentration extraction is then added
Liquid mixes to uniformly, after continuing fermentation 50-60h at 28-32 DEG C, after high-temperature short-time sterilization, then spontaneous fermentation 20-30h,
Clarification filtration obtains sugarcane vinegar；
(5) be concentrated: it is 30-40Brix that above-mentioned sugarcane vinegar, which is concentrated into diopter through reverse osmosis membrane system, and then homogeneous is sterilized, i.e.,
The sugarcane vinegar concentrated essence liquid can be obtained.
6. a kind of preparation method of sugarcane vinegar concentrated essence liquid according to claim 5, which is characterized in that in step (1), institute
Enzymolysis agent is stated mainly to be mixed by cellulase, pectase and papain 3:2:1 in mass ratio.
7. a kind of preparation method of sugarcane concentrated essence liquid according to claim 5, which is characterized in that described in step (3)
Sargassum fusifome, bitter buckwheat, Radix Rhodiolae Dumulosae, grosvenor momordica leaf and yellow umbrella extracting method be respectively as follows:
(a) sargassum fusifome extracts: after the sargassum fusifome is crushed, sargassum fusifome powder and volume fraction are 95% by 1:5 by volume
Ethyl alcohol mixing, flow back degreasing 3 times at 80 DEG C, flow back 2h every time, obtains degreasing Sangassivm fuciforime (Harv) Setch powder；By the degreasing Sangassivm fuciforime (Harv) Setch powder and
Distilled water is mixed by solid-liquid ratio 40:1, after being stirred at room temperature, filters to obtain first extracting solution；The just extracting solution is added after concentration
After entering the sodium chloride that mass fraction is 2% and the ethyl alcohol that volume fraction is 95% stirring 1h, 40-48h is placed at -20 DEG C, most
Afterwards, it is centrifuged 10-15min under 3000r/min, collects and precipitates and redissolve in distilled water to get the sargassum fusifome extracting solution；
(b) bitter buckwheat extracts: after the bitter buckwheat is crushed, the acetone that buckwheat powder and volume fraction are 85% being pressed solid-liquid ratio 1:15-
20 mix to uniformly, then extract 3 times at 65-70 DEG C, extract 2h every time, and extraction uses at ultrasonic wave auxiliary every time
15-20min is managed, leaching liquor three times is merged, after acetone to no acetone taste is recovered under reduced pressure in the leaching liquor, it is mixed that distilled water is added
It is molten to get the bitter buckwheat extracting solution；
(c) Radix Rhodiolae Dumulosae extracts: after the Radix Rhodiolae Dumulosae is crushed, the methanol that Radix Rhodiolae Dumulosae powder and volume fraction are 50% being pressed feed liquid
It mixes to uniformly than 1:30-40, is then extracted 3 times at 75-80 DEG C, extract 3h every time, and extraction uses ultrasound every time
Wave assists 10min, merges leaching liquor three times, and after methanol to no methanol taste is recovered under reduced pressure in the leaching liquor, it is mixed that distilled water is added
It is molten to get the Radix Rhodiolae Dumulosae extracting solution；
(d) grosvenor momordica leaf extracts: being 70% by grosvenor momordica leaf powder and volume fraction after the grosvenor momordica leaf crushed 60 meshes
Ethyl alcohol mix to the ultrasonic wave for uniformly then using power to be 40KHz for 150W and frequency by solid-liquid ratio 1:20-30 and mention
After taking 35-45min, cold filtration, after the decompression filtrate recycling ethanol to no ethanol flavor, be added distilled water it is miscible to get
The grosvenor momordica leaf extracting solution；
(e) yellow umbrella extracts: after the yellow umbrella is crushed, the ethyl alcohol that yellow umbrella powder and volume fraction are 90% being pressed solid-liquid ratio 1:20-
25 mix to uniformly, after then extracting 40-45min under the pressure of 0.1-0.12MPa using ultrasonic wave, cold filtration,
After the decompression filtrate recycling ethanol to no ethanol flavor, it is miscible to get the yellow umbrella extracting solution that distilled water is added.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107794205A (en) * | 2017-10-27 | 2018-03-13 | 大新县科学技术情报研究所 | A kind of sugarcane vinegar for improving immunity and preparation method thereof |
| CN108624467A (en) * | 2018-06-29 | 2018-10-09 | 广西浙缘农业科技有限公司 | A kind of sugarcane vinegar preparation method improving vinegar fragrance |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107794205A (en) * | 2017-10-27 | 2018-03-13 | 大新县科学技术情报研究所 | A kind of sugarcane vinegar for improving immunity and preparation method thereof |
| CN108624467A (en) * | 2018-06-29 | 2018-10-09 | 广西浙缘农业科技有限公司 | A kind of sugarcane vinegar preparation method improving vinegar fragrance |
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