CN111235002B - Black date fruit vinegar and preparation method thereof - Google Patents
Black date fruit vinegar and preparation method thereof Download PDFInfo
- Publication number
- CN111235002B CN111235002B CN202010057699.0A CN202010057699A CN111235002B CN 111235002 B CN111235002 B CN 111235002B CN 202010057699 A CN202010057699 A CN 202010057699A CN 111235002 B CN111235002 B CN 111235002B
- Authority
- CN
- China
- Prior art keywords
- black date
- black
- fruit vinegar
- vinegar
- lactobacillus
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Images
Classifications
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to the technical field of food processing, and provides a preparation method of black date fruit vinegar, which aims to solve the problems of low succinic acid content and poor quality of the black date fruit vinegar in deep development of the black date. Adding pectinase, amylase and cellulase into the black date juice for synergistic enzymolysis to obtain the black date juice; then adding yeast and lactobacillus for fermentation to prepare the black date wine; fermenting the black date wine into black date fruit vinegar fermentation liquor by using acetic acid bacteria; and finally, centrifuging, filtering and sterilizing to obtain the black date fruit vinegar rich in succinic acid. The content of total acid in the black date fruit vinegar prepared by multi-strain fermentation is more than or equal to 4.5g/100ml calculated by acetic acid, the content of succinic acid is more than or equal to 16g/l, and the content of succinic acid is greatly improved, so that the black date fruit vinegar has a fresher taste and a softer and lingering mouthfeel.
Description
Technical Field
The invention relates to the field of food processing, in particular to a preparation method of black date fruit vinegar.
Background
The black date fruit vinegar is an important direction for deep processing of black dates, and has wide market prospect and social benefit. The black date is used as a raw material and is brewed into a health-care drink with rich nutrition and mellow taste through alcohol fermentation and acetic acid fermentation.
Black date, entitled Junqiaozi, recorded in compendium of materia Medica: the name of Jun Shi is originally recorded in Wu Dou Fu of Zuosi, while it is described in Jie Zhou Ji of Liu Xin, the name of Mo. 32782and fructus Jujubae, its form is fructus Jujubae and is also soft. The black jujube is sweet in taste and neutral in nature, enters spleen and stomach channels, and has the effects of tonifying the spleen and stomach and nourishing yin and blood.
Succinic acid, which is a non-volatile acid in organic acids of vinegar, can increase the mellowness of vinegar, play a role in coordinating the flavor of vinegar and improving the taste, and can stimulate the secretion of digestive glands of a human body to stimulate the appetite.
At present, the preparation method of the black date fruit vinegar mainly comprises the steps of juicing black dates and then performing simple alcoholic fermentation and acetic fermentation, but the single flavor and the health care function of the black date fruit vinegar are limited.
Disclosure of Invention
In order to further promote the development of the black date fruit vinegar product, increase the health care effect of the black date fruit vinegar and improve the economic added value of the black date fruit vinegar product, the invention aims to provide the method for preparing the black date fruit vinegar by utilizing the artificial inoculation of lactic acid bacteria, saccharomycetes and acetic acid bacteria.
A preparation method of black date fruit vinegar comprises the following steps:
step 1, mixing and pulping broken black dates and water according to a mass ratio of 1;
step 2, adding activated saccharomyces cerevisiae, lactobacillus plantarum and lactobacillus casei into the black date juice obtained in the step 1, and fermenting for 3-5 days at 35-37 ℃ to obtain black date wine;
step 3, adding activated acetobacter into the black date wine obtained in the step 2, placing the mixture into a stirring type fermentation tank, and fermenting for 3-5 days at the temperature of 30-32 ℃ to obtain black date fruit vinegar fermentation liquor;
and 4, centrifuging the fermentation liquor obtained in the step 3, filtering and sterilizing to obtain the black date fruit vinegar.
In one embodiment, the enzyme preparation in step 1 comprises pectinase with an enzyme activity of 20 ten thousand U/g, amylase with an enzyme activity of 4 ten thousand U/g, and beta-glucosidase with an enzyme activity of 4 ten thousand U/g, wherein the addition amounts of the pectinase, the amylase and the beta-glucosidase are respectively 1% -1.5% of the total mass of the crushed black dates and the water, and the addition amount of the sucrose is 6% -7% of the total mass of the crushed black dates and the water.
In one embodiment, in the step 2, the addition amount of the yeast is 2-5% of the volume of the black date juice, the total addition amount of the lactobacillus plantarum and the lactobacillus casei is 1-3% of the volume of the black date juice, and the addition ratio of the lactobacillus plantarum to the lactobacillus casei is 1.
In one embodiment, the yeast in step 2 comprises saccharomyces cerevisiae CICC 1045, and the lactic acid bacteria comprise lactobacillus plantarum CICC20022 and lactobacillus casei CICC 6117.
In one embodiment, the Saccharomyces cerevisiae activation culture conditions described in step 2 are culture in YPD medium at 30 ℃ for 24h, and the Lactobacillus plantarum and Lactobacillus casei activation culture conditions are culture in MRS medium at 36 ℃ for 16h.
In one embodiment, in step 2, starting from the addition of activated Saccharomyces cerevisiae, lactobacillus plantarum and Lactobacillus casei, 24h later, the fermentation tank is aerated and stirred at a rotation speed of 100r/min for 30min, and 24h later, the fermentation tank is aerated and stirred at a rotation speed of 100r/min for 30min again.
In one embodiment, the addition amount of the acetic acid bacteria in the step 3 is 3-5% of the volume of the black date wine, and the acetic acid bacteria comprise acetic acid bacteria CICC 20441.
In one embodiment, the Acetobacter aceti activation culture condition in step 3 is culture in LB medium at 32 ℃ for 24h.
In one embodiment, the stirring speed in the stirred tank fermentor in step 3 is 300r/min.
The invention also aims to provide the black date fruit vinegar prepared by the method, wherein the content of total acids in the black date fruit vinegar is more than or equal to 4.5g/100mL calculated by acetic acid, and the content of succinic acid is more than or equal to 16g/L.
Compared with the prior art, the invention has the following advantages and remarkable progress:
the method adopts a standing fermentation mode, utilizes the characteristic that saccharomyces cerevisiae, lactobacillus plantarum and lactobacillus casei have facultative anaerobism, so that the utilization rate of raw materials is higher, the total acid content (more than or equal to 4.5g/100 mL) in the black date fruit vinegar is improved through multi-strain synergistic fermentation, the succinic acid content (more than or equal to 16 g/L) in the black date fruit vinegar is greatly improved through lactobacillus plantarum and lactobacillus casei fermentation, the succinic acid belongs to non-volatile acid in organic acid of table vinegar, the mellow feeling of the fruit vinegar is increased, and the flavor of the fruit vinegar is improved and the taste is improved.
Drawings
FIG. 1 (a) shows a black date pulp without any enzyme preparation for enzymolysis; (b) The black date pulp is subjected to synergistic enzymolysis by pectinase, amylase and beta-glucosidase.
Detailed Description
The following are specific examples of the present invention and further describe the technical solutions of the present invention, but the scope of the present invention is not limited to these examples. All changes, modifications and equivalents that do not depart from the spirit of the invention are intended to be included within the scope thereof.
Example 1
Step 1: selecting complete and fresh black dates 300g, cleaning, crushing, adding 2400ml of water according to a material-water ratio of 1;
step 2: adding 3% of saccharomyces cerevisiae CICC 1045 by volume of the black date juice into a YPD culture medium, culturing for 24h at 30 ℃ for activation, adding 1% of lactobacillus plantarum CICC20022 and 1% of lactobacillus casei CICC 6117 by volume of the black date juice into an MRS culture medium, culturing for 16h at 36 ℃ for activation, adding the activated saccharomyces cerevisiae CICC 1045, lactobacillus plantarum CICC20022 and lactobacillus casei CICC 6117 into the black date juice, placing at 36 ℃, fermenting for 24h, ventilating and stirring in a fermentation tank at the rotating speed of 100r/min for 30min, ventilating and stirring at the rotating speed of 100r/min for 30min again after 24h interval, and then standing and fermenting for 2 days to obtain the black date wine;
and step 3: adding acetic acid bacteria CICC 20441 with volume of 5% of the black date wine into LB culture medium, culturing at 32 deg.C for 24h, activating, pouring the activated acetic acid bacteria CICC 20441 and black date wine into a stirring type fermentation tank, stirring at 300r/min, and fermenting at 30 deg.C for 4 days to obtain black date fruit vinegar fermentation liquid;
and 4, step 4: and centrifuging, filtering and sterilizing the black date fruit vinegar fermentation liquor to obtain the black date fruit vinegar.
Comparative example 1
In this example, only 2% of activated lactobacillus casei cic 6117 was added in step 2, and the types, the amounts, the order of addition, and the fermentation conditions in each stage of the raw and auxiliary materials used were the same as those in example 1.
Comparative example 2
In this example, only 2% of activated lactobacillus plantarum cic 20022 was added in step 2, and the types, the amounts, the order of addition, and the fermentation conditions in each stage of the raw and auxiliary materials used were the same as those in example 1.
Comparative example 3
In this example, no lactic acid bacteria was added in step 2, and the types, the amounts, the order of addition, and the fermentation conditions in each stage of the raw and auxiliary materials used were the same as those in example 1.
Comparative example 4
In this example, no enzyme preparation was added in step 1, and the types of other raw and auxiliary materials, the number of addition, the order of addition, and the fermentation conditions at each stage were the same as those in example 1.
As shown in fig. 1, (a) is black date pulp which is not subjected to enzymolysis by using any enzyme preparation, and (b) is black date juice which is subjected to enzymolysis by using pectinase, amylase and beta-glucosidase in a synergistic manner, the use of the enzyme preparation in the step 1 enables various components in the black dates to be subjected to enzymolysis, the utilization rate of raw materials is high, the nutritional ingredients in the black date juice are increased, and excellent black date juice is provided for fermentation of the black date wine.
Comparative example 5
In this example, no enzyme preparation was added in step 1, no lactic acid bacteria was added in step 2, and the types, the amounts, the order of addition, and the fermentation conditions in each stage of the raw and auxiliary materials used were the same as those in example 1.
Sensory evaluation personnel in the organization professional perform sensory evaluation on the black date fruit vinegar prepared in the above examples and comparative examples according to the sensory index scoring standard in the table 1, and the results are shown in the table 2.
The total acid and succinic acid contents of the black date liqueur prepared in the above examples and comparative examples are shown in table 2.
TABLE 1 sensory index grading Standard of Black date fruit Vinegar
Table 2 the black date fruit vinegar prepared in example 1 and comparative examples 1 to 5 has the following quality analysis:
in table 2, it can be seen from the data of example 1 and comparative examples 3 to 5 that, in the black date fruit vinegar prepared without enzymolysis by an enzyme preparation and/or fermentation without adding lactobacillus, the contents of total acid and succinic acid are very low, and the black date fruit vinegar has dark color, poor taste and insufficient mellow fragrance, while the black date fruit vinegar prepared in example 1 using the enzyme preparation and lactobacillus has greatly improved contents of total acid and succinic acid, and greatly improved sensory indexes such as color, taste and fragrance.
After the black date pulp is subjected to synergistic enzymolysis by pectinase, amylase and beta-glucosidase, various components in the black date pulp are decomposed, and the obtained fruit juice is clearer and provides high-quality fruit juice for fermentation of saccharomycetes and lactic acid bacteria; due to the addition of the lactobacillus plantarum and the lactobacillus casei, the succinic acid content in the fermentation product is increased, the succinic acid belongs to non-volatile acid in organic acid of vinegar, the mellowness of the fruit vinegar is increased, the taste is improved, and the flavor of the fruit vinegar is improved.
The data of example 1 and comparative examples 1-2 show that the total acid and succinic acid content of the product is still increased when lactobacillus plantarum and lactobacillus casei are added simultaneously compared to when lactobacillus casei are added alone, even if the amounts are halved, respectively, because lactobacillus plantarum, lactobacillus casei and saccharomyces cerevisiae synergistically ferment to increase the fermentation efficiency.
Therefore, the black date fruit vinegar prepared by the method fully utilizes the synergistic fermentation mechanism of the lactic acid bacteria and the yeast, has more nutrient components, mellow flavor and sour and refreshing mouthfeel, and is a fruit vinegar product with good mouthfeel and nutritional and health-care effects.
Claims (6)
1. The preparation method of the black date fruit vinegar is characterized by comprising the following specific steps:
step 1, mixing and pulping broken black dates and water according to a mass ratio of 1: 6-10, adding an enzyme preparation into the pulped pulp, carrying out enzymolysis for 4-6 h at 55-65 ℃, adding sucrose, and sterilizing for 5min at 105 ℃ to obtain black date juice;
step 2, adding activated saccharomyces cerevisiae, lactobacillus plantarum and lactobacillus casei into the black date juice obtained in the step 1, and fermenting for 3-5 days at 35-37 ℃ to obtain black date wine;
step 3, adding activated acetobacter into the black date wine obtained in the step 2, placing the mixture into a stirring type fermentation tank, and fermenting for 3-5 days at the temperature of 30-32 ℃ to obtain black date fruit vinegar fermentation liquor;
step 4, centrifuging, filtering and sterilizing the black date fruit vinegar fermentation liquor obtained in the step 3 to obtain black date fruit vinegar;
the enzyme preparation in the step 1 comprises pectinase with the enzyme activity of 20 ten thousand U/g, amylase with the enzyme activity of 4 ten thousand U/g and beta-glucosidase with the enzyme activity of 4 ten thousand U/g, wherein the addition amounts of the pectinase, the amylase and the beta-glucosidase are respectively 1% -1.5% of the total mass of the crushed black dates and the water, and the addition amount of the sucrose is 6% -7% of the total mass of the crushed black dates and the water;
in the step 2, the addition amount of the saccharomyces cerevisiae is 2-5% of the volume of the black date juice, the total addition amount of the lactobacillus plantarum and the lactobacillus casei is 1-3% of the volume of the black date juice, and the addition ratio of the lactobacillus plantarum to the lactobacillus casei is 1: 1;
in the step 2, the saccharomyces cerevisiae comprises saccharomyces cerevisiae CICC 1045, the lactobacillus plantarum comprises lactobacillus plantarum CICC20022, and the lactobacillus casei comprises lactobacillus casei CICC 6117;
in the step 3, the addition amount of the acetobacter is 3-5% of the volume of the black date wine, and the acetobacter comprises acetobacter CICC 20441.
2. The method for preparing dateplum persimmon vinegar as claimed in claim 1, wherein the saccharomyces cerevisiae activation culture condition in step 2 is to culture in YPD medium at 30 ℃ for 24h, and the lactobacillus plantarum and lactobacillus casei activation culture condition is to culture in MRS medium at 36 ℃ for 16h.
3. The method for preparing dateplum persimmon vinegar as claimed in claim 1, wherein in step 2, starting from the addition of activated saccharomyces cerevisiae, lactobacillus plantarum and lactobacillus casei, 24 hours later, the fermentation tank is aerated and stirred at 100r/min for 30min, and after 24 hours, the fermentation tank is aerated and stirred at 100r/min for 30min again.
4. The method for preparing black date vinegar according to claim 1, wherein the acetobacter aceti activation culture condition in the step 3 is a culture in LB medium at 32 ℃ for 24 hours.
5. The method for preparing dateplum persimmon vinegar as claimed in claim 1, wherein in step 3, the stirring speed in the stirred tank is 300r/min.
6. The dateplum persimmon fruit vinegar prepared by the method according to any one of claims 1-5, wherein the content of total acids in the dateplum persimmon fruit vinegar calculated by acetic acid is not less than 4.5g/100mL, and the content of succinic acid is not less than 16g/L.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010057699.0A CN111235002B (en) | 2020-01-19 | 2020-01-19 | Black date fruit vinegar and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010057699.0A CN111235002B (en) | 2020-01-19 | 2020-01-19 | Black date fruit vinegar and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN111235002A CN111235002A (en) | 2020-06-05 |
| CN111235002B true CN111235002B (en) | 2022-11-11 |
Family
ID=70877944
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010057699.0A Active CN111235002B (en) | 2020-01-19 | 2020-01-19 | Black date fruit vinegar and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111235002B (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1614000A (en) * | 2004-07-15 | 2005-05-11 | 天津科技大学 | Red date juice fermented vinegar and fermentation thereof |
| WO2009084485A1 (en) * | 2007-12-28 | 2009-07-09 | Suntory Holdings Limited | Method of producing distilled spirit |
| CN101519631A (en) * | 2009-04-07 | 2009-09-02 | 新疆农业大学 | Production and preparation method of red jujube vinegar |
| CN107012064A (en) * | 2017-05-26 | 2017-08-04 | 张英华 | A kind of method and its application for improving fruit vinegar production efficiency |
| CN107201300A (en) * | 2017-05-16 | 2017-09-26 | 河南科技大学 | A kind of Chinese chestnut red date fruit vinegar and preparation method thereof |
| WO2018090712A1 (en) * | 2016-11-17 | 2018-05-24 | 牛宝芬 | Method for preparing litchi fruit vinegar |
| CN108949410A (en) * | 2018-06-20 | 2018-12-07 | 天津市林业果树研究所 | A kind of flavouring processing method of fruit fermented product |
-
2020
- 2020-01-19 CN CN202010057699.0A patent/CN111235002B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1614000A (en) * | 2004-07-15 | 2005-05-11 | 天津科技大学 | Red date juice fermented vinegar and fermentation thereof |
| WO2009084485A1 (en) * | 2007-12-28 | 2009-07-09 | Suntory Holdings Limited | Method of producing distilled spirit |
| CN101519631A (en) * | 2009-04-07 | 2009-09-02 | 新疆农业大学 | Production and preparation method of red jujube vinegar |
| WO2018090712A1 (en) * | 2016-11-17 | 2018-05-24 | 牛宝芬 | Method for preparing litchi fruit vinegar |
| CN107201300A (en) * | 2017-05-16 | 2017-09-26 | 河南科技大学 | A kind of Chinese chestnut red date fruit vinegar and preparation method thereof |
| CN107012064A (en) * | 2017-05-26 | 2017-08-04 | 张英华 | A kind of method and its application for improving fruit vinegar production efficiency |
| CN108949410A (en) * | 2018-06-20 | 2018-12-07 | 天津市林业果树研究所 | A kind of flavouring processing method of fruit fermented product |
Also Published As
| Publication number | Publication date |
|---|---|
| CN111235002A (en) | 2020-06-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101531965B (en) | Method for preparing pineapple peel residue fruit vinegar | |
| CN102524865B (en) | Litchi vinegar drink and preparation method thereof | |
| CN106520451A (en) | Monascus fruit wine and preparation method thereof | |
| CN102860374B (en) | Tea vinegar beverage and method for preparing same | |
| CN101904525A (en) | Litchi fruit vinegar beverage and production method thereof | |
| CN110079433A (en) | A kind of multi-cultur es liquid fermentation edible vinegar and its brewing method rich in lactic acid and 3-hydroxy-2-butanone | |
| CN105349348A (en) | Dendrobium officinale and sorghum liquor and production technology thereof | |
| CN112980646B (en) | Kefir source composite probiotic fermented pear juice and oat viable bacteria vinegar drink and preparation method thereof | |
| CN103789191A (en) | Method for producing pineapple vinegar by utilizing full pineapple fruit | |
| CN106367284B (en) | Liquid submerged fermentation process of health vinegar containing wolfberry, liquorice and apples | |
| WO2023000893A1 (en) | Fruit vinegar, fruit vinegar beverage and preparation method therefor | |
| CN102399655A (en) | Brewing technology of functional wine | |
| CN111057637A (en) | Multi-strain fermented apple vinegar rich in free amino acids and production process thereof | |
| KR20200057328A (en) | Manufacturing method of natural fermented vinegar using red ginseng | |
| CN109234109A (en) | The preparation method of low-alcohol rice wine | |
| CN108410633A (en) | A kind of red kiwifruit low wine and preparation method thereof that red yeast rice mixed fermentation is hyperchromic | |
| CN103815468A (en) | Vinegar beverage with effects of appetizing and helping digestion | |
| CN101191114B (en) | Method for preparing condiment vinegar | |
| CN102925310B (en) | Preparation method of wine and grape fruit vinegar | |
| CN109609331B (en) | Red rice passion fruit vinegar and gradient biological fermentation preparation method thereof | |
| CN111235002B (en) | Black date fruit vinegar and preparation method thereof | |
| CN109554253A (en) | A kind of brewing method of winter jujube, fructus lycii craft beer | |
| CN103815463A (en) | Vinegar beverage with yin nourishing and lung moisturizing effects | |
| CN114774473A (en) | Fermentation method for fermenting plant extract by using lactic acid bacteria | |
| CN106754103A (en) | A kind of preparation method of pear wine, fermentation pear wine and fermentation pear wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |