CN110777044A - High-flavonoid apple vinegar and preparation method thereof - Google Patents

High-flavonoid apple vinegar and preparation method thereof Download PDF

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CN110777044A
CN110777044A CN201911074709.5A CN201911074709A CN110777044A CN 110777044 A CN110777044 A CN 110777044A CN 201911074709 A CN201911074709 A CN 201911074709A CN 110777044 A CN110777044 A CN 110777044A
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apple
vinegar
acetic acid
flavonoid
blocks
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张宗营
胡甲飞
李斌
齐素敏
冯恬
彭正娥
张静
刘文军
王楠
陈学森
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Shandong Agricultural University
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    • C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00—Vinegar; Preparation or purification thereof
    • C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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Abstract

The invention discloses high flavonoid apple vinegar and a preparation method thereof. It comprises the following steps: 1) cleaning and cutting apples into blocks, and then carrying out color protection treatment to obtain apple blocks; the apple is a high flavonoid apple; 2) adding pectinase into the apple blocks, and squeezing to obtain apple juice; 3) inoculating yeast into the apple juice, and performing alcoholic fermentation to obtain apple wine; 4) inoculating acetic acid bacteria into the cider wine, and performing acetic acid fermentation to obtain the high flavonoid cider vinegar. The method protects the color of the cleaned apples after the cutting treatment, so that the fruit blocks can be better contacted with the color protection liquid, and the browning is effectively prevented; the fruit wine is used for carrying out the enlarged culture of acetic acid bacteria, so that other impurities are prevented from entering to influence the quality; the blended fruit vinegar has clear and transparent appearance, sweet and sour taste and higher content of nutrient components; the reagents used in the whole operation process are all natural and pollution-free, and the original ecology of the apple vinegar is ensured to the maximum extent.

Description

High-flavonoid apple vinegar and preparation method thereof
Technical Field
The invention relates to high-flavonoid apple vinegar and a preparation method thereof, belonging to the field of food processing.
Background
China is the biggest apple producing country and consumer country in the world. The apple contains free polyphenol substances which are easy to be absorbed by human bodies, and has the health-care effects of resisting oxidation, resisting and preventing cancers, preventing cardiovascular diseases and the like. Therefore, the reputation of "one apple per day, doctor far away from me" is available. From the structure of the apple cultivar, the Fuji cultivar accounts for 70% of the total weight, and the large cultivation area is Gala, Jinshuai and the like. These varieties all belong to fresh-eating varieties, have low acid content, are not suitable for processing, have low flavonoid content, and greatly reduce the nutritional and health-care values of fruits. The apple industry in China lacks of high-quality special processing varieties. Therefore, the subject group selected a new high flavonoid apple variety from the F2 generation in 12 years by using Xinjiang red-fleshed apples from 2006: happy red, fortune red, beautiful red, full red, etc., wherein the beautiful red and full red pulp are full red, the flavonoid content can reach 10mg g -1The titratable acid content exceeds 0.4 percent, and the titratable acid is a new high-quality product meeting the processing requirement. In order to accelerate the demonstration and popularization speed of new varieties, a subject group develops a series of matching technologies, and develops a series of new products such as high-flavonoid cider and the like by adopting new processing equipment and a new process which are independently researched and designed according to a new concept of 'pure nature and no addition'.
Apple vinegar is known as the fourth generation beverage after carbonated beverage, drinking water, fruit juice and tea beverage, and has multiple nutrition and health care functions. Apple vinegar contains abundant organic acids, and has effects of maintaining acid-base balance in vivo and relieving fatigue; in addition, has antibacterial, antiinflammatory, common cold preventing and treating, appetite stimulating, digestion promoting, hangover relieving, and liver protecting effects. In addition, the apple vinegar also contains various natural antioxidant active substances, such as nicotinic acid, flavonoids, vitamins and the like, and has the functions of regulating blood sugar and blood pressure, delaying senility and improving the immunity of the organism. The apple industry in China mainly takes fresh apple production as a main part, the industrial chain needs to be further prolonged, and apple vinegar starts late in China, along with the improvement of living standard of people and the attention to healthy nutritional diet, the apple vinegar is a healthy and health-care beverage with wide market prospect, and particularly, the pure natural high-flavonoid apple vinegar can fill the market blank. Therefore, the research and development of pure natural red apple vinegar rich in nutrient and health-care ingredients such as flavonoids and the like are urgently needed, on one hand, the industrial chain of apples is effectively prolonged, the variety of deep processing of fruits is enriched, the fusion development of the two-industry and the three-industry is promoted, and on the other hand, the healthy apple vinegar serves the strategic needs of the countryside and the country.
Disclosure of Invention
The invention aims to provide high-flavonoid apple vinegar and a preparation method thereof.
The invention provides a preparation method of high flavonoid apple vinegar, which comprises the following steps: 1) cleaning and cutting apples into blocks, and then carrying out color protection treatment to obtain apple blocks;
the apple is a high flavonoid apple;
2) adding pectinase into the apple blocks, and squeezing to obtain apple juice;
3) inoculating yeast into the apple juice, and performing alcoholic fermentation to obtain apple wine;
4) inoculating acetic acid bacteria into the cider wine, and performing acetic acid fermentation to obtain the high flavonoid cider vinegar.
In the above preparation method, the high flavonoid apple is a red-pulp apple; the red-pulp apple is selected from at least one of Happy red apple, Fuhong apple, Meihong apple and Manhong apple;
the particle size of the apple pieces can be 1.0-2.5 cm, and specifically can be 2 cm; the particle size of the apple pieces cannot be too small, otherwise, the later-stage juice yield is influenced; not too large, otherwise browning is liable to occur.
In the above preparation method, in step 1), the color protection treatment operation is as follows: soaking the cut apples in an antioxidant solution for 30-60 min;
the antioxidant solution is a D-sodium erythorbate aqueous solution with the mass volume percentage concentration of 0.5-2.0%, and specifically can be a D-sodium erythorbate aqueous solution with the mass volume percentage concentration of 1%, 0.5-1.0%, 1.0-2.0% or 0.5-1.50%.
In the preparation method, the mass ratio of the apple pieces to the added pectinase is 1-2 kg: 1 g; specifically, the ratio of the total weight of the components can be 1kg to 1 g;
in the step 2), the juicing operation steps are as follows: crushing the apple blocks into fruit paste, adding the pectinase, carrying out enzymolysis for 1.5-2 h at the temperature of 40-45 ℃, then carrying out enzyme deactivation at the temperature of 80-85 ℃, and juicing the fruit paste in a juice press after enzymolysis, wherein the enzyme deactivation can be specifically carried out at the temperature of 45 ℃, 2h for enzymolysis and 85 ℃.
In the preparation method, the mass volume ratio of the apple juice to the yeast is 1-2L: 0.15g, and specifically 1L: 0.1 g;
in the step 3), the alcohol fermentation operation steps are as follows: naturally cooling the apple juice to 25-37 ℃, adding the yeast, sealing, culturing at 37 ℃ for 7-9 days at constant temperature, and ventilating once every 1-2 days; specifically, the culture was carried out at 37 ℃ for 7 days while ventilating every 2 days.
In the preparation method, the mass-volume ratio of the cider to the acetic acid bacteria is 1-2L: 2.0g, and specifically can be 1L: 1 g;
in the step 4), the acetic acid fermentation operation steps are as follows: adding the acetic acid bacteria into the cider, ventilating, and culturing at the constant temperature of 32 ℃ for 15-20 days, wherein the specific cocoa is 15 days.
In the preparation method, the step 4) further comprises the steps of filtering, blending and sterilizing in sequence after the acetic acid fermentation.
In the above preparation method, the operation of the filtration is as follows: filtering with 10 layers of gauze, centrifuging at 5000rpm for 10min, and collecting supernatant;
the blending steps are as follows: mixing the apple juice with apple vinegar obtained after acetic acid fermentation according to the volume ratio of 1: 2.5-3.5; specifically, the ratio of the components can be 1: 3;
the sterilization conditions were as follows: the temperature is 85-100 ℃, and the time is 5-7 h.
In the present invention, the steps and reagents of the above method are carried out under conditions free of other contaminants.
The invention also provides the high flavonoid apple vinegar prepared by the preparation method.
In the invention, the flavonoid content of the high-flavonoid apple vinegar can be 0.40-0.80 mg/ml, the total phenol content can be 1.00-2.00 mg/ml, the reducing sugar content can be 15.00-17.00 mg/ml, and the vitamin C content can be 5.00-8.00 g/100 ml.
The invention has the following advantages:
1. the invention uses 1 percent of D-sodium isoascorbate solution in percentage by mass to carry out color protection treatment to prevent browning; 2. the cleaned apples are cut into pieces and then color-protected, so that the fruit pieces are better contacted with a color-protecting liquid, and browning is effectively prevented; 3. the fruit wine is used for carrying out the enlarged culture of acetic acid bacteria, so that other impurities are prevented from entering to influence the quality; 4. the blended fruit vinegar has clear and transparent appearance, sweet and sour taste and higher content of nutrient components; 5. the reagents used in the whole operation process are all natural and pollution-free, and the original ecology of the apple vinegar is ensured to the maximum extent.
Drawings
FIG. 1 shows Meihong, hong Fu Shi, and Gala apple fruits.
FIG. 2 shows the preparation of high flavonoid apple cider vinegar according to the comparative example and the example.
FIG. 3 shows the high flavonoid apple vinegar, Fuji fruit vinegar, Gala fruit vinegar and the commercial Zhengdian and Jinguyuan fruit vinegar prepared by the present invention.
Detailed Description
The experimental procedures used in the following examples are all conventional procedures unless otherwise specified.
Materials, reagents and the like used in the following examples are commercially available unless otherwise specified.
The quantitative tests in the following examples, each set up three replicates and the results were averaged.
References to the malus domestica are mentioned in the following examples: royal house, bang jun, wang cheng, xuhaifeng, hong cheng, yang xiong, wu shujing, zhangzong ying, chen schussen, high flavonoid apple new variety-meihong, horticulture schort, 2018, 45 (S2): 2705 and 2706;
the sodium D-erythorbate used is commercially available from Huayuan bioengineering, Inc., of Zhu Dong; pectinase is commercially available from Zhejiang spring Biotechnology, Inc.; yeasts wine active dry yeasts commercially available from Angel Yeast Ltd; acetic acid bacteria are commercially available from the institute for urban seasonings; the water is drinking water.
Example 1 preparation of high flavonoid apple Vinegar Using modified Process
1) Apple juice preparation
① selecting and cleaning raw materials, selecting fresh and intact Meihong apple with high maturity, repeatedly washing with flowing clear water, and cleaning soil, microorganism and pesticide attached on the surface of the apple.
② crushing, cutting fructus Mali Pumilae into lcm pieces, soaking in 1% D-sodium isoascorbate solution for 30min, and mashing into paste in a wall breaking machine.
③ juicing by enzymolysis, adding 0.1% pectinase into apple puree, performing enzymolysis for 2h at 45 deg.C, inactivating enzyme at 85 deg.C for 30min, and juicing the apple puree in a juicer after enzymolysis.
2) Alcohol fermentation
① activation of yeast, 0.1g of yeast is added into 100ml of apple juice at 37 deg.C, and activated for 30 min.
② fermenting with ethanol by inoculating activated yeast into 1000ml succus Mali Pumilae, sealing, and culturing in 24 deg.C incubator for 7 days while ventilating every 2 days to obtain cider wine after 7 days.
3) Acetic acid fermentation
① extensive culture of acetic acid bacteria comprises adding 1.00g of acetic acid bacteria into 100ml cider wine, and culturing in a constant temperature incubator at 32 deg.C for 2 days to obtain white vinegar film on the surface.
② fermenting with acetic acid, inoculating cultured acetic acid bacteria into 1000ml cider wine, sealing with gauze, and culturing in 32 deg.C incubator for 15 days to obtain cider vinegar.
4) Filtering and centrifuging
Coarsely filtering cider vinegar with 10 layers of gauze, removing impurities generated during fermentation, centrifuging at 5000rpm for 10min, finely filtering, and collecting supernatant.
5) Blending: blending apple juice and apple vinegar according to the volume ratio of 1: 3.
6) And (3) sterilization: sterilizing the blended apple vinegar at 95 deg.C for 6h, and directly bottling.
Comparative example (c),
1) Preparation of apple juice
① the fruit is selected from Fuji apple or Gala apple, which is mixed with pest and disease-resistant fruit and rotten fruit, etc., and must be removed to avoid affecting the color, flavor and taste of apple juice and reduce microbial contamination.
② washing, washing the fruits with soil, microorganism and pesticide, and rinsing with flowing water at temperature below 40 deg.C.
③ juicing, crushing the cleaned fruit in a crusher, squeezing to obtain juice, filtering with 80 mesh filter cloth, heating the squeezed apple juice to 95 deg.C immediately, maintaining for about 30s, and thermally inactivating enzyme and sterilizing.
2) Alcohol fermentation
Adjusting sugar degree of apple juice to 13%, adjusting pH to 4.0, sterilizing at 65 deg.C for 30min, cooling to 35-42 deg.C, inoculating 1 ‰ activated yeast, and fermenting at 30 deg.C in a sealed container. When the alcohol content reaches 7.5 percent and the residual sugar is controlled to be 0.5 to 0.8 percent, the fermentation is carried out by acetic acid.
3) Acetic acid fermentation
Inoculating 10% activated acetic acid bacteria to the alcoholic fermentation liquid, and fermenting at 30 deg.C for 6-7 days under ventilation condition until the acetic acid content is not increased. The total acid in the fermentation liquor is controlled to be more than or equal to 4g/100ml, the residual sugar is less than 0.3 percent, and the alcohol content is less than 0.15 percent.
4) Centrifugation
Centrifuging the coarsely filtered fermentation liquid at 2500r/min for 10min to remove suspended substances and precipitate.
5) Blending
According to experiments, 250ml of apple vinegar, 50ml of apple juice, 7% of white granulated sugar and 3% of honey are added into 1L of apple vinegar beverage, and the rest is supplemented with water. Mixing the above materials.
6) Sterilization
Filling, heating and sterilizing at 80 deg.C for 15-20 min, and cooling to obtain apple vinegar beverage.
The results of the above experiments are as follows:
1. sensory index detection
Table 1 describes the beauty of the red apple vinegar prepared in the examples and comparative examples separately
Sensory quality Example 1 Comparative example
Appearance of the product Clear and transparent Slightly turbid
Fragrance Sweet and refreshing fruit fragrance Slightly bland fruity flavor
Taste of the product Sweet and sour Has heavy sweet taste
2. Physical and chemical index detection
The detection method comprises the following steps:
1) determination of anthocyanin content
1ml of apple vinegar was added to each of 4ml of KCl buffer (pH 1.0) and 4ml of NaAc buffer (pH 4.5), and the mixture was mixed and left to stand. Leaching at 4 deg.C in dark for 15 min. Then, the mixture was centrifuged at 8000r/min for 10min, and absorbance values at 510nm and 700nm were measured.
0.025M KCl buffer pH ═ l: 1.86g KCl is dissolved in 980ml distilled water, the pH is adjusted to 1.0 by concentrated hydrochloric acid, and the solution is transferred into a 1L volumetric flask and is made to volume by distilled water.
0.4M NaAc buffer pH 4.5: 54.43g NaAc was dissolved in 960ml distilled water, adjusted to pH 4.5 with concentrated HCl, transferred to a 1L volumetric flask and made to volume with distilled water.
The anthocyanin content (mg/ml) ═ Δ a × 5 × 0.005 × 1000 × 449.2/(26900 × 0.5);
ΔA＝(A510-A700) (pH＝1.0)-(A510-A700) (pH＝4.5)。
2) flavonoid content determination
① reagent
5％NaNO 2：2.5g NaNO 2The mixture was taken up in a 50ml volumetric flask with water.
10％Al(NO 3) 3：5gAl(NO 3) 3The mixture was taken up in a 50ml volumetric flask with water.
2M NaOH: 8g of NaOH was taken in a 100ml volumetric flask with water.
80% of ethanol: 40ml of absolute ethyl alcohol was added with water and placed in a 50ml volumetric flask.
② drawing standard curve
Accurately weighing 20mg of rutin standard, diluting to 100mL with distilled water, accurately sucking the solution 0.0mL, 2.0mL, 4.0m L, 6.0mLl, 8.0mL, 10.0mL and 12.0mL, respectively placing in 50mL volumetric flasks, sequentially adding 1mL 5% NaNO respectively 2、1ml10％Al(NO 3) 3、4ml 2mol·L -1And (3) after the NaOH is kept stand for 15min, measuring the light absorption value at 510nm by taking 80% ethanol as a blank control, and drawing a standard curve by taking the concentration of rutin as a horizontal coordinate and the light absorption value as a vertical coordinate.
③ content determination of sample:
1ml of apple vinegar was taken and flavonoid content was determined as described above. Repeat 3 times. The final result expressed the flavonoid content in terms of rutin concentration.
3) Determination of Total phenol content
① reagent:
folin phenol reagent
7.5％Na 2CO 3: 7.50g of sodium carbonate are weighed out in a 100ml volumetric flask with addition of water.
② drawing standard curve
Accurately weighing 12.1mg of nutgall, dissolving with methanol, and fixing the volume in a 100ml volumetric flask to obtain the nutgall standard solution with the concentration of 121 mg/L. Accurately sucking 2, 4, 6, 8, 10, 12, 14ml of Galla Turcica standard solution, diluting with water to constant volume to 10ml of brown volumetric flasks to obtain standard solutions with different concentrations, respectively taking 1ml of standard solutions with different concentrations, adding 0.6FC reagent, shaking, mixing, adding 1.5ml of 20% Na 2CO 3Fixing the volume of the solution and distilled water, keeping the solution away from light at 30 deg.C for 60min, measuring the absorbance at 750nm with distilled water as blank control, and drawing a standard curve with the concentration of Galla Turcica as abscissa and the absorbance as ordinate.
③ content determination of sample:
1ml of apple vinegar was taken and the total phenol content was determined as described above. Repeat 3 times. The final result is expressed as total phenol content in terms of nutgall concentration.
4) Determination of Oxidation resistance
① reagent:
preparing a standard solution of D-sodium erythorbate: 0.05g D-sodium isoascorbate is accurately weighed, dissolved by distilled water and fixed in a 50ml volumetric flask, and 1, 2, 3, 4 and 5ml of 0.1g/100ml of D-sodium isoascorbate standard solution is respectively dissolved in a 10ml volumetric flask to prepare a series of concentration gradients.
Preparation of 250ug/ml DPPH: 0.0125g of DPPH is accurately weighed and added with absolute ethyl alcohol into a 50ml brown volumetric flask, and the volumetric flask is stored in a dark place and diluted 4 times with absolute ethyl alcohol when in use.
The method comprises the following steps:
② Standard Curve is prepared:
accurately measuring 4.85ml of DPPH solution into a 10ml centrifuge tube, respectively adding 150ul of D-sodium erythorbate standard solutions with different concentrations, standing at room temperature in a dark place for 90min, measuring the light absorption value at 517nm, simultaneously using absolute ethyl alcohol as a blank control, and calculating the DPPH free radical clearance rate of the standard solutions with different concentrations. The formula for the ability to scavenge DPPH radicals is as follows:
clearance (%) ═ a 0-A i)/A 0×100％
Wherein A is 0Is the blank control absorbance, A iIs a light absorption value of a series of gradient D-sodium isoascorbate standard solutions
A standard curve was prepared on the abscissa of the concentration of the sodium D-isoascorbate solution (mg/100ml) and on the ordinate of the DPPH clearance (%).
③ sample determination:
150ul of apple vinegar was taken and the oxidation resistance was determined according to the above method and repeated 3 times. The final results are expressed as the antioxidant capacity of D-isoascorbic acid sodium (mg/100ml) equivalent.
5) Determination of reducing sugar
① reagent:
fihling reagent solution A: 40g of CuSO 4·5H 2Dissolving O in distilled water to reach a constant volume of 1L.
Solution B of the fihlin reagent: 200g of potassium sodium tartrate (KNaC) 4H 4O 6·5H 2O) and 150g NaOH were dissolved in distilled water and made to volume of 1L.
A. The two solutions B are stored separately and mixed according to the volume of 1: 1 before use
0.1% glucose standard solution: oven-dried pure glucose 100.00mg, and distilled water to 100 ml.
② Standard Curve plotting:
respectively measuring 0ml, 1ml, 2ml, 3ml, 4ml, 5ml and 6ml of glucose standard solution, adding water, dissolving in a 10ml centrifuge tube, adding 2ml of the solution of the Feilin reagent A, B, shaking uniformly, sealing a membrane, sealing in a boiling water bath for 15min, naturally cooling, rotating at 2500rpm for 5min, taking the supernatant to measure the light absorption value at 590, and using water as a reference solution.
Standard curve: the absorbance difference (A) is calculated on the abscissa as the amount of glucose (mg) 0-A i) Is ordinate, A 0The value of the light absorption of the water is,A ithe absorbance of glucose at each concentration was calculated.
③ sample determination:
taking 6ml of apple vinegar, and measuring the content of reducing sugar according to the method. Repeat 3 times.
6) Determination of ascorbic acid content
① reagent:
1.00mg/ml D-sodium isoascorbate (Vc) standard solution preparation: 0.0500g ascorbic acid and distilled water are weighed and added to a 50ml volumetric flask.
1.5mM FeCl 3Solution preparation: accurately weighing FeCl 3·6H 2O20.2722 g was dissolved in distilled water and made to volume in a 50ml volumetric flask.
1.5mM K 3[Fe(CN) 6]Solution preparation: accurately weighing K 3[Fe(CN) 6]24.6830g were dissolved in distilled water and made up to a 50ml volumetric flask.
② standard curves are plotted:
diluting Vc standard solution 1.00mg/ml with water to concentration of 0.05, 0.025, 0.0125, 0.00625, 0.003125mg/ml, respectively taking 1ml, adding 1.5mM FeCl 3ml 3And 2ml of 1.5mM K 3[Fe(CN) 6]Standing for 50min, measuring absorbance at 750nm with water as reference, and drawing standard curve with Vc concentration as abscissa and absorbance as ordinate.
③ sample determination:
taking 1ml of apple vinegar, measuring Vc content according to the method, and repeating for 3 times.
7) Titratable acid content determination
① sample determination
0.1mol/L sodium hydroxide standard titration solution: 0.79992g of solid sodium hydroxide is weighed, added with water and fixed to the volume of 200m in a volumetric flask
1% phenolphthalein indicator solution: 1g phenolphthalein was dissolved in 60mL 95% ethanol and diluted to 100mL with water.
Heating apple vinegar in 45 deg.C water bath for 30min to remove carbon dioxide, and cooling.
Accurately sucking 50mL of apple vinegar, adding 0.2mL of 1% phenolphthalein indicator, and carrying out basic titrationThe sodium hydroxide standard measured in the tube is recorded as V 1Titrating apple vinegar to reddish color for 30s without fading, and recording the scale V at the moment 2。
Total acid, expressed in grams of acetic acid per liter of sample, is calculated as follows:
in the formula: x- -grams of acid per liter of sample, g/L; c- -concentration of sodium hydroxide standard titration solution, mol/L; v 1-volume of sodium hydroxide standard solution in initial basic burette, mL; v 2-the volume of the sodium hydroxide standard solution in the basic burette after the acid-base reaction, mL; f is the dilution multiple of the test solution; v 0-sample size of sample, mL; the conversion factor of K-acetic acid was 0.060.
② concentration calibration of NaOH solution
Accurately weighing 0.45-0.55 g of potassium hydrogen phthalate by an intermittent method, respectively pouring into 250ml conical flasks, adding 50ml of distilled water to completely dissolve the potassium hydrogen phthalate, dripping 1-2 drops of phenolphthalein indicator, taking NaOH solution to be calibrated in an alkaline burette, and recording the NaOH solution as V 1Titrate to a pale red solution and fade within half a minute, at which time the scale V is recorded 2The calibration was repeated 3 times and the concentration of the NaOH solution was calculated as follows:
the mass of the M-potassium hydrogen phthalate and the relative molecular mass of the M-potassium hydrogen phthalate are 204.23 g/mol.
8) Detection of copper, zinc and iron metal elements
Copper was tested according to GB 5009.13; GB 5009.14 tests for zinc; GB 5009.90 tests for iron.
And (3) detection results:
TABLE 2 comparison of the nutritional ingredients of high flavonoid, Fuji, Gala apple vinegar and Jinguo-sourced, Zhengdian commercial apple vinegar
Note: ND means not detected
TABLE 3 physicochemical indices of metallic elements of high flavonoid apple vinegar
Item Products of the invention GB 7101
Fe(mg/L) 1.223 /
Cu(mg/L) 0.315 /
Zn(mg/L) 0.186 /
Sum (mg/L) 1.724 ≤20
3. And (3) detection of health indexes:
the detection method comprises the following steps: detecting according to the total number of GB 4789.2 bacteria; detecting the total number of the escherichia coli according to GB 4789.3; the detection of mould and yeast was carried out according to GB 4789.15. The results are shown in the table
TABLE 4 hygiene index of Meihong apple vinegar
Item Products of the invention GB 7101
Total number of colonies (CFU/ml) 5 ≤100
Escherichia coli (CFU/ml) 0 ≤1
Mold (CFU/ml) 0 ≤20
Yeast (CFU/ml) 0 ≤20
As can be seen from Table 2, the flavonoid content of the high flavonoid apple vinegar reaches 0.48mg/ml, which is 3.2 times and 2.5 times of Fuji apple vinegar and Gala apple vinegar respectively, and is 20 times of the commercial apple vinegar; the Vc content of the high flavonoid apple vinegar reaches 5.27g/100ml, is obviously higher than Fuji and Gala apple vinegar and is 16 times of the apple vinegar sold in the market; the contents of anthocyanin, total phenol, titratable acid and the like are obviously higher than those of all the control vinegar samples. In addition, the high flavonoid apple cider vinegar also contained trace amounts of mineral elements beneficial to the human body (table 3). In order to detect whether the hygienic indexes of the fruit vinegar reach the standard, the total bacterial colony, the escherichia coli, the mould and the yeast are respectively detected, and the detection results all accord with GB 7101 (Table 4). The fruit vinegar has the effects of health care sobering, beautifying and resisting aging, eliminating fatigue, preventing cold and promoting digestion, and the content of the nutrient health care ingredients of the high flavonoid apple vinegar developed by the invention is far higher than that of the fruit vinegar sold in the market, so that the high flavonoid apple vinegar has high nutrient value. The fruit vinegar beverage sold in the market is about 250ml generally, so that a bottle of the high flavonoid apple vinegar is equivalent to supplement 120mg of flavonoid, 312.5mg of polyphenol and 13.175g of Vc for an organism, namely the nutrition and health care value of 1 bottle of the high flavonoid apple vinegar exceeds 16 bottles of fruit vinegar sold in the market, and the fruit vinegar beverage has considerable economic and health care values. Therefore, the pure natural high flavonoid apple vinegar developed by the invention integrates nutrition and health care, fills the market blank of the pure natural red apple vinegar, and has very wide market prospect.

Claims (10)

1. A preparation method of high flavonoid apple vinegar comprises the following steps: 1) cleaning and cutting apples into blocks, and then carrying out color protection treatment to obtain apple blocks;
the apple is a high flavonoid apple;
2) adding pectinase into the apple blocks, and squeezing to obtain apple juice;
3) inoculating yeast into the apple juice, and performing alcoholic fermentation to obtain apple wine;
4) inoculating acetic acid bacteria into the cider wine, and performing acetic acid fermentation to obtain the high flavonoid cider vinegar.
2. The method of claim 1, wherein: the high flavonoid apple is a red-fleshed apple; the red-pulp apple is selected from at least one of Happy red apple, Fuhong apple, Meihong apple and Manhong apple;
the particle size of the apple pieces is 1.0-2.5 cm.
3. The production method according to claim 1 or 2, characterized in that: in the step 1), the color protection treatment operation is as follows: soaking the cut apples in an antioxidant solution for 30-60 min;
the antioxidant solution is a D-sodium erythorbate aqueous solution with the mass volume percentage concentration of 0.5-2.0%.
4. The production method according to any one of claims 1 to 3, characterized in that: the mass ratio of the apple pieces to the added pectinase is 1-2 kg: 1 g;
in the step 2), the juicing operation steps are as follows: crushing the apple blocks into fruit paste, adding the pectinase, carrying out enzymolysis at 40-45 ℃ for 1.5-2 h, then inactivating enzyme at 80-85 ℃, and juicing the fruit paste in a juice press after enzymolysis.
5. The production method according to any one of claims 1 to 4, characterized in that: the mass volume ratio of the apple juice to the yeast is 1-2L: 0.15 g;
in the step 3), the alcohol fermentation operation steps are as follows: and naturally cooling the apple juice to 25-37 ℃, adding the yeast, sealing, culturing at 37 ℃ for 7-9 days at constant temperature, and ventilating once every 1-2 days.
6. The production method according to any one of claims 1 to 5, characterized in that: the mass volume ratio of the cider to the acetic acid bacteria is 1-2L: 2.0 g;
in the step 4), the acetic acid fermentation operation steps are as follows: adding the acetic acid bacteria into the cider, ventilating, and culturing at the constant temperature of 32 ℃ for 15-20 days.
7. The production method according to any one of claims 1 to 6, characterized in that: the step 4) also comprises the steps of filtering, blending and sterilizing in sequence after the acetic acid fermentation.
8. The method of claim 7, wherein: the filtration operation is as follows: filtering with 10 layers of gauze, centrifuging at 5000rpm for 10min, and collecting supernatant;
the blending steps are as follows: mixing the apple juice with apple vinegar obtained by acetic acid fermentation according to the volume ratio of 1: 2.5-3.5;
the sterilization conditions were as follows: the temperature is 85-100 ℃, and the time is 5-7 h.
9. The high flavonoid apple vinegar produced by the production method according to any one of claims 1 to 8.
10. The high flavonoid apple vinegar of claim 9, characterized in that: the high flavonoid apple vinegar has flavonoid content of 0.40-0.80 mg/ml, total phenol content of 1.00-2.00 mg/ml, reducing sugar content of 15-17.00 mg/ml and vitamin C content of 5.00-8.00 g/100 ml.
CN201911074709.5A 2019-11-05 2019-11-05 High-flavonoid apple vinegar and preparation method thereof Pending CN110777044A (en)

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CA2699579A1 (en) * 2010-04-14 2011-10-14 Fang Mao Wang A kind of beverage as apple cider vinegar
CN103667004A (en) * 2012-08-31 2014-03-26 张释文 Preparation process of apple vinegar
CN108441400A (en) * 2018-06-29 2018-08-24 甘肃省农业科学院农产品贮藏加工研究所 A kind of preparation method of high quality apple vinegar
CN108715791A (en) * 2018-05-29 2018-10-30 李伟达 A kind of production method of apple vinegar beverage

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Publication number Priority date Publication date Assignee Title
CA2699579A1 (en) * 2010-04-14 2011-10-14 Fang Mao Wang A kind of beverage as apple cider vinegar
CN103667004A (en) * 2012-08-31 2014-03-26 张释文 Preparation process of apple vinegar
CN108715791A (en) * 2018-05-29 2018-10-30 李伟达 A kind of production method of apple vinegar beverage
CN108441400A (en) * 2018-06-29 2018-08-24 甘肃省农业科学院农产品贮藏加工研究所 A kind of preparation method of high quality apple vinegar

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