CN110804527A - Pineapple fruit vinegar and preparation method thereof - Google Patents
Pineapple fruit vinegar and preparation method thereof Download PDFInfo
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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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- 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
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
Abstract
The invention discloses pineapple vinegar and a preparation method thereof, wherein the preparation method comprises the following steps: preparing okra slurry, adding aspergillus niger and lactobacillus plantarum for fermentation, adding pineapple pulp, Chinese yam and medlar to prepare mixed slurry, adding pectinase and cellulase for enzymolysis, adding aroma-producing yeast and saccharomyces cerevisiae for wine mash fermentation, adding acetic acid bacteria for acetic acid fermentation, and performing centrifugal filtration to obtain the okra fruit vinegar rich in okra polysaccharide. The preparation method disclosed by the invention is low in cost, and the prepared pineapple fruit vinegar is unique in taste, rich in okra polysaccharide and easy to absorb by a human body.
Description
Technical Field
The invention relates to the technical field of fruit vinegar manufacture, in particular to pineapple fruit vinegar and a preparation method thereof.
Background
Pineapple, also known as pineapple, is a fruit with sufficient moisture and rich nutrition. Pineapple, a high-quality raw material for brewing processes, contains a large amount of fructose, glucose, vitamins, phosphorus, citric acid, protease and the like. Bromelain can effectively decompose protein in food and enhance gastrointestinal peristalsis; the sugar and enzyme contained in pineapple has certain diuretic effect, and has adjuvant therapeutic effect on bronchitis, and also has great benefit for nephritis and hypertension patients.
At present, related researchers develop fruit and vegetable vinegar products, but the researches on fruit vinegar are usually based on the traditional process, the raw materials and the nutritional ingredients are single, the flavor is difficult to maintain, the absorption rate of a consumer on the obtained processed finished product is not high, the taste of the finished product is single, and the requirements of people on high-quality pineapple fruit vinegar products cannot be met.
Therefore, in combination with the above problems, it is an urgent need to solve the problems of the art to provide pineapple vinegar and a preparation method thereof.
Disclosure of Invention
In view of the above, the invention provides pineapple fruit vinegar and a preparation method thereof, and the pineapple fruit vinegar prepared by the method has unique taste, is rich in okra polysaccharide and has nutrition which is easy to be absorbed by human bodies.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
a preparation method of pineapple vinegar comprises the following steps:
s1, fermenting okra slurry by aspergillus niger and lactobacillus plantarum: selecting fresh high-quality okra, cleaning, removing stems, pulping, inoculating Aspergillus niger and Lactobacillus plantarum, setting the temperature to be 28-35 ℃, and fermenting for 3-6 days to obtain okra slurry;
s2, preparing mixed slurry: mixing fresh pineapple pulp, Chinese yam and medlar, and starting a colloid mill to grind pulp to obtain mixed pulp;
s3, enzymolysis: mixing the slurry fermented in the step (1) and the slurry obtained in the step (2) according to a ratio of 1-2:4, adding pectinase and cellulase into the slurry, setting the temperature to be 35-45 ℃, and carrying out enzymolysis for 4-6h to obtain an enzymolysis liquid;
s4, fermenting the wine mash: inoculating aroma-producing yeast and Saccharomyces cerevisiae into the enzymolysis solution, setting the temperature at 25-30 deg.C, performing aerobic fermentation for 1-2 days, and performing anaerobic fermentation for 3-8 days to obtain fermented liquor;
s5, acetic fermentation: inoculating acetic acid bacteria into the fermented mash, fermenting at 30-33 deg.C for 7-14d, centrifuging, filtering to obtain pineapple vinegar rich in okra polysaccharide, blending, adding nutrition enhancer, and sterilizing to obtain vinegar beverage product.
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%.
Preferably, the addition amount of the pectinase in the step S3 is 600-900kU/L, and the addition amount of the cellulase is 1200-1500 kU/L.
Preferably, the inoculation amount of the aroma-producing yeast in the step S4 is 0.01-0.02%, and the inoculation amount of the saccharomyces cerevisiae is 0.05-0.08%.
Preferably, the inoculation amount of the acetic acid bacteria in the step S5 is 0.05-0.09%.
The pineapple vinegar comprises the following main raw materials in proportion of mixed pulp of pineapples, Chinese yams and medlar: 2-4:1:1.
Preferably, the nutrition enhancer comprises the following components in percentage by weight: 0.3-1 per mill of citric acid, 6-8 per mill of vitamin C, 1-2 per mill of vitamin E, 0.5-3 percent of honey, 0.3-1 percent of mineral inorganic salt, 2-4 per mill of carotene, 10-15 percent of lactic acid and the balance of purified water.
Through the technical scheme, compared with the prior art, the invention has the following beneficial effects:
according to the technical scheme, okra and pineapples are used as main raw materials, and fruit and vegetable resources are reasonably utilized through compound fermentation; the pretreatment of fermentation of aspergillus niger and lactic acid bacteria can effectively release the nutritional factors such as saccharides, proteins and the like of okra; grinding and crushing the pulp by a sufficient colloid mill, fermenting by adopting different strains, further releasing nutrient substances in the pineapple and the okra by utilizing the synergistic action of biochemical enzymes of pectinase and cellulase and rich natural enzyme systems in the pineapple, generating a large amount of amino acid and polypeptide and being easier to be absorbed by a human body; the pineapple vinegar with high sugar utilization rate, mellow flavor and high okra polysaccharide content is prepared by wine mash fermentation and acetic acid fermentation, and meanwhile, the Chinese yam and the medlar are added compositely, so that the two raw materials have strong health care effects, the characteristics of the materials are similar to those of okra, and in the fermentation system, the effects of the okra can be enhanced, and the effects of releasing functional factors and improving the flavor and taste are achieved. The vinegar has good taste and flavor, is nutritious and healthy, can meet the taste requirements of different people, and is convenient for industrial popularization.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
In the following specific embodiment, the strains are all purchased from China center for industrial microorganism culture collection, and the collection number of lactobacillus plantarum is CICC 20716; the preservation number of the aspergillus niger is CICC 2190; the preservation number of the saccharomyces cerevisiae is CICC 1209; the number of the aroma-producing yeast is CICC 31006; the acetic acid bacteria are AS1.41 acetic acid bacteria.
Example 1:
the embodiment 1 of the invention discloses pineapple vinegar and a preparation method thereof, and the adopted technical scheme is as follows:
the preparation method of the pineapple vinegar comprises the following steps:
s1, fermenting okra slurry by aspergillus niger and lactobacillus plantarum: selecting 500g of fresh high-quality okra, cleaning, removing stems, pulping, inoculating aspergillus niger and lactobacillus plantarum, wherein the addition amount of the aspergillus niger is 0.02%, the addition amount of the lactobacillus plantarum is 0.04%, the set temperature is 28 ℃, and fermenting for 3d to obtain okra slurry;
s2, preparing mixed slurry: mixing 300g of fresh pineapple pulp, 200g of Chinese yam and 200g of medlar according to the ratio of 2:1:1, and starting a colloid mill to grind pulp to obtain mixed pulp;
s3, enzymolysis: mixing the slurry fermented in the step 1 and the slurry obtained in the step 2 according to a ratio of 1:4, adding pectinase and cellulase into the mixed slurry, wherein the addition amount of the pectinase is 600kU/L, the addition amount of the cellulase is 1200kU/L, the set temperature is 35 ℃, and carrying out enzymolysis for 4 hours to obtain an enzymolysis solution;
s4, fermenting the wine mash: inoculating aroma-producing yeast and saccharomyces cerevisiae into the enzymatic hydrolysate, wherein the inoculation amount of the aroma-producing yeast is 0.01%, the inoculation amount of the saccharomyces cerevisiae is 0.05%, the temperature is set to be 25 ℃, and the fermentation is carried out for 1d in an aerobic manner and 3d in an anaerobic manner to obtain fermented mash;
s5, acetic fermentation: inoculating acetic acid bacteria into the fermented mash, wherein the inoculation amount of the acetic acid bacteria is 0.05%, setting the temperature at 30 ℃, fermenting for 7d, centrifuging and filtering to obtain pineapple vinegar rich in okra polysaccharide, blending, adding a nutrition enhancer, and sterilizing to obtain the vinegar drink product.
The nutrient supplement comprises the following components: wherein the proportion is 0.3 per mill of citric acid, 6 per mill of vitamin C, 1 per mill of vitamin E, 0.5 percent of honey, 0.3 percent of mineral inorganic salt (chloride of potassium, sodium and calcium), 2 per mill of carotene and 10 percent of lactic acid.
Example 2:
the embodiment 2 of the invention discloses pineapple vinegar and a preparation method thereof, and the adopted technical scheme is as follows:
the preparation method of the pineapple vinegar comprises the following steps:
s1, fermenting okra slurry by aspergillus niger and lactobacillus plantarum: selecting 800g of fresh high-quality okra, cleaning, removing stems, pulping, inoculating aspergillus niger and lactobacillus plantarum, wherein the addition amount of the aspergillus niger is 0.035%, the addition amount of the lactobacillus plantarum is 0.06%, setting the temperature to be 30 ℃, and fermenting for 4d to obtain okra slurry;
s2, preparing mixed slurry: mixing 500g of fresh pineapple pulp, 400g of Chinese yam and 400g of medlar according to the ratio of 3:1:1, and grinding by a colloid mill to obtain mixed slurry;
s3, enzymolysis: mixing the slurry fermented in the step 1 and the slurry in the step 2 according to a ratio of 1.5:4, adding pectinase and cellulase into the mixed slurry, wherein the addition amount of the pectinase is 750kU/L, the addition amount of the cellulase is 1350kU/L, setting the temperature at 40 ℃, and performing enzymolysis for 5 hours to obtain an enzymolysis solution;
s4, fermenting the wine mash: inoculating aroma-producing yeast and saccharomyces cerevisiae into the enzymatic hydrolysate, wherein the inoculation amount of the aroma-producing yeast is 0.015 percent, the inoculation amount of the saccharomyces cerevisiae is 0.07 percent, the temperature is set to be 28 ℃, and the fermentation is carried out for 2 days in an aerobic way and 6 days in an anaerobic way to obtain wine mash;
s5, acetic fermentation: inoculating acetic acid bacteria into the fermented mash, wherein the inoculation amount of the acetic acid bacteria is 0.06%, setting the temperature at 32 ℃, fermenting for 9d, centrifuging and filtering to obtain pineapple vinegar rich in okra polysaccharide, blending, adding a nutrition enhancer, and sterilizing to obtain the vinegar drink product.
The nutrient supplement comprises the following components: wherein the proportion is 0.5 per mill of citric acid, 7 per mill of vitamin C, 1.5 per mill of vitamin E, 1.5 percent of honey, 0.5 percent of mineral inorganic salt (chloride of potassium, sodium and calcium), 2 per mill of carotene and 12 percent of lactic acid.
Example 3:
the embodiment 3 of the invention discloses pineapple vinegar and a preparation method thereof, and the adopted technical scheme is as follows:
the preparation method of the pineapple vinegar comprises the following steps:
s1, fermenting okra slurry by aspergillus niger and lactobacillus plantarum: selecting 1000g of fresh high-quality okra, cleaning, removing stems, pulping, inoculating aspergillus niger and lactobacillus plantarum, wherein the addition amount of the aspergillus niger is 0.05 percent, the addition amount of the lactobacillus plantarum is 0.08 percent, the set temperature is 35 ℃, and fermenting for 6d to obtain okra slurry;
s2, preparing mixed slurry: mixing 800g of fresh pineapple pulp, 450g of Chinese yam and 450g of Chinese wolfberry according to a ratio of 4:1:1, and grinding by using a colloid mill to obtain mixed slurry;
s3, enzymolysis: mixing the slurry fermented in the step 1 and the slurry obtained in the step 2 according to a ratio of 2:4, adding pectinase and cellulase into the mixed slurry, wherein the addition amount of the pectinase is 900kU/L, the addition amount of the cellulase is 1500kU/L, the set temperature is 45 ℃, and carrying out enzymolysis for 6 hours to obtain an enzymolysis solution;
s4, fermenting the wine mash: inoculating aroma-producing yeast and saccharomyces cerevisiae into the enzymatic hydrolysate, wherein the inoculation amount of the aroma-producing yeast is 0.02%, the inoculation amount of the saccharomyces cerevisiae is 0.08%, the temperature is set to be 30 ℃, and the fermentation is carried out for 2d in an aerobic way and 8d in an anaerobic way to obtain wine mash;
s5, acetic fermentation: inoculating acetic acid bacteria into the fermented mash, wherein the inoculation amount of the acetic acid bacteria is 0.09%, setting the temperature at 33 ℃, fermenting for 14d, centrifuging and filtering to obtain pineapple vinegar rich in okra polysaccharide, blending, adding a nutrition enhancer, and sterilizing to obtain the vinegar drink product.
The nutrient supplement comprises the following components: wherein the proportion is 1 per mill of citric acid, 8 per mill of vitamin C, 2 per mill of vitamin E, 3 percent of honey, 1 percent of mineral inorganic salt (chloride salt of potassium, sodium and calcium), 4 per mill of carotene and 15 percent of lactic acid.
Comparative example 1:
the pineapple vinegar and the preparation method thereof comprise the following steps:
s1, preparing okra slurry: taking 500g of fresh okra, cleaning and pulping;
s2, preparing mixed slurry: taking 300g of fresh pineapple pulp, 200g of Chinese yam and 200g of medlar, mixing according to the ratio of 2:1:1, pulping and passing through a colloid mill; obtaining mixed slurry;
s3, enzymolysis: mixing the okra slurry obtained in the step 1 with the slurry obtained in the step 2 according to a ratio of 1:4, adding 600KU/L of pectinase and 1200KU/L of cellulase, and performing enzymolysis for 4 hours at 35 ℃;
s4, preparing the fermented glutinous rice: adding aroma-producing yeast 0.1 ‰ and Saccharomyces cerevisiae 0.5 ‰ into the enzymolysis solution of step S3, standing at 25 deg.C for 4 days, and performing aerobic fermentation for 1d and anaerobic fermentation for 3 d;
s5, acetic fermentation: and (4) inoculating 0.5 per mill of acetic acid bacteria into the fermented glutinous rice obtained in the step (S4), fermenting for 7 days at the temperature of 30 ℃, centrifuging to obtain the okra and pineapple vinegar rich in okra polysaccharide, blending, adding a nutrition enhancer, and sterilizing to obtain a vinegar drink product.
The nutrient supplement comprises the following components: wherein the proportion is 0.3 per mill of citric acid, 6 per mill of vitamin C, 1 per mill of vitamin E, 0.5 percent of honey, 0.3 percent of mineral inorganic salt (chloride of potassium, sodium and calcium), 2 per mill of carotene and 10 percent of lactic acid.
Comparative example 2:
the pineapple vinegar and the preparation method thereof comprise the following steps:
s1, preparing okra slurry: taking 500g of fresh okra, cleaning, pulping, inoculating 0.2 per mill of aspergillus niger and 0.4 per mill of lactobacillus plantarum, and fermenting for 3 days at 28 ℃;
s2, enzymolysis: adding 600KU/L of pectinase and 1200KU/L of cellulase into the slurry obtained in the step S1, and performing enzymolysis for 4h at 35 ℃;
s3, preparing the fermented glutinous rice: adding aroma-producing yeast 0.1 ‰ and Saccharomyces cerevisiae 0.5 ‰ into the enzymolysis solution of step S3, standing at 25 deg.C for 4 days, and performing aerobic fermentation for 1d and anaerobic fermentation for 3 d;
s4, acetic fermentation: and (4) inoculating 0.5 per mill of acetic acid bacteria into the fermented glutinous rice obtained in the step (S4), fermenting for 7 days at the temperature of 30 ℃, centrifuging to obtain the okra and pineapple vinegar rich in okra polysaccharide, blending, adding a nutrition enhancer, and sterilizing to obtain a vinegar drink product.
The nutrient supplement comprises the following components: wherein the proportion is 0.3 per mill of citric acid, 6 per mill of vitamin C, 1 per mill of vitamin E, 0.5 percent of honey, 0.3 percent of mineral inorganic salt (chloride of potassium, sodium and calcium), 2 per mill of carotene and 10 percent of lactic acid.
Comparative example 3:
the pineapple vinegar and the preparation method thereof comprise the following steps:
s1, preparing okra slurry: taking 500g of fresh okra, cleaning, pulping, inoculating 0.2 per mill of aspergillus niger and 0.4 per mill of lactobacillus plantarum, and fermenting for 3 days at 28 ℃;
s2, preparing mixed slurry: taking 300g of fresh pineapple pulp, 200g of Chinese yam and 200g of medlar, mixing according to the ratio of 2:1:1, pulping and passing through a colloid mill; obtaining mixed slurry, and mixing the fermented slurry obtained in the step (1) with the slurry obtained in the step (2) according to the ratio of 2: 4;
s3, preparing the fermented glutinous rice: adding aroma-producing yeast 0.1% per mill and Saccharomyces cerevisiae 0.5% per mill into the mixed slurry obtained in step S2, standing at 25 deg.C for 4 days, performing aerobic fermentation for 1d, and performing anaerobic fermentation for 3 d;
s4, acetic fermentation: and (4) inoculating 0.5 per mill of acetic acid bacteria into the fermented glutinous rice obtained in the step (S3), fermenting for 7 days at the temperature of 30 ℃, centrifuging to obtain the okra and pineapple vinegar rich in okra polysaccharide, blending, adding a nutrition enhancer, and sterilizing to obtain a vinegar drink product.
The nutrient supplement comprises the following components: wherein the proportion is 0.3 per mill of citric acid, 6 per mill of vitamin C, 1 per mill of vitamin E, 0.5 percent of honey, 0.3 percent of mineral inorganic salt (chloride of potassium, sodium and calcium), 2 per mill of carotene and 10 percent of lactic acid.
Example 4:
in order to further prove the beneficial effects of the pineapple vinegar prepared by the invention, the following experiments are carried out on the finished products prepared in the embodiments 1-3 and the comparative examples 1-3 of the invention:
1. nutritional index
The okra pineapple vinegar of examples 1 to 3 and comparative examples 1 to 3 was used for the detection of the content of free amino acids, okra polysaccharides and vitamins, and the results are shown in the following table:
TABLE 1 Nutrition index (g/100mL)
As can be seen from the above table, the pineapple vinegar obtained in examples 1 to 3 has the okra polysaccharide content significantly higher than that of the comparative example, and the free amino acid content is also significantly higher than that of the comparative example, especially in comparative example 1 in which okra is not fermented, the release amounts of okra polysaccharide and amino acid are very small, the okra polysaccharide content is only 0.1g/100mL, and the free amino acid content is 0.5g/100 mL; when the pineapple complex fermentation and the pectinase and cellulase are not added, the content of free amino acid and okra polysaccharide is lower than that of the embodiment in different degrees.
The natural enzyme system of the pineapple, the pectinase and the cellulase have better synergistic action, and the comparative examples 2 and 3 lack the synergistic action of a fermentation system, so that the functional components in vinegar products are greatly reduced, and the subsequent fermentation process is influenced.
2. Sensory evaluation
The pineapple vinegar of examples 1 to 3 and comparative examples 1 to 3 were subjected to sensory evaluation, and the results are shown in the following table:
TABLE 2 sensory indices
As shown in table 2, the sensory index evaluation in comparative examples 1 to 3 is significantly reduced, and when okra is not subjected to pretreatment for fermentation, pineapple is not added, or a synergistic enzymatic hydrolysis process is not performed, the raw materials such as okra and pineapple are not fully utilized, so that the color, taste and aroma are reduced, and especially, when okra is not subjected to pretreatment for fermentation, not only is the effective component difficult to release, but also the color and storage resistance of vinegar are greatly affected.
The invention makes full use of the degradation of the raw materials by aspergillus niger and lactic acid bacteria and rich natural enzyme systems in pineapples, so that the materials are fully utilized, and the subsequent fermentation is complete, thereby obtaining the vinegar product rich in okra polysaccharide. The product has unique flavor and proper taste, and is a vinegar product with good taste and nutrition and health care effects.
The embodiments in the present description are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other.
The previous description of the disclosed embodiments is provided to enable 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 applied to 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. The preparation method of the pineapple vinegar is characterized by comprising the following steps:
s1, fermenting okra slurry by aspergillus niger and lactobacillus plantarum: selecting fresh high-quality okra, cleaning, removing stems, pulping, inoculating Aspergillus niger and Lactobacillus plantarum, setting the temperature to be 28-35 ℃, and fermenting for 3-6 days to obtain okra slurry;
s2, preparing mixed slurry: mixing fresh pineapple pulp, Chinese yam and medlar, and starting a colloid mill to grind pulp to obtain mixed pulp;
s3, enzymolysis: mixing the slurry fermented in the step (1) and the slurry obtained in the step (2) according to a ratio of 1-2:4, adding pectinase and cellulase into the slurry, setting the temperature to be 35-45 ℃, and carrying out enzymolysis for 4-6h to obtain an enzymolysis liquid;
s4, fermenting the wine mash: inoculating aroma-producing yeast and Saccharomyces cerevisiae into the enzymolysis solution, setting the temperature at 25-30 deg.C, performing aerobic fermentation for 1-2 days, and performing anaerobic fermentation for 3-8 days to obtain fermented liquor;
s5, acetic fermentation: inoculating acetic acid bacteria into the fermented mash, setting the temperature at 30-33 ℃, fermenting for 7-14d, centrifuging and filtering to obtain pineapple vinegar rich in okra polysaccharide, blending, adding nutrition enhancer, and sterilizing to obtain vinegar drink product.
2. The method for preparing pineapple vinegar according to claim 1, wherein the amount of Aspergillus niger added in step S1 is 0.02-0.05%, and the amount of Lactobacillus plantarum added is 0.04-0.08%.
3. The method as claimed in claim 1, wherein the amount of pectinase added in step S3 is 600-900kU/L and the amount of cellulase added is 1200-1500 kU/L.
4. The method for preparing pineapple vinegar according to claim 1, wherein the amount of aroma-producing yeast is 0.01-0.02% and the amount of saccharomyces cerevisiae is 0.05-0.08% in step S4.
5. The method of claim 1, wherein the amount of acetic acid bacteria inoculated in step S5 is 0.05-0.09%.
6. The pineapple vinegar prepared by the method according to any one of claims 1 to 5, wherein the proportion of the mixed pulp of the pineapple, the yam and the medlar in the main raw materials is as follows: 2-4:1:1.
7. The pineapple vinegar prepared by the method according to any one of claims 1 to 6, wherein the nutrition enhancer comprises the following components in percentage by weight of raw juice vinegar: 0.3-1 per mill of citric acid, 6-8 per mill of vitamin C, 1-2 per mill of vitamin E, 0.5-3 percent of honey, 0.3-1 percent of mineral inorganic salt, 2-4 per mill of carotene, 10-15 percent of lactic acid and the balance of purified water.
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| CN115369000A (en) * | 2022-07-29 | 2022-11-22 | 诺尼嘉(海南)生物酿造有限公司 | Noni brewed fruit vinegar and preparation method thereof |
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