CN110804527A - Pineapple fruit vinegar and preparation method thereof - Google Patents

Pineapple fruit vinegar and preparation method thereof Download PDF

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CN110804527A
CN110804527A CN201911114619.4A CN201911114619A CN110804527A CN 110804527 A CN110804527 A CN 110804527A CN 201911114619 A CN201911114619 A CN 201911114619A CN 110804527 A CN110804527 A CN 110804527A
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pineapple
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fruit vinegar
okra
pineapple fruit
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周伟
李积华
胡宇豪
黄晖
廖良坤
刘飞
张利
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Agricultural Products Processing Research Institute of CATAS
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    • C12JVINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00Vinegar; Preparation or purification thereof
    • C12J1/04Vinegar; Preparation or purification thereof from alcohol

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Abstract

本发明公开了一种菠萝果醋及其制备方法,其中制备方法如下:制备秋葵浆料,加入黑曲霉、植物乳杆菌发酵,加入菠萝果肉、山药、枸杞制备混合浆料,添加果胶酶、纤维素酶酶解,接入生香酵母、酿酒酵母进行酒醪发酵,接入醋酸菌进行醋酸发酵,离心过滤得到富含秋葵多糖的菠萝果醋。本发明公开的制备方法成本低廉,制备的菠萝果醋口味独特、富含秋葵多糖、营养易被人体吸收。The invention discloses a pineapple fruit vinegar and a preparation method thereof. The preparation method is as follows: preparing okra pulp, adding Aspergillus niger and Lactobacillus plantarum for fermentation, adding pineapple pulp, yam and wolfberry to prepare mixed pulp, adding pectinase , Enzymatic hydrolysis of cellulase, access to aroma yeast and Saccharomyces cerevisiae for wine mash fermentation, access to acetic bacteria for acetic acid fermentation, centrifugal filtration to obtain pineapple fruit vinegar rich in okra polysaccharide. The preparation method disclosed by the invention has low cost, and the prepared pineapple fruit vinegar has a unique taste, is rich in okra polysaccharide, and is easily absorbed by the human body.

Description

一种菠萝果醋及其制备方法A kind of pineapple fruit vinegar and preparation method thereof

技术领域technical field

本发明涉及果醋制造技术领域,具体涉及一种菠萝果醋及其制备方法。The invention relates to the technical field of fruit vinegar manufacturing, in particular to a pineapple fruit vinegar and a preparation method thereof.

背景技术Background technique

菠萝,又名凤梨,是一种水分充足,营养丰富的水果。作为酿造工艺的优质原料,菠萝含有大量的果糖、葡萄糖、维生素、磷、柠檬酸和蛋白酶等物质。菠萝蛋白酶能有效分解食物中的蛋白质,增强肠胃蠕动;菠萝中所含的糖、酶有一定的利尿功效,其对支气管炎有辅助疗效,对肾炎和高血压患者也大有益处。Pineapple, also known as pineapple, is a water-rich, nutrient-dense fruit. As a high-quality raw material for the brewing process, pineapple contains a large amount of fructose, glucose, vitamins, phosphorus, citric acid and protease. Bromelain can effectively decompose protein in food and enhance gastrointestinal motility; sugar and enzymes contained in pineapple have a certain diuretic effect, which has an auxiliary effect on bronchitis and is also of great benefit to patients with nephritis and hypertension.

目前,已经有相关研究者开发出果蔬类醋产品,但是关于果醋这些研究往往基于传统工艺,原料及营养成分单一,且风味较难保持,消费者对获得的加工成品的吸收率也不高,成品口感单一,不能满足人们对于高品质菠萝果醋产品的需求。At present, some relevant researchers have developed fruit and vegetable vinegar products, but these researches on fruit vinegar are often based on traditional techniques, the raw materials and nutrients are single, and the flavor is difficult to maintain, and the consumer's absorption rate of the obtained processed products is not high. , the finished product has a single taste, which cannot meet people's demand for high-quality pineapple vinegar products.

因此,结合上述问题,提供一种菠萝果醋及其制备方法,是本领域技术人员亟需解决的问题。Therefore, in conjunction with the above problems, a kind of pineapple fruit vinegar and a preparation method thereof are provided, which are problems that those skilled in the art need to solve urgently.

发明内容SUMMARY OF THE INVENTION

有鉴于此,本发明提供了一种菠萝果醋及其制备方法,该方法制备的菠萝果醋口味独特、富含秋葵多糖、营养易被人体吸收。In view of this, the present invention provides a pineapple fruit vinegar and a preparation method thereof. The pineapple fruit vinegar prepared by the method has a unique taste, is rich in okra polysaccharide, and is easily absorbed by the human body.

为了实现上述目的,本发明采用的技术方案如下:In order to achieve the above object, the technical scheme adopted in the present invention is as follows:

一种菠萝果醋的制备方法,包括以下步骤:A preparation method of pineapple fruit vinegar, comprising the following steps:

S1,黑曲霉、植物乳杆菌发酵秋葵浆料:选用新鲜优质黄秋葵清洗,去梗打浆,接入黑曲霉、植物乳杆菌,设置温度为28-35℃,发酵3-6d,得到秋葵浆料;S1, Aspergillus niger and Lactobacillus plantarum fermented okra pulp: select fresh and high-quality okra to wash, remove the stems and make pulp, insert Aspergillus niger and Lactobacillus plantarum, set the temperature to 28-35°C, and ferment for 3-6 days to obtain okra pulp material;

S2,制备混合浆料:取新鲜菠萝果肉、山药、枸杞,混合,启动胶体磨磨桨,得到混合浆料;S2, prepare mixed slurry: take fresh pineapple pulp, yam, wolfberry, mix, start colloid mill to grind paddles to obtain mixed slurry;

S3,酶解:将步骤1经过发酵的浆料与步骤2的浆料按照1-2:4的比例混合,在浆料中添加果胶酶、纤维素酶,设置温度为35-45℃,酶解4-6h,得到酶解液;S3, enzymatic hydrolysis: mix the fermented slurry in step 1 and the slurry in step 2 in a ratio of 1-2:4, add pectinase and cellulase to the slurry, and set the temperature to 35-45°C, Enzymolysis for 4-6h to obtain enzymolysis solution;

S4,酒醪发酵:向酶解液中接入生香酵母、酿酒酵母,设置温度为25-30℃,有氧发酵1-2d,厌氧发酵3-8d,得到酒醪;S4, wine mash fermentation: add aroma-producing yeast and Saccharomyces cerevisiae into the enzymatic hydrolysis solution, set the temperature to 25-30°C, ferment aerobic for 1-2 days, and ferment anaerobic for 3-8 days to obtain wine mash;

S5,醋酸发酵:向酒醪中接入醋酸菌,设置温度为30-33℃,发酵7-14d,离心过滤,得到富含秋葵多糖的菠萝醋,经过调配,添加营养强化剂,灭菌得到醋饮产品。S5, acetic acid fermentation: add acetic acid bacteria to the wine mash, set the temperature to 30-33°C, ferment for 7-14 days, and centrifugally filter to obtain pineapple vinegar rich in okra polysaccharide. Get the vinegar drink product.

优选的,所述步骤S1中黑曲霉的添加量为0.02-0.05%,植物乳杆菌的添加量为0.04-0.08%。Preferably, the addition amount of Aspergillus niger in the step S1 is 0.02-0.05%, and the addition amount of Lactobacillus plantarum is 0.04-0.08%.

优选的,所述步骤S3中果胶酶的添加量为600-900kU/L,纤维素酶的添加量为1200-1500kU/L。Preferably, in the step S3, the added amount of pectinase is 600-900 kU/L, and the added amount of cellulase is 1200-1500 kU/L.

优选的,所述步骤S4中生香酵母的接入量为0.01-0.02%,酿酒酵母的接入量为0.05-0.08%。Preferably, in the step S4, the added amount of aroma yeast is 0.01-0.02%, and the added amount of Saccharomyces cerevisiae is 0.05-0.08%.

优选的,所述步骤S5中醋酸菌的接入量为0.05-0.09%。Preferably, in the step S5, the amount of acetic acid bacteria added is 0.05-0.09%.

一种菠萝果醋,所述主原料中,菠萝、山药、枸杞的混合浆料的比例为:2-4:1:1。A pineapple fruit vinegar, in the main raw material, the ratio of the mixed slurry of pineapple, yam and wolfberry is 2-4:1:1.

优选的,所述营养强化剂的成分按原浆醋重量百分比计算为:柠檬酸0.3‰-1‰、维生素C 6‰—8‰、维生素E1‰—2‰、蜂蜜0.5%—3%、矿物质无机盐0.3%—1%、胡萝卜素2‰—4‰、乳酸10%-15%,剩余为纯净水。Preferably, the ingredients of the nutritional fortifier are calculated as: 0.3‰-1‰ of citric acid, 6‰-8‰ of vitamin C, 1‰-2‰ of vitamin E, 0.5%-3% of honey, 0.5%-3% of honey, Material inorganic salt 0.3%-1%, carotene 2‰-4‰, lactic acid 10%-15%, the rest is pure water.

经由上述技术方案可知,与现有技术相比,本发明的有益效果如下:As can be seen from the above technical solutions, compared with the prior art, the beneficial effects of the present invention are as follows:

本发明采用的技术方案中将秋葵和菠萝作为主原料,通过复合发酵,合理利用果蔬资源;黑曲霉与乳酸菌的发酵前处理,能有效释放秋葵的糖类、蛋白等营养因子;充分的胶体磨磨浆粉碎,采用不同菌种发酵处理,运用果胶酶、纤维素酶的生化酶与菠萝中丰富的天然酶系协同作用,进一步的释放菠萝、秋葵中的营养物质,产生大量氨基酸、多肽,更易被人体吸收;经过酒醪发酵、醋酸发酵制成糖分利用率高、风味醇香、秋葵多糖含量高的菠萝果醋,同时复合添加山药、枸杞,这两种原料都有很强的保健功效,材料的特性与秋葵相似,在该发酵体系中,不仅可以增强秋葵的功效,同时具有释放功能因子,改善风味口感的功效。该醋口感风味佳、营养健康,能满足不同人群的口味需求,便于工业推广。In the technical scheme adopted in the present invention, okra and pineapple are used as main raw materials, and through compound fermentation, fruit and vegetable resources are rationally utilized; the pre-fermentation treatment of Aspergillus niger and lactic acid bacteria can effectively release nutritional factors such as sugar and protein of okra; sufficient The colloid mill is used for grinding and crushing, and different strains of bacteria are used for fermentation treatment. The biochemical enzymes of pectinase and cellulase are used to synergize with the rich natural enzymes in pineapple to further release the nutrients in pineapple and okra, and produce a large amount of amino acids. , polypeptides, which are more easily absorbed by the human body; through wine mash fermentation and acetic acid fermentation, pineapple fruit vinegar with high sugar utilization, mellow flavor, and high okra polysaccharide content is made. At the same time, yam and wolfberry are compounded. The properties of the material are similar to those of okra. In this fermentation system, it can not only enhance the efficacy of okra, but also release functional factors and improve the flavor and taste. The vinegar has good taste and flavor, and is nutritious and healthy, can meet the taste requirements of different groups of people, and is convenient for industrial promotion.

具体实施方式Detailed ways

下面对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。The technical solutions in the embodiments of the present invention will be described clearly and completely below. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

以下具体实施方式中,菌种均购买自中国工业微生物菌种保藏中心,植物乳杆菌的保藏编号为CICC20716;黑曲霉的保藏编号为CICC2190;酿酒酵母的保藏编号为CICC1209;生香酵母的编号为CICC31006;醋酸菌为AS1.41醋酸杆菌。In the following specific embodiments, the strains were purchased from the China Industrial Microorganism Culture Collection, and the preservation number of Lactobacillus plantarum was CICC20716; the preservation number of Aspergillus niger was CICC2190; the preservation number of Saccharomyces cerevisiae was CICC1209; the preservation number of Saccharomyces cerevisiae was CICC31006; Acetobacter acetic acid bacteria AS1.41.

实施例1:Example 1:

本发明实施例1公开了一种菠萝果醋及其制备方法,采用的技术方案如下:Embodiment 1 of the present invention discloses a kind of pineapple fruit vinegar and a preparation method thereof, and the technical scheme adopted is as follows:

所述的一种菠萝果醋的制备方法,包括以下步骤:The preparation method of described a kind of pineapple fruit vinegar, comprises the following steps:

S1,黑曲霉、植物乳杆菌发酵秋葵浆料:选用新鲜优质黄秋葵500g清洗,去梗打浆,接入黑曲霉、植物乳杆菌,黑曲霉的添加量为0.02%,植物乳杆菌的添加量为0.04%,设置温度为28℃,发酵3d,得到秋葵浆料;S1, Aspergillus niger and Lactobacillus plantarum fermented okra slurry: use 500g of fresh and high-quality okra to wash, remove the stems and make pulp, insert Aspergillus niger and Lactobacillus plantarum, the addition amount of Aspergillus niger is 0.02%, and the addition amount of Lactobacillus plantarum is 0.04%, set the temperature to 28°C, and ferment for 3 days to obtain okra pulp;

S2,制备混合浆料:取新鲜菠萝果肉300g、山药200g、枸杞200g,按照2:1:1比例混合,启动胶体磨磨桨,得到混合浆料;S2, prepare a mixed slurry: take 300 g of fresh pineapple pulp, 200 g of yam, and 200 g of wolfberry, mix them according to a ratio of 2:1:1, and start a colloid mill to obtain a mixed slurry;

S3,酶解:将步骤1经过发酵的浆料与步骤2的浆料按照1:4的比例混合,在混合浆料中添加果胶酶、纤维素酶,果胶酶的添加量为600kU/L,纤维素酶的添加量为1200kU/L,设置温度为35℃,酶解4h,得到酶解液;S3, enzymatic hydrolysis: mix the fermented slurry in step 1 and the slurry in step 2 in a ratio of 1:4, add pectinase and cellulase to the mixed slurry, and the amount of pectinase added is 600kU/ L, the amount of cellulase added is 1200kU/L, the temperature is set to 35°C, and enzymolysis is performed for 4h to obtain an enzymolysis solution;

S4,酒醪发酵:向酶解液中接入生香酵母、酿酒酵母,生香酵母的接入量为0.01%,酿酒酵母的接入量为0.05%,设置温度为25℃,有氧发酵1d,厌氧发酵3d,得到酒醪;S4, wine mash fermentation: add aromatizing yeast and saccharomyces cerevisiae into the enzymatic hydrolyzate solution, the amount of aromatizing yeast is 0.01%, the amount of saccharomyces cerevisiae is 0.05%, the setting temperature is 25 ℃, aerobic fermentation 1d, anaerobic fermentation for 3d to obtain wine mash;

S5,醋酸发酵:向酒醪中接入醋酸菌,醋酸菌的接入量为0.05%,设置温度为30℃,发酵7d,离心过滤,得到富含秋葵多糖的菠萝醋,经过调配,添加营养强化剂,灭菌得到醋饮产品。S5, acetic acid fermentation: add acetic acid bacteria to the wine mash, the amount of acetic acid bacteria is 0.05%, the temperature is set to 30 ° C, fermentation is carried out for 7 days, and centrifugal filtration is performed to obtain pineapple vinegar rich in okra polysaccharide. Nutritional fortifier, sterilized to obtain vinegar drink product.

营养强化剂的成分为:其中比例为柠檬酸0.3‰、维生素C 6‰、维生素E 1‰、蜂蜜0.5%、矿物质无机盐(钾、钠、钙的氯化盐)0.3%、胡萝卜素2‰、乳酸10%。The ingredients of the nutritional fortifier are: among which the proportions are 0.3‰ of citric acid, 6‰ of vitamin C, 1‰ of vitamin E, 0.5% of honey, 0.3% of mineral inorganic salt (chloride salt of potassium, sodium and calcium), 2 of carotene ‰, lactic acid 10%.

实施例2:Example 2:

本发明实施例2公开了一种菠萝果醋及其制备方法,采用的技术方案如下:Embodiment 2 of the present invention discloses a kind of pineapple fruit vinegar and a preparation method thereof, and the technical scheme adopted is as follows:

所述的一种菠萝果醋的制备方法,包括以下步骤:The preparation method of described a kind of pineapple fruit vinegar, comprises the following steps:

S1,黑曲霉、植物乳杆菌发酵秋葵浆料:选用新鲜优质黄秋葵800g清洗,去梗打浆,接入黑曲霉、植物乳杆菌,黑曲霉的添加量为0.035%,植物乳杆菌的添加量为0.06%,设置温度为30℃,发酵4d,得到秋葵浆料;S1, Aspergillus niger and Lactobacillus plantarum fermented okra slurry: choose 800g of fresh and high-quality okra for cleaning, de-stemming and beating, insert Aspergillus niger and Lactobacillus plantarum, the addition amount of Aspergillus niger is 0.035%, and the addition amount of Lactobacillus plantarum is 0.06%, set the temperature to 30°C, and ferment for 4 days to obtain okra pulp;

S2,制备混合浆料:取新鲜菠萝果肉500g、山药400g、枸杞400g,按照3:1:1比例混合,启动胶体磨磨桨,得到混合浆料;S2, prepare a mixed slurry: take 500 g of fresh pineapple pulp, 400 g of yam, and 400 g of wolfberry, mix them according to a ratio of 3:1:1, and start a colloid mill to obtain a mixed slurry;

S3,酶解:将步骤1经过发酵的浆料与步骤2的浆料按照1.5:4的比例混合,在混合浆料中添加果胶酶、纤维素酶,果胶酶的添加量为750kU/L,纤维素酶的添加量为1350kU/L,设置温度为40℃,酶解5h,得到酶解液;S3, enzymatic hydrolysis: mix the fermented slurry in step 1 and the slurry in step 2 in a ratio of 1.5:4, add pectinase and cellulase to the mixed slurry, and the amount of pectinase added is 750kU/ L, the amount of cellulase added is 1350kU/L, the temperature is set to 40 °C, and the enzymatic hydrolysis is carried out for 5 h to obtain an enzymatic hydrolysis solution;

S4,酒醪发酵:向酶解液中接入生香酵母、酿酒酵母,生香酵母的接入量为0.015%,酿酒酵母的接入量为0.07%,设置温度为28℃,有氧发酵2d,厌氧发酵6d,得到酒醪;S4, wine mash fermentation: add aroma yeast and saccharomyces cerevisiae into the enzymatic hydrolyzate solution, the amount of aroma yeast added is 0.015%, the amount of Saccharomyces cerevisiae is 0.07%, the temperature is set to 28 ° C, aerobic fermentation 2d, anaerobic fermentation for 6d to obtain wine mash;

S5,醋酸发酵:向酒醪中接入醋酸菌,醋酸菌的接入量为0.06%,设置温度为32℃,发酵9d,离心过滤,得到富含秋葵多糖的菠萝醋,经过调配,添加营养强化剂,灭菌得到醋饮产品。S5, acetic acid fermentation: add acetic acid bacteria to the wine mash, the amount of acetic bacteria to be added is 0.06%, the temperature is set to 32 ° C, the fermentation is performed for 9 days, and centrifugal filtration is performed to obtain pineapple vinegar rich in okra polysaccharides. Nutritional fortifier, sterilized to obtain vinegar drink product.

营养强化剂的成分为:其中比例为柠檬酸0.5‰、维生素C 7‰、维生素E 1.5‰、蜂蜜1.5%、矿物质无机盐(钾、钠、钙的氯化盐)0.5%、胡萝卜素2‰、乳酸12%。The ingredients of the nutritional fortifier are: the proportion of citric acid 0.5‰, vitamin C 7‰, vitamin E 1.5‰, honey 1.5%, mineral inorganic salt (potassium, sodium, calcium chloride salt) 0.5%, carotene 2 ‰, lactic acid 12%.

实施例3:Example 3:

本发明实施例3公开了一种菠萝果醋及其制备方法,采用的技术方案如下:Embodiment 3 of the present invention discloses a kind of pineapple fruit vinegar and a preparation method thereof, and the technical scheme adopted is as follows:

所述的一种菠萝果醋的制备方法,包括以下步骤:The preparation method of described a kind of pineapple fruit vinegar, comprises the following steps:

S1,黑曲霉、植物乳杆菌发酵秋葵浆料:选用新鲜优质黄秋葵1000g清洗,去梗打浆,接入黑曲霉、植物乳杆菌,黑曲霉的添加量为0.05%,植物乳杆菌的添加量为0.08%,设置温度为35℃,发酵6d,得到秋葵浆料;S1, Aspergillus niger and Lactobacillus plantarum fermented okra slurry: choose 1000g of fresh and high-quality okra for cleaning, de-stemming and beating, add Aspergillus niger and Lactobacillus plantarum, the addition amount of Aspergillus niger is 0.05%, and the addition amount of Lactobacillus plantarum is 0.08%, set the temperature to 35°C, and ferment for 6 days to obtain okra pulp;

S2,制备混合浆料:取新鲜菠萝果肉800g、山药450g、枸杞450g,按照4:1:1比例混合,启动胶体磨磨桨,得到混合浆料;S2, prepare a mixed slurry: take 800 g of fresh pineapple pulp, 450 g of yam, and 450 g of wolfberry, mix them according to a ratio of 4:1:1, and start a colloid mill to obtain a mixed slurry;

S3,酶解:将步骤1经过发酵的浆料与步骤2的浆料按照2:4的比例混合,在混合浆料中添加果胶酶、纤维素酶,果胶酶的添加量为900kU/L,纤维素酶的添加量为1500kU/L,设置温度为45℃,酶解6h,得到酶解液;S3, enzymatic hydrolysis: mix the fermented slurry in step 1 and the slurry in step 2 in a ratio of 2:4, add pectinase and cellulase to the mixed slurry, and the amount of pectinase added is 900kU/ L, the amount of cellulase added is 1500kU/L, the temperature is set to 45°C, and the enzymatic hydrolysis is carried out for 6 h to obtain the enzymatic hydrolysis solution;

S4,酒醪发酵:向酶解液中接入生香酵母、酿酒酵母,生香酵母的接入量为0.02%,酿酒酵母的接入量为0.08%,设置温度为30℃,有氧发酵2d,厌氧发酵8d,得到酒醪;S4, wine mash fermentation: add aromatizing yeast and saccharomyces cerevisiae into the enzymatic hydrolyzate solution, the amount of aromatizing yeast is 0.02%, the amount of saccharomyces cerevisiae is 0.08%, the setting temperature is 30°C, and aerobic fermentation 2d, anaerobic fermentation for 8d to obtain wine mash;

S5,醋酸发酵:向酒醪中接入醋酸菌,醋酸菌的接入量为0.09%,设置温度为33℃,发酵14d,离心过滤,得到富含秋葵多糖的菠萝醋,经过调配,添加营养强化剂,灭菌得到醋饮产品。S5, acetic acid fermentation: add acetic acid bacteria to the wine mash, the access amount of acetic bacteria is 0.09%, the temperature is set to 33°C, fermentation is performed for 14 days, and centrifugal filtration is performed to obtain pineapple vinegar rich in okra polysaccharide. Nutritional fortifier, sterilized to obtain vinegar drink product.

营养强化剂的成分为:其中比例为柠檬酸1‰、维生素C 8‰、维生素E2‰、蜂蜜3%、矿物质无机盐(钾、钠、钙的氯化盐)1%、胡萝卜素4‰、乳酸15%。The ingredients of the nutritional fortifier are: 1‰ of citric acid, 8‰ of vitamin C, 2‰ of vitamin E, 3% of honey, 1% of mineral inorganic salts (chloride salts of potassium, sodium and calcium), and 4‰ of carotene , Lactic acid 15%.

对比例1:Comparative Example 1:

一种菠萝果醋及其制备方法,包括以下步骤:A kind of pineapple fruit vinegar and preparation method thereof, comprising the following steps:

S1,秋葵浆料的制备:取新鲜黄秋葵500g,洗净打浆;S1, preparation of okra pulp: take 500g of fresh okra, wash and beat;

S2,混合浆料的制备:取新鲜菠萝果肉300g、山药200g、枸杞200g,按照2:1:1比例混合,打浆过胶体磨;得到混合浆料;S2, preparation of mixed slurry: take 300 g of fresh pineapple pulp, 200 g of yam, and 200 g of wolfberry, mix them according to a ratio of 2:1:1, beat them through a colloid mill, and obtain a mixed slurry;

S3,酶解:将步骤1秋葵浆料与步骤2的浆料按照1:4的比例混合,添加果胶酶600KU/L、纤维素酶1200KU/L,于35℃条件下,酶解4h;S3, enzymatic hydrolysis: mix the okra pulp of step 1 and the pulp of step 2 in a ratio of 1:4, add 600KU/L of pectinase and 1200KU/L of cellulase, and carry out enzymatic hydrolysis for 4 hours at 35°C ;

S4,酒醪制备:向步骤S3的酶解液中加入生香酵母0.1‰、酿酒酵母0.5‰,于25℃下放置4d,有氧发酵1d,厌氧发酵3d;S4, wine mash preparation: add aromatizing yeast 0.1‰ and Saccharomyces cerevisiae 0.5‰ to the enzymatic hydrolysis solution in step S3, place at 25°C for 4d, aerobic fermentation for 1d, anaerobic fermentation for 3d;

S5,醋酸发酵:向步骤S4得到的酒醪中接入醋酸菌0.5‰,于30℃下发酵7d,离心得到富含秋葵多糖的秋葵菠萝醋,经过调配,添加营养强化剂,灭菌得到醋饮产品。S5, acetic acid fermentation: add 0.5‰ of acetic acid bacteria to the wine mash obtained in step S4, ferment at 30°C for 7d, centrifuge to obtain okra pineapple vinegar rich in okra polysaccharide, and after preparation, add a nutritional fortifier and sterilize Get the vinegar drink product.

营养强化剂的成分为:其中比例为柠檬酸0.3‰、维生素C 6‰、维生素E 1‰、蜂蜜0.5%、矿物质无机盐(钾、钠、钙的氯化盐)0.3%、胡萝卜素2‰、乳酸10%。The ingredients of the nutritional fortifier are: among which the proportions are 0.3‰ of citric acid, 6‰ of vitamin C, 1‰ of vitamin E, 0.5% of honey, 0.3% of mineral inorganic salt (chloride salt of potassium, sodium and calcium), 2 of carotene ‰, lactic acid 10%.

对比例2:Comparative Example 2:

一种菠萝果醋及其制备方法,包括以下步骤:A kind of pineapple fruit vinegar and preparation method thereof, comprising the following steps:

S1,秋葵浆料的制备:取新鲜黄秋葵500g,洗净打浆,接入黑曲霉0.2‰、植物乳杆菌0.4‰,在28℃条件下,发酵3d;S1, preparation of okra pulp: take 500g of fresh okra, wash and beat, add 0.2‰ of Aspergillus niger and 0.4‰ of Lactobacillus plantarum, and ferment for 3 days at 28°C;

S2,酶解:向步骤S1得到的浆料中并添加果胶酶600KU/L、纤维素酶1200KU/L,于35℃条件下,酶解4h;S2, enzymatic hydrolysis: add pectinase 600KU/L and cellulase 1200KU/L to the slurry obtained in step S1, and perform enzymatic hydrolysis for 4 hours at 35°C;

S3,酒醪制备:向步骤S3的酶解液中加入生香酵母0.1‰、酿酒酵母0.5‰,于25℃下放置4d,有氧发酵1d,厌氧发酵3d;S3, preparation of wine mash: add 0.1‰ of aroma yeast and 0.5‰ of Saccharomyces cerevisiae to the enzymatic hydrolysis solution in step S3, place at 25 ° C for 4 days, aerobic fermentation for 1 day, and anaerobic fermentation for 3 days;

S4,醋酸发酵:向步骤S4得到的酒醪中接入醋酸菌0.5‰,于30℃下发酵7d,离心得到富含秋葵多糖的秋葵菠萝醋,经过调配,添加营养强化剂,灭菌得到醋饮产品。S4, acetic acid fermentation: add 0.5‰ of acetic bacteria to the wine mash obtained in step S4, ferment at 30°C for 7d, centrifuge to obtain okra pineapple vinegar rich in okra polysaccharide, and after preparation, add a nutritional fortifier and sterilize Get the vinegar drink product.

营养强化剂的成分为:其中比例为柠檬酸0.3‰、维生素C 6‰、维生素E 1‰、蜂蜜0.5%、矿物质无机盐(钾、钠、钙的氯化盐)0.3%、胡萝卜素2‰、乳酸10%。The ingredients of the nutritional fortifier are: among which the proportions are 0.3‰ of citric acid, 6‰ of vitamin C, 1‰ of vitamin E, 0.5% of honey, 0.3% of mineral inorganic salt (chloride salt of potassium, sodium and calcium), 2 of carotene ‰, lactic acid 10%.

对比例3:Comparative Example 3:

一种菠萝果醋及其制备方法,包括以下步骤:A kind of pineapple fruit vinegar and preparation method thereof, comprising the following steps:

S1,秋葵浆料的制备:取新鲜黄秋葵500g,洗净打浆,接入黑曲霉0.2‰、植物乳杆菌0.4‰,在28℃条件下,发酵3d;S1, preparation of okra pulp: take 500g of fresh okra, wash and beat, add 0.2‰ of Aspergillus niger and 0.4‰ of Lactobacillus plantarum, and ferment for 3 days at 28°C;

S2,混合浆料的制备:取新鲜菠萝果肉300g、山药200g、枸杞200g,按照2:1:1比例混合,打浆过胶体磨;得到混合浆料,将步骤1经过发酵的浆料与步骤2的浆料按照2:4的比例混合;S2, preparation of mixed slurry: take 300 g of fresh pineapple pulp, 200 g of yam, and 200 g of wolfberry, mix them according to a ratio of 2:1:1, beat the pulp and pass through a colloid mill; to obtain a mixed slurry, combine the fermented slurry in step 1 with step 2 The slurry is mixed in a ratio of 2:4;

S3,酒醪制备:向步骤S2的混合浆料中加入生香酵母0.1‰、酿酒酵母0.5‰,于25℃下放置4d,有氧发酵1d,厌氧发酵3d;S3, wine mash preparation: add aroma yeast 0.1‰ and Saccharomyces cerevisiae 0.5‰ to the mixed slurry in step S2, place at 25°C for 4 days, aerobic fermentation for 1 day, and anaerobic fermentation for 3 days;

S4,醋酸发酵:向步骤S3得到的酒醪中接入醋酸菌0.5‰,于30℃下发酵7d,离心得到富含秋葵多糖的秋葵菠萝醋,经过调配,添加营养强化剂,灭菌得到醋饮产品。S4, acetic acid fermentation: add 0.5‰ of acetic acid bacteria to the wine mash obtained in step S3, ferment at 30 ° C for 7d, centrifuge to obtain okra pineapple vinegar rich in okra polysaccharide, after preparation, add a nutritional fortifier, sterilize Get the vinegar drink product.

营养强化剂的成分为:其中比例为柠檬酸0.3‰、维生素C 6‰、维生素E 1‰、蜂蜜0.5%、矿物质无机盐(钾、钠、钙的氯化盐)0.3%、胡萝卜素2‰、乳酸10%。The ingredients of the nutritional fortifier are: among which the proportions are 0.3‰ of citric acid, 6‰ of vitamin C, 1‰ of vitamin E, 0.5% of honey, 0.3% of mineral inorganic salt (chloride salt of potassium, sodium and calcium), 2 of carotene ‰, lactic acid 10%.

实施例4:Example 4:

为了进一步证明本发明制备的菠萝果醋的有益效果,对本发明实施例1-3、对比例1-3制备出的成品做如下实验:In order to further prove the beneficial effect of the pineapple fruit vinegar prepared by the present invention, the following experiments were done on the finished products prepared in Examples 1-3 of the present invention and Comparative Examples 1-3:

1.营养指标1. Nutritional indicators

取实施例1-3以及对比例1-3的秋葵菠萝醋,进行游离氨基酸、秋葵多糖和维生素含量检测,结果如下表所示:Get the okra pineapple vinegar of embodiment 1-3 and comparative example 1-3, carry out free amino acid, okra polysaccharide and vitamin content detection, the result is as shown in the following table:

表1营养指标(g/100mL)Table 1 Nutritional index (g/100mL)

Figure BDA0002273715820000071
Figure BDA0002273715820000071

Figure BDA0002273715820000081
Figure BDA0002273715820000081

由上表可知,由实施例1-3得到的菠萝果醋,其秋葵多糖含量明显地较对比例高,且游离氨基酸也明显高出对比例,尤其是在未使用发酵处理秋葵的对比例1,其秋葵多糖以及氨基酸的释放量极少,其秋葵多糖含量仅为0.1g/100mL,游离氨基酸含量为0.5g/100mL;而未添加菠萝复合发酵和未添加果胶酶、纤维素酶时,游离氨基酸及秋葵多糖的含量也不同程度低于实施例的含量。As can be seen from the above table, the pineapple fruit vinegar obtained by embodiment 1-3, its okra polysaccharide content is obviously higher than the comparative example, and the free amino acid is also obviously higher than the comparative example, especially in the contrast of the okra without fermentation treatment. Proportion 1, the release of okra polysaccharide and amino acid is very small, the content of okra polysaccharide is only 0.1g/100mL, and the content of free amino acid is 0.5g/100mL; without adding pineapple compound fermentation and without adding pectinase and fiber In the case of vegetase, the content of free amino acids and okra polysaccharide is also lower than the content of the examples to varying degrees.

本发明中的菠萝的天然酶系与果胶酶、纤维素酶,具有较佳的协同作用,对比例2、3的缺少了发酵体系的协同作用,醋制品中的功能成分都大大减少,而且影响了后续的发酵过程。The natural enzyme system of pineapple in the present invention has a better synergistic effect with pectinase and cellulase. Comparative Examples 2 and 3 lack the synergistic effect of the fermentation system, and the functional components in the vinegar products are greatly reduced, and affect the subsequent fermentation process.

2.感官评价2. Sensory evaluation

对实施例1-3以及对比例1-3的菠萝果醋进行感官评价,结果如下表所示:Sensory evaluation is carried out to the pineapple fruit vinegar of embodiment 1-3 and comparative example 1-3, and the results are shown in the following table:

表2感官指标Table 2 Sensory indicators

Figure BDA0002273715820000082
Figure BDA0002273715820000082

从表2来看,对比例1-3中的感官指标评价显著降低,在秋葵未进行发酵前处理、未添加菠萝或未进行协同酶解过程,秋葵、菠萝等原料都未得到充分利用,从而造成色泽、滋味和香气的降低,尤其是秋葵未进行发酵前处理,不仅使有效成分难以释放,也非常大程度地影响了醋的色泽和耐存放性。From Table 2, the sensory index evaluations in Comparative Examples 1-3 were significantly reduced, and raw materials such as okra and pineapple were not fully utilized without pre-fermentation treatment, pineapple addition or synergistic enzymolysis process. , resulting in the reduction of color, taste and aroma, especially okra without pre-fermentation treatment, which not only makes it difficult to release the active ingredients, but also greatly affects the color and storage resistance of vinegar.

本发明充分利用了黑曲霉与乳酸菌对原料的降解,以及菠萝中丰富的天然酶系,使得材料被充分利用,后续的发酵完全,得到富含秋葵多糖的醋制品。本产品风味独特、口感适宜,是同时具有良好口感及营养保健功效的醋类制品。The invention makes full use of the degradation of raw materials by Aspergillus niger and lactic acid bacteria, and the abundant natural enzymes in pineapple, so that the materials are fully utilized, the subsequent fermentation is complete, and the vinegar product rich in okra polysaccharide is obtained. This product has a unique flavor and suitable taste, and is a vinegar product with good taste and nutritional and health care effects at the same time.

本说明书中各个实施例采用递进的方式描述,每个实施例重点说明的都是与其他实施例的不同之处,各个实施例之间相同相似部分互相参见即可。The various embodiments in this specification are described in a progressive manner, and each embodiment focuses on the differences from other embodiments, and the same and similar parts between the various embodiments can be referred to each other.

对所公开的实施例的上述说明,使本领域专业技术人员能够实现或使用本发明。对这些实施例的多种修改对本领域的专业技术人员来说将是显而易见的,本文中所定义的一般原理可以在不脱离本发明的精神或范围的情况下,在其它实施例中实现。因此,本发明将不会被限制于本文所示的这些实施例,而是要符合与本文所公开的原理和新颖特点相一致的最宽的范围。The above description of the disclosed embodiments enables any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein, but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims (7)

1.一种菠萝果醋的制备方法,其特征在于,包括以下步骤:1. a preparation method of pineapple fruit vinegar, is characterized in that, comprises the following steps: S1,黑曲霉、植物乳杆菌发酵秋葵浆料:选用新鲜优质黄秋葵清洗,去梗打浆,接入黑曲霉、植物乳杆菌,设置温度为28-35℃,发酵3-6d,得到秋葵浆料;S1, Aspergillus niger and Lactobacillus plantarum fermented okra pulp: select fresh and high-quality okra to wash, remove the stems and make pulp, insert Aspergillus niger and Lactobacillus plantarum, set the temperature to 28-35°C, and ferment for 3-6 days to obtain okra pulp material; S2,制备混合浆料:取新鲜菠萝果肉、山药、枸杞,混合,启动胶体磨磨桨,得到混合浆料;S2, prepare mixed slurry: take fresh pineapple pulp, yam, wolfberry, mix, start colloid mill to grind paddles to obtain mixed slurry; S3,酶解:将步骤1经过发酵的浆料与步骤2的浆料按照1-2:4的比例混合,在浆料中添加果胶酶、纤维素酶,设置温度为35-45℃,酶解4-6h,得到酶解液;S3, enzymatic hydrolysis: mix the fermented slurry in step 1 and the slurry in step 2 in a ratio of 1-2:4, add pectinase and cellulase to the slurry, and set the temperature to 35-45°C, Enzymolysis was carried out for 4-6h to obtain an enzymolysis solution; S4,酒醪发酵:向酶解液中接入生香酵母、酿酒酵母,设置温度为25-30℃,有氧发酵1-2d,厌氧发酵3-8d,得到酒醪;S4, wine mash fermentation: add aroma-producing yeast and Saccharomyces cerevisiae into the enzymatic hydrolysis solution, set the temperature to 25-30°C, ferment aerobic for 1-2 days, and ferment anaerobic for 3-8 days to obtain wine mash; S5,醋酸发酵:向酒醪中接入醋酸菌,设置温度为30-33℃,发酵7-14d,离心过滤,得到富含秋葵多糖的菠萝果醋,经过调配,添加营养强化剂,灭菌得到醋饮产品。S5, acetic acid fermentation: add acetic acid bacteria to the wine mash, set the temperature to 30-33°C, ferment for 7-14 days, and centrifugally filter to obtain pineapple fruit vinegar rich in okra polysaccharide. Bacteria get vinegar drink products. 2.根据权利要求1所述的一种菠萝果醋的制备方法,其特征在于,所述步骤S1中黑曲霉的添加量为0.02-0.05%,植物乳杆菌的添加量为0.04-0.08%。2. the preparation method of a kind of pineapple fruit vinegar according to claim 1, is characterized in that, in described step S1, the addition of Aspergillus niger is 0.02-0.05%, and the addition of Lactobacillus plantarum is 0.04-0.08%. 3.根据权利要求1所述的一种菠萝果醋的制备方法,其特征在于,所述步骤S3中果胶酶的添加量为600-900kU/L,纤维素酶的添加量为1200-1500kU/L。3. the preparation method of a kind of pineapple fruit vinegar according to claim 1, is characterized in that, in described step S3, the addition of pectinase is 600-900kU/L, and the addition of cellulase is 1200-1500kU /L. 4.根据权利要求1所述的一种菠萝果醋的制备方法,其特征在于,所述步骤S4中生香酵母的接入量为0.01-0.02%,酿酒酵母的接入量为0.05-0.08%。4. The preparation method of a kind of pineapple fruit vinegar according to claim 1, is characterized in that, in described step S4, the access amount of aromatizing yeast is 0.01-0.02%, and the access amount of Saccharomyces cerevisiae is 0.05-0.08% %. 5.根据权利要求1所述的一种菠萝果醋的制备方法,其特征在于,所述步骤S5中醋酸菌的接入量为0.05-0.09%。5. the preparation method of a kind of pineapple fruit vinegar according to claim 1, is characterized in that, the access amount of acetic bacteria in described step S5 is 0.05-0.09%. 6.根据权利要求1-5任一所述方法制备的一种菠萝果醋,其特征在于,所述主原料中,菠萝、山药、枸杞的混合浆料的比例为:2-4:1:1。6. a kind of pineapple fruit vinegar prepared according to any described method of claim 1-5, is characterized in that, in described main raw material, the ratio of the mixed slurry of pineapple, Chinese yam, Chinese wolfberry is: 2-4:1: 1. 7.根据权利要求1-6任一所述方法制备的一种菠萝果醋,其特征在于,所述营养强化剂的成分按原浆醋重量百分比计算为:柠檬酸0.3‰-1‰、维生素C6‰—8‰、维生素E1‰—2‰、蜂蜜0.5%—3%、矿物质无机盐0.3%—1%、胡萝卜素2‰—4‰、乳酸10%-15%,剩余为纯净水。7. a kind of pineapple fruit vinegar prepared according to the arbitrary described method of claim 1-6, is characterized in that, the composition of described nutritional fortifier is calculated by weight percentage of puree vinegar: citric acid 0.3‰-1‰, vitamin C6‰-8‰, vitamin E1‰-2‰, honey 0.5%-3%, mineral inorganic salt 0.3%-1%, carotene 2‰-4‰, lactic acid 10%-15%, the rest is pure water.
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CN111909822A (en) * 2020-06-03 2020-11-10 中国热带农业科学院农产品加工研究所 Method for fermenting pineapple vinegar by cell immobilization method
CN115369000A (en) * 2022-07-29 2022-11-22 诺尼嘉(海南)生物酿造有限公司 A kind of noni brewed fruit vinegar and preparation method thereof
CN116536131A (en) * 2023-03-03 2023-08-04 江南大学 A kind of multi-strain fermented apple cider vinegar rich in water-soluble vitamin B and its preparation method

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CN105087347A (en) * 2015-09-07 2015-11-25 江苏恒顺醋业股份有限公司 Preparation method for okra health-preserving vinegar
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CN111909822A (en) * 2020-06-03 2020-11-10 中国热带农业科学院农产品加工研究所 Method for fermenting pineapple vinegar by cell immobilization method
CN115369000A (en) * 2022-07-29 2022-11-22 诺尼嘉(海南)生物酿造有限公司 A kind of noni brewed fruit vinegar and preparation method thereof
CN116536131A (en) * 2023-03-03 2023-08-04 江南大学 A kind of multi-strain fermented apple cider vinegar rich in water-soluble vitamin B and its preparation method

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Application publication date: 20200218