CN112680312A - Fermented olive fruit vinegar and production method thereof - Google Patents
Fermented olive fruit vinegar and production method thereof Download PDFInfo
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Abstract
The invention discloses fermented olive fruit vinegar and a production method thereof. The olive fruit vinegar takes dried olive fruits of Ceylon olive as a raw material, and is leached through high-low temperature enzymolysis reaction, so that the content of vitamin C and total flavone in the enzymolysis leaching liquor is greatly improved; then domesticating seed liquid by black tea fungus and acetic acid fungus to carry out mixed fungus temperature-controlled fermentation, thereby obviously improving the fermentation rate, acetic acid conversion rate and acid production rate of the olive fruit vinegar and enhancing the anti-mixed fungus capability during the vinegar fermentation period; and finally, aging is carried out, the stability and safety of the product are improved, the generation of white flower diseases is effectively prevented, and then seasoning liquid and seasonings are added for adjustment, so that the olive fruit vinegar with rich nutrition and excellent flavor is prepared, has the nutrition and health care functions of fruits and table vinegar, is a novel fruit vinegar beverage integrating the functions of nutrition, health care, food therapy and the like, and is prepared into vinegar with proper acidity and fruity flavor, so that the economic benefit can be increased, the environmental pollution can be reduced, the market can be enriched, and the requirements of vast consumers on the fruit vinegar can be met.
Description
Technical Field
The invention relates to the technical field of fermented beverage preparation, and particularly relates to fermented olive fruit vinegar and a production method thereof.
Background
The Dong-dam town of Yunan county is a traditional agricultural large town, faces the south river, has the advantage of beautiful natural ecological environment, and has huge green industry development potential. At present, the planting area of the ecological planting base of the Qing olive (the olive in Ceylon) in Dongba is about 3100 mu, and the annual yield reaches more than 1500 tons. The Ceylon olive (Elaeocarpus seratus L.) has the advantages of large fruit juice, less fiber, higher pectin content, tender meat quality, smooth mouthfeel, thinness compared with olive meat, sour taste, intolerance to storage, and high nutritive value because the Ceylon olive is prepared into preserved fruits or jam through multiple processing and pickling, and the pulp contains rich total sugar, protein, fat, vitamin C, calcium, phosphorus and the like. However, the yield of the Ceylon olive is larger than the demand, the products processed and sold in the market at present are single, the golden olive fruit wine, the preserved fruit and the like are mainly contained, and the deep processing potential is also large.
The Xilan olive is sour and astringent in taste and has particularly remarkable antioxidant function, and according to the compendium of materia medica, the Xilan olive can treat sore throat, relieve sore throat, detoxify, promote the production of body fluid, clear away the lung-heat and relieve sore throat. According to the determination, the fresh water content of the yunfo-introduced Xilan olive is 65.32 percent, the content of soluble solid is 5.82 percent, and each 100g of fresh pulp contains 0.72g of total sugar, 3.37g of total acid, 19.4mg of vitamin C and 10.5mg of calcium; every 100g of dry fruit contains 6.2g of total sugar, 2.6g of polysaccharide, 7.82g of protein, 3.14g of fat and 192mg of vitamin C. Every 100g of dry leaf sample contains 5.5g of total sugar, 0.825g of polysaccharide, 70.7g of protein and 258mg of vitamin C. The fruit contains 18 amino acids required by human body, the total amount of amino acids in each 100g of dried fruit is 6127.03mg, and total flavonoids is 312.56 mg; the contents of amino acid and total flavone in the mature old leaves are higher, which respectively reach 6487.21mg and 1681.00mg, and the nutrition is rich.
The olive fruit vinegar is made up by using dried Ceylon olive fruit as main raw material and adopting modern biological technology, and possesses rich nutrients and good flavour, and possesses the nutrient health-care function of fruit and edible vinegar, so that it is a novel fruit vinegar beverage integrating the functions of business, health-care and food therapy, and can be used for making vinegar with proper acidity and fruit fragrance, and can raise economic benefit, reduce environmental pollution, enrich market and meet the requirements of extensive consumers for fruit vinegar.
However, during the processing of the dried Ceylon olive fruit into the finished vinegar, a plurality of key technical problems to be solved still exist: for example, the dried olive fruits have high hardness, the juice is difficult to extract by enzymolysis, and the loss of nutrients such as protein, fat, total flavonoids, vitamins and the like in the dried Ceylon olive fruits is easily large due to the enzymolysis process, so that the low content of the nutritive value of the olive fruit vinegar is reduced; in addition, the existing acetification process technology has the advantages of slow fermentation of fruit vinegar, low acetic acid conversion rate, high reducing sugar content, low acid yield, easy infection of mixed bacteria during vinegar fermentation, especially low content of non-volatile lactic acid and glycerin, and large irritation of finished vinegar, namely, the taste of the fruit vinegar is not mellow. After the acetification is finished, the semi-finished product of the olive fruit vinegar is aged for 2-3 months, but the aging effect is poor, more fusel oil is easy to generate, and the white flower disease is easy to generate by infecting harmful microorganisms. Although the olive fruit vinegar clarified by the conventional clarifying agent has high light transmittance, secondary precipitation is easy to occur, the precipitate is mainly polyphenol substances and a small amount of substances such as starch substances, protein and the like, and finally the content of polyphenol (anthocyanin, catechin and the like) in vinegar liquid is gradually reduced, so that the stability of the vinegar system is damaged, turbidity is caused, the appearance is influenced, the product quality is reduced, and the product sale is seriously influenced. Therefore, in order to develop the economic value of the Ceylon olive fruits, the problems are needed to be solved, and the technical problems in production are solved.
Disclosure of Invention
The invention aims to provide olive fruit vinegar prepared by taking dried Ceylon olives as a raw material, develop the economic value and market of the dried Ceylon olives, and provide a new fruit vinegar product.
The invention also aims to provide a preparation method of the olive fruit vinegar by using the dried Ceylon olive fruits as raw materials.
The above object of the present invention is achieved by the following scheme:
a fermented olive fruit vinegar is prepared by fermenting dried fructus Canarii albi as raw material, and the specific fermentation process is as follows;
s1, selecting dry fruits of the Indian kalimeris herb olives without spots of insect eye, cleaning, crushing to obtain dry pulp, adding water, liquorice tablets and high-temperature-resistant alpha amylase, uniformly stirring, boiling and preserving heat for 2-5 hours;
s2, high-low temperature enzymolysis and leaching: after the solution in the step S1 is cooled to 78.2-86.4 ℃, preserving heat and adding high-temperature enzyme to carry out enzymolysis reaction, after the enzymolysis reaction is finished, cooling to 28.5-31.7 ℃, preserving heat and adding low-temperature enzyme to carry out low-temperature enzymolysis reaction;
s3, temperature-controlled fermentation of acetic acid: adding the olive wine, the black tea fungus and the domesticated acetic acid fungus seed liquid into the enzymolysis solution obtained in the step S2, uniformly mixing, ensuring that the alcoholic strength in the mixed solution is 6.7-7.1%, then fermenting at the temperature of 29.0-31.2 ℃ until the total acidity in the solution is 45-48 g/L and the alcoholic strength is less than 0.6%, ending the fermentation process, then taking out half of the fermented vinegar liquid, and leaving the other half as the fermented liquid seed liquid to ferment the next batch of vinegar liquid; taking out half of the fermented vinegar liquid, continuously standing for 26-29 days, and separating fruit residues to obtain a semi-finished vinegar liquid;
s4, ageing oak chips: adding salt, food-grade lactic acid, unbaked oak chips and a clarifying agent into the semi-finished vinegar obtained in the step S3, uniformly mixing, and then ageing at a controlled temperature of 13.6-14.2 ℃;
s5, taking fructus momordicae powder and mint tea as raw materials, continuously boiling the raw materials with water, and filtering the boiled raw materials to obtain a seasoning liquid; after aging in step S4, adding food-grade diatomite into the solution to perform suction filtration, then adding the seasoning liquid, water and seasonings into the obtained filtrate to mix uniformly, then heating for sterilization, and then standing at low temperature;
and S6, carrying out secondary homogenization, filtering and sterilization on the solution obtained in the step S5 to obtain the fermented olive fruit vinegar.
Preferably, in step S1, the mass ratio of the dry pulp to the water is 1: 5.7 to 6.5.
Preferably, in the step S1, the water content of the dried Ceylon olive is 12-14%; every 100g of dried olive fruits containing 57-63 g of total sugar and 71.5-78.3 g of protein; more preferably, the manufacturer of the dried fruits of the yucca olives is Decai Innovation agriculture technologies, Inc. of Yunfo City.
Preferably, in step S1, the dosage of the licorice tablet is calculated according to a final concentration of 115mg/L to 145 mg/L. The volume in the final concentration here is the volume of the solution after heating to boil. Preferably, the manufacturer of the licorice tablets is lithocarpus roxburghii ecological agriculture development limited company.
Preferably, in step S1, the dosage of the high temperature resistant alpha amylase is calculated according to a final concentration of 358mg/L to 412mg/L, and the enzyme activity is 18 ten thousand U/g. The volume in the final concentration here is the volume of the solution after heating to boil. Preferably, the manufacturer of the high temperature resistant alpha amylase is Cangzhou Xiushen enzyme Biotechnology Co.
Preferably, in step S2, the thermophilic enzyme is thermophilic xylanase, and the enzyme activity is 2 ten thousand U/g.
More preferably, the dosage of the high temperature resistant xylanase is calculated according to the final concentration of 1.3 g/L-1.7 g/L. Here the final concentration is calculated as the total volume after addition of the thermostable xylanase.
Preferably, the manufacturer of the high temperature resistant xylanase is Cangzhou Xiushen enzyme biotechnology limited.
More preferably, in step S2, the low-temperature enzyme is pectinase, and the dosage of the low-temperature enzyme is calculated according to the final concentration of 58 mg/L-62 mg/L; more preferably, the pectinase is under the trade name Lallzyme CTMThe manufacturer is French Raman group (Lallemand).
Preferably, in step S3, the alcoholic strength of the olive wine is 28% vol to 31.0% vol; more preferably 30.0% vol, according to the final concentration of the enzyme solution of 0.19 g/L-0.23 g/L; more preferably, the olive wine manufacturer is Deji Innovation agriculture technologies, Inc. of Yunfo City.
Preferably, in step S3, the amount of the black tea fungus is added according to the final concentration of 0.11 g/L-0.23 g/L in the enzymolysis solution; more preferably, the black tea fungus is Russian black tea fungus with a diameter of 6 cm/piece, and the selling manufacturer is Shanxi Xiangjunge network technology Co.
The black tea fungus belongs to microbial activity probiotics, contains various amino acids, is relatively high in trace elements and vitamins and tastes pure and normal; the growth and fermentation are fast, the survival rate is high, and the mixed bacteria resistance is strong.
Preferably, in step S3, the preparation process of the acclimatized acetic acid bacteria seed solution is as follows: adding water into the dry pulp and sugar obtained in the step S1 to prepare a pretreatment solution, adding the fruit vinegar bacteria and the olive wine, and uniformly mixing, wherein the addition amount of the fruit vinegar bacteria is 5.6g/L, and the addition amount of the olive wine is 10 mL/L; and then activating at the temperature of 28.7-29.3 ℃ until a mycoderm appears on the liquid surface and the acidity is measured to be 20-39 g/L, continuing to supplement olive wine for acclimatization, wherein the addition amount is 100mL/L, and continuing to activate until the thickness of the mycoderm on the liquid surface is 10cm and the acidity is 40-64 g/L, thus obtaining the acclimatized acetic acid bacteria seed liquid.
Wherein in the pretreatment solution, the mass concentration of dry pulp is 50g/L, and the mass concentration of sugar is 43 g/L; more preferably, the total sugar content in the pretreatment solution is 43g/L and the total acid content is 11 g/L.
The acidity tests were carried out according to GB/T12456 method in terms of acetic acid (g/L).
The acetic acid bacteria seed liquid domesticated by the process has stronger metabolism and reproductive capacity, so that the fermentation speed is high and the acetic acid conversion rate is high when the seed liquid is fermented.
Preferably, the manufacturer of the fruit vinegar bacteria is a fruit vinegar bacteria of the Nicotiana obovata Sp, Inc., containing up to 100 hundred million active strains per 10g of bacteria powder.
Preferably, the alcohol concentration of the olive wine is 30.0% vol.
Specifically, the preparation process of the domesticated acetic acid bacteria seed liquid is as follows: adding water into the dried fruit pulp and sugar obtained in the step S1 to prepare 5000mL of pretreatment solution, adding 5.6g/L of fruit vinegar bacteria and 50mL of 30.0% vol olive wine, activating at the temperature of 28.7-29.3 ℃, continuing to supplement 100mL of 30.0% vol olive wine for acclimatization treatment when a mycoderm appears on the liquid surface and the acidity is measured to be 20-39 g/L, and obtaining the acetic acid bacteria acclimatization seed solution with strong metabolism and reproductive capacity when the thickness of the mycoderm on the liquid surface is 10cm and the acidity is 40-64 g/L.
Preferably, in step S3, the amount of the domesticated acetic acid bacteria seed solution added is 0.04g/L to 0.08 g/L.
Preferably, in the step S3, the fermentation temperature is 29.5-30.2 ℃, and the fermentation time is 20-30 days; preferably, the fermentation time is 25-28 days.
Preferably, in step S3, the temperature for continuous placement is 19.4-21.6 ℃ and the humidity is 68-74%. Post-fermentation to obtain more fragrance components.
Preferably, in step S3, stirring is performed 3 times per day during the 10 th to 15 th days of fermentation.
Preferably, in step S4, the salt is natural solarized salt, and the dosage is calculated according to the final concentration of 5.3 g/L-7.1 g/L; preferably, the common salt manufacturer is salt industry ltd of Shanghai Miyazai.
Preferably, in the step S4, the usage amount of the oak chips is calculated according to the final concentration of 0.45 g/L-0.57 g/L; preferably unbaked oak chips from the French original package import LAFFORT company.
Preferably, in step S4, the food grade lactic acid is used in an amount of 1.25g/L to 1.53 g/L; preferably food grade lactic acid from Henan Jindan lactic acid science and technology Co.
Preferably, in step S4, the clarifying agent is refined color-protecting bentonite NC of shanghai dingtang international trade limited; the dosage is calculated according to the final concentration of 0.65 g/L-0.73 g/L.
More preferably, the refined color-protecting bentonite NC solution is prepared by the following process: mixing bentonite and pure water at 23-28 ℃ according to a proportion of 1 g: mixing the materials according to the proportion of 13mL, and obtaining the refined color-protecting bentonite NC solution after the bentonite is completely dissolved.
Preferably, in step S4, the aging time is 2 months.
Preferably, in step S5, the preparation process of the seasoning liquid is: pulverizing fructus Siraitiae Grosvenorii, adding folium Menthae tea and pure water, steaming at 100 deg.C for 8 hr, and filtering to obtain flavoring liquid.
Preferably, in step S5, the usage amount of the momordica grosvenori powder in the seasoning liquid is calculated according to the final concentration of 85mg/L to 93 mg/L; more preferably, the momordica grosvenori is low-temperature dehydrated momordica grosvenori, and the manufacturer thereof is Guilin Henli original Biotechnology Co.
Preferably, in step S5, the usage amount of the mint tea in the seasoning liquid is calculated according to the final concentration of 32mg/L to 36 mg/L; more preferably, the mint tea manufacturer is Zhongzhi Biotech limited, Anhui.
Preferably, in step S5, the food grade diatomite is 200 meshes and 250 meshes mixed according to a mass ratio of 1.8: 1.2; the dosage is calculated according to the final concentration of 215 mg/L-227 mg/L, and the manufacturer is Lvjiang filtration aid Limited company in Yangjiang city.
Preferably, in step S5, the food-grade diatomite is prepared into a solution and then used, and the specific preparation process includes: accurately weighing 5g of 200-mesh and 250-food-grade-mesh diatomite respectively, adding 80mL of 38 ℃ pure water, soaking for 11h, continuously stirring until the mixture is completely pasty, adding water to a constant volume of 100mL, and preparing 10% (mass-volume ratio) diatomite solution.
Preferably, in step S5, the seasonings include calcium lactate, xylitol, honey, and potassium sorbate.
More preferably, the amount of calcium lactate is calculated as a final concentration of 3g/L to 6 g/L; the manufacturer is Shenzhen Zhenzhong Jia trade Limited.
More preferably, the dosage of the xylitol is calculated according to the final concentration of 44 g/L-48 g/L; the manufacturer is Shandong Futian pharmaceutical Co.
More preferably, the honey is litchi honey, and the dosage of the honey is calculated according to the final concentration of 8 g/L-11 g/L; the manufacturer is Guangzhou Huarun to Yuan bee industry Co.
More preferably, the dosage of the potassium sorbate is calculated according to the final concentration of 0.65g/L to 0.83 g/L; the manufacturer is Shandong Kunda Biotechnology Co.
Preferably, in step S5, the temperature for heat sterilization is 68.5 ℃, and the time for heat sterilization is 38 min.
Preferably, in step S5, the low-temperature standing temperature is set to be in a freezer at-2.5 ℃ to-2.7 ℃ for 7-10 days.
More preferably, the specific process of step S5 is: after the aging is finished in the step S4, adding the mixture into the solution, wherein the mass ratio of 200 meshes to 250 meshes is 1.8:1.2, adding 215mg/L of food-grade diatomite, uniformly mixing to form a filter layer, carrying out vacuum filtration, then adding 3g/L of calcium lactate, 44g/L of xylitol, 8g/L of honey, seasoning liquid and 850g/L of pure water, uniformly mixing, heating to 68.5 ℃, keeping the temperature for 38min for sterilization, finally adding 0.65g/L of potassium sorbate, uniformly mixing, and standing for 7-10 days in an environment at-2.5-2.7 ℃.
More preferably, in step S5, the heat sterilization is performed by using a tube sterilizer.
Preferably, in step S6, the homogenizer used for homogenization is a high-pressure homogenizer GJJ-1/25 available from shanghai taichi light equipment co.
More preferably, in step S6, in the second homogenization, the first homogenization pressure is 19MPa, and the homogenization time is 28 minutes; the second homogenization pressure is 24MPa, and the homogenization time is 36 minutes. The homogenization process can reduce the particle diameter in the fermentation liquor, improve the stability of the product, enhance the stabilizing effect and enable the product to be fine and soft.
More preferably, in step S6, the temperature of the liquid material during homogenization is preferably 63.6 ℃.
Preferably, in step S6, the filter used for filtration is preferably a liquid cross-flow membrane filter 2T/H from the permanence base electronic equipment ltd of shaoxing city, and the pore size of the filter membrane is 0.18 μm.
Preferably, in step S6, the sterilization is heat sterilization, and the sterilization pot is a heating pot, and more preferably 500L of an electrically heated and stirred jacketed pot of the same-nation machinery limited in the city.
Preferably, in step S6, in the sterilization process, the center temperature of the heating pan is 70.0 ℃, and the temperature is kept for 35min, so that the sterilization is completed.
Compared with the prior art, the invention has the following beneficial effects:
1. according to the invention, high-temperature and low-temperature enzymolysis extraction is adopted, high-temperature enzymolysis extraction is carried out through high-temperature resistant xylanase firstly, then the temperature is reduced to 28.5-31.7 ℃, low-temperature extraction is carried out through pectinase, and the combination of the high-temperature and low-temperature enzymolysis process can solve the problems that the enzymolysis of the dried olive fruits with the Ceylon olive is difficult to extract juice, and the content of functional components and nutritional components is low, so that the content of vitamin C and total flavonoids in the enzymolysis extract is greatly improved.
2. In the invention, during acetic acid temperature-controlled fermentation, black tea fungus and acetic acid fungus domestication seed liquid are added for mixed fungus fermentation, so that the fermentation rate, acetic acid conversion rate and acid production rate of the olive fruit vinegar can be obviously improved, and the anti-bacteria capability during the vinegar fermentation period is enhanced; meanwhile, after fermentation is finished, the other half of fermentation liquor is left to be added with new materials for fermentation of the next batch, so that the batch production time of vinegar can be greatly shortened and the batch production capacity of vinegar can be improved.
3. After the fermentation is finished, the salt, the food-grade lactic acid, the unbaked oak pieces and the clarifying agent are added for sealed ageing, so that the stability and the safety of microorganisms in the product can be maintained, the white flower disease of vinegar caused by infection of harmful microorganisms can be effectively prevented, and the taste is milder; the vinegar can adsorb excessive fusel oil generated during fermentation, remove green smell, release fruit fragrance, increase oak taste, accelerate vinegar maturation, clarify vinegar, form a large amount of aromatic substances, and improve fruit vinegar flavor.
4. According to the invention, calcium lactate, xylitol, litchi honey, potassium sorbate and seasoning liquid are added during blending, so that the pungent smell of blended fruit vinegar can be effectively removed, cool and sweet taste can be increased, the clarity is high, the finished product is soft and mellow, the oxidation resistance can be improved, the wine body is free from the action of yeast and bacteria, and the biological stability is greatly improved.
Detailed Description
The present invention is further described in detail below with reference to specific examples, which are provided for illustration only and are not intended to limit the scope of the present invention. The test methods used in the following examples are all conventional methods unless otherwise specified; the materials, reagents and the like used are, unless otherwise specified, commercially available reagents and materials.
Example 1
A preparation method of olive fruit vinegar uses dried Ceylon olive fruits as raw materials and is prepared by fermentation, and the specific preparation process is as follows:
(1) raw material selection and enzyme treatment: selecting high-quality dried olive fruits (purchased from Decai Innovative agriculture science and technology Co., Ltd., Yunfeng) which are free of insect eye spots and contain 57-63 g of total sugar and 71.5-78.3 g of protein per 100g of dried olive fruits, cleaning the dried olive fruits by pure water, crushing the dried olive fruits by a crusher, and mixing the dried olive fruits and water according to the mass ratio of 1: 5.7-6.5, adding liquorice tablets (lithocarpus ecological agriculture development limited, the addition amount is 115mg/L) and high-temperature-resistant alpha amylase (Cangzhou summer Sheng enzyme biotechnology limited, soy sauce and vinegar special, 18 ten thousand enzyme activities, the addition amount is 358mg/L, calculated by the total volume after boiling) in a saccharifying pot, boiling and preserving heat for 2-5 hours.
(2) High-low temperature enzymolysis leaching: keeping the temperature when the solution in the last step is cooled to 78.2 ℃, adding high temperature enzyme (Xiasang high temperature resistant xylanase, 2 ten thousand U/g, 1.3g/L) for high temperature extraction for 14.3 hours, then keeping the temperature when the solution is cooled to 28.5 ℃, and adding low temperature enzyme (Lallzyme C of Raman group of France)TMPectinase, 58mg/L) intoExtracting at low temperature for 10.8 hr.
(3) Activating and domesticating acetic acid bacteria: adding water into the dried pulp and sugar obtained in the step (1) to prepare 5000mL of pretreatment solution (total sugar content is 43g/L and total acid is 11g/L), adding 5.6g/L of acetic acid bacteria (fruit vinegar bacteria of Nitai emperor Shi yeast Co., Ltd., 0.44g/L) and 30.0% vol olive wine (Deyun Shi Innovation agriculture science and technology Co., Ltd., Yunfo City, 30% vol and dosage is 0.19g/L), activating at 28.7 ℃ until a mycoderm appears on the liquid surface, and continuing to supplement 100mL of 30.0% vol olive wine for acclimatization treatment when the acidity is detected to be more than 20g/L (in the range of 20 g/L-39 g/L), and obtaining acetic acid bacteria acclimatization seed liquid with strong metabolism and reproductive capacity when the thickness of the mycoderm on the liquid surface is 10cm and the acidity is more than 40g/L (in the range of 40 g/L-64 g/L).
(4) Controlling temperature of acetic acid and fermenting: adding 185g/L of 30.0% vol olive wine, 185g/L of black tea fungus (Shaanxi Xiangjunge network science and technology limited, diameter is 6 cm/piece, 0.11g/L) and 0.04g/L of acetic acid bacteria domesticated seed liquid obtained in the step (3) (the adding amount of the olive wine, the black tea fungus and the acetic acid bacteria domesticated seed liquid is calculated according to the total volume after uniform stirring) into the enzymolysis solution obtained in the step (2), fully and uniformly stirring to perform acetic acid fermentation, wherein the alcoholic strength of the fermentation liquid is 6.7% vol, then fermenting the fermentation liquid at 29.5 ℃ for 25-28 days, and stirring 3 times every day for 10-15 days; when the final total acidity is measured to be 45g/L and the alcoholic strength is less than 0.6% vol, 1/2 of the fermentation liquid is taken out, 1/2 is remained as the seed liquid, and the process is repeated for a plurality of batches of fermentation. The total acidity of vinegar liquid in the fermentation liquid can be increased from 12-14 g/L to 45-48 g/L every 10 days, and the olive fruit vinegar obtained after fermentation is placed for 26-29 days, and then the pomace is separated to obtain the semi-finished product olive fruit vinegar.
(5) Ageing oak chips: and (3) cooling the semi-finished olive fruit vinegar obtained in the step (4) to 13.6 ℃, adding salt (salt industry, ltd, Shanghai city, middle salt, sun-cured natural salt, net content of 250 g and 5.3g/L), food-grade lactic acid (Henan Jindan lactic acid science and technology, ltd, 1.25g/L), unbaked oak chips (LaffORT, imported from France, 0.45g/L) and a clarifying agent (refined color-protecting bentonite NC, Shanghai Ding Tang International trade, ltd, 0.65g/L), uniformly mixing, sealing, controlling temperature and ageing to obtain the semi-finished product. The food-grade lactic acid is added, so that the stability and safety of microorganisms in the product can be kept, the vinegar can be effectively prevented from being infected by harmful microorganisms to cause white flower disease, and the taste is milder; the unbaked oak pieces can adsorb excessive fusel oil generated during aging, remove green taste, release fruit fragrance, increase oak taste, accelerate vinegar maturation, form a large amount of aromatic substances, and improve fruit vinegar flavor.
(6) Seasoning liquid: pulverizing fructus Siraitiae Grosvenorii (Siraitia grosvenorii Swingle., 85mg/L, dried fructus Siraitiae Grosvenorii Swingle), adding folium Menthae tea (32 mg/L, Onhua Grosvenorii Swingle., China wisdom Biotechnology Co., Ltd., Anhui) into pure water, continuously steaming at 100 deg.C for 8 hr, and filtering to obtain a flavoring liquid (wherein the adding amount of fructus Siraitiae Grosvenorii Swingle and folium Menthae tea is calculated by volume after boiling).
(7) Blending: adding diatomite (food grade diatomite filter aid, Yangjiang filter aid Limited, 200 meshes and 250 meshes, the proportion of 200 meshes to 250 meshes is 1.8:1.2, and the total addition is 215mg/L) solution into the semi-finished product obtained in the step (5), uniformly mixing, forming a certain filter layer, then performing vacuum filtration by using a vacuum pump, then adding a certain amount of calcium lactate (Zhenzhen Jia trade Limited, 3g/L), xylitol (Shandong Futian pharmaceutical industry Limited, 44g/L), honey (Guangzhou Mizu Huarun to Yuan bee industry Limited, litchi honey, 8g/L) and the seasoning liquid obtained in the step (6), 850g/L of pure water, heating by using a tube sterilizer at 68.5 ℃ after being uniformly mixed, preserving heat for 38min, finally adding potassium sorbate (Shandong Kunda biological science and technology Limited, Madale/Plumbum, 0.65g/L), then pumping into a refrigeration house with the temperature of-2.5 ℃ to-2.7 ℃ for standing for 7-10 days.
(8) Secondary homogenizing, namely heating the vinegar beverage prepared in the step (7) to 63.6 ℃, and performing secondary homogenizing by using a homogenizer (a high-pressure homogenizer GJJ-1/25 of Shanghai Taichi light engineering equipment Co., Ltd.), wherein the primary homogenizing is performed for 28 minutes at the pressure of 19 MPa; the second homogenization is carried out under the pressure of 24MPa for 36 minutes, the particle diameter in the fermentation liquor can be reduced by homogenization, the stability of the product is improved, the stabilizing effect is enhanced, and the product becomes fine and soft.
(9) Filtering, sterilizing and filling: filtering the olive fruit vinegar obtained in the step (8) by a filter (2T/H liquid cross-flow membrane filter of Yongji electronic equipment Co., Ltd., Shaoxing city, the aperture of the filter membrane is 0.18 mu m), heating to the central temperature of 70.0 ℃ by using a sealed heating pot (500L electric heating stirring interlayer pot of Yongji machinery Co., Ltd., all cities), preserving the heat for 35min, filling into a glass bottle with the bottle temperature of 61 ℃ at the same temperature, and rapidly sealing the glass bottle to obtain the finished product.
In the embodiment, the dried Ceylon olive fruits are used as raw materials, and the olive fruit vinegar prepared through the fermentation process is light yellow, has the unique fruit fragrance of the olive fruit vinegar, is soft and tasty, and is high in clarity, strong in stability and good in health care effect.
The olive fruit vinegar prepared by the method has high content of nutrient components and active components: protein, fat, total flavone and vitamin C, wherein the protein content is 5.15g/100g measured according to GB-T14771-1993, the fat content is 2.16g/100g measured according to GB5009.6-2016, the total flavone content is 133.14mg/100g measured according to a spectrophotometric method (technical specification for health food inspection and evaluation, 2003 edition of Ministry of health), and the vitamin C content is 157mg/100g measured according to GB 14754-2010. The total acid (g/L, calculated by acetic acid) is 58.25g/L measured according to the GB/T12456 method, the content of mould and yeast is 0CFU/mL measured according to the GB/T4789.15-2016 method, the content of escherichia coli is 0MPN/mL measured according to the GB/T4789.3-2016 method, and the requirements of national food safety standard NYT2987-2016 green food fruit vinegar beverage are met.
Example 2
A preparation method of olive fruit vinegar uses dried Ceylon olive fruits as raw materials and is prepared by fermentation, and the specific preparation process is as follows:
(1) raw material selection and enzyme treatment: the same as the step (1) in the example 1, except that the added amount of the licorice root pieces is 130 mg/L;
(2) high-low temperature enzymolysis leaching: keeping the temperature when the solution in the last step is cooled to 82.3 ℃, adding high-temperature enzyme (Xiasang high-temperature resistant xylanase, 2 ten thousand U/g, 1.5g/L) for high-temperature extraction for 14.9 hours, then keeping the temperature when the solution is cooled to 30.1 ℃, and adding low-temperature enzyme (Lallzyme C, Raman group, France)TMPectinase, 60mg/L) for 11.2 hours at low temperature.
(3) Activating and domesticating acetic acid bacteria: adding water into the dried pulp and sugar obtained in the step (1) to prepare 5000mL of pretreatment solution (total sugar content is 43g/L and total acid is 11g/L), adding 5.6g/L of acetic acid bacteria (fruit vinegar bacteria of Nitai emperor Shi yeast Co., Ltd., 0.48g/L) and 30.0% vol olive wine (Deyun Fuji Innovation agriculture science and technology Co., Ltd., Yunfo City, 30% vol and dosage is 0.21g/L), activating at 29 ℃ until a mycoderm appears on the liquid surface, and when the acidity is detected to be more than 20g/L (in the range of 20 g/L-39 g/L), continuously supplementing 100mL of 30.0% vol olive wine for acclimation treatment, and obtaining acetic acid bacteria acclimation seed liquid with strong metabolism and reproductive capacity when the thickness of the mycoderm on the liquid surface is 10cm and the acidity is more than 40g/L (in the range of 40 g/L-64 g/L).
(4) Controlling temperature of acetic acid and fermenting: adding 195g/L of 30.0% vol olive wine, 0.17g/L of black tea fungus (Shaanxi Xiangjunge network science and technology Co., Ltd., diameter of 6 cm/tablet) and acetic acid bacteria domesticated seed liquid into the enzymolysis product obtained in the step (2), fully stirring uniformly to perform acetic acid fermentation, wherein the alcoholic strength of the fermentation liquid is 6.9% vol, fermenting the obtained fermentation liquid at 29.85 ℃ for 26.5 days, and stirring 3 times every day for 10-15 days. When the final total acidity is measured to be 46.5g/L and the alcoholic strength is less than 0.6% vol, 1/2 of the vinegar liquid is taken out, 1/2 is remained as the seed liquid, and the above process is repeated for a plurality of batches of fermentation. The total acidity of the vinegar can be improved from 12-14 g/L to 45-48 g/L every 10 days, and the olive fruit vinegar obtained after fermentation is placed for 26-29 days, and then the fruit residues are separated to obtain the semi-finished product olive fruit vinegar.
(5) Ageing oak chips: and (3) cooling the semi-finished olive fruit vinegar obtained in the step (4) to 13.9 ℃, adding salt (salt industry, Inc., Shanghai city, middle salt, natural salt in the sun, the net content of 250 g, 6.2g/L), food-grade lactic acid (Jindan lactic acid science and technology, Inc., Henan, 1.39g/L), unbaked oak chips (LaFFORT, imported from France, 0.51g/L) and a clarifying agent (refined color-protecting bentonite NC, International trade, Inc., Shanghai Ding Tang, 0.69g/L), uniformly mixing, sealing, controlling the temperature and aging to obtain the semi-finished product.
(6) Seasoning liquid: pulverizing fructus Siraitiae Grosvenorii (89 mg/L of dehydrated fructus Siraitiae Grosvenorii, Henry Living Hemsl.), adding herba Menthae tea (34 mg/L of Henry Intelligence Biotech, Inc.) into pure water, continuously steaming at 100 deg.C for 8 hr, and filtering to obtain a flavoring liquid (wherein the adding amount of fructus Siraitiae Grosvenorii and herba Menthae tea is calculated by volume after boiling).
(7) Blending: adding diatomite (food grade diatomite filter aid, Yangjiang filter aid Co., Ltd., 200 meshes and 250 meshes, the proportion of 200 meshes to 250 meshes is 1.8:1.2, and the total addition is 221mg/L) solution into the semi-finished olive fruit vinegar obtained in the step (5), uniformly mixing to form a certain filter layer, then carrying out vacuum filtration by using a vacuum pump, then adding a certain amount of calcium lactate (4.5 g/L, Shandong Futian pharmaceutical industry Co., Ltd., Shenzhen city), xylitol (46 g/L, Shandong Futian pharmaceutical industry Co., Ltd., Guangzhou Huarun to Yuan bee industry Co., Ltd., litchi honey, 9.5g/L) and seasoning liquid, mixing the above materials uniformly, heating the mixture by using a tube sterilizer at 69.4 ℃, keeping the temperature for 41min, finally adding a certain amount of potassium sorbate (0.74 g/L, Shandong Kunda biotech Co., Ltd., Madale/Plumbum preparatium), pumping the mixture into a refrigerator at-2.5 to-2.7 ℃, and standing the mixture for 7 to 10 days.
(8) Second homogenization, same as step (8) of example 1;
(9) filtering, sterilizing and filling: same as in step (9) of example 1.
The fermented olive fruit vinegar is light yellow, has the unique fruit fragrance of the olive fruit vinegar, is soft and tasty, and is high in clarity, strong in stability and good in health care effect. The olive fruit vinegar has high content of nutrient components and active components, and high content of protein, fat, total flavone and vitamin C, wherein the content of protein is 6.02g/100g measured according to GB-T14771-1993, the content of fat is 2.71g/100g measured according to GB5009.6-2016, the content of total flavone is 144.25mg/100g measured according to a spectrophotometry (technical specification for health food inspection and evaluation, 2003 edition of Ministry of health), and the content of vitamin C is 166mg/100g measured according to GB 14754-2010. The total acid (g/L, calculated by acetic acid) is measured to be 62.17g/L according to the GB/T12456 method, the content of mould and yeast is measured to be 0CFU/mL according to the GB/T4789.15-2016 method, the content of escherichia coli is measured to be 0MPN/mL according to the GB/T4789.3-2016 method, and the requirements of national food safety standard NYT2987-2016 green food fruit vinegar beverage are met.
Example 3
A preparation method of olive fruit vinegar uses dried Ceylon olive fruits as raw materials and is prepared by fermentation, and the specific preparation process is as follows:
(1) raw material selection and enzyme treatment: the same as the step (1) of the example 1, except that the addition amount of the licorice root pieces is 145mg/L, and the addition amount of the high temperature resistant alpha amylase is 412 mg/L;
(2) high-low temperature enzymolysis leaching: and (3) preserving heat when the temperature of the solution in the last step is reduced to 78.2-86.4 ℃, adding high-temperature enzyme (high-temperature resistant xylanase, 2 ten thousand U/g, 1.7g/L from Xiasan enzyme biotechnology limited Cangzhou) for high-temperature extraction for 15.5 hours, then preserving heat when the temperature is reduced to 31.7 ℃, and adding low-temperature enzyme (Lallzyme CTM pectinase, 62mg/L from France Raman group) for low-temperature extraction for 11.6 hours.
(3) Activating and domesticating acetic acid bacteria: adding water into the dried pulp and sugar obtained in the step (1) to prepare 5000mL of pretreatment solution (total sugar content is 43g/L and total acid is 11g/L), adding 5.6g/L of acetic acid bacteria (fruit vinegar bacteria of Nitai emperor Shi yeast Co., Ltd., 0.52g/L) and 30.0% vol olive wine (Deyun Shi Innovation agriculture science and technology Co., Ltd., Yunfo City, 30% vol and dosage is 0.23g/L), activating at 29.3 ℃ until a mycoderm appears on the liquid surface, and continuing to supplement 100mL of 30.0% vol olive wine for acclimatization treatment when the acidity is detected to be more than 20g/L (in the range of 20 g/L-39 g/L), and obtaining acetic acid bacteria acclimatization seed liquid with strong metabolism and reproductive capacity when the thickness of the mycoderm on the liquid surface is 10cm and the acidity is more than 40g/L (in the range of 40 g/L-64 g/L).
(4) Controlling temperature of acetic acid and fermenting: adding 195g/L of 30.0% vol olive wine, 0.23g/L of black tea fungus (Shaanxi Xiangjunge network science and technology Co., Ltd., diameter of 6 cm/tablet) and the acetic acid bacteria domesticated seed liquid obtained in the step (3) into the enzymolysis solution obtained in the step (2), fully stirring uniformly for carrying out acetic acid fermentation, wherein the alcoholic strength of the fermentation liquid is 7.1%, fermenting the obtained fermentation liquid at 30.2 ℃ for 28 days, and stirring 3 times every 10-15 days. When the final total acidity is measured to be 48g/L and the alcoholic strength is less than 0.6% vol, 1/2 of the vinegar liquid is taken out, and 1/2 new materials are remained in the fermentation tank for multiple fermentation. The total acidity of vinegar liquid in the fermentation liquid can be increased from 12-14 g/L to 45-48 g/L every 10 days, and the olive fruit vinegar obtained after fermentation is kept for 26-29 days, and then the pomace is separated to obtain the semi-finished product olive fruit vinegar.
(5) Ageing oak chips: and (3) cooling the semi-finished olive fruit vinegar obtained in the step (4) to 14.2 ℃, adding salt (salt industry Co., Ltd., Shanghai city, China salt, natural salt in the sun, the net content of 250 g, 7.1g/L), food-grade lactic acid (science and technology Co., Ltd., 1.53g/L, Henan Jindan lactic acid), unbaked oak chips (LaFFORT company, imported from France, 0.57g/L) and a clarifying agent (refined color-protecting bentonite NC, International trade Co., Shanghai Ding Tang Co., 0.73g/L), uniformly mixing, and sealing, controlling the temperature and aging.
(6) Seasoning liquid: pulverizing fructus Siraitiae Grosvenorii (93 mg/L, dewatered fructus Siraitiae Grosvenorii, Henry Living Hei, Japan, Biotech, Inc., Anhui province, 36mg/L), adding into pure water, steaming at 100 deg.C for 8 hr, and filtering to obtain a flavoring liquid (wherein the addition amount of fructus Siraitiae Grosvenorii and folium Menthae tea is calculated by volume after boiling).
(7) Blending: adding diatomite (food grade diatomite filter aid, Yangjiang filter aid Co., Ltd., 200 meshes and 250 meshes, the proportion of 200 meshes to 250 meshes is 1.8:1.2, and the total addition is 227mg/L) solution into the semi-finished olive fruit vinegar obtained in the step (5), uniformly mixing to form a certain filter layer, then carrying out vacuum filtration by using a vacuum pump, then adding a certain amount of calcium lactate (3-6 g/L, 48g/L, 11g/L, Miao honey, Guangzhou Miao Hua Mian, Naozhou Mian, etc.), the balance of pure water, heating by using a tube still sterilizer after the pure water is completely mixed uniformly, preserving heat for 44min, finally adding a certain amount of potassium sorbate (Madale/Plumbum preparatium, 0.83g/L, Shandong Kunda Biotech Co., Ltd.), pumping into a cold storage warehouse at the temperature of-2.5 to-2.7 ℃, and standing for 7-10 days.
(8) Second homogenization, same as step (8) of example 1;
(9) filtering, sterilizing and filling: same as in step (9) of example 1.
The fermented olive fruit vinegar is light yellow, has the unique fruit fragrance of the olive fruit vinegar, is soft and tasty, and is high in clarity, strong in stability and good in health care effect. The olive fruit vinegar has high content of nutrient components and active components, and high content of protein, fat, total flavone and vitamin C, wherein the content of protein is 5.67g/100g measured according to GB-T14771-1993, the content of fat is 2.31g/100g measured according to GB5009.6-2016, the content of total flavone is 140.71mg/100g measured according to a spectrophotometry (technical specification for health food inspection and evaluation, 2003 edition of Ministry of health), and the content of vitamin C is 160mg/100g measured according to GB 14754-2010. The total acid (g/L, calculated by acetic acid) is 60.08g/L measured according to the GB/T12456 method, the content of mould and yeast is 0CFU/mL measured according to the GB/T4789.15-2016 method, the content of escherichia coli is 0MPN/mL measured according to the GB/T4789.3-2016 method, and the requirements of national food safety standard NYT2987-2016 green food fruit vinegar beverage are met.
Comparative example 1: influence of different enzymolysis process conditions on quality of fermented olive fruit vinegar
The experimental procedure is the same as in example 2, except that: the enzymolysis process conditions in the step (2) are respectively as follows:
the data obtained by repeated experiments are shown in table 1.
The measurement method of each index is as follows: protein content: GB-T14771-1993; fat content: GB 5009.6-2016; the content of total flavonoids is as follows: spectrophotometry (test and evaluation technical specifications for health food, 2003 edition of ministry of health); the content of vitamin C is as follows: GB 14754-2010.
Table 1: the contents of nutrient components and active components in olive fruit vinegar prepared by different enzymolysis process conditions
As can be seen from the above experimental data, the best condition among the above enzymatic hydrolysis process conditions is group C (14.9 hours of high temperature extraction at 82.3 ℃ with Xiasheng high temperature enzyme 1.5g/L, and 11.2 hours of low temperature extraction at 30.1 ℃ with Lallzyme CTM pectinase 60mg/L, Farmland Raman group). Therefore, the synergistic effect of the high-temperature and low-temperature enzymes can solve the problems that the enzymolysis of the dried Ceylon olive fruits is difficult to extract juice and the contents of functional components and nutrient components are low, and greatly improves the contents of vitamin C and total flavonoids in the enzymolysis leaching solution. Meanwhile, the fruit vinegar has the function of promoting the release of aroma, and is beneficial to improving the quality of the fruit vinegar.
Comparative example 2 determination of conditions for activation and acclimatization of acetic acid bacteria
On the basis of the preliminary experiments (screening different acetic acid bacteria activation and domestication conditions), the experimental steps are the same as those of example 2, and only the combination setting of the acetic acid bacteria activation and domestication processes in the step (3) is shown in table 2.
TABLE 2 determination of conditions for acetic acid bacteria activation and acclimation treatment
Huniang 101 vinegar strain (Kangyuan Chunfeng Benniang), Diboshi acetic acid bacteria (cigarette platform Diboshi yeast Co., Ltd.)
Comparing the indexes comprehensively in table 2, the combination setting of the acetic acid bacteria activation and domestication process of No. 1 is obviously superior to other combinations, and the optimal combination of the acetic acid bacteria activation and domestication process is obtained: 0.48g/L of Acetobacter xylinum + 30.0% vol olive wine 0.21g/L + 43g/L of total sugar during fermentation + 11g/L of total acid during fermentation, and then activating at the temperature of 29 ℃; and finally, the thickness of the liquid surface bacterial membrane reaches 10cm, and the acetic acid bacteria domesticated seed liquid with strong metabolism and reproductive capacity is obtained.
Comparative example 3: influence of different fermentation process combinations on quality of fermented olive fruit vinegar
The experimental procedure is the same as in example 2, except that: the fermentation process combination settings of the step (4) are respectively as follows:
one group of: acetobacter pasteurianus GIM1.67(0.17g/L) + acetic acid bacteria domesticated seed liquid;
two groups are as follows: 0.31g/L of black koji and acetic acid bacteria domesticated seed liquid;
three groups: 0.17g/L of black tea fungus and acetic acid bacteria domesticate the seed liquid;
(Acetobacter pasteurianus GIM1.67, same as the strain described in document 1, Black koji: Jinyuyuan Biotech Co., Ltd., Black tea fungus: Shanxi Xiangjunge network tech Co., Ltd.)
Document 1: grand pleased; mashed summer fruit; a pottery sink source; gejie courage; a wavelet is formed; (ii) a Research on ultrasonic wave-promoted fermentation growth of Acetobacter pasteurianus [ J ]; brewing in China; 08 years 2018.
The data obtained by repeated experiments and evaluations are shown in table 4.
Wherein, the content of glycerin is: glycerin content, non-volatile lactic acid content: acidimetric method.
And (3) measuring the yield of acetic acid: taking 2ml fermentation liquor, adding 50ml distilled water and 3-5 drops of 0.5% phenolphthalein alcohol solution, titrating to light pink with calibrated 0.1ml/1NaOH solution, and calculating the acid content in the sample according to the volume of the consumed NaOH solution.
Yield of acetic acid (g/L) [ (C)NaOHV)/2]x60
Acetic acid conversion rate ═ acid yield (g/l)/[ alcohol content of fermentation broth (g/l) × 1.304] x 100%
Table 4: effect of combination of different fermentation processes
According to the test data, the fermentation process combinations with the highest acid yield and acetic acid conversion rate in the temperature-controlled fermentation are three groups: 0.17g/L of black tea fungus and acetic acid bacteria domesticate the seed liquid, the acid yield is 62.17g/L, and the acetic acid conversion rate is 75.10%. The black tea fungus belongs to the microbial activity probiotics; the black tea fungus contains various amino acids, trace elements, high vitamins and mellow and normal taste; the method has the advantages of fast growth and fermentation, high survival rate and strong resistance to mixed bacteria, and shows that the method for adding the black tea fungus and the acetic acid bacteria domesticated seed liquid into the enzymolysis products to carry out mixed bacteria fermentation can obviously improve the fermentation starting rate, the acetic acid conversion rate and the acid production rate of the olive fruit vinegar and enhance the resistance to the mixed bacteria during the vinegar fermentation period.
Comparative example 4 selection of olive fruit vinegar quality by different ageing process combinations
The experimental procedure was the same as in example 2, step (5), except that: the combined settings of the aging process in the step (5) are respectively (6.2 g/L of salt, 1.39g/L of food-grade lactic acid, 0.69g/L of refined color-protecting bentonite NC), (6.2 g/L of salt, 1.39g/L of food-grade lactic acid, 0.51g/L of unbaked oak chips, 0.69g/L of refined color-protecting bentonite NC) and (6.2 g/L of salt, 0.51g/L of unbaked oak chips and 0.69g/L of refined color-protecting bentonite NC), and the data obtained by repeated experiments and product evaluation are shown in Table 5:
TABLE 5 Effect of different combinations of ageing Processes
According to the test data, the best combination of the aging process in the aging process (6.2 g/L of salt, 1.39g/L of food-grade lactic acid, 0.51g/L of unbaked oak chips, 0.69g/L of refined color-protecting bentonite NC) can effectively keep the stability and safety of microorganisms in the product, can effectively prevent the vinegar from generating white flower diseases due to the infection of harmful microorganisms, and simultaneously enables the taste to be milder; can adsorb excessive fusel oil generated during fermentation, remove green smell, release fruity flavor, increase oak taste, accelerate vinegar maturation, and clarify vinegar. So that a large amount of aromatic substances are formed, and the flavor of the fruit vinegar is improved.
COMPARATIVE EXAMPLE 5 selection of different formulations of Olive Vinegar seasoning liquid
The experimental procedure is the same as that of example 2, step (6), except that: the formula of the seasoning liquid in the step (6) respectively uses the seasoning liquid with the number 1 (89 mg/L of low-temperature dehydrated momordica grosvenori and 34mg/L of mint tea), the seasoning liquid with the number 2 (89 mg/L of stevioside and 34mg/L of mint tea) and the seasoning liquid with the number 3 (89 mg/L of momordica grosvenori and 34mg/L of mint tea), and repeated experiments show that the results are shown in the table 6:
TABLE 6 comparison of different seasoning liquid formulas
(stevioside: Henan Jiazhi biotechnology, Rohan sugar: Yunnan Luhua food Co., Ltd.)
Through comprehensive comparison of the tests, the olive fruit vinegar prepared by the seasoning liquid prepared by the number 1 is blended, and the blended product is fragrant, sweet and cool.
Comparative example 6 investigation of blending Process
On the basis of the preliminary test, the procedure was substantially the same as that of (7) in example 2, and the following treatments were carried out, wherein each wine sample was prepared in 1L, and the wine samples were numbered 1 and 2, respectively, and the laboratory test and the stability test were carried out by the laboratory test staff of the organization company, and the results are shown in Table 7.
Table 7 results of the formulated study
The optimal blending combination process parameters are derived from table 7: kieselguhr (200 meshes and 250 meshes, the proportion is 1.8: 1.2)221mg/L + calcium lactate 4.5g/L + xylitol 46g/L + litchi honey 9.5g/L + potassium sorbate 0.74g/L + seasoning liquid; detecting the blended wine sample to obtain: the content of soluble solids is 14.78% (the refractometer method for measuring the content of the soluble solids of NY/T2637-2014 fruits and vegetables), the content of heavy metals meets the GB 16322-2003, the index requirement of top-grade fruit vinegar is met, and the olive fruit vinegar has the advantages of obvious specific fruit aroma of the olive fruit vinegar, sour, sweet and delicious taste, and fine and refreshing mouthfeel.
Comparative example 7: influence of different homogenization treatments on quality of fermented olive fruit vinegar
Based on the preliminary experiments (screening different homogenization conditions), the experimental procedure was the same as example 2, except that: in the step (8), primary homogenization treatment and secondary homogenization treatment are adopted, the treatment time is 64 minutes, and the specific homogenization treatment conditions and results are shown in table 8.
Table 8: determination of different homogenization treatment conditions
As can be seen from the comprehensive comparison in table 8 above, the clarity of the secondary homogenization is significantly better than that of the primary homogenization, and the optimal secondary homogenization treatment conditions are obtained: in vinegar beverage with the temperature of 63.6 ℃, firstly, homogenizing for the first time by a homogenizer at the homogenizing pressure of 19MPa for 28 minutes; then, the mixture is homogenized for the second time by a homogenizer at a homogenization pressure of 24MPa for 36 minutes. At the moment, the olive fruit vinegar is light yellow, the product stability is strong, and the taste is fine and soft.
It should be finally noted that the above examples are only intended to illustrate the technical solutions of the present invention, and not to limit the scope of the present invention, and that other variations and modifications based on the above description and thought may be made by those skilled in the art, and that all embodiments need not be exhaustive. Any modification, equivalent replacement, and improvement made within the spirit and principle of the present invention should be included in the protection scope of the claims of the present invention.
Claims (10)
1. A fermented olive fruit vinegar is characterized in that dried Ceylon olive fruits are used as raw materials for fermentation, and the specific fermentation process is as follows;
s1, selecting dry fruits of the Indian kalimeris herb oliver without spots of insect eye, cleaning, crushing to obtain dry pulp, adding water, liquorice tablets and high-temperature-resistant alpha amylase, stirring uniformly, boiling and keeping the temperature for 2-5 hours;
s2, high-temperature and low-temperature enzymolysis leaching: after the solution in the step S1 is cooled to 78.2-86.4 ℃, preserving heat and adding high-temperature enzyme to carry out enzymolysis reaction, after the enzymolysis reaction is finished, cooling to 28.5-31.7 ℃, preserving heat and adding low-temperature enzyme to carry out low-temperature enzymolysis reaction;
s3, temperature-controlled fermentation of acetic acid: adding the olive wine, the black tea fungus and the domesticated acetic acid fungus seed liquid into the enzymolysis solution obtained in the step S2, uniformly mixing, ensuring that the alcoholic strength in the mixed solution is 6.7-7.1%, then fermenting at the temperature of 29.0-31.2 ℃ until the total acidity in the solution is 45-48 g/L and the alcoholic strength is less than 0.6%, ending the fermentation process, then taking out half of the fermented vinegar liquid, and leaving the other half as the fermented liquid seed liquid to ferment the next batch of vinegar liquid; taking out half of the fermented vinegar liquid, continuously standing for 26-29 days, and separating fruit residues to obtain a semi-finished vinegar liquid;
s4, ageing oak chips: adding salt, food-grade lactic acid, unbaked oak chips and a clarifying agent into the semi-finished vinegar obtained in the step S3, uniformly mixing, and then ageing at a controlled temperature of 13.6-14.2 ℃;
s5, taking fructus momordicae powder and mint tea as raw materials, continuously boiling the raw materials with water, and filtering the boiled raw materials to obtain seasoning liquid; after aging in step S4, adding food-grade diatomite into the solution to perform suction filtration, then adding the seasoning liquid, water and seasonings into the obtained filtrate to mix uniformly, then heating for sterilization, and then standing at low temperature;
and S6, carrying out secondary homogenization, filtration and sterilization on the solution obtained in the step S5 to obtain the fermented olive fruit vinegar.
2. The fermented olive fruit vinegar according to claim 1, wherein in step S1, the mass ratio of the dry fruit pulp to the water is 1: 5.7 to 6.5;
preferably, in the step S1, the water content of the dried Ceylon olive is 12-14%; every 100g of dried olive fruits containing 57-63 g of total sugar and 71.5-78.3 g of protein;
preferably, in step S1, the dosage of the licorice tablet is calculated according to the final concentration of 115mg/L to 145 mg/L;
preferably, in step S1, the dosage of the high temperature resistant alpha amylase is calculated according to a final concentration of 358mg to 412mg/L, and the enzyme activity is 18 ten thousand U/g.
3. The fermented olive fruit vinegar according to claim 1, wherein in step S2, the high temperature enzyme is high temperature resistant xylanase with an enzyme activity of 2 ten thousand U/g; the dosage is calculated according to the final concentration of 1.3g/L to 1.7 g/L;
more preferably, in step S2, the low-temperature enzyme is pectinase, and the dosage of the low-temperature enzyme is calculated according to the final concentration of 58 mg/L-62 mg/L.
4. The fermented olive fruit vinegar according to claim 1, wherein in step S3, the olive wine has an alcoholic strength of 30.0% vol, and is added at a final concentration of 0.19-0.23 g/L in the enzymolysis solution;
preferably, in step S3, the black tea fungus is added according to the final concentration of the enzymolysis solution of 0.11-0.23 g/L; more preferably, the black tea fungus is Russian black tea fungus, and the diameter of the black tea fungus is 6 cm/piece;
preferably, in step S3, the temperature for continuous placement is 19.4-21.6 ℃ and the humidity is 68-74%.
5. The fermented olive fruit vinegar according to claim 4, wherein in step S3, the domesticated acetic acid bacteria seed solution is prepared as follows: adding water into the dry pulp and sugar obtained in the step S1 to prepare a pretreatment solution, adding the fruit vinegar bacteria and the olive wine, and uniformly mixing, wherein the addition amount of the fruit vinegar bacteria is 5.6g/L, and the addition amount of the olive wine is 10 mL/L; and then activating at the temperature of 28.7-29.3 ℃ until a mycoderm appears on the liquid surface and the acidity is measured to be 20-39 g/L, continuing to supplement olive wine for acclimatization, wherein the addition amount is 20mL/L, and continuing to activate until the thickness of the mycoderm on the liquid surface is 10cm and the acidity is 40-64 g/L, thus obtaining the acclimatized acetic acid bacteria seed liquid.
6. The fermented olive fruit vinegar according to claim 5, wherein the producer of the fruit vinegar bacteria is the fruit vinegar bacteria of Nicotiana obovata Sp, containing up to 100 hundred million active strains per 10g of bacteria powder;
preferably, the olive wine has an alcohol concentration of 30.0% vol;
preferably, in the step S3, the fermentation temperature is 29.5-30.2 ℃, and the fermentation time is 20-30 days; preferably, the fermentation time is 25-28 days.
7. The fermented olive fruit vinegar according to claim 1, wherein in step S4, the salt is natural solarized salt, and the dosage is calculated by the final concentration of 5.3 g-7.1 g/L;
preferably, in the step S4, the usage amount of the oak chips is calculated according to the final concentration of 0.45 g-0.57 g/L;
preferably, in step S4, the food grade lactic acid is used in an amount of 1.25g/L to 1.53 g/L;
preferably, in step S4, the clarifying agent is refined color-protecting bentonite NC of shanghai dingtang international trade limited; the dosage is calculated according to the final concentration of 0.65 g/L-0.73 g/L.
8. The fermented olive fruit vinegar according to claim 1, wherein in step S5, the preparation process of the seasoning liquid is as follows: crushing fructus Siraitiae Grosvenorii, adding herba Menthae tea and fructus Siraitiae Grosvenorii into pure water, steaming at 100 deg.C for 8 hr, and filtering to obtain seasoning liquid;
preferably, in the seasoning liquid, the dosage of the momordica grosvenori powder is calculated according to the final concentration of 85 mg-93 mg/L;
preferably, in the seasoning liquid, the dosage of the mint tea is calculated according to the final concentration of 32 mg-36 mg/L;
preferably, the food-grade diatomite is obtained by mixing 200 meshes and 250 meshes according to a mass ratio of 1.8: 1.2; the dosage is calculated according to the final concentration of 215 mg/L-227 mg/L.
9. The fermented olive fruit vinegar according to claim 8, wherein the specific process of step S5 is: after the aging is finished in the step S4, adding the mixture into the solution, wherein the mass ratio of 200 meshes to 250 meshes is 1.8:1.2, adding 215mg/L of food-grade diatomite, uniformly mixing to form a filter layer, carrying out vacuum filtration, then adding 3g/L of calcium lactate, 44g/L of xylitol, 8g/L of honey, seasoning liquid and 850g/L of pure water, uniformly mixing, heating to 68.5 ℃, keeping the temperature for 38min for sterilization, finally adding 0.65g/L of potassium sorbate, uniformly mixing, and standing for 7-10 days in an environment at-2.5-2.7 ℃.
10. The fermented olive fruit vinegar according to claim 1, wherein in the step S6, in the second homogenization, the first homogenization pressure is 19MPa, and the homogenization time is 28 minutes; the second homogenization pressure is 24MPa, and the homogenization time is 36 minutes.
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| CN116004350A (en) * | 2022-12-28 | 2023-04-25 | 河南科技大学 | Rice vinegar ageing accelerating method and Chen Weibo treatment device |
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