CN110358662B - Preparation method of fermented jackfruit vinegar - Google Patents
Preparation method of fermented jackfruit vinegar Download PDFInfo
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- CN110358662B CN110358662B CN201910797849.9A CN201910797849A CN110358662B CN 110358662 B CN110358662 B CN 110358662B CN 201910797849 A CN201910797849 A CN 201910797849A CN 110358662 B CN110358662 B CN 110358662B
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Abstract
The invention discloses a preparation method of fermented jackfruit vinegar. The method comprises the following steps: s1, soaking jackfruit pulp in a color fixative, mixing the soaked jackfruit pulp with distilled water, and homogenizing to obtain jackfruit pulp; s2, adding a bacteriostatic agent into the jackfruit pulp obtained in the step S1 for bacteriostasis, performing enzymolysis by using pectinase, and adjusting the sugar content and the pH value to obtain jackfruit fermentation liquor; s3, adding yeast secondary culture expanding seed liquid into the jack fruit fermentation liquid obtained in the step S2 for alcohol fermentation, and filtering to obtain jack fruit fermentation wine; and S4, adjusting the pH value of the jack fruit fermented wine obtained in the step S3, adding acetic acid bacteria secondary expanding culture seed liquid to perform acetic acid fermentation, performing shaking culture to obtain jack fruit vinegar primary pulp, filtering, and sterilizing to obtain the fermented jack fruit vinegar. The fermented jackfruit vinegar has rich acid content and fragrance components, has multiple health care functions, and has wide popularization and application prospects.
Description
Technical Field
The invention belongs to the technical field of fruit vinegar processing. More particularly, relates to a preparation method of fermented jackfruit vinegar.
Background
The jackfruit is evergreen arbor belonging to Moraceae and genus jackfruit. The fruit of the jackfruit is soft and delicious, has strong fragrance, and is a precious fruit in tropical regions. Researches show that the pineapple pulp is rich in carbohydrates, proteins, amino acids, polyphenols, fatty acids, vitamins and minerals and is a high-quality source of some important nutrient substances; meanwhile, the jackfruit has various biological activities including oxidation resistance, inflammation resistance, bacteria resistance, caries prevention, tumor resistance, blood sugar reduction and the like; in the aspect of health care, the jackfruit has the effects of tonifying stomach, promoting the production of body fluid, nourishing yin, quenching thirst, invigorating stomach and promoting digestion. As the pineapple belongs to respiration active fruit, the quality guarantee period of mature fruit is 2-3 d at room temperature, and the non-storability seriously restricts the development of the jackfruit industry. Therefore, the development of deep processing of the jack fruit is a necessary way for the industrialization of the jack fruit.
The fruit vinegar is a functional beverage which is prepared by taking fruits as raw materials and fermenting and brewing the fruits by utilizing microorganisms such as acetic acid bacteria and the like, and is rich in nutrition and excellent in flavor. It has the functions of both fruit and vinegar, and is a new beverage with the functions of nutrition, health care, food therapy, etc. The fruit vinegar contains rich organic acid and bioactive substances, has the health-care functions of improving lipid metabolism, reducing obesity, preventing arteriosclerosis and the like, develops and develops a new product of the jackfruit vinegar, not only effectively solves the problem of difficult storage of jackfruit, but also can further improve the added value of the jackfruit product, broadens the brewing aspect of the fruit vinegar, and has better market prospect.
However, the conventional deep-processed product of the jack fruit is single and mostly focuses on processing of the jack fruit wine, the preserved fruit and the dried fruit, and the nutritional value of the jack fruit cannot be fully utilized. The prior patent CN201510572743.0 discloses jackfruit vinegar and a preparation method thereof, which can give consideration to the flavor of jackfruit and the health-care function of vinegar, but still have the defects of insufficient acetic acid fermentation, low acetic acid content, unobvious flavor of jackfruit vinegar and the like. Therefore, a preparation method of the jackfruit vinegar which can sufficiently ferment acetic acid, improve the content of the acetic acid and keep the nutrition and the flavor of jackfruit on the basis of taking the flavor of the jackfruit and the health-care function of vinegar into consideration is needed.
Disclosure of Invention
The invention aims to solve the technical problem of overcoming the defects and shortcomings of the existing preparation method of the jackfruit vinegar and provides a preparation method of fermented jackfruit vinegar. According to the invention, the preparation method of the fermented jackfruit vinegar is optimized and improved, the jackfruit vinegar is prepared through a two-step fermentation method, glucose in jackfruit pulp is firstly converted into alcohol and then converted into acetic acid, the biological conversion rate is improved, the flavor and nutrition of jackfruit are retained, the acetic acid content in the fermented jackfruit vinegar is effectively improved, and finally the obtained jackfruit vinegar has unique taste and flavor and has the health-care functions of improving lipid metabolism of a human body, reducing obesity, preventing arteriosclerosis and the like.
The invention aims to provide a preparation method of fermented jackfruit vinegar.
The above purpose of the invention is realized by the following technical scheme:
the invention provides a preparation method of fermented jackfruit vinegar, which comprises the following steps:
s1, soaking jackfruit pulp in a color fixative, mixing the soaked jackfruit pulp with distilled water, and homogenizing to obtain jackfruit pulp;
s2, adding a bacteriostatic agent into the jackfruit pulp obtained in the step S1 for bacteriostasis, performing enzymolysis by using pectinase, and adjusting the sugar content and the pH value to obtain jackfruit fermentation liquor;
s3, adding yeast secondary expanded culture seed liquid into the jack fruit fermentation liquid obtained in the step S2 for alcoholic fermentation, and filtering to obtain jack fruit fermented wine;
and S4, adjusting the pH value of the jackfruit fermented wine obtained in the step S3, adding acetic acid bacteria secondary propagation seed liquid to perform acetic acid fermentation, performing shaking culture to obtain jackfruit vinegar primary pulp, filtering, and sterilizing to obtain the fermented jackfruit vinegar.
Preferably, the concentration of the ascorbic acid in the color fixative in the step S1 is 0.05-0.15 g/L.
When the concentration of the ascorbic acid is 0.05-0.15 g/L, the jackfruit pulp can keep the original golden yellow color, the browning phenomenon is not obvious, and the method is favorable for further homogenizing, fermenting and other processes; when the concentration of the ascorbic acid is too low (< 0.05 g/L), the jack fruit pulp is gradually browned, the color is deepened to be yellow brown, and the sensory quality of the jack fruit vinegar is seriously influenced; when the concentration of the ascorbic acid is too high (more than 0.15 g/L), although the ascorbic acid is beneficial to keeping the original color of the pulp, the pH is seriously reduced, the activity of pectinase in a subsequent process is inhibited, and the enzymolysis rate is influenced.
More preferably, the concentration of the ascorbic acid in the color fixative in the step S1 is 0.1g/L.
Preferably, the concentration of the citric acid in the step S1 is 6-10 g/L.
When the concentration of the citric acid is 6-10 g/L, various metal elements such as copper ions and the like rich in the jack fruit pulp are chelated with the citric acid, so that the photobleaching of pulp pigments can be effectively slowed down, and the luster of the pulp is kept; when the concentration of the citric acid is too low (less than 6 g/L), the color of the jack fruit pulp is deepened, and the gloss is lost, so that the next process and the sensory quality of the jack fruit vinegar are influenced; when the concentration of the citric acid is too high (more than 10 g/L), although the original color of the pulp is kept, the pH is seriously reduced, the activity of pectinase in a subsequent process is inhibited, and the enzymolysis rate is influenced.
More preferably, the concentration of citric acid in the color fixative in the step S1 is 8g/L.
Preferably, the soaking time in step S1 is 10 to 30min.
When the soaking time is 10-30 min, the golden color of the jack fruit pulp can be effectively kept, the browning phenomenon is not obvious, and the processes of further homogenizing, fermenting and the like are facilitated; when the soaking time is too low (less than 10 min), the browning of the jackfruit pulp is obvious, and the sensory quality of the jackfruit vinegar is influenced; when the soaking time is too long (more than 30 min), the jackfruit pulp is swelled to a certain degree, the whole color of the pulp becomes light, the gloss is lost, the pH value is obviously reduced, and the subsequent processes of enzymolysis, fermentation and the like are influenced.
More preferably, the soaking time in step S1 is 20min.
Preferably, the mass-to-volume ratio of the soaked jackfruit pulp mixed with the distilled water in the step S1 is 1:0.5 to 2.5.
More preferably, the mass-to-volume ratio of the soaked jackfruit pulp mixed with the distilled water in the step S1 is 1:1.5.
preferably, the concentration of the pectinase in the step S2 is 0.25-0.75 g/L.
More preferably, the concentration of the pectinase in step S2 is 0.5g/L.
Preferably, the temperature of the enzymolysis in step S2 is 28-32 ℃.
More preferably, the temperature of the enzymolysis in step S2 is 30 ℃.
Preferably, the enzymolysis time in step S2 is 1 to 3 hours.
More preferably, the enzymolysis time in step S2 is 3 hours.
Preferably, the sugar content in step S2 is 220-260 g/L.
More preferably, the sugar content in step S2 is 240g/L.
Preferably, the pH in step S2 is 4.5 to 6.5.
More preferably, the pH in step S2 is 5.5.
Preferably, the bacteriostatic agent in step S2 is any one or more of 0.05-0.15 g/L sodium metabisulfite, 0.1-0.2 g/L sorbic acid, 0.2-0.3 g/L lysozyme or 0.1g/L nisin.
More preferably, the bacteriostatic agent in step S2 is 0.05-0.15 g/L sodium metabisulfite.
Preferably, the temperature of the alcoholic fermentation in step S3 is 23-27 ℃.
More preferably, the temperature of the alcoholic fermentation in step S3 is 25 ℃.
Preferably, the alcoholic fermentation time in step S3 is 4-8 days.
More preferably, the alcohol fermentation time in step S3 is 6d.
Preferably, the inoculation amount of the yeast in the secondary yeast expanding culture seed liquid in the step S3 is 3-7%.
More preferably, the inoculation amount of the yeast in the secondary yeast expanding culture seed solution in the step S3 is 5%.
Preferably, the adding amount of the yeast secondary expanding culture seed liquid in the jack fruit fermentation liquid in the step S3 is 5-9%.
More preferably, the adding amount of the secondary yeast expanding seed liquid in the jackfruit fermentation liquid in the step S3 is 7%.
Preferably, the culture temperature of the yeast secondary expanding culture seed liquid in the step S3 is 28-32 ℃.
More preferably, the culture temperature of the yeast secondary expanding culture seed solution in the step S3 is 30 ℃.
Preferably, the culture time of the yeast secondary expanding culture seed liquid in the step S3 is 36-60 h.
More preferably, the culture time of the yeast secondary amplification seed solution in the step S3 is 48h.
Preferably, the preparation method of the yeast secondary expanding culture seed liquid in the step S3 comprises the following steps: and (3) pasteurizing the jack fruit fermentation liquor obtained in the step (S2), cooling, adding the primary yeast propagation seed liquid according to 3-7% of the total mass, and culturing at 28-32 ℃ for 36-60 h.
More preferably, the preparation method of the yeast secondary expanding culture seed liquid in the step S3 comprises the following steps: and (3) pasteurizing the jack fruit fermentation liquor obtained in the step (S2), cooling, adding 5% of primary yeast culture expanding seed liquid, and culturing for 48 hours at 30 ℃.
Preferably, the primary yeast expanding culture seed solution comprises 10-16% of malt extract and 1-3% of glucose in parts by weight.
More preferably, the components of the first-stage yeast expanding culture seed solution comprise 13% of malt extract and 2% of glucose in parts by weight.
Preferably, the culture temperature of the primary yeast expanding culture seed solution is 28-32 ℃.
More preferably, the culture temperature of the primary yeast expanding culture seed solution is 30 ℃.
Preferably, the culture time of the primary yeast expanding culture seed solution is 24-48 h.
More preferably, the culture time of the primary yeast expanding culture seed solution is 36h.
Preferably, the temperature of the acetic fermentation in the step S4 is 26-30 ℃.
More preferably, the temperature of the acetic fermentation in step S4 is 28 ℃.
Preferably, the time for acetic fermentation in step S4 is 6-10 days.
More preferably, the acetic fermentation time in step S4 is 8d.
Preferably, the oscillation speed of the acetic acid fermentation in the step S4 is 90-150 r/min.
More preferably, the oscillation speed of the acetic acid fermentation in the step S4 is 120r/min.
Preferably, the inoculation amount of the yeast in the acetic acid bacteria secondary expanding culture seed liquid in the step S4 is 3% -7%.
More preferably, the inoculation amount of the yeast in the secondary acetic acid bacteria expanding culture seed liquid in the step S4 is 5%.
Preferably, the adding amount of the acetic acid bacteria secondary propagation seed liquid in the jackfruit fermented wine in the step S4 is 10-14%.
More preferably, the addition amount of the acetic acid bacteria secondary expanding culture seed liquid in the jack fruit fermented wine in the step S4 is 12%.
Preferably, the pH of the jack fruit fermented wine in the step S4 is 3.5-5.5.
More preferably, the pH of the jack fruit fermented wine of the step S4 is 4.5.
Preferably, the culture temperature of the acetic acid bacteria secondary amplification seed solution in the step S4 is 28-32 ℃.
More preferably, the culture temperature of the secondary acetic acid bacteria expanding culture seed solution in the step S4 is 30 ℃.
Preferably, the culture time of the secondary acetic acid bacteria expanding culture seed solution in the step S4 is 36-60 h.
More preferably, the culture time of the acetic acid bacteria secondary expanding culture seed solution in the step S4 is 48h.
Preferably, the initial pH of the acetic acid bacteria secondary expanding culture seed liquid in the step S4 is 3.5-5.5.
More preferably, the initial pH of the secondary acetic acid bacteria expanding seed solution in step S4 is 4.5.
Preferably, the oscillation speed of the acetic acid bacteria secondary amplification seed liquid in the step S4 is 90-150 r/min.
More preferably, the oscillation speed of the secondary acetic acid bacteria expanding culture seed liquid in the step S4 is 120r/min.
Preferably, the preparation method of the acetic acid bacteria secondary expanding culture seed solution in the step S4 comprises the following steps: adjusting the pH value of the jack fruit fermented wine obtained in the step S3 to be 3.5-5.5, pasteurizing, cooling, adding acetic acid bacteria first-stage propagation seed liquid according to 3-7% of the total mass of the jack fruit fermented wine, and carrying out shake culture for 36-60 h under the conditions that the culture temperature is 28-32 ℃ and the shaking speed is 90-150 r/min.
More preferably, the preparation method of the acetic acid bacteria secondary spread culture seed solution in step S4 comprises: and (4) adjusting the pH value of the jack fruit fermented wine obtained in the step (S3) to 4.5, performing pasteurization, cooling, adding acetic acid bacteria primary culture expanding seed liquid according to 5% of the total mass of the jack fruit fermented wine, and performing shake culture for 48 hours under the conditions that the culture temperature is 30 ℃ and the shaking rotation speed is 120r/min.
Preferably, the first-stage propagation seed liquid of the acetic acid bacteria comprises 0.5-1.5% of yeast extract and 1-3% of glucose by weight.
More preferably, the mass parts of the components of the acetic acid bacteria primary culture expanding seed liquid are 1 percent of the yeast extract and 2 percent of the glucose.
Preferably, the culture temperature of the acetic acid bacteria primary amplification seed solution is 28-32 ℃.
More preferably, the culture temperature of the acetic acid bacteria primary amplification seed solution is 30 ℃.
Preferably, the culture time of the acetic acid bacteria primary amplification seed solution is 36-60 h.
More preferably, the culture time of the primary expanding culture seed solution of the acetic acid bacteria is 48h.
Preferably, the oscillation speed of the primary acetic acid bacteria expanding culture seed liquid is 90-150 r/min.
More preferably, the oscillation speed of the acetic acid bacteria primary amplification seed liquid is 120r/min.
The invention has the following beneficial effects:
(1) The invention provides a preparation method of fermented jackfruit vinegar, which adopts a two-step fermentation method to prepare the fermented jackfruit vinegar, fully utilizes the biotransformation function of saccharomycetes and acetic acid bacteria to convert glucose in jackfruit pulp into alcohol and then into acetic acid, improves the biotransformation rate, and further improves the acetic acid content in the fruit vinegar;
(2) According to the method, the color fixative is added for color protection treatment in the pre-treatment of the jackfruit pulp, so that the sensory quality of the fermented jackfruit vinegar is effectively improved;
(3) According to the invention, the secondary seed expanding culture solution containing jackfruit pulp is added, so that the microorganism is favorably adapted to fermentation liquor, the fermentation time is shortened, and the acid production efficiency is improved;
(4) According to the invention, by controlling the sugar content and pH of the jack fruit fermentation liquor and the temperature and time in the fermentation process, a favorable fermentation environment is provided for inoculated microorganisms, the fermentation capacity of the microorganisms is obviously improved, the finally obtained fermented jack fruit vinegar has rich acid content and fragrance components and excellent flavor, can fully retain the nutrition and unique taste of jack fruit, and has the health-care functions of improving lipid metabolism of a human body, reducing obesity, preventing arteriosclerosis and the like.
Detailed Description
The present invention will be further described with reference to the following specific examples, which are not intended to limit the invention in any manner. Reagents, methods and apparatus used in the present invention are conventional in the art unless otherwise indicated.
Unless otherwise indicated, reagents and materials used in the following examples are commercially available.
Example 1 preparation of fermented jackfruit vinegar
A preparation method of fermented jackfruit vinegar comprises the following steps:
s1, selecting nine-ripe jackfruits which are free of diseases and insect pests and complete in appearance as standby raw materials, peeling, removing kernels, taking fruit pulp, cleaning to obtain jackfruit pulp, putting the jackfruit pulp into a color fixative (0.1 g/L ascorbic acid and 8g/L citric acid) for soaking for 20min, and mixing the soaked jackfruit pulp with distilled water according to a mass-volume ratio of 1:1.5, mixing and homogenizing to obtain jack fruit pulp;
s2, adding 0.1g/L sodium metabisulfite into the jackfruit pulp obtained in the step S1 for bacteriostasis, performing enzymolysis for 3 hours at 30 ℃ by using 0.5g/L pectinase, and adjusting the sugar content to 240g/L and the pH to 5.5 to obtain jackfruit fermentation liquor;
s3, adding 7% of yeast secondary expanding culture seed liquid (the inoculation amount of the yeast is 5%, and the culture is carried out for 48 hours at 30 ℃) into the jack fruit fermentation liquid obtained in the step S2, and fermenting for 6 days at 25 ℃ to obtain jack fruit fermented wine;
s4, adjusting the pH value of the jack fruit fermented wine obtained in the step S3 to be 4.5, adding 12% acetic acid bacteria secondary propagation seed liquid (the inoculation amount of the acetic acid bacteria is 5%, the cultivation is carried out for 48h under the conditions that the temperature is 30 ℃ and the oscillation rotating speed is 120 r/min), fermenting for 8d under the conditions that the temperature is 28 ℃ and the oscillation rotating speed is 120r/min, obtaining jack fruit vinegar primary pulp, filtering, and sterilizing to obtain the fermented jack fruit vinegar.
Example 2 preparation of fermented jackfruit vinegar
A preparation method of fermented jackfruit vinegar comprises the following steps:
s1, selecting nine-ripe jackfruits which are free of diseases and insect pests and complete in appearance as standby raw materials, peeling, removing kernels, taking fruit pulp, cleaning to obtain jackfruit pulp, putting the jackfruit pulp into a color fixative (0.05 g/L ascorbic acid and 6g/L citric acid) for soaking for 10min, and mixing the soaked jackfruit pulp with distilled water according to a mass-volume ratio of 1:0.5, mixing and homogenizing to obtain jackfruit pulp;
s2, adding 0.05g/L of sodium metabisulfite into the jackfruit pulp obtained in the step S1 for bacteriostasis, performing enzymolysis for 1h by using 0.25g/L of pectinase at the temperature of 28 ℃, and adjusting the sugar content to be 220g/L and the pH to be 4.5 to obtain jackfruit fermentation liquor;
s3, adding 5% of yeast secondary expanding culture seed liquid (the inoculation amount of the yeast is 3%, and the culture is carried out for 36h at 28 ℃) into the jack fruit fermentation liquid obtained in the step S2, and fermenting for 4d at 23 ℃ to obtain jack fruit fermented wine;
s4, adjusting the pH value of the jack fruit fermented wine obtained in the step S3 to be 3.5, adding 10% acetic acid bacteria secondary propagation seed liquid (the inoculation amount of the acetic acid bacteria is 3%, the culture is carried out for 36h under the conditions of 28 ℃ and the oscillation rotating speed of 90 r/min), fermenting for 6d under the conditions of 26 ℃ and the oscillation rotating speed of 90r/min to obtain jack fruit vinegar primary pulp, filtering, and sterilizing to obtain the fermented jack fruit vinegar.
Example 3 preparation of fermented jackfruit vinegar
A preparation method of fermented jackfruit vinegar comprises the following steps:
s1, selecting nine-ripe jackfruits which are free of diseases and insect pests and complete in appearance as standby raw materials, peeling, removing kernels, taking fruit pulp, cleaning to obtain jackfruit pulp, putting the jackfruit pulp into a color fixative (0.15 g/L ascorbic acid and 10g/L citric acid) for soaking for 30min, and mixing the soaked jackfruit pulp with distilled water according to a mass-volume ratio of 1:2.5 mixing and homogenizing to obtain jackfruit pulp;
s2, adding 0.15g/L sodium metabisulfite into the jackfruit pulp obtained in the step S1 for bacteriostasis, performing enzymolysis for 3 hours at 30 ℃ by using 0.75g/L pectinase, and adjusting the sugar content to 260g/L and the pH to 6.5 to obtain jackfruit fermentation liquor;
s3, adding 9% of yeast secondary propagation seed liquid (the inoculation amount of yeast is 7%, and the culture is carried out for 60 hours at 32 ℃) into the jack fruit fermentation liquid obtained in the step S2, and fermenting for 8 days at 27 ℃ to obtain jack fruit fermented wine;
s4, adjusting the pH value of the jack fruit fermented wine obtained in the step S3 to be 5.5, adding 14% acetic acid bacteria secondary propagation seed liquid (the inoculation amount of the acetic acid bacteria is 7%, the fermentation is carried out for 60 hours under the conditions of 32 ℃ and the oscillation rotating speed of 150 r/min), fermenting for 10 days under the conditions of 30 ℃ and the oscillation rotating speed of 150r/min to obtain jack fruit vinegar primary pulp, filtering and sterilizing to obtain the fermented jack fruit vinegar.
Example 4 preparation of fermented jackfruit vinegar
A preparation method of fermented jackfruit vinegar comprises the following steps:
s1, selecting nine-ripe jackfruits which are free of diseases and insect pests and complete in appearance as standby raw materials, peeling, removing kernels, taking fruit pulp, cleaning to obtain jackfruit pulp, putting the jackfruit pulp into a color fixative (0.05 g/L ascorbic acid and 6g/L citric acid) for soaking for 10min, and mixing the soaked jackfruit pulp with distilled water according to a mass-volume ratio of 1:0.5, mixing and homogenizing to obtain jackfruit pulp;
s2, adding 0.05g/L of sodium metabisulfite into the jackfruit pulp obtained in the step S1 for bacteriostasis, performing enzymolysis for 1h by using 0.25g/L of pectinase at the temperature of 28 ℃, and adjusting the sugar content to be 220g/L and the pH to be 4.5 to obtain jackfruit fermentation liquor;
s3, adding 9% of yeast secondary propagation seed liquid (the inoculation amount of yeast is 7%, and the culture is carried out for 60 hours at 32 ℃) into the jack fruit fermentation liquid obtained in the step S2, and fermenting for 8 days at 27 ℃ to obtain jack fruit fermented wine;
s4, adjusting the pH value of the jack fruit fermented wine obtained in the step S3 to be 5.5, adding 14% acetic acid bacteria secondary propagation seed liquid (the inoculation amount of the acetic acid bacteria is 7%, the fermentation is carried out for 60 hours under the conditions of 32 ℃ and the oscillation rotating speed of 150 r/min), fermenting for 10 days under the conditions of 30 ℃ and the oscillation rotating speed of 150r/min to obtain jack fruit vinegar primary pulp, filtering and sterilizing to obtain the fermented jack fruit vinegar.
Example 5 preparation of fermented jackfruit vinegar
A preparation method of fermented jackfruit vinegar comprises the following steps:
s1, selecting nine ripe jackfruits which are free of diseases and insect pests and complete in appearance as standby raw materials, peeling, removing kernels, taking fruit pulp, cleaning to obtain jackfruit pulp, soaking the jackfruit pulp in a color fixative (0.15 g/L ascorbic acid and 10g/L citric acid) for 30min, and mixing the soaked jackfruit pulp with distilled water according to a mass-volume ratio of 1:2.5 mixing and homogenizing to obtain jackfruit pulp;
s2, adding 0.15g/L sodium metabisulfite into the jackfruit pulp obtained in the step S1 for bacteriostasis, performing enzymolysis for 3 hours at 30 ℃ by using 0.75g/L pectinase, and adjusting the sugar content to be 260g/L and the pH to be 6.5 to obtain jackfruit fermentation liquor;
s3, adding 5% of yeast secondary propagation seed liquid (the inoculation amount of the yeast is 3%, and the culture is carried out for 36 hours at 28 ℃) into the jack fruit fermentation liquid obtained in the step S2, and fermenting for 4 days at 23 ℃ to obtain jack fruit fermented wine;
s4, adjusting the pH value of the jack fruit fermented wine obtained in the step S3 to be 3.5, adding 10% acetic acid bacteria secondary propagation seed liquid (the inoculation amount of the acetic acid bacteria is 3%, the fermentation is carried out for 36h under the conditions of 28 ℃ and the oscillation rotating speed of 90 r/min), fermenting for 6d under the conditions of 26 ℃ and the oscillation rotating speed of 90r/min to obtain jack fruit vinegar primary pulp, filtering and sterilizing to obtain the fermented jack fruit vinegar.
Comparative example 1
Jackfruit vinegar is prepared by applying the preparation method of jackfruit vinegar disclosed in the prior art CN 201510572743.0.
Application example 1 sensory quality evaluation and acid yield measurement of fermented jackfruit vinegar
1. Experimental methods
The fermented jackfruit vinegar prepared in the above examples 1-5 and the jackfruit vinegar prepared in the comparative example 1 were subjected to sensory quality evaluation and acid production amount measurement, respectively.
2. Results of the experiment
The sensory quality evaluation and acid yield measurement results of the fermented jackfruit vinegar prepared in the examples 1-5 and the jackfruit vinegar prepared in the comparative example 1 are shown in table 1, and it can be seen that compared with the jackfruit vinegar prepared in the comparative example 1, the fermented jackfruit vinegar prepared in the examples 1-5 has the advantages of better sensory quality, clear and transparent appearance, light yellow or bright yellow color, strong vinegar flavor, strong jackfruit flavor and harmonious fragrance; meanwhile, the acid yield of the jackfruit vinegar prepared in the comparative example 1 is only 31.58g/L, while the acid yield of the fermented jackfruit vinegar prepared in the examples 1 to 5 is 40.62 to 44.90g/L, so that the acid yield is remarkably improved. Therefore, the method for preparing the fermented jackfruit vinegar is obviously superior to the preparation method of the comparative example 1.
The method for preparing the fermented jackfruit vinegar has the advantages that: (1) aspect of appearance: in the embodiments 1-5, the pectase is used for carrying out enzymolysis treatment on the jack fruit pulp, so that the juice yield of the jack fruit pulp is improved, small pieces of jack fruit pulp particles are effectively decomposed, small particles which are not easy to filter and remove in jack fruit fermentation liquor are reduced, and the clarity of the final jack fruit vinegar is effectively improved; (2) color aspect: in the embodiments 1-5, the ascorbic acid and the citric acid are used for color protection treatment before the homogenization of the jack fruit pulp, so that the jack fruit fermentation liquid can effectively keep the original golden color of the jack fruit pulp, and the phenomenon that the jack fruit pulp is browned too early to form yellow brown to influence the color of the final jack fruit vinegar is avoided; (3) fragrance aspect: in the embodiment 1-5, firstly, alcohol fermentation is carried out, the yeast utilizes nutrient substances in the jack fruit pulp to ferment and generate alcohol, ester and other components with special fragrance, and then vinegar fragrance is generated through acetic acid fermentation, so that the richness of fragrance components in the jack fruit vinegar is further improved; (4) acid yield: in the examples 1 to 5, alcohol fermentation is performed first, the saccharides in the fermentation liquid are converted into alcohol by yeast, and then acetic acid fermentation is performed, and since the efficiency of acetic acid generation by acetic acid bacteria using alcohol is higher than that of saccharides, the acid yield of the vinegar brewing process by alcohol fermentation is higher than that of direct acetic acid fermentation in the same fermentation time, which is more beneficial to fermentation of the jackfruit vinegar.
Table 1 sensory quality evaluation and acid production amount measurement results of the fermented jackfruit vinegar prepared in examples 1 to 5 and the jackfruit vinegar prepared in comparative example 1
Application example 2 quality evaluation of fermented Jack fruit vinegar
1. Experimental method
According to the NY/T2987-2016 requirements of green food fruit vinegar beverages, the physicochemical indexes and the microbial indexes of the fermented jackfruit vinegar prepared in the examples 1-5 and the jackfruit vinegar prepared in the comparative example 1 are respectively measured.
2. Results of the experiment
The results of the measurement of the physicochemical index and the microbial index of the fermented jackfruit vinegar prepared in the embodiments 1 to 5 and the jackfruit vinegar prepared in the comparative example 1 are shown in tables 2 and 3, respectively, and it can be seen that the fermented jackfruit vinegar prepared by the invention meets the requirements of NY/T2987-2016 green food fruit vinegar beverage, and the quality of the fermented jackfruit vinegar meets the national standard. Therefore, the preparation method of the fermented jackfruit vinegar has wide popularization and application prospects.
Table 2 results of measuring physicochemical indexes of fermented jackfruit vinegar prepared in examples 1 to 5 and jackfruit vinegar prepared in comparative example 1
Table 3 results of microbiological indicator assay of fermented jackfruit vinegar prepared in examples 1-5 and jackfruit vinegar prepared in comparative example 1
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.
Claims (4)
1. A preparation method of fermented jackfruit vinegar is characterized by comprising the following steps:
s1, soaking the jack fruit pulp in a color fixative for 10-30 min, mixing the soaked jack fruit pulp with distilled water, and homogenizing to obtain jack fruit pulp; the concentration of ascorbic acid in the color fixative is 0.1g/L; the concentration of citric acid in the color fixative is 8g/L;
s2, adding a bacteriostatic agent into the jackfruit pulp obtained in the step S1 for bacteriostasis, carrying out enzymolysis by using pectinase, wherein the concentration of the pectinase is 0.25-0.75 g/L, the temperature is 28-32 ℃, the time is 1-3 h, and the sugar content and the pH are adjusted to obtain jackfruit fermentation liquor; the bacteriostatic agent is 0.05-0.15 g/L sodium metabisulfite; the sugar content is 220-260 g/L, and the pH value is 4.5-6.5;
s3, adding yeast secondary expanding culture seed liquid into the jack fruit fermentation liquid obtained in the step S2 for alcoholic fermentation at the temperature of 23-27 ℃ for 4-8 days, and filtering to obtain jack fruit fermentation wine; the inoculation amount of the saccharomycetes in the saccharomycetes secondary expanding culture seed liquid is 3-7%; the adding amount of the secondary yeast expanding culture seed liquid in the jackfruit fermentation liquid is 5 to 9 percent;
s4, adjusting the pH value of the jack fruit fermented wine obtained in the step S3, adding acetic acid bacteria secondary expanding culture seed liquid to perform acetic acid fermentation, performing oscillation culture at the temperature of 26-30 ℃ for 6-10 d at the oscillation rotating speed of 90-150 r/min to obtain jack fruit vinegar primary pulp, filtering and sterilizing to obtain the fermented jack fruit vinegar; the inoculation amount of the acetic acid bacteria in the acetic acid bacteria secondary expansion seed liquid is 3-7%; the addition amount of the acetic acid bacteria secondary propagation seed liquid in the jackfruit fermented wine is 10-14%.
2. The method according to claim 1, wherein the culture temperature of the yeast secondary expanding culture seed solution in step S3 is 28-32 ℃; the culture time of the yeast secondary expanding culture seed liquid is 36-60 h.
3. The preparation method according to claim 1, wherein the culture temperature of the secondary acetic acid bacteria expanding culture seed solution in the step S4 is 28-32 ℃; the culture time of the acetic acid bacteria secondary amplification seed solution is 36-60 h.
4. The method according to claim 1, wherein the initial pH of the secondary acetic acid bacteria propagation seed solution in step S4 is 3.5-5.5; the oscillation speed of the acetic acid bacteria secondary amplification seed liquid is 90-150 r/min.
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