CN110669629B - Fruit vinegar paste for dispelling effects of alcohol and preparation method and application thereof - Google Patents

Fruit vinegar paste for dispelling effects of alcohol and preparation method and application thereof Download PDF

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CN110669629B
CN110669629B CN201910954559.0A CN201910954559A CN110669629B CN 110669629 B CN110669629 B CN 110669629B CN 201910954559 A CN201910954559 A CN 201910954559A CN 110669629 B CN110669629 B CN 110669629B
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vinegar
fermentation
fruit
hangover
parts
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CN110669629A (en
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王敏
宋佳
张娇娇
周隽涵
郑宇�
夏梦雷
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Tianjin University of Science and Technology
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00—Vinegar; Preparation or purification thereof
    • C12J1/02—Vinegar; Preparation or purification thereof from wine
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
    • A61K35/56—Materials from animals other than mammals
    • A61K35/63—Arthropods
    • A61K35/64—Insects, e.g. bees, wasps or fleas
    • A61K35/644—Beeswax; Propolis; Royal jelly; Honey
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/47—Euphorbiaceae (Spurge family), e.g. Ricinus (castorbean)
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
    • A61K36/488—Pueraria (kudzu)
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/74—Rubiaceae (Madder family)
    • A61K36/744—Gardenia
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/75—Rutaceae (Rue family)
    • A61K36/752—Citrus, e.g. lime, orange or lemon
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/87—Vitaceae or Ampelidaceae (Vine or Grape family), e.g. wine grapes, muscadine or peppervine
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P25/00—Drugs for disorders of the nervous system
    • A61P25/30—Drugs for disorders of the nervous system for treating abuse or dependence
    • A61P25/32—Alcohol-abuse
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00—Vinegar; Preparation or purification thereof
    • C12J1/08—Addition of flavouring ingredients
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
    • Y02E50/00—Technologies for the production of fuel of non-fossil origin
    • Y02E50/10—Biofuels, e.g. bio-diesel

Abstract

The invention discloses an anti-alcohol fruit vinegar paste, a preparation method and application thereof, and belongs to the technical field of vinegar and preparation thereof. The anti-alcohol fruit vinegar paste provided by the invention combines the fruit vinegar brewing process with anti-alcohol substances such as kudzuvine root, phyllanthus emblica, gardenia, pomelo peel and the like, and is sweet and sour, unique in flavor, simple and portable, and capable of promoting alcohol metabolism.

Description

Fruit vinegar paste for dispelling effects of alcohol and preparation method and application thereof
Technical Field
The invention belongs to the technical field of vinegar and preparation thereof, and particularly relates to a fruit vinegar paste for dispelling effects of alcohol, and a preparation method and application thereof.
Background
The fruit vinegar is a drink with special flavor and nutrition of raw materials, which is prepared by taking various fruits as main raw materials through alcoholic fermentation and acetic fermentation. The fruit vinegar contains rich nutrients such as polyphenol, flavone, organic acid, amino acid, vitamin, mineral substance and the like, and has the effects of resisting oxidization, resisting atherosclerosis, reducing blood fat, improving immunity, aiding sleep and the like.
At present, edible vinegar and medicinal and edible substances are combined together to be applied to anti-alcoholic effect, as disclosed in patent 201710733725.5, 20 parts of brewed rice vinegar with acidity of 3.5-4.0%, 10 parts of kudzuvine root, 5 parts of medlar, 3 parts of red dates, 3 parts of cogongrass rhizome and 1 part of rock candy are mixed, then the mixture is hermetically soaked and stored for 25-30 days at 20-35 ℃, and the filtered liquid is taken out to obtain the anti-alcoholic vinegar. The invention provides an anti-hangover fruit vinegar paste which is prepared by mainly taking corn, millet, grape, kudzuvine root, phyllanthus emblica, gardenia, pomelo peel and the like as raw materials and performing raw material preparation, steaming and liquefying, alcohol fermentation, acetic acid fermentation, ageing, blending and concentration.
At present, the anti-alcoholic vinegar is prepared by leaching anti-alcoholic medicinal and edible homologous substances such as kudzuvine root, kudzuvine flower, hovenia dulcis thunb, phyllanthus emblica, gardenia and the like with vinegar, as disclosed in patent CN 109423430A, and is characterized in that the anti-alcoholic vinegar is prepared by brewing rice vinegar, kudzuvine root, medlar, red date, cogongrass rhizome and rock candy, mixing to form a soaking solution, sealing the soaking solution at the temperature of 20-35 ℃ and preserving for 25-30 days, filtering, removing residues and taking the solution; there are also anti-alcoholic vinegar prepared by directly blending different edible vinegar and fruit vinegar, and as disclosed in patent CN 106479850A, anti-alcoholic vinegar and its preparation method are prepared by mixing and blending plum vinegar, rice vinegar and haw vinegar in proportion, and fermenting for 1-3 months. However, the extraction rate of the active ingredients is low, the raw materials are not fully utilized, and the traditional Chinese medicine has bitter taste and sour taste, and the flavor is often poor.
The anti-hangover fruit vinegar paste disclosed by the invention is prepared from corn, millet, grape, kudzuvine root, phyllanthus emblica, gardenia and pomelo peel as raw materials through a microbial fermentation process, the extraction effect of active ingredients and the utilization rate of the raw materials are obviously improved, and the anti-hangover fruit vinegar paste is delicious in sweetness and sourness, rich in fruit fragrance, convenient to carry and is popular with people.
Disclosure of Invention
In order to solve the technical problems, the invention provides the anti-alcohol fruit vinegar paste and the preparation method thereof, which not only can effectively improve the extraction effect of active ingredients of raw materials through a microbial fermentation process, but also can obviously improve the utilization rate of the raw materials, and simultaneously obviously improve the flavor of the fruit vinegar paste, and improve the fermentation flavor of the raw materials through the synergistic effect of the raw materials and fermentation, thereby providing the fruit vinegar paste with delicious sour and sweet taste and rich fruit fragrance.
The anti-alcohol fruit vinegar paste is prepared from corn, millet, grape, kudzuvine root, phyllanthus emblica, gardenia and pomelo peel serving as raw materials through the steps of raw material preparation, steaming, liquefying, alcohol fermentation, acetic acid fermentation, ageing, blending and concentration, and is sour, sweet and delicious, unique in flavor and has the effects of anti-alcohol, dehumidification, diuresis, heat clearing, detoxification and the like.
In order to achieve the above purpose, the present invention provides the following technical solutions:
The invention provides an anti-alcohol fruit vinegar paste which is mainly prepared from the following raw materials in parts by weight: 80-100 parts of corn, 50-80 parts of millet, 80-100 parts of grape, 80-100 parts of wine-making Daqu, 30-50 parts of kudzuvine root, 10-20 parts of emblic leafflower fruit, 10-20 parts of gardenia, 5-8 parts of pomelo peel and 10-20 parts of honey.
Preferably, the anti-hangover fruit vinegar paste is mainly prepared from the following raw materials in parts by weight: 100 parts of corn, 60 parts of millet, 100 parts of grape, 90 parts of wine-making Daqu, 50 parts of kudzuvine root, 10 parts of emblic leafflower fruit, 15 parts of gardenia, 8 parts of pomelo peel and 10 parts of honey.
Preferably, the preparation steps of the wine making yeast are as follows:
squeezing fructus Vitis Viniferae, filtering, precipitating, oven drying to obtain fruit residue, crushing, adding distiller's yeast 10-20% (m/m), inoculating yeast seed solution 3-5% (v/m) at 25-28deg.C, and controlling temperature to 25-28Culturing at temperature of 55-65% humidity for 24-48d; the activity of the yeast is (1.0-5.0) x 10 8 CFU/mL
The distiller's yeast is prepared from barley, sorghum and bran as raw materials, and the microorganism composition mainly comprises Saccharomyces and Aspergillus. The conventional distiller's yeast is conventional commercially available distiller's yeast, and is commercially available from, but not limited to, luzhou Ruihua distiller's yeast or Shanxi spring jade wine industry distiller's yeast.
The invention also provides a preparation method of the anti-hangover fruit vinegar paste, which comprises the following steps of:
(1) Preparing raw materials: crushing and pulping corn, and adding millet for standby; pulverizing radix Puerariae, fructus Phyllanthi, fructus Gardeniae, and pericarpium Citri Grandis, and sieving; squeezing grape to obtain grape juice and fruit residue, and oven drying the fruit residue;
(2) And (3) steaming and liquefying: mixing the corn, millet, kudzuvine root, emblic leafflower fruit, gardenia and shaddock peel raw materials, soaking, steaming and boiling, and adding enzyme to hydrolyze starch, cellulose and pectin;
(3) Alcohol fermentation: cooling the raw materials steamed and liquefied in the step (2), adding the yeast for making wine, and carrying out alcoholic fermentation to obtain wine mash;
(4) Acetic acid fermentation: mixing the wine mash prepared in the step (3) with grape residue, inoculating vinegar mash, and performing acetic fermentation to obtain fermented vinegar mash;
(5) Spraying vinegar: the fermented vinegar grains prepared in the step (4) are subjected to pouring vinegar pouring by sleeving, so that raw vinegar is obtained;
(6) Aging: aging the raw vinegar prepared in the step (5) for 1-3 years to obtain Chen Niangguo vinegar;
(7) And (3) blending: adding the grape juice and the honey in the step (1) into the Chen Niangguo vinegar for blending;
(8) Concentrating, sterilizing and canning the vinegar prepared in the step (7) to obtain the finished product anti-hangover fruit vinegar paste.
Preferably, in the step (1), the grape pomace drying condition is: the temperature is 50-60 ℃ and the time is 10-12h.
Preferably, in the step (1), the sieving specification is 40-80 mesh.
Preferably, in the step (2), the mass ratio of the total mass of the corn, millet, kudzuvine root, emblic leafflower fruit, gardenia and shaddock peel raw materials to water is 1: (1-2), and soaking in water at 30-35 ℃ for 12-24h.
In the step (2), the soaking is beneficial to later steaming and liquefying, and the utilization rate of raw materials is increased.
Preferably, in the step (2), the cooking conditions are: 85-95 ℃ for 20-30min.
Preferably, in the step (2), the liquefaction condition is: cooling to 80-90deg.C, adding 0.03-0.05% (m/v) high temperature resistant amylase, and reacting for 20-30min; continuously cooling to 55-60deg.C, adding 0.03-0.05% (m/v) cellulase and 0.01-0.02% pectase, and reacting for 20-30min.
Liquefaction is the conversion of starch, cellulose, etc. into fermentable sugars for subsequent alcoholic fermentation.
Preferably, in the step (3), the alcoholic fermentation temperature is 25-30 ℃ until the alcohol content reaches 7-9% (v/v), and the alcoholic fermentation is stopped;
in the step (3), the alcoholic fermentation condition is 25-30 ℃ which is a proper condition for the growth of fungi in the yeast, and the too high or too low temperature affects the growth of microorganisms and the wine yield.
In the step (3), the wine-making Daqu microorganism mainly comprises 50-60% of Aspergillus, 20-30% of Saccharomyces, 2-5% of Mucor sp, 2-5% of Penicillium and 0.5-1% of Rhizopus, and can produce abundant amylase, protease, esterifying enzyme and the like, wherein the percentages are mass percent.
In the step (4), the traditional vinegar solid state fermentation is carried out by mixing bran rice hulls in an acetic acid fermentation stage and then inoculating, and the invention uses grape residue to replace the bran rice hulls, thereby having the following remarkable technical effects: the first method removes unpleasant flavor brought by bran rice hulls, and the second fruit residues contain rich nutrients, so that the utilization rate of raw materials is improved.
Preferably, in the step (4), the vinegar residue microorganisms mainly comprise 70-90% of Acetobacter (Acetobacter) and 10-30% of lactic acid bacteria (Lactobacillus), and the percentages are mass percentages.
Preferably, in the step (4), the inoculation amount of the vinegar residue is 1-2% (m/v), the fermentation temperature is 32-37 ℃, the humidity is 60-70%, the fermentation is stopped when the total acid is not increased any more after every 4 hours.
In the step (4), the vinegar culture microorganisms mainly comprise 70-90% of Acetobacter (Acetobacter) and 10-30% of Lactobacillus (Lactobacillus), wherein the percentages are mass percentages.
In the step (4), acetic acid fermentation is an optimized condition, and the inoculation amount, the temperature and the humidity can influence the growth, the fermentation and the acid yield of microorganisms.
Preferably, in the step (8), the concentration mode adopts vacuum concentration, the vacuum concentration temperature is 55-65 ℃, and the concentration is carried out until the water content is less than 10%.
Preferably, in the step (8), the sterilization conditions are: the temperature is 90-100deg.C, and the time is 20-30min.
Another object of the invention is to provide the use of the anti-hangover fruit vinegar paste in the anti-hangover field.
Preferably, the edible dosage of the anti-hangover fruit vinegar paste is 5-10 g/day.
Due to the adoption of the technical scheme, compared with the prior art, the invention has the following beneficial effects:
1. the grape juice is used after being squeezed, on one hand, the grape juice contains rich substances such as polyphenol, flavone, organic acid, amino acid and the like and has good flavor, the flavor and the nutritional ingredients of the fruit vinegar paste are improved, on the other hand, the grape residue replaces the traditional solid-state fermented bran rice husk, unpleasant flavor in the bran rice husk can be removed, and in addition, the grape skin and the grape seed contain rich nutrient substances such as polyphenol, dietary fiber, pectin, anthocyanidin, unsaturated fatty acid, calcium and iron elements and the like, so that the grape juice is used for brewing the vinegar, and the nutritional value of the fruit vinegar paste is further increased.
2. The kudzuvine root, the emblic leafflower fruit, the cape jasmine fruit and the pomelo peel are all medicinal and edible substances, and researches prove that the wine has the effects of dispelling the effects of alcohol, protecting the liver, clearing away heat and toxic materials, and the wine has the effects of dispelling the effects of alcohol together by being combined with grape fruit vinegar brewed by taking corn, millet and grape juice as raw materials.
The kudzuvine root is sweet, pungent, flat and nontoxic, contains protein, amino acid, sugar, and flavonoid substances rich in minerals such as iron, calcium, copper, selenium and the like necessary for human bodies, such as puerarin, daidzein, peanut extract and the like, is a classical medicament for dispelling effects of alcohol, can promote metabolism, strengthen the detoxification function of the liver, prevent the damage of alcohol to the liver, and has the effects of preventing atherosclerosis, reducing blood sugar, improving immunity and the like. The radix puerariae can promote metabolism, strengthen the detoxification function of the liver, prevent the damage of alcohol to the liver, and have the functions of regulating blood fat, regulating blood sugar, resisting oxidation, improving immunity and the like.
The phyllanthus emblica contains rich vitamins, has the effects of promoting the production of body fluid to quench thirst, clearing heat and detoxicating, moistening lung and resolving phlegm and the like, has the effects of reducing AST and TG concentration, relieving pathological damage to liver, remarkably improving ADH and CAT activities, downregulating CYP2E1 and promoting the metabolic process of alcohol in an organism, and has the effects of dispelling the effects of alcohol.
The pomelo peel has the effects of promoting digestion, sobering up, resolving phlegm, strengthening spleen, promoting the production of body fluid to quench thirst, stimulating appetite and the like, and has the synergistic effect of dispelling the effects of alcohol together with the kudzuvine root and the emblic leafflower fruit.
Fructus Gardeniae has effects of clearing heat and promoting urination, purging pathogenic fire and relieving restlessness, clearing heat and promoting diuresis, cooling blood and removing toxic substances, and also has effects of diminishing inflammation, resisting oxidation, resisting diabetes, etc., and is often used as an important component of anti-hangover Chinese medicine.
3. The honey, the grape juice and the lactic acid can improve the mouthfeel of the fruit vinegar on one hand, and the fructose in the fruit vinegar can improve the enzyme activities of alcohol dehydrogenase and acetaldehyde dehydrogenase of the liver, so that the alcohol metabolism in the organism is promoted, the effects of dispelling the effects of alcohol are achieved, and meanwhile, the rich polyphenol flavone, vitamins and the like have the effects of resisting oxidation and the like.
4. The sobering fruit vinegar paste is prepared by solid state fermentation, and the wine-making Daqu mainly comprises Aspergillus (Aspergillus), saccharomyces (Saccharomyces), penicillium (Penicillium), rhizopus (Rhizopus) and the like, and can produce abundant amylase, protease, esterifying enzyme and the like; the fermented grains used for acetic acid fermentation mainly comprise acetic acid bacteria (Acetobacter) and lactic acid bacteria (Lactobacillus), so that the nutrition ingredients in the raw materials can be fully utilized, macromolecular substances are decomposed into micromolecular substances easy to absorb, and the utilization rate of the raw materials is improved; in addition, compared with liquid fermentation, the fermented soybean milk has mellow taste and more soluble substances.
5. The invention relates to a fruit vinegar paste prepared by taking corn, millet, grape, kudzuvine root, phyllanthus emblica, gardenia and pomelo peel as raw materials and concentrating the raw materials after microbial fermentation.
6. The sobering-up fruit vinegar paste prepared by the invention has the sobering-up effect: through the experimental study of the drunk mice, the sobering-up fruit vinegar paste can obviously reduce the concentration of ethanol in the blood of the mice, simultaneously obviously improve the activities of ethanol dehydrogenase and acetaldehyde dehydrogenase in the liver and accelerate the ethanol metabolism of organisms.
The technical effects of the anti-alcohol vinegar are the results of mutual synergy and interaction of the components, and are not the superposition of simple raw material functions, each raw material component is scientifically compatible and extracted, the produced effects are far more than the superposition of the functions and effects of a single component, and the anti-alcohol vinegar has better advancement and practicability. As can be seen from comparison of experimental example 1, the conditions of the raw material soaking, steaming and liquefying, the alcohol fermentation stage and the acetic acid fermentation stage have great influence on the fermentation of the fruit vinegar paste and the acid and alcohol production of the fruit vinegar paste. Meanwhile, experimental examples 2 and 3 show that the addition of components such as corn, grape, kudzuvine root, phyllanthus emblica, gardenia, pomelo peel and the like obviously improves the polyphenol flavone content and the antioxidant activity, macromolecular substances in the components can be decomposed into micromolecular easily-absorbable components in the components through the microbial fermentation process, meanwhile, the flavone content of the components is obviously improved, the polyphenol content and the antioxidant activity have an increasing trend, and the components enter vinegar liquid in the fermentation process, so that the polyphenol flavone content and the antioxidant activity in the fruit vinegar paste are improved.
Detailed Description
The invention is described below by means of specific embodiments. Unless otherwise indicated, the technical means used in the following examples are all methods well known to those skilled in the art. Further, the embodiments should be construed as illustrative, and not limiting the scope of the invention, which is defined solely by the claims. Various changes or modifications to the materials ingredients and amounts used in these embodiments will be apparent to those skilled in the art without departing from the spirit and scope of the invention. The following reagents and materials, unless otherwise specified, were obtained from published commercial sources. The term "%" as used herein refers to mass percent unless otherwise specified.
Example 1: preparation of fruit vinegar paste
An anti-hangover fruit vinegar paste is prepared by the following steps:
(1) Preparing raw materials: crushing and pulping 100 parts of fresh corn, and adding 60 parts of millet for later use; 100 parts of grapes, juicing, filtering and precipitating the grapes, reserving grape juice, and drying pomace at 50 ℃ for 12 hours for later use; pulverizing 50 parts of radix puerariae, 10 parts of phyllanthus emblica, 15 parts of gardenia and 8 parts of pomelo peel into powder, and sieving with a 40-mesh sieve for later use;
(2) And (3) steaming and liquefying: mixing corn, millet, kudzuvine root, phyllanthus emblica, gardenia and shaddock peel raw materials, and then mixing the raw materials according to the mass ratio of the total mass of the raw materials to water of 1:1 adding water, soaking at 35 ℃ for 12 hours, heating, steaming at 95 ℃ for 20 minutes, adjusting the temperature to 80 ℃, adding 0.05% (m/v) high-temperature resistant amylase, and reacting for 25 minutes in a heat-preserving way; cooling to 55 deg.c, adding 0.04% (m/v) cellulase and 0.01% pectase, and reaction for 30min.
(3) Alcohol fermentation: cooling the sample after digestion and liquefaction at 25 ℃, adding 90 parts of yeast for making wine, performing alcoholic fermentation until the alcohol content reaches 7-9% (v/v), and stopping alcoholic fermentation to obtain wine mash;
wherein, the preparation steps of the wine making yeast are as follows: crushing the pomace obtained in the step (1), adding 15% of conventional distiller's yeast, inoculating 4% of yeast seed solution at 25 ℃, controlling the temperature to 26 ℃ and the humidity to 60%, and culturing for 30d; wherein the activity of the saccharomycete is 2.0X10 8 CFU/mL. The conventional distiller's yeast is prepared from barley, sorghum and bran as raw materials, and the microorganism composition mainly comprises Saccharomyces and Aspergillus. The distiller's yeast is conventional commercially available distiller's yeast, and is purchased from Sichuan Luzhou Ruihua distiller's yeast.
The wine making Daqu microorganism mainly comprises 50-60% of Aspergillus, 20-30% of Saccharomyces, 2-5% of Mucor sp, 2-5% of Penicillium and 0.5-1% of Rhizopus, and can produce abundant amylase, protease, esterifying enzyme, etc., wherein the percentages are mass percentages.
(4) Acetic acid fermentation: mixing the wine mash prepared in the step (3) with grape residue, inoculating vinegar mash, performing acetic fermentation, controlling the inoculum size of the fermented mash to be 1% (v/v), controlling the temperature to be 35 ℃, controlling the humidity to be 70%, turning over the fermented mash once every 4 hours, and stopping fermentation when the total acid is not increased any more, so as to prepare fermented vinegar mash;
the vinegar grains mainly comprise 70-90% of acetic acid bacteria (Acetobacter) and 10-30% of lactic acid bacteria (Lactobacillus), wherein the percentages are mass percentages.
(5) Spraying vinegar: the fermented vinegar grains prepared in the step (4) are subjected to pouring vinegar pouring by sleeving, so that raw vinegar is obtained;
(6) Aging: the raw vinegar prepared in the step (5) is aged for 1 to 3 years;
(7) And (3) blending: adding the aged fruit vinegar prepared in the step (6) into the grape juice prepared in the step (1) and 10 parts of honey for blending;
(8) Concentrating, sterilizing, and canning to obtain the final product of the anti-hangover fruit vinegar paste.
Wherein the concentration condition is that the concentration is carried out under vacuum at 55 ℃ until the water content is less than 10%; the sterilization conditions are as follows: 100 ℃ for 20min.
The edible dosage of the anti-hangover fruit vinegar paste is 5 g/day.
Example 2: preparation of fruit vinegar paste
An anti-hangover fruit vinegar paste is prepared by the following steps:
(1) Preparing raw materials: crushing and pulping 80 parts of fresh corn, and adding 80 parts of millet for later use; 90 parts of grapes, juicing, filtering and precipitating the grapes, reserving grape juice, and drying pomace at 60 ℃ for 10 hours for later use; 40 parts of kudzuvine root, 15 parts of emblic leafflower fruit, 20 parts of cape jasmine fruit and 6 parts of pomelo peel are crushed into powder and are sieved by a 40-mesh sieve for standby;
(2) And (3) steaming and liquefying: mixing corn, millet, kudzuvine root, phyllanthus emblica, gardenia and shaddock peel raw materials, and then mixing the raw materials according to the mass ratio of the total mass of the raw materials to water of 1:1.5 adding water, soaking at 30deg.C for 24h, heating, steaming at 85deg.C for 30min, adjusting the temperature to 90deg.C, adding 0.03% (m/v) high temperature resistant amylase, and reacting for 30min; cooling to 60 deg.c, adding cellulase in 0.05% (m/v) and pectase in 0.02%, and reaction for 20min.
(3) Alcohol fermentation: cooling the sample after digestion and liquefaction at 30 ℃, adding 100 parts of fermented yeast for making wine, and performing alcoholic fermentation until the alcohol content reaches 7-9% (v/v), and stopping alcoholic fermentation to obtain wine mash;
wherein, the preparation steps of the wine making yeast are as follows: crushing the pomace obtained in the step (1), adding 10% of conventional distiller's yeast, inoculating 3% of yeast seed solution at 28 ℃, controlling the temperature to 25 ℃ and the humidity to 55%, and culturing for 48d; wherein the activity of the saccharomycete is 2.5X10 8 CFU/mL。
The conventional distiller's yeast is prepared from barley, sorghum and bran as raw materials, and the microorganism composition mainly comprises Saccharomyces and Aspergillus. The distiller's yeast is conventional commercially available distiller's yeast, and is purchased from Sichuan Luzhou Ruihua distiller's yeast.
The wine making Daqu microorganism mainly comprises 50-60% of Aspergillus, 20-30% of Saccharomyces, 2-5% of Mucor sp, 2-5% of Penicillium and 0.5-1% of Rhizopus, and can produce abundant amylase, protease, esterifying enzyme, etc., wherein the percentages are mass percentages.
(4) Acetic acid fermentation: mixing the wine mash prepared in the step (3) with grape residue, inoculating vinegar mash, performing acetic fermentation, controlling the inoculum size of the fermented mash to be 1.5% (v/v), controlling the temperature to be 32 ℃, controlling the humidity to be 65%, turning over the fermented mash every 4 hours, and stopping fermentation when the total acid is not increased any more, so as to prepare fermented vinegar mash;
the vinegar ferment microorganism mainly comprises 70-90% of Acetobacter (Acetobacter) and 10-30% of Lactobacillus (Lactobacillus), wherein the percentages are mass percentages.
(5) Spraying vinegar: the fermented vinegar grains prepared in the step (4) are subjected to pouring vinegar pouring by sleeving, so that raw vinegar is obtained;
(6) Aging: the raw vinegar prepared in the step (5) is aged for 1 to 3 years;
(7) And (3) blending: adding the aged fruit vinegar prepared in the step (6) into the grape juice prepared in the step (1) and 10 parts of honey for blending;
(8) Concentrating, sterilizing, and canning to obtain the final product of the anti-hangover fruit vinegar paste.
Wherein the concentration condition is that the concentration is carried out under the vacuum condition of 65 ℃ until the water content is less than 10%; the sterilization conditions are as follows: the time is 30min at 90 ℃.
The edible dosage of the anti-hangover fruit vinegar paste is 6 g/day.
Example 3: preparation of fruit vinegar paste
An anti-hangover fruit vinegar paste is prepared by the following steps:
(1) Preparing raw materials: crushing and pulping 90 parts of fresh corn, and adding 50 parts of millet for later use; squeezing 80 parts of grape, filtering, precipitating, reserving grape juice, and drying pomace at 55 ℃ for 11 hours for later use; pulverizing 30 parts of radix puerariae, 20 parts of phyllanthus emblica, 10 parts of gardenia and 5 parts of pomelo peel into powder, and sieving with a 40-mesh sieve for later use;
(2) And (3) steaming and liquefying: mixing corn, millet, kudzuvine root, phyllanthus emblica, gardenia and shaddock peel raw materials, and then mixing the raw materials according to the mass ratio of the total mass of the raw materials to water of 1:2 adding water, soaking at 32deg.C for 20h, heating, steaming at 90deg.C for 25min, adjusting temperature to 85deg.C, adding 0.04% (m/v) high temperature resistant amylase, and reacting for 20min under heat preservation; cooling to 58 deg.c, adding cellulase in 0.03% (m/v) and pectase in 0.015% and reaction for 25min.
(3) Alcohol fermentation: cooling the sample after digestion and liquefaction at 28 ℃, adding 80 parts of fermented yeast for making wine, and performing alcoholic fermentation until the alcohol content reaches 7-9% (v/v), and stopping alcoholic fermentation to obtain wine mash;
wherein, the preparation steps of the wine making yeast are as follows: crushing the pomace obtained in the step (1), adding 20% of conventional distiller's yeast, inoculating 3% of yeast seed solution at 25 ℃, controlling the temperature to 25 ℃ and the humidity to 65%, and culturing for 24d; wherein the activity of the saccharomycete is 3.0X10 8 CFU/mL。
The conventional distiller's yeast is prepared from barley, sorghum and bran as raw materials, and the microorganism composition mainly comprises Saccharomyces and Aspergillus. The distiller's yeast is conventional commercially available distiller's yeast, and is purchased from Shanxi spring jade wine industry.
The wine making Daqu microorganism mainly comprises 50-60% of Aspergillus, 20-30% of Saccharomyces, 2-5% of Mucor sp, 2-5% of Penicillium and 0.5-1% of Rhizopus, and can produce abundant amylase, protease, esterifying enzyme, etc., wherein the percentages are mass percentages.
(4) Acetic acid fermentation: mixing the wine mash prepared in the step (3) with grape residue, inoculating vinegar mash, performing acetic fermentation, controlling the inoculum size of the fermented mash to be 2% (v/v), controlling the temperature to be 37 ℃ and the humidity to be 60%, turning over the fermented mash every 4 hours, and stopping fermentation when the total acid is not increased any more, so as to prepare fermented vinegar mash;
the vinegar ferment microorganism mainly comprises 70-90% of Acetobacter (Acetobacter) and 10-30% of Lactobacillus (Lactobacillus), wherein the percentages are mass percentages.
(5) Spraying vinegar: the fermented vinegar grains prepared in the step (4) are subjected to pouring vinegar pouring by sleeving, so that raw vinegar is obtained;
(6) Aging: the raw vinegar prepared in the step (5) is aged for 1 to 3 years;
(7) And (3) blending: adding the aged fruit vinegar prepared in the step (6) into the grape juice prepared in the step (1) and 10 parts of honey for blending;
(8) Concentrating, sterilizing, and canning to obtain the final product of the anti-hangover fruit vinegar paste.
Wherein the concentration condition is that the concentration is carried out under vacuum at 60 ℃ until the water content is less than 10%; the sterilization conditions are as follows: 95℃for 25min.
The edible dosage of the anti-hangover fruit vinegar paste is 8 g/day.
Comparative example 1: preparation of fruit vinegar paste
An anti-hangover fruit vinegar paste is prepared by the following steps:
(1) Preparing raw materials: crushing and pulping 100 parts of fresh corn, and adding 60 parts of millet for later use; 100 parts of grapes, juicing, filtering and precipitating the grapes, reserving grape juice, and drying pomace at 50 ℃ for 12 hours for later use;
(2) And (3) steaming and liquefying: mixing corn and millet raw materials according to the mass ratio of the total mass of the raw materials to water of 1:1 adding water, soaking at 35 ℃ for 12 hours, heating, steaming at 95 ℃ for 20 minutes, adjusting the temperature to 80 ℃, adding 0.05% (m/v) high-temperature resistant amylase, and reacting for 25 minutes in a heat-preserving way; cooling to 55 deg.c, adding 0.04% (m/v) cellulase and 0.01% pectase, and reaction for 30min.
(3) Alcohol fermentation: cooling the sample after digestion and liquefaction at 25 ℃, adding 90 parts of yeast for making wine, performing alcoholic fermentation until the alcohol content reaches 7-9% (v/v), and stopping alcoholic fermentation to obtain wine mash;
wherein, the preparation steps of the wine making Daqu are the same as the preparation method of the embodiment 1.
(4) Acetic acid fermentation: mixing the wine mash prepared in the step (3) with grape residue, inoculating vinegar mash, performing acetic fermentation, controlling the inoculum size of the fermented mash to be 1% (v/v), controlling the temperature to be 35 ℃, controlling the humidity to be 70%, turning over the fermented mash once every 4 hours, and stopping fermentation when the total acid is not increased any more, so as to prepare fermented vinegar mash;
the vinegar residue was prepared with the vinegar used in example 1.
(5) Spraying vinegar: the fermented vinegar grains prepared in the step (4) are subjected to pouring vinegar pouring by sleeving, so that raw vinegar is obtained;
(6) Aging: the raw vinegar prepared in the step (5) is aged for 1 to 3 years;
(7) And (3) blending: adding the aged fruit vinegar prepared in the step (6) into the grape juice prepared in the step (1) and 10 parts of honey for blending;
(8) Concentrating, sterilizing, and canning to obtain the final product of the anti-hangover fruit vinegar paste.
Wherein the concentration condition is that the concentration is carried out under vacuum at 55 ℃ until the water content is less than 10%; the sterilization conditions are as follows: 100 ℃ for 20min.
Comparative example 2: preparation of fruit vinegar paste
An anti-hangover fruit vinegar paste is prepared by the following steps:
(1) Preparing raw materials: crushing and pulping 100 parts of fresh corn, and adding 60 parts of millet for later use; 100 parts of grapes, juicing, filtering and precipitating the grapes, reserving grape juice, and drying pomace at 50 ℃ for 12 hours for later use; pulverizing 50 parts of radix puerariae, 10 parts of phyllanthus emblica, 15 parts of gardenia and 8 parts of pomelo peel into powder, and sieving with a 40-mesh sieve for later use;
(2) And (3) steaming and liquefying: after mixing corn and millet raw materials, the ratio of the total mass of the raw materials to the water mass is 1:1 adding water, soaking at 35 ℃ for 12 hours, heating, steaming at 95 ℃ for 20 minutes, adjusting the temperature to 80 ℃, adding 0.05% (m/v) high-temperature resistant amylase, and reacting for 25 minutes in a heat-preserving way; cooling to 55 deg.c, adding 0.04% (m/v) cellulase and 0.01% pectase, and reaction for 30min.
(3) Alcohol fermentation: cooling the sample after digestion and liquefaction at 25 ℃, adding 90 parts of yeast for making wine, performing alcoholic fermentation until the alcohol content reaches 7-9% (v/v), and stopping alcoholic fermentation to obtain wine mash;
Wherein, the preparation steps of the wine making Daqu are the same as the preparation method of the embodiment 1.
(4) Acetic acid fermentation: mixing the wine mash prepared in the step (3) with grape residue, inoculating vinegar mash, performing acetic fermentation, controlling the inoculum size of the fermented mash to be 1% (v/v), controlling the temperature to be 35 ℃, controlling the humidity to be 70%, turning over the fermented mash once every 4 hours, and stopping fermentation when the total acid is not increased any more, so as to prepare fermented vinegar mash;
the vinegar residue was prepared with the vinegar used in example 1.
(5) Spraying vinegar: the fermented vinegar grains prepared in the step (4) are subjected to pouring vinegar pouring by sleeving, so that raw vinegar is obtained;
(6) Aging: mixing 50 parts of radix puerariae, 10 parts of phyllanthus emblica, 15 parts of gardenia and 8 parts of shaddock ped powder, adding water according to the mass ratio of the total mass of the raw materials to the water of 1:1, decocting for 1h at 95 ℃, taking filtrate, adding the filtrate into the step (5) to prepare raw vinegar, and ageing for 1-3 years;
(7) And (3) blending: adding the aged fruit vinegar prepared in the step (6) into the grape juice prepared in the step (1) and 10 parts of honey for blending;
(8) Concentrating, sterilizing, and canning to obtain the final product of the anti-hangover fruit vinegar paste.
Wherein the concentration condition is that the concentration is carried out under vacuum at 55 ℃ until the water content is less than 10%; the sterilization conditions are as follows: 100 ℃ for 20min.
Comparative example 3: preparation of fruit vinegar paste (without soaking)
An anti-hangover fruit vinegar paste is prepared by the following steps:
(1) Preparing raw materials: the raw material composition and the preparation method are the same as in example 1;
(2) And (3) steaming and liquefying: mixing corn, millet, kudzuvine root, phyllanthus emblica, gardenia and shaddock peel raw materials, and then mixing the raw materials according to the mass ratio of the total mass of the raw materials to water of 1:1 adding water, steaming at 95 ℃ for 20min, adjusting the temperature to 80 ℃, adding 0.05% (m/v) high-temperature resistant amylase, and reacting for 25min at a constant temperature; cooling to 55 deg.c, adding 0.04% (m/v) cellulase and 0.01% pectase, and reaction for 30min.
(3) Alcohol fermentation: cooling the sample after digestion and liquefaction at 25 ℃, adding 90 parts of yeast for making wine, performing alcoholic fermentation until the alcohol content reaches 7-9% (v/v), and stopping alcoholic fermentation to obtain wine mash;
wherein, the preparation steps of the wine making Daqu are the same as the preparation method of the embodiment 1.
(4) Acetic acid fermentation: mixing the wine mash prepared in the step (3) with grape residue, inoculating vinegar mash, performing acetic fermentation, controlling the inoculum size of the fermented mash to be 1% (v/v), controlling the temperature to be 35 ℃, controlling the humidity to be 70%, turning over the fermented mash once every 4 hours, and stopping fermentation when the total acid is not increased any more, so as to prepare fermented vinegar mash;
the vinegar residue was prepared with the vinegar used in example 1.
(5) Spraying vinegar: the fermented vinegar grains prepared in the step (4) are subjected to pouring vinegar pouring by sleeving, so that raw vinegar is obtained;
(6) Aging: the raw vinegar prepared in the step (5) is aged for 1 to 3 years;
(7) And (3) blending: adding the aged fruit vinegar prepared in the step (6) into the grape juice prepared in the step (1) and 10 parts of honey for blending;
(8) Concentrating, sterilizing, and canning to obtain the final product of the anti-hangover fruit vinegar paste.
Wherein the concentration condition is that the concentration is carried out under vacuum at 55 ℃ until the water content is less than 10%; the sterilization conditions are as follows: 100 ℃ for 20min.
Comparative example 4: preparation of fruit Vinegar paste (different enzyme addition amounts)
An anti-hangover fruit vinegar paste is prepared by the following steps:
(1) Preparing raw materials: the raw material composition and the preparation method are the same as in example 1;
(2) And (3) steaming and liquefying: mixing corn, millet, kudzuvine root, phyllanthus emblica, gardenia and shaddock peel raw materials, and then mixing the raw materials according to the mass ratio of the total mass of the raw materials to water of 1:1 adding water, soaking at 35 ℃ for 12 hours, heating, steaming at 80 ℃ for 10 minutes, adjusting the temperature to 80 ℃, adding 0.07% (m/v) high-temperature resistant amylase, and reacting for 25 minutes in a heat-preserving way; cooling to 55 deg.c, adding cellulase in 0.07% (m/v) and pectase in 0.04%, and reaction for 30min.
(3) Alcohol fermentation: cooling the sample after digestion and liquefaction at 25 ℃, adding 90 parts of yeast for making wine, performing alcoholic fermentation until the alcohol content reaches 7-9% (v/v), and stopping alcoholic fermentation to obtain wine mash;
Wherein, the preparation steps of the wine making Daqu are the same as the preparation method of the embodiment 1.
(4) Acetic acid fermentation: mixing the wine mash prepared in the step (3) with grape residue, inoculating vinegar mash, performing acetic fermentation, controlling the inoculum size of the fermented mash to be 1% (v/v), controlling the temperature to be 35 ℃, controlling the humidity to be 70%, turning over the fermented mash once every 4 hours, and stopping fermentation when the total acid is not increased any more, so as to prepare fermented vinegar mash;
the vinegar residue was prepared with the vinegar used in example 1.
(5) Spraying vinegar: the fermented vinegar grains prepared in the step (4) are subjected to pouring vinegar pouring by sleeving, so that raw vinegar is obtained;
(6) Aging: the raw vinegar prepared in the step (5) is aged for 1 to 3 years;
(7) And (3) blending: adding the aged fruit vinegar prepared in the step (6) into the grape juice prepared in the step (1) and 10 parts of honey for blending;
(8) Concentrating, sterilizing, and canning to obtain the final product of the anti-hangover fruit vinegar paste.
Wherein the concentration condition is that the concentration is carried out under vacuum at 55 ℃ until the water content is less than 10%; the sterilization conditions are as follows: 100 ℃ for 20min.
Comparative example 5: preparation of fruit vinegar paste (different alcohol fermentation temperature)
An anti-hangover fruit vinegar paste is prepared by the following steps:
(1) Preparing raw materials: the raw material composition and the preparation method are the same as in example 1;
(2) And (3) steaming and liquefying: the raw material composition and the preparation method are the same as in example 1;
(3) Alcohol fermentation: cooling the sample after digestion and liquefaction at 35 ℃, adding 90 parts of yeast for making wine, performing alcoholic fermentation until the alcohol content reaches 7-9% (v/v), and stopping alcoholic fermentation to obtain wine mash;
wherein, the preparation steps of the wine making Daqu are the same as the preparation method of the embodiment 1.
(4) Acetic acid fermentation: mixing the wine mash prepared in the step (3) with grape residue, inoculating vinegar mash, performing acetic fermentation, controlling the inoculum size of the fermented mash to be 1% (v/v), controlling the temperature to be 35 ℃, controlling the humidity to be 70%, turning over the fermented mash once every 4 hours, and stopping fermentation when the total acid is not increased any more, so as to prepare fermented vinegar mash;
the vinegar residue was prepared with the vinegar used in example 1.
(5) Spraying vinegar: the fermented vinegar grains prepared in the step (4) are subjected to pouring vinegar pouring by sleeving, so that raw vinegar is obtained;
(6) Aging: the raw vinegar prepared in the step (5) is aged for 1 to 3 years;
(7) And (3) blending: adding the aged fruit vinegar prepared in the step (6) into the grape juice prepared in the step (1) and 10 parts of honey for blending;
(8) Concentrating, sterilizing, and canning to obtain the final product of the anti-hangover fruit vinegar paste.
Wherein the concentration condition is that the concentration is carried out under vacuum at 55 ℃ until the water content is less than 10%; the sterilization conditions are as follows: 100 ℃ for 20min.
Comparative example 6: preparation of fruit vinegar paste (acetic acid fermentation temperature difference)
An anti-hangover fruit vinegar paste is prepared by the following steps:
(1) Preparing raw materials: the raw material composition and the preparation method are the same as in example 1;
(2) And (3) steaming and liquefying: the raw material composition and the preparation method are the same as in example 1;
(3) Alcohol fermentation: the raw material composition and the preparation method are the same as in example 1;
wherein, the preparation steps of the wine making Daqu are the same as the preparation method of the embodiment 1.
(4) Acetic acid fermentation: mixing the wine mash prepared in the step (3) with grape residue, inoculating vinegar mash, performing acetic fermentation, controlling the inoculum size of the fermented mash to be 3% (v/v), controlling the temperature to be 40 ℃, controlling the humidity to be 75%, turning over the fermented mash every 4 hours, and stopping fermentation when the total acid is not increased any more, so as to prepare fermented vinegar mash;
the vinegar residue was prepared with the vinegar used in example 1.
(5) Spraying vinegar: the fermented vinegar grains prepared in the step (4) are subjected to pouring vinegar pouring by sleeving, so that raw vinegar is obtained;
(6) Aging: the raw vinegar prepared in the step (5) is aged for 1 to 3 years;
(7) And (3) blending: adding the aged fruit vinegar prepared in the step (6) into the grape juice prepared in the step (1) and 10 parts of honey for blending;
(8) Concentrating, sterilizing, and canning to obtain the final product of the anti-hangover fruit vinegar paste.
Wherein the concentration condition is that the concentration is carried out under vacuum at 55 ℃ until the water content is less than 10%; the sterilization conditions are as follows: 100 ℃ for 20min.
Comparative example 7: preparation of anti-hangover fruit vinegar paste (conventional distiller's yeast fermentation is selected)
(1) Preparing raw materials: the raw material composition and the preparation method are the same as in example 1;
(2) And (3) steaming and liquefying: the raw material composition and the preparation method are the same as in example 1;
(3) Alcohol fermentation: cooling the sample after digestion and liquefaction at 25 ℃, adding 90 parts of commercially available conventional distiller's yeast, performing alcoholic fermentation until the alcohol content reaches 7-9% (v/v), and stopping alcoholic fermentation to obtain wine mash; the commercial Daqu is prepared from barley, sorghum and bran as raw materials, and the microorganism composition mainly comprises Saccharomyces and Aspergillus. Wherein, the distiller's yeast is purchased from Luzhou Ruihua distiller's yeast.
(4) Acetic acid fermentation: mixing the wine mash prepared in the step (3) with grape residue, inoculating vinegar mash, performing acetic fermentation, controlling the inoculum size of the fermented mash to be 1% (v/v), controlling the temperature to be 35 ℃, controlling the humidity to be 70%, turning over the fermented mash once every 4 hours, and stopping fermentation when the total acid is not increased any more, so as to prepare fermented vinegar mash;
the vinegar residue was prepared with the vinegar used in example 1.
(5) Spraying vinegar: the fermented vinegar grains prepared in the step (4) are subjected to pouring vinegar pouring by sleeving, so that raw vinegar is obtained;
(6) Aging: the raw vinegar prepared in the step (5) is aged for 1 to 3 years;
(7) And (3) blending: adding the aged fruit vinegar prepared in the step (6) into the grape juice prepared in the step (1) and 10 parts of honey for blending;
(8) Concentrating, sterilizing, and canning to obtain the final product of the anti-hangover fruit vinegar paste.
Wherein the concentration condition is that the concentration is carried out under vacuum at 55 ℃ until the water content is less than 10%; the sterilization conditions are as follows: 100 ℃ for 20min.
Comparative example 8: preparation of fruit vinegar paste for alleviating hangover (independent addition of phyllanthus emblica)
An anti-hangover fruit vinegar paste is prepared by the following steps:
(1) Preparing raw materials: crushing and pulping 100 parts of fresh corn, and adding 60 parts of millet for later use; 100 parts of grape juice, and the grape juice and the pomace are dried for 12 hours at the temperature of 50 ℃ for standby; 10 parts of phyllanthus emblica are crushed into powder and are sieved by a 40-mesh sieve for standby;
(2) And (3) steaming and liquefying: mixing corn, millet and phyllanthus emblica raw materials, and then mixing according to the total mass of the raw materials and the water mass ratio of 1:1 adding water, soaking at 35 ℃ for 12 hours, heating, steaming at 95 ℃ for 20 minutes, adjusting the temperature to 80 ℃, adding 0.05% (m/v) high-temperature resistant amylase, and reacting for 25 minutes in a heat-preserving way; cooling to 55 deg.c, adding 0.04% (m/v) cellulase and 0.01% pectase, and reaction for 30min.
(3) Alcohol fermentation: cooling the sample after digestion and liquefaction at 25 ℃, adding 90 parts of yeast for making wine, performing alcoholic fermentation until the alcohol content reaches 7-9% (v/v), and stopping alcoholic fermentation to obtain wine mash;
wherein, the preparation steps of the wine making Daqu are the same as the preparation method of the embodiment 1.
(4) Acetic acid fermentation: mixing the wine mash prepared in the step (3) with grape residue, inoculating vinegar mash, performing acetic fermentation, controlling the inoculum size of the fermented mash to be 1% (v/v), controlling the temperature to be 35 ℃, controlling the humidity to be 70%, turning over the fermented mash once every 4 hours, and stopping fermentation when the total acid is not increased any more, so as to prepare fermented vinegar mash;
the vinegar residue was prepared with the vinegar used in example 1.
(5) Spraying vinegar: the fermented vinegar grains prepared in the step (4) are subjected to pouring vinegar pouring by sleeving, so that raw vinegar is obtained;
(6) Aging: the raw vinegar prepared in the step (5) is aged for 1 to 3 years;
(7) And (3) blending: adding the aged fruit vinegar prepared in the step (6) into the grape juice prepared in the step (1) and 10 parts of honey for blending;
(8) Concentrating, sterilizing, and canning to obtain the final product of the anti-hangover fruit vinegar paste.
Wherein the concentration condition is that the concentration is carried out under vacuum at 55 ℃ until the water content is less than 10%; the sterilization conditions are as follows: 100 ℃ for 20min.
Comparative example 9: preparation of fruit vinegar paste for dispelling effects of alcohol (Gardenia added independently)
The preparation method comprises the following steps:
(1) Preparing raw materials: crushing and pulping 100 parts of fresh corn, and adding 60 parts of millet for later use; 100 parts of grape juice, and the grape juice and the pomace are dried for 12 hours at the temperature of 50 ℃ for standby; pulverizing 15 parts of fructus Gardeniae into powder, and sieving with 40 mesh sieve;
(2) And (3) steaming and liquefying: mixing the corn, millet and gardenia raw materials, and then mixing the raw materials according to the mass ratio of the total mass of the raw materials to water of 1:1 adding water, soaking at 35 ℃ for 12 hours, heating, steaming at 95 ℃ for 20 minutes, adjusting the temperature to 80 ℃, adding 0.05% (m/v) high-temperature resistant amylase, and reacting for 25 minutes in a heat-preserving way; cooling to 55 deg.c, adding 0.04% (m/v) cellulase and 0.01% pectase, and reaction for 30min.
(3) Alcohol fermentation: cooling the sample after digestion and liquefaction at 25 ℃, adding 90 parts of yeast for making wine, performing alcoholic fermentation until the alcohol content reaches 7-9% (v/v), and stopping alcoholic fermentation to obtain wine mash;
wherein, the preparation steps of the wine making Daqu are the same as the preparation method of the embodiment 1.
(4) Acetic acid fermentation: mixing the wine mash prepared in the step (3) with grape residue, inoculating vinegar mash, performing acetic fermentation, controlling the inoculum size of the fermented mash to be 1% (v/v), controlling the temperature to be 35 ℃, controlling the humidity to be 70%, turning over the fermented mash once every 4 hours, and stopping fermentation when the total acid is not increased any more, so as to prepare fermented vinegar mash;
the vinegar residue was prepared with the vinegar used in example 1.
(5) Spraying vinegar: the fermented vinegar grains prepared in the step (4) are subjected to pouring vinegar pouring by sleeving, so that raw vinegar is obtained;
(6) Aging: the raw vinegar prepared in the step (5) is aged for 1 to 3 years;
(7) And (3) blending: adding the aged fruit vinegar prepared in the step (6) into the grape juice prepared in the step (1) and 10 parts of honey for blending;
(8) Concentrating, sterilizing, and canning to obtain the final product of the anti-hangover fruit vinegar paste.
Wherein the concentration condition is that the concentration is carried out under vacuum at 55 ℃ until the water content is less than 10%; the sterilization conditions are as follows: 100 ℃ for 20min.
Comparative example 10: preparation of anti-alcohol fruit vinegar paste (shaddock peel independently added)
An anti-hangover fruit vinegar paste is prepared by the following steps:
(1) Preparing raw materials: crushing and pulping 100 parts of fresh corn, and adding 60 parts of millet for later use; 100 parts of grape juice, and the grape juice and the pomace are dried for 12 hours at the temperature of 50 ℃ for standby; pulverizing 8 parts of shaddock peel into powder, and sieving with a 40-mesh sieve for later use;
(2) And (3) steaming and liquefying: after mixing corn, millet and shaddock ped raw materials, the ratio of the total mass of the raw materials to the water mass is 1:1 adding water, soaking at 35 ℃ for 12 hours, heating, steaming at 95 ℃ for 20 minutes, adjusting the temperature to 80 ℃, adding 0.05% (m/v) high-temperature resistant amylase, and reacting for 25 minutes in a heat-preserving way; cooling to 55 deg.c, adding 0.04% (m/v) cellulase and 0.01% pectase, and reaction for 30min.
(3) Alcohol fermentation: cooling the sample after digestion and liquefaction at 25 ℃, adding 90 parts of yeast for making wine, performing alcoholic fermentation until the alcohol content reaches 7-9% (v/v), and stopping alcoholic fermentation to obtain wine mash;
Wherein, the preparation steps of the wine making Daqu are the same as the preparation method of the embodiment 1.
(4) Acetic acid fermentation: mixing the wine mash prepared in the step (3) with grape residue, inoculating vinegar mash, performing acetic fermentation, controlling the inoculum size of the fermented mash to be 1% (v/v), controlling the temperature to be 35 ℃, controlling the humidity to be 70%, turning over the fermented mash once every 4 hours, and stopping fermentation when the total acid is not increased any more, so as to prepare fermented vinegar mash;
the vinegar residue was prepared with the vinegar used in example 1.
(5) Spraying vinegar: the fermented vinegar grains prepared in the step (4) are subjected to pouring vinegar pouring by sleeving, so that raw vinegar is obtained;
(6) Aging: the raw vinegar prepared in the step (5) is aged for 1 to 3 years;
(7) And (3) blending: adding the aged fruit vinegar prepared in the step (6) into the grape juice prepared in the step (1) and 10 parts of honey for blending;
(8) Concentrating, sterilizing, and canning to obtain the final product of the anti-hangover fruit vinegar paste.
Wherein the concentration condition is that the concentration is carried out under vacuum at 55 ℃ until the water content is less than 10%; the sterilization conditions are as follows: 100 ℃ for 20min.
Experimental example 1: determination of ethanol and total acid content during fermentation
In order to explore the influence of treatment processes and fermentation conditions in different steps on the yield of ethanol and total acid in the fermentation process in the process of preparing the fruit vinegar paste, the content of ethanol and total acid in products prepared by different preparation methods is respectively measured.
1. Sample of
The beer prepared in the step (3) after the end of alcoholic fermentation in the examples 1, comparative examples 3, 4, 5, 6 and 7 was centrifuged to determine the ethanol content and the vinegar solution after vinegar leaching was centrifuged to obtain the supernatant, and the total acid was determined.
2. Measurement method
Ethanol content determination: determining ethanol content in fermentation liquor after alcoholic fermentation is completed by GC, centrifuging the fermentation liquor, taking supernatant, diluting, and passing through a 0.22um membrane for later use; thermo Fisher Trace GC Ultra A gas chromatograph, agilent HB-5 chromatographic column (30 m×0.25mm,0.25 um), adopts a temperature programming method when using the gas chromatographic column, maintains at 80deg.C for 0min, increases to 220deg.C at 20deg.C/min, maintains at 220deg.C for 2min, and has a sample inlet temperature of 250deg.C, a carrier gas of high purity helium gas, a flow rate of 2.0ml/min, a detector of FID detector, a temperature of 250deg.C, and adopts headspace sample injection with no split ratio, and a sample injection volume of 1ul.
Total acid content determination: 10.0mL of the sample is sucked and placed in a 100mL volumetric flask, water is added to the scale, and the mixture is uniformly mixed. 20mL of sample liquid is sucked, placed in a 250mL triangular flask, 60mL of water and 0.2mL of 1% phenolphthalein indicator are added, and titrated with 0.05mol/L sodium hydroxide standard titration solution until reddish color is not faded for 30s, and the consumed milliliters of sodium hydroxide is recorded for blank test.
X＝c×(V1-V2)×0.06×1000/V
Total acid content (in acetic acid) in X-sample (g/100 mL)
The concentration (mol/L) of the standard solution of the C-sodium hydroxide is 0.05;
v1-determining the volume (mL) of sodium hydroxide standard titration consumed by the sample diluent;
v2-reagent blank consumed the volume (mL) of sodium hydroxide standard titration solution;
0.06-1.00mL sodium hydroxide standard solution phase (1.000 mol/L) acetic acid mass (g);
v-sample volume (mL), 20mL
2. Measurement results
TABLE 1 determination of ethanol and Total acid content
Figure BDA0002226845180000181
Figure BDA0002226845180000191
Note that: compared to example 1, P <0.05 and P <0.01 are shown as significant differences.
As shown in Table 1, the total acid content of each of the ethanol and the acid content of comparative examples 4 to 5 was lower than that of the group of example 1 while the total acid content of comparative examples 3 and 6 was significantly different, indicating that the conditions of digestion, liquefaction, alcoholic fermentation and acetic fermentation in example 1 were superior to those of the other groups.
Compared with the experimental example 1, the comparative example 3 is directly steamed without a raw material soaking step in the step (2) steaming and liquefying stage, and the raw material of the comparative example 3 is directly steamed without a soaking process, so that the soaking process in the embodiment 1 of the invention is beneficial to later steaming and liquefying and increases the utilization rate of the raw material, and the embodiment 1 of the invention has more remarkable improvement on alcohol fermentation and acetic acid fermentation.
Compared with experimental example 1 and comparative example 4, in the step (2) of steaming and liquefying, the non-optimized liquefying condition proportion, namely the proportion of the added enzyme is selected, but in the embodiment 1 of the invention, under the optimized condition, the alcohol fermentation and the acetic acid fermentation are improved more remarkably.
Compared with experimental example 1, the temperature in the alcohol fermentation stage is different from that in comparative example 5, and the alcohol fermentation condition in the embodiment 1 of the invention is the optimized condition, and the too high or too low temperature affects the microorganism growth and the alcohol yield.
In comparison with experimental example 1, the acetic acid fermentation conditions in comparative example 6 were different, and the acetic acid fermentation in example 1 of the present invention was optimized, and the inoculation amount, temperature and humidity thereof affected the microbial growth, fermentation and acid production.
Comparative example 7 compared with experimental example 1, example 1 was fermented with a starter for making wine, and the ethanol content and total acid content produced for the fermentation were significantly higher than those for conventional starter fermentation.
Experimental example 2: antioxidant Activity assay
1. Experimental method
1.1 study of antioxidant Activity by ABTS method.
(1) Drawing of Vit C standard curve
Vit C standard solution was diluted to 1, 5, 10, 15, 20mg/100ml. After 200. Mu.l of ABTS working solution is added into a 96-well plate, 10. Mu.l of each concentration of Vit C diluent is added, 10. Mu.l of PBS buffer is used as a blank group, the mixture is uniformly mixed, incubation is carried out at room temperature and in a dark place for 5min, the absorbance value at 734nm is measured, the concentration of Vit C is taken as an abscissa, the clearance of ABTS free radicals is taken as an ordinate, and a standard curve is drawn.
(2) The ABTS radical scavenging rate was calculated as:
ABTS radical clearance (%) = (a) Blank space -A Sample of )/A Blank space ×100％
(3) Measurement of antioxidant capacity of sample
The fruit vinegar paste prepared in the embodiment 1, the vinegar pastes prepared in the comparative examples 1, 2 and 7-10 and the vinegar paste prepared by taking the commercial millet vinegar and the grape vinegar as raw materials are subjected to different grouping, respectively, after being dissolved and diluted by water, 200 mu l of ABTS working solution is added into a 96-well plate, 10 mu l of sample is added, uniformly mixed, incubated at room temperature for 5min in a dark place, absorbance value at 734nm is measured, the antioxidant capacity of the millet fruit dreg vinegar sample is converted according to a standard curve, and the result is expressed as Vitamin C Equivalent (VCEAC).
1.2 determination of the content of the Polyphenol flavonoid Using GB/T20574-2006 and GB/T8313-2008
2. Experimental results
TABLE 2 comparison of polyphenol flavone content and oxidation resistance
Figure BDA0002226845180000201
Note that: value represents milligrams of VCEAC per 1 gram of sample. * P <0.05 and p <0.01, p <0.001.
Because the millet vinegar paste and the grape vinegar paste are not available in the market, the millet vinegar and the grape vinegar which are sold in the market are concentrated to be the millet vinegar paste and the grape vinegar paste to be detected, the concentration condition is that the concentration is 55 ℃ and the vacuum concentration is carried out until the water content is less than 10%, wherein the raw materials of the millet vinegar which are sold in the market are water, millet, rice, bran, edible glucose and edible salt; the raw material of the commercial grape vinegar is water and grape (the commercial fruit vinegar is brewed by taking fruits as raw materials and no grain is added).
Wherein the grape vinegar is derived from grape vinegar of Zilin. Millet vinegar is derived from Fenxian Taiping millet vinegar.
As shown in table 2, the polyphenol flavonoids and antioxidant activity of each group showed a different degree of decrease compared with example 1, especially compared with comparative example 1 and commercial millet vinegar paste, showing that the addition of corn, grape, kudzuvine root, emblic leafflower fruit, cape jasmine fruit, shaddock peel and other components significantly increased the polyphenol flavonoids content and the antioxidant activity; compared with comparative example 2, the microbial fermentation process can decompose macromolecular substances into micromolecular easily-absorbable components, and meanwhile, the flavone content of the micromolecular easily-absorbable components is obviously improved, so that the polyphenol content and the antioxidant activity of the micromolecular easily-absorbable components are increased; compared with the commercial grape vinegar paste, the flavone and the antioxidant activity are obviously improved, because: the grape residue is used for replacing bran rice hulls, so that the utilization of polyphenol flavone in the grape residue is increased; the Er radix Puerariae, fructus Phyllanthi, fructus Gardeniae, pericarpium Citri Grandis, etc. are rich in polyphenols flavone substances, and enter into vinegar liquid during fermentation process, so as to improve polyphenols flavone content and antioxidant activity of fruit vinegar paste.
Compared with the comparative example 7 and the example 1, the anti-hangover fruit vinegar paste prepared by the conventional distiller's yeast has lower polyphenol flavone content and lower antioxidant activity than the special distiller's yeast, and shows the superiority of fermenting and preparing the yeast by fruit residues and the distiller's yeast and microbial inoculant; comparative examples 8 to 10 show the synergistic anti-hangover effect of anti-hangover ingredients such as emblic leafflower fruit, cape jasmine fruit, and shaddock peel, as compared with example 1. It should be noted that the fruit vinegar paste prepared in the embodiments 2-3 of the present invention has the same technical effects as those of the embodiment 1 in terms of polyphenol flavone content and oxidation resistance.
Experimental example 3: mouse drunk experiment
The anti-hangover fruit vinegar paste provided by the invention has anti-hangover effect, and for proving the effect, the anti-hangover fruit vinegar paste prepared in example 1 and the fruit vinegar paste prepared in comparative examples 1-2 and 7-10 are used for carrying out a mouse drunk experiment, and the concentration of ethanol in blood, ethanol dehydrogenase and acetaldehyde dehydrogenase are measured, so that the experimental results are as follows:
1. grouping and feeding animals
Healthy Kunming mice, male, weight 20+ -2 g, feeding temperature 22+ -1deg.C, relative humidity 55+ -5%, day-night interval 12h; a model group (namely a blank control group), a positive control group (namely Wang Jinzun tablets sold in sea), a negative control group (namely fruit vinegar paste prepared in comparative examples 1-2 and 7-10), and a low dose and high dose group (namely fruit vinegar paste prepared in example 1) were set, wherein 10 of each group is fed with water freely. The stomach is not forbidden for 4 hours before the stomach is irrigated, the model group is irrigated with 0.2mL of normal saline, the positive control group is irrigated with 40mg/kg of sea Wang Jinzun tablets, the negative control group (namely fruit vinegar paste prepared in comparative examples 1-2 and 7-10) is irrigated with 25g/kg of the fruit vinegar paste prepared in comparative examples, and the low and high dosage groups are irrigated with 5g/kg and 25g/kg of the fruit vinegar paste prepared in example 1. Respectively pouring 15mL/kg 56% red star Erguotou of the stomach after the above gastric lavage samples are grouped for 30min, taking blood from the eye socket after 30min, and killing the broken neck, wherein the ethanol content in the blood is detected by utilizing a gas chromatography, taking out the liver, immediately placing the liver into a 1.5mL test tube, taking a part of the liver, detecting the enzyme activities of the ethanol dehydrogenase and the acetaldehyde dehydrogenase according to a kit method, and freezing the other liver in a liquid nitrogen tank.
2. Experimental results
As shown in Table 3, compared with the model group, the alcohol concentration in blood, alcohol dehydrogenase and acetaldehyde dehydrogenase enzyme activities of each group are improved to different degrees, and particularly, the high-dose group of the anti-hangover fruit vinegar paste prepared by the invention is obviously different, which shows that the anti-hangover fruit vinegar paste has better anti-hangover effect, and simultaneously, the anti-hangover effect of the anti-hangover fruit vinegar paste is proved to be far better than that of the anti-hangover fruit vinegar paste taken singly.
Table 3 anti-hangover effects of the groups
Figure BDA0002226845180000221
Note that: compared to the model group, P <0.05 is shown as a significant difference.
It should be noted that the fruit vinegar paste prepared in the embodiment 2-3 of the invention has the similar technical effects as those of the embodiment 1 in the aspect of the anti-alcoholic performance.
Experimental example 4: shelf life determination
According to the research of T/CNFIA 001-2017 general guidelines for food shelf life, different moisture contents (5%, 10%, 15%, 20%, 25%), the fruit vinegar paste prepared in the embodiments 1, 2 and 3 of the invention has influence on the sensory quality (color, aroma and shape) under the conditions of 30 ℃ and 70% humidity, and the fruit vinegar paste can be preserved for 6 months under the condition that the moisture content of the obtained fruit vinegar paste is below 10%, and is in an optimal state; when the water content of the fruit vinegar paste is 25%, the optimal state is kept for only 1 month.
Experimental example 5: sensory and hygiene detection
The quality index of the anti-hangover fruit vinegar paste prepared in example 1 of the present invention was detected by a sampling method. The sensory test results are shown in table 4, and the results of the hygiene index test on the sober-up vinegar are shown in table 5, which all meet the national safety standards.
Table 4 quality manifestation of anti-hangover fruit vinegar
Figure BDA0002226845180000231
TABLE 5 health quality of anti-hangover fruit Vinegar paste
Figure BDA0002226845180000232
It should be noted that the fruit vinegar paste prepared in the embodiment 2-3 of the present invention has the same technical effects as those of the embodiment 1 in terms of quality and hygienic quality.
Although the preferred embodiments of the present invention have been disclosed, it is not limited thereto, and various changes and modifications can be made by those skilled in the art without departing from the spirit and scope of the present invention, and the scope of the present invention is defined in the appended claims.

Claims (9)

1. An anti-alcohol fruit vinegar paste is characterized in that: the material is mainly prepared from the following raw materials in parts by weight: 80-100 parts of corn, 50-80 parts of millet, 80-100 parts of grape, 80-100 parts of wine-making Daqu, 30-50 parts of kudzuvine root, 10-20 parts of emblic leafflower fruit, 10-20 parts of gardenia, 5-8 parts of pomelo peel and 10-20 parts of honey,
the preparation method of the anti-alcohol fruit vinegar paste comprises the following steps:
(1) Preparing raw materials: crushing and pulping the corn, and adding millet for standby; pulverizing radix Puerariae, fructus Phyllanthi, fructus Gardeniae, and pericarpium Citri Grandis, and sieving; squeezing the grapes, filtering, precipitating to obtain grape juice and pomace, and drying the pomace for later use;
(2) And (3) steaming and liquefying: mixing the corn, millet, kudzuvine root, emblic leafflower fruit, gardenia and shaddock peel raw materials, soaking, steaming and boiling, and adding enzyme to hydrolyze starch, cellulose and pectin;
(3) Alcohol fermentation: cooling the raw materials steamed and liquefied in the step (2), adding the yeast for making wine, and carrying out alcoholic fermentation to obtain wine mash, wherein the steps for preparing the yeast for making wine are as follows: squeezing, filtering, precipitating and drying the grape to obtain pomace serving as a raw material, crushing, adding distiller's yeast with the mass percentage of 10-20%, inoculating saccharomycete seed liquid according to the inoculum size of 3-5% at 25-28 ℃, controlling the temperature to 25-28 ℃ and the humidity to 55-65%, and culturing for 24-48 days to obtain the wine making Daqu;
(4) Acetic acid fermentation: mixing the wine mash with grape residue, inoculating vinegar residue, and performing acetic fermentation to obtain fermented vinegar residue;
(5) Spraying vinegar: the fermented vinegar grains are subjected to pouring vinegar to obtain raw vinegar;
(6) Aging: aging the raw vinegar for 1-3 years to obtain Chen Niangguo vinegar;
(7) And (3) blending: adding the grape juice and the honey in the step (1) into the Chen Niangguo vinegar for blending;
(8) Concentrating, sterilizing and canning the vinegar prepared in the step (7) to obtain the finished product anti-hangover fruit vinegar paste.
2. The method for preparing the anti-hangover fruit vinegar paste according to claim 1, which is characterized by comprising the following steps: the method comprises the following steps:
(1) Preparing raw materials: crushing and pulping the corn, and adding millet for standby; pulverizing radix Puerariae, fructus Phyllanthi, fructus Gardeniae, and pericarpium Citri Grandis, and sieving; squeezing the grapes, filtering, precipitating to obtain grape juice and pomace, and drying the pomace for later use;
(2) And (3) steaming and liquefying: mixing the corn, millet, kudzuvine root, emblic leafflower fruit, gardenia and shaddock peel raw materials, soaking, steaming and boiling, and adding enzyme to hydrolyze starch, cellulose and pectin;
(3) Alcohol fermentation: cooling the raw materials steamed and liquefied in the step (2), adding the yeast for making wine, and carrying out alcoholic fermentation to obtain wine mash;
(4) Acetic acid fermentation: mixing the wine mash with grape residue, inoculating vinegar residue, and performing acetic fermentation to obtain fermented vinegar residue;
(5) Spraying vinegar: the fermented vinegar grains are subjected to pouring vinegar to obtain raw vinegar;
(6) Aging: aging the raw vinegar for 1-3 years to obtain Chen Niangguo vinegar;
(7) And (3) blending: adding the grape juice and the honey in the step (1) into the Chen Niangguo vinegar for blending;
(8) Concentrating, sterilizing and canning the vinegar prepared in the step (7) to obtain the finished product anti-hangover fruit vinegar paste.
3. The method for preparing the anti-hangover fruit vinegar paste according to claim 2, wherein: in the step (2), the mass ratio of the total mass of the corn, millet, kudzuvine root, emblic leafflower fruit, gardenia and shaddock ped raw materials to water is 1: (1-2), and soaking in water at 30-35 ℃ for 12-24h.
4. The method for preparing the anti-hangover fruit vinegar paste according to claim 2, wherein: in the step (2), the liquefaction conditions are as follows: cooling to 80-90deg.C, adding 0.03-0.05% high temperature resistant amylase, and reacting for 20-30min; cooling to 55-60deg.C, adding 0.03-0.05% cellulase and 0.01-0.02% pectase, and reacting for 20-30min.
5. The method for preparing the anti-hangover fruit vinegar paste according to claim 2, wherein: in the step (3), the alcoholic fermentation temperature is 25-30 ℃ until the alcohol content reaches 7-9%, and the alcoholic fermentation is stopped.
6. The method for preparing the anti-hangover fruit vinegar paste according to claim 2, wherein: in the step (4), the inoculation amount of the vinegar grains is 1-2%, the fermentation temperature is 32-37 ℃, the humidity is 60-70%, the fermentation is stopped when the total acid is not increased any more after every 4 hours of turning over the grains.
7. The method for preparing the anti-hangover fruit vinegar paste according to claim 2, wherein: in the step (8), the concentration mode adopts vacuum concentration, the vacuum concentration temperature is 55-65 ℃, and the concentration is carried out until the water content is less than 10%.
8. Use of the anti-hangover fruit vinegar paste of claim 1 in the preparation of anti-hangover products.
9. Use of the anti-hangover fruit vinegar paste according to claim 8 for the preparation of anti-hangover products, characterized in that: the edible dosage of the anti-hangover fruit vinegar paste is 5-10 g/day.
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