CN111040922A - Preparation method of purple sweet potato vinegar - Google Patents
Preparation method of purple sweet potato vinegar Download PDFInfo
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- CN111040922A CN111040922A CN201811247037.9A CN201811247037A CN111040922A CN 111040922 A CN111040922 A CN 111040922A CN 201811247037 A CN201811247037 A CN 201811247037A CN 111040922 A CN111040922 A CN 111040922A
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- 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 relates to a preparation method of purple sweet potato vinegar, which takes purple sweet potatoes and bran as raw materials, the purple sweet potatoes are cleaned, crushed, ground and dehydrated to separate potato paste to obtain a starch and potato residue mixture and pigment water, the potato residue mixture is saccharified and fermented into vinegar, the pigment water is prepared into purified extract through anthocyanin extraction, and the purified extract of anthocyanin is uniformly mixed with the vinegar to prepare the finished product of vinegar. The production process is simple, the style of the traditional bran vinegar is reserved, anthocyanin in the purple sweet potatoes can be separated and purified and is filled back into the purple sweet potato vinegar, the content of anthocyanin in the purple sweet potato vinegar is high, color protection and condensation reaction are carried out in the production process of the purple sweet potato vinegar, the stability of anthocyanin in finished vinegar is improved, and the production process is suitable for being widely applied to the industry.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a preparation method of purple sweet potato vinegar.
Background
Purple potatoes (named as American potato Dioscorea alata Linn) are also called as black potatoes, and the potato pulp is purple to deep purple. It not only has the nutrient components of common sweet potato, but also is rich in selenium element and anthocyanin, and is a physiological alkaline food. Purple sweet potatoes are listed as top in anticancer vegetables published by the national vegetable cancer research center of Japan. The anthocyanin belongs to flavonoid compounds, not only has excellent color, but also has the physiological functions of oxidation resistance or lipid oxidation resistance, inflammation resistance, syncope resistance, serum cholesterol and serum lipid reduction, cancer cell inhibition, cancer resistance and the like, and is a natural powerful free radical scavenger. Yoshimot et al evaluated the anti-mutation activity of four potato aqueous extracts with different colors by Salmonella typhimurium TA98, and found that purple potato anthocyanin can effectively inhibit mutation caused by heterocyclic amine and the like.
In view of the excellent efficacy of purple sweet potatoes, a lot of purple sweet potato food and beverages are available in the market at present, are favored by people, and are also related to a vinegar product of purple sweet potatoes, but the purple sweet potatoes are prepared by compounding a plurality of raw materials, but the purple sweet potato vinegar has low anthocyanin content and poor stability, and in addition, the purple sweet potato anthocyanin loss is large in the processing process of purple sweet potatoes.
The technical problem is still solved in order to improve the nutritional value of the purple sweet potato vinegar and improve the flavor and taste of the purple sweet potato vinegar.
Disclosure of Invention
The invention aims to overcome the defects and provides a preparation method of purple sweet potato vinegar, which takes purple sweet potatoes and bran as raw materials, the purple sweet potatoes are cleaned, crushed, ground and dehydrated to separate potato paste into starch and potato residue mixture and pigment water, the potato residue mixture is saccharified and fermented into vinegar, the pigment water is extracted by anthocyanin to prepare purified extract, and the purified extract of anthocyanin is uniformly mixed with vinegar to prepare high-quality finished vinegar.
A preparation method of purple sweet potato vinegar comprises the following implementation steps:
(1) purple sweet potato treatment: cleaning and crushing purple sweet potatoes, adding 60ppm of edible-grade 6% sulfurous acid into the purple sweet potatoes according to the total mass of the crushed fresh sweet potatoes, adding water and grinding the mixture into sweet potato paste, wherein the mass ratio of the crushed fresh sweet potatoes to the added water is 1: 2.0-2.5;
(2) potato paste filtration: sieving the potato paste with a sieve of 50-70 meshes to obtain a starch and potato residue mixture A and pigment water B;
(3) extraction of anthocyanin from starch and potato residue mixture
(3.1) extracting pigment: diluting the starch and potato residue mixture A with water, adjusting the weight ratio of the materials to the added water amount to be 12.0-2.5, using lactic acid, citric acid or malic acid, adjusting the pH value to be 3.0-3.5, leaching for 10-12h, and sieving the mixed solution of the potato residue and the water through a sieve of 50-70 meshes to obtain a starch and potato residue mixture C and pigment water D;
(3.2) clarifying an anthocyanin extracting solution: mixing the pigment water B with the pigment water D, clarifying for 2-4h, and filtering to obtain pigment filtrate F and filter residue G;
(3.3) treatment of the pigment filtrate: adding 100ppm condensed tannin into the pigment filtrate F, carrying out condensation reaction for 24-36H, and filtering at 100-120 meshes to obtain an anthocyanin extracting solution H and filter residue I. The condensed tannin and the free anthocyanin are utilized to generate a stable tannin anthocyanin compound, and the condensed tannin is utilized to settle the protein of the anthocyanin nutrient solution, so that the clarification effect is accelerated.
(3.4) purification of anthocyanin pigment: concentrating anthocyanin extracting solution H under vacuum at 60-65 deg.C and pressure of-0.075 to-0.081 MPa to obtain concentrated solution; then adding alcohol into the concentrated solution for dilution and purification, wherein the dilution multiple is 1: 4, the alcohol content is controlled at 75%, then standing and clarifying for 48-60h for purification, filtering the supernatant through a microporous filter membrane with the aperture of 0.40-0.50 μm, collecting pigment filtrate, and then carrying out reduced pressure concentration to recover alcohol, thereby obtaining anthocyanin extract;
(4) preparation of saccharification mixture: mixing the starch and potato residue mixture C, the filter residue G and the filter residue I in the step to obtain a starch and potato residue mixture, and mixing the starch and potato residue mixture, the bran and the water according to the mass ratio of 1: 0.5 to obtain a saccharification mixture;
(5) enzyme treatment: adding 0.2-0.3% of high-temperature liquefying enzyme according to the mass of the saccharified mixture, mixing, preserving heat at 90-95 ℃ for curing for 30 minutes, and cooling to room temperature; then placing the mixture into a constant-temperature water bath kettle at 38-42 ℃, adjusting the pH value to 5.5-6.0 by using lactic acid, citric acid or malic acid, adding 1.0-1.5% of complex enzyme according to the mass of the saccharified mixture, stirring and preserving the temperature for 120min to obtain saccharified pulp; wherein the activity of the high-temperature liquefying enzyme is 10 ten thousand U/ml.
(6) Fermentation: cooling the saccharified pulp treated in the step (5) to 26-30 ℃, adding 1.0-1.5% of mixed strains into the saccharified pulp, uniformly mixing, wherein the mixed strains are lactic acid bacteria, acetic acid bacteria and saccharomycetes, the mass ratio of the lactic acid bacteria, the acetic acid bacteria and the saccharomycetes is 1-2: 1, and fermenting for 10-12 days at 26-30 ℃ to obtain vinegar fermented mash; then, the vinegar fermented mash is centrifuged for 10min at the speed of 4000-;
(7) blending: uniformly mixing the filtrate obtained in the step (5) and the anthocyanin extract obtained in the step (3.3), adding edible-grade 6% sulfurous acid to enable effective sulfur dioxide in the purple sweet potato vinegar to reach 40-60ppm, sterilizing and filling to obtain finished vinegar;
preferably, the condensed tannin in step (3.3) is obtained from France Raman company, and the condensed tannin is added after being dissolved with 75% voL alcohol according to the mass ratio of 1: 1.
Preferably, the complex enzyme in the step (5) consists of pectinase, cellulase, acid protease and glucoamylase, wherein the mass ratio of the pectinase to the cellulase to the acid protease to the glucoamylase is 1: 1.5, the pectinase is acid pectinase, and the enzyme activity is 1 ten thousand U/ml; the enzyme activity of the cellulase is 0.9 ten thousand U/ml; the activity of the acid protease is 0.3 ten thousand U/ml; the activity of the saccharifying enzyme is 10 ten thousand U/ml.
Compared with the prior art, the invention has the following advantages:
(1) the purple sweet potato vinegar has a simple preparation process, retains the style of the traditional bran vinegar, can separate and purify anthocyanin in purple sweet potatoes, and can be backfilled into the purple sweet potato vinegar, so that the purple sweet potato vinegar has high anthocyanin content, and is suitable for wide industrial application.
(2) Edible sulfurous acid and condensed tannin are added in the production process of the purple sweet potato vinegar, so that the stability of anthocyanin in the finished vinegar is improved.
Detailed Description
The following specific embodiment will explain the invention in detail, the pectase used is acid pectase, the enzyme activity is 1 ten thousand U/ml; the enzyme activity of the cellulase is 0.9 ten thousand U/ml; the activity of the acid protease is 0.3 ten thousand U/ml; the activity of the saccharifying enzyme is 10 ten thousand U/ml, and the activity of the high-temperature liquefying enzyme is 10 ten thousand U/ml; the condensed tannin is from French Raman company, and is added after being dissolved with 75% voL alcohol according to the mass ratio of 1: 1.
Example 1
A preparation method of purple sweet potato vinegar comprises the following implementation steps:
(1) purple sweet potato treatment: cleaning and crushing purple sweet potatoes, adding 60ppm of edible-grade 6% sulfurous acid into the purple sweet potatoes according to the total mass of the crushed fresh sweet potatoes, adding water and grinding the mixture into sweet potato paste, wherein the mass ratio of the crushed fresh sweet potatoes to the added water is 1: 2.0;
(2) potato paste filtration: sieving the potato paste with a 50-mesh sieve to obtain a starch and potato residue mixture A and pigment water B;
(3) extraction of anthocyanin from starch and potato residue mixture
(3.1) extracting pigment: diluting the starch and potato residue mixture A with water, adjusting the weight ratio of the materials to the added water amount to be 1: 2.0, adjusting the pH value to be 3.0 by using food-grade lactic acid, leaching for 11h, and sieving the mixed solution of the potato residue and the water by using a 50-mesh sieve to obtain a starch and potato residue mixture C and pigment water D;
(3.2) clarifying an anthocyanin extracting solution: mixing the pigment water B with the pigment water D, clarifying for 2h, and filtering to obtain pigment filtrate F and filter residue G;
(3.3) treatment of the pigment filtrate: adding 100ppm tannin into pigment filtrate F, condensation reacting for 24 hr, and filtering under 100 mesh to obtain anthocyanin extract H and filter residue I. The condensed tannin and the free anthocyanin are utilized to generate a stable tannin anthocyanin compound, and the condensed tannin is utilized to settle the protein of the anthocyanin nutrient solution, so that the clarification effect is accelerated.
(3.4) purification of anthocyanin pigment: concentrating anthocyanin extracting solution H under vacuum at 60-65 deg.C and pressure of-0.075 to-0.081 MPa to obtain concentrated solution; then adding alcohol into the concentrated solution for dilution and purification, wherein the dilution multiple is 1: 4, the alcohol content is controlled at 75%, then standing and clarifying for 48h for purification, filtering the supernatant through a microporous filter membrane with the pore diameter of 0.40 mu m, collecting pigment filtrate, and then carrying out reduced pressure concentration and alcohol recovery to obtain anthocyanin extract;
(4) preparation of saccharification mixture: mixing the starch and potato residue mixture C, the filter residue G and the filter residue I in the step to obtain a starch and potato residue mixture, and mixing the starch and potato residue mixture, the bran and the water according to the mass ratio of 1: 0.5 to obtain a saccharification mixture;
(5) enzyme treatment: adding 0.2% of high-temperature liquefying enzyme according to the mass of the saccharified mixture, mixing, curing at 90-95 ℃ for 30 minutes, and cooling to room temperature; then placing the mixture into a constant-temperature water bath kettle at 38 ℃, adjusting the pH to 5.5 by using edible lactic acid, adding 1.0 percent of complex enzyme according to the mass of the saccharified mixture, stirring and preserving the temperature for 120min to obtain saccharified pulp; wherein the activity of the high-temperature liquefying enzyme is 10 ten thousand U/ml.
(6) Fermentation: cooling the saccharified pulp treated in the step (5) to 26 ℃, adding 1.0% of mixed strains into the saccharified pulp, uniformly mixing, wherein the mixed strains are lactic acid bacteria, acetic acid bacteria and saccharomycetes, the mass ratio of the lactic acid bacteria, the acetic acid bacteria and the saccharomycetes is 1-2: 1, and fermenting for 12d at the temperature of 26-30 ℃ to obtain vinegar fermented mash; centrifuging the vinegar fermented mash for 10min at 4000r/min in a centrifuge, collecting the centrifugal filtrate, and clarifying and filtering for later use;
(7) blending: and (3) uniformly mixing the filtrate obtained in the step (5) and the anthocyanin extract obtained in the step (3.3), adding edible-grade 6% sulfurous acid to enable effective sulfur dioxide in the purple sweet potato vinegar to reach 40ppm, and sterilizing and filling to obtain the finished product vinegar.
Example 2
A preparation method of purple sweet potato vinegar comprises the following implementation steps:
a preparation method of purple sweet potato vinegar comprises the following implementation steps:
(1) purple sweet potato treatment: cleaning and crushing purple sweet potatoes, adding 60ppm of edible-grade 6% sulfurous acid into the purple sweet potatoes according to the total mass of the crushed fresh sweet potatoes, adding water and grinding the mixture into sweet potato paste, wherein the mass ratio of the crushed fresh sweet potatoes to the added water is 1: 2.25;
(2) potato paste filtration: sieving the potato paste with a 60-mesh sieve to obtain a starch and potato residue mixture A and pigment water B;
(3) extraction of anthocyanin from starch and potato residue mixture
(3.1) extracting pigment: diluting the starch and potato residue mixture A with water, adjusting the weight ratio of the materials to the added water amount to be 1: 2.25, adjusting the pH value to be 3.25 by using food-grade citric acid, leaching for 12h, and sieving the mixed solution of the potato residue and the water by a 60-mesh sieve to obtain a starch and potato residue mixture C and pigment water D;
(3.2) clarifying an anthocyanin extracting solution: mixing the pigment water B with the pigment water D, clarifying for 3h, and filtering to obtain pigment filtrate F and filter residue G;
(3.3) treatment of the pigment filtrate: adding 100ppm tannin into the pigment filtrate F, performing condensation reaction for 30H, and filtering with 110 meshes to obtain anthocyanin extract H and filter residue I. The condensed tannin and the free anthocyanin are utilized to generate a stable tannin anthocyanin compound, and the condensed tannin is utilized to settle the protein of the anthocyanin nutrient solution, so that the clarification effect is accelerated.
(3.4) purification of anthocyanin pigment: concentrating anthocyanin extracting solution H under vacuum at 60-65 deg.C and pressure of-0.075 to-0.081 MPa to obtain concentrated solution; then adding alcohol into the concentrated solution for dilution and purification, wherein the dilution multiple is 1: 4, the alcohol content is controlled at 75%, then standing and clarifying for 54h for purification, filtering the supernatant through a microporous filter membrane with the pore diameter of 0.45 mu m, collecting pigment filtrate, and then carrying out reduced pressure concentration and alcohol recovery to obtain anthocyanin extract;
(4) preparation of saccharification mixture: mixing the starch and potato residue mixture C, the filter residue G and the filter residue I in the step to obtain a starch and potato residue mixture, and mixing the starch and potato residue mixture, the bran and the water according to the mass ratio of 1: 0.5 to obtain a saccharification mixture;
(5) enzyme treatment: adding 0.25% of high-temperature liquefying enzyme according to the mass of the saccharified mixture, mixing, curing at 90-95 ℃ for 30 minutes, and cooling to room temperature; then placing the mixture into a constant-temperature water bath kettle at 40 ℃, adjusting the pH to 5.75 by using edible citric acid, adding 1.25% of compound enzyme according to the mass of the saccharified mixture, stirring and preserving heat for 110min to obtain saccharified pulp; wherein the activity of the high-temperature liquefying enzyme is 10 ten thousand U/ml.
(6) Fermentation: cooling the saccharified pulp treated in the step (5) to 27 ℃, adding 1.25% of mixed strains into the saccharified pulp, uniformly mixing, wherein the mixed strains are lactic acid bacteria, acetic acid bacteria and saccharomycetes, the mass ratio of the lactic acid bacteria, the acetic acid bacteria and the saccharomycetes is 1-2: 1, and fermenting for 11d at the temperature of 26-30 ℃ to obtain vinegar fermented mash; centrifuging the vinegar fermented mash for 10min at 4500r/min, collecting centrifugated solution, clarifying and filtering;
(7) blending: and (3) uniformly mixing the filtrate obtained in the step (5) and the anthocyanin extract obtained in the step (3.3), adding edible-grade 6% sulfurous acid to enable effective sulfur dioxide in the purple sweet potato vinegar to reach 50ppm, sterilizing and filling to obtain the finished vinegar.
Example 3
A preparation method of purple sweet potato vinegar comprises the following implementation steps:
(1) purple sweet potato treatment: cleaning and crushing purple sweet potatoes, adding 60ppm of edible-grade 6% sulfurous acid into the purple sweet potatoes according to the total mass of the crushed fresh sweet potatoes, adding water and grinding the mixture into sweet potato paste, wherein the mass ratio of the crushed fresh sweet potatoes to the added water is 1: 2.5;
(2) potato paste filtration: sieving the potato paste with a sieve of 70 meshes to obtain a starch and potato residue mixture A and pigment water B;
(3) extraction of anthocyanin from starch and potato residue mixture
(3.1) extracting pigment: diluting the starch and potato residue mixture A with water, adjusting the weight ratio of the materials to the added water amount to be 1: 2.5, adjusting the pH value to be 3.5 by using edible malic acid, leaching for 10h, and sieving the mixed solution of the potato residue and the water by a sieve of 70 meshes to obtain a starch and potato residue mixture C and pigment water D;
(3.2) clarifying an anthocyanin extracting solution: mixing the pigment water B with the pigment water D, clarifying for 4h, and filtering to obtain pigment filtrate F and filter residue G;
(3.3) treatment of the pigment filtrate: adding 100ppm tannin into pigment filtrate F, condensation reacting for 36H, and filtering under 120 mesh to obtain anthocyanin extract H and filter residue I. The condensed tannin and the free anthocyanin are utilized to generate a stable tannin anthocyanin compound, and the condensed tannin is utilized to settle the protein of the anthocyanin nutrient solution, so that the clarification effect is accelerated.
(3.4) purification of anthocyanin pigment: concentrating anthocyanin extracting solution H under vacuum at 60-65 deg.C and pressure of-0.075 to-0.081 MPa to obtain concentrated solution; then adding alcohol into the concentrated solution for dilution and purification, wherein the dilution multiple is 1: 4, the alcohol content is controlled at 75%, then standing and clarifying for 60h for purification, filtering the supernatant through a microporous filter membrane with the pore diameter of 0.50 mu m, collecting pigment filtrate, and then carrying out reduced pressure concentration and alcohol recovery to obtain anthocyanin extract;
(4) preparation of saccharification mixture: mixing the starch and potato residue mixture C, the filter residue G and the filter residue I in the step to obtain a starch and potato residue mixture, and mixing the starch and potato residue mixture, the bran and the water according to the mass ratio of 1: 0.5 to obtain a saccharification mixture;
(5) enzyme treatment: adding 0.3% of high-temperature liquefying enzyme according to the mass of the saccharified mixture, mixing, curing at 90-95 ℃ for 30 minutes, and cooling to room temperature; then placing the mixture into a constant-temperature water bath kettle at 42 ℃, adjusting the pH to 6.0 by using edible malic acid, adding 1.5% of complex enzyme according to the mass of the saccharification mixture, stirring and preserving the temperature for 100min to obtain saccharification slurry; wherein the activity of the high-temperature liquefying enzyme is 10 ten thousand U/ml.
(6) Fermentation: cooling the saccharified pulp treated in the step (5) to 30 ℃, adding 1.5 percent of mixed strains into the saccharified pulp, uniformly mixing, wherein the mixed strains are lactic acid bacteria, acetic acid bacteria and saccharomycetes, the mass ratio of the lactic acid bacteria, the acetic acid bacteria and the saccharomycetes is 1-2: 1, and fermenting for 10 days at the temperature of 26-30 ℃ to obtain vinegar fermented mash; centrifuging the vinegar fermented mash for 10min at 5000r/min in a centrifuge, collecting the centrifuged filtrate, clarifying and filtering for later use;
(7) blending: and (3) uniformly mixing the filtrate obtained in the step (5) and the anthocyanin extract obtained in the step (3.3), adding edible-grade 6% sulfurous acid to enable effective sulfur dioxide in the purple sweet potato vinegar to reach 60ppm, and sterilizing and filling to obtain the finished vinegar.
And (3) detection results: the detection results of the finished vinegar are shown in table 1.
TABLE 1
As shown in table 1, the purple sweet potato vinegar obtained in examples 1, 2 and 3 was high in acetic acid, anthocyanin, amino acid nitrogen and non-sugar solids, and was ruby red in color, clear and strong in fragrance.
Claims (3)
1. A preparation method of purple sweet potato vinegar is characterized by comprising the following implementation steps:
(1) purple sweet potato treatment: cleaning and crushing purple sweet potatoes, adding 60ppm of edible-grade 6% sulfurous acid into the purple sweet potatoes according to the total mass of the crushed fresh sweet potatoes, adding water and grinding the mixture into sweet potato paste, wherein the mass ratio of the crushed fresh sweet potatoes to the added water is 1: 2.0-2.5;
(2) potato paste filtration: sieving the potato paste with a sieve of 50-70 meshes to obtain a starch and potato residue mixture A and pigment water B;
(3) extraction of anthocyanin from starch and potato residue mixture
(3.1) extracting pigment: diluting the starch and potato residue mixture A with water, adjusting the weight ratio of the materials to the water to be 1: 2.0-2.5, adjusting the pH value to be 3.0-3.5 by using lactic acid, citric acid or malic acid, leaching for 10-12h, and sieving the mixed solution of the potato residue and the water by a sieve of 50-70 meshes to obtain a starch and potato residue mixture C and pigment water D;
(3.2) clarifying an anthocyanin extracting solution: mixing the pigment water B with the pigment water D, clarifying for 2-4h, and filtering to obtain pigment filtrate F and filter residue G;
(3.3) treatment of the pigment filtrate: adding 100ppm condensed tannin into the pigment filtrate F, carrying out condensation reaction for 24-36H, and filtering at 100-120 meshes to obtain an anthocyanin extracting solution H and filter residue I;
(3.4) purification of anthocyanin pigment: concentrating anthocyanin extracting solution H under vacuum at 60-65 deg.C and pressure of-0.075 to-0.081 MPa to obtain concentrated solution; then adding alcohol into the concentrated solution for dilution and purification, wherein the dilution multiple is 1: 4, the alcohol content is controlled at 75%, then standing and clarifying for 48-60h for purification, filtering the supernatant through a microporous filter membrane with the aperture of 0.40-0.50 μm, collecting pigment filtrate, and then carrying out reduced pressure concentration to recover alcohol, thereby obtaining anthocyanin extract;
(4) preparation of saccharification mixture: mixing the starch and potato residue mixture C, the filter residue G and the filter residue I in the step to obtain a starch and potato residue mixture, and mixing the starch and potato residue mixture, the bran and the water according to the mass ratio of 1: 0.5 to obtain a saccharification mixture;
(5) enzyme treatment: adding 0.2-0.3% of high-temperature liquefying enzyme according to the mass of the saccharified mixture, mixing, preserving heat at 90-95 ℃ for curing for 30 minutes, and cooling to room temperature; then placing the mixture into a constant-temperature water bath kettle at 38-42 ℃, adjusting the pH value to 5.5-6.0 by using lactic acid, citric acid or malic acid, adding 1.0-1.5% of complex enzyme according to the mass of the saccharified mixture, stirring and preserving the temperature for 120min to obtain saccharified pulp; wherein the activity of the high-temperature liquefying enzyme is 10 ten thousand U/ml;
(6) fermentation: cooling the saccharified pulp treated in the step (5) to 26-30 ℃, adding 1.0-1.5% of mixed strains into the saccharified pulp, uniformly mixing, wherein the mixed strains are lactic acid bacteria, acetic acid bacteria and saccharomycetes, the mass ratio of the lactic acid bacteria, the acetic acid bacteria and the saccharomycetes is 1-2: 1, and fermenting for 10-12 days at 26-30 ℃ to obtain vinegar fermented mash; then the vinegar fermented mash is centrifuged for 10min at the speed of 4000-.
2. The making method of purple sweet potato vinegar according to claim 1, which is characterized in that: the condensed tannin in the step (3.3) is added after being dissolved with 75% voL alcohol according to the mass ratio of 1: 1.
3. The making method of purple sweet potato vinegar according to claim 1, which is characterized in that: the complex enzyme in the step (5) consists of pectinase, cellulase, acid protease and glucoamylase, wherein the mass ratio of the pectinase, the cellulase, the acid protease and the glucoamylase is 1: 1.5, the pectinase is the acid pectinase, and the enzyme activity is 1 ten thousand U/ml; the enzyme activity of the cellulase is 0.9 ten thousand U/ml; the activity of the acid protease is 0.3 ten thousand U/ml; the activity of the saccharifying enzyme is 10 ten thousand U/ml.
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| JP7204071B1 (en) | 2021-09-01 | 2023-01-16 | 株式会社エコハイテクコーポレーション | Production method of potato vinegar |
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| JP7204071B1 (en) | 2021-09-01 | 2023-01-16 | 株式会社エコハイテクコーポレーション | Production method of potato vinegar |
| JP2023035763A (en) * | 2021-09-01 | 2023-03-13 | 株式会社エコハイテクコーポレーション | Method for manufacturing sweet potato vinegar |
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