CN112715810A - Apple vinegar beverage containing water-soluble cannabidiol and preparation method thereof - Google Patents

Apple vinegar beverage containing water-soluble cannabidiol and preparation method thereof Download PDF

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CN112715810A
CN112715810A CN202110066836.1A CN202110066836A CN112715810A CN 112715810 A CN112715810 A CN 112715810A CN 202110066836 A CN202110066836 A CN 202110066836A CN 112715810 A CN112715810 A CN 112715810A
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apple
apple juice
cyclodextrin
water
vinegar
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刘胜贵
王钲霖
付胜男
薛红芬
李智高
孔令羽
蒋永昌
张琼
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Yunnan Luxin Biopharmaceutical Co ltd
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Yunnan Luxin Biopharmaceutical Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
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    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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Abstract

The invention discloses an apple vinegar beverage containing water-soluble cannabidiol and a preparation method thereof, belonging to the technical field of food processing. The traditional Chinese medicine is prepared from the following raw materials: drinking water, cider vinegar (brewed edible vinegar), concentrated cider juice, honey, xylitol, edible alcohol, rice, water-soluble cannabidiol, sodium citrate, citric acid, potassium sorbate, D-sodium erythorbate, lemon yellow, sunset yellow, and edible essence and spice. Cannabidiol (CBD) has a plurality of physiological effects of anti-inflammation, antioxidation, antianxiety, insomnia resistance, immunity regulation and the like, and the invention greatly improves the water solubility and bioavailability of CBD by a special process on the premise of not changing the molecular structure of CBD, and has multiple effects of sobering up, promoting digestion, preventing cold, eliminating fatigue, beautifying and protecting skin, resisting aging and the like. Apple vinegar is known as a fourth generation beverage, and is accepted and favored by consumers as a nutritional and health-care condiment.

Description

Apple vinegar beverage containing water-soluble cannabidiol and preparation method thereof
Technical Field
The invention belongs to the technical field of food processing, and relates to an apple vinegar beverage containing water-soluble cannabidiol and a preparation method thereof.
Background
Thousands of years ago, people know how to use vinegar. In the 6 th century of the Gongyuan, Babylon learned to add various flavor substances such as fruits, honey and malt to the produced vinegar.
The fruit vinegar is a new generation seasoning after table vinegar, contains rich trace elements such as potassium, zinc and the like necessary for human bodies, vitamins, various organic acids and amino acids necessary for human bodies, and has the physiological functions of regulating acid-base balance, reducing blood fat and cholesterol, enhancing immunity, promoting blood circulation, inhibiting blood sugar increase, enhancing digestion function, protecting liver, losing weight and the like. The fermented fruit vinegar has high nutritive value and certain health-care and dietotherapy functions.
Most of fruit and vegetable vinegar developed by taking fruits and vegetables as raw materials has strong fruit flavor and vinegar flavor, is rich in nutrition and is sour, sweet and delicious, and by utilizing the mutual cooperation of the composite strains in the fermentation process, rich metabolites are generated through a microbial metabolism approach, so that a fruit vinegar product which can not only retain the nutrient and fragrance components of the raw materials, but also has a health-care function is generated, and the fruit and vegetable vinegar has wide consumption market and development prospect.
The planting area and the yield of the apples in China occupy half of the world, the annual yield of the apples is about 4388 ten thousand, and the apples play an important role in world apple trade. The apple is rich in nutrition, contains malic acid, quinic acid, citric acid, tartaric acid, tannic acid, pectin, cellulose and various vitamins, and also contains trace elements such as calcium, copper, manganese, zinc, potassium and the like, is very beneficial to human health after being eaten frequently, and has the health-care effects of promoting the production of body fluid to quench thirst, harmonizing stomach to check adverse qi, tonifying spleen to moisten lung and the like.
If the apple is adopted as the fermentation raw material to produce the apple vinegar in a large scale, the apple vinegar can be used as a substitute of edible seasoning vinegar to reduce the grain consumption, and various apple vinegar beverages can be developed to improve the added value of products and solve the problem of excess apple yield. The apple vinegar is a health-care beverage obtained by fermenting apple juice, not only has the nutrition of apples, but also has the effects of resisting bacteria, sterilization, virus, blood fat and blood sugar, oxidation and aging, beautifying, resisting cancer, preventing osteoporosis, reducing cholesterol and the like.
In recent years, researches mainly comprise screening and improving apple vinegar fermentation strains, improving the acidity of fermented vinegar, increasing the yield and shortening the fermentation period.
Cannabis is an important traditional medicinal plant, the record of cannabis exists in the earliest Chinese medicine book Shennong's herbal Jing, and Cannabidiol (CBD) is one of the main active ingredients of cannabis.
CBD is not addictive, and has no mental and neurotoxicity; and the CBD can block the influence of Tetrahydrocannabinol (THC) on the nervous system of a human body and effectively eliminate the hallucinogenic effect generated by the THC, so the CBD is called as an antitoxic compound. CBD has effects of anticonvulsant, antiemetic, antispasmodic, antidepressant, antianxiety, relieving fatigue, antibacterial, antiinflammatory, antioxidant, antiepileptic, antirheumatic, anticancer, inhibiting glioma cell metastasis, resisting multiple arteriosclerosis, preventing myocardial infarction, antithrombotic, reducing blood lipid, relieving pain, tranquilizing and improving sleep, and can be used for treating neonatal anoxia ischemic encephalopathy, improving learning memory, and can be used in various fields such as medicine, health product, food and daily chemical product. In recent years, various medicines, foods, beverages and flavorings containing CBD have come into wide use.
CBD is hardly dissolved in water, is not dissolved in sodium hydroxide solution with the mass fraction of 10 percent, and is dissolved in organic solvents such as ethanol, methanol, ether, benzene, chloroform, petroleum ether and the like. Moreover, the impurity content in the crude product of the hemp extract directly affects the subsequent purification efficiency, and when the impurity content in the crude product of the hemp extract is high, the purity of the CBD extract is not improved. Therefore, how to improve the extraction rate and purity of cannabidiol is an urgent technical problem to be solved in the field, the water solubility of CBD is poor, and the solubility of CBD in water needs to be solved by adding water-soluble CBD powder.
Disclosure of Invention
In order to solve the problems, the invention provides an apple vinegar beverage containing water-soluble cannabidiol and a preparation method thereof. Aims to increase the solubility of cannabidiol in water, thereby increasing the health care function of the apple vinegar beverage containing water-soluble cannabidiol and meeting different requirements of consumers on the apple vinegar beverage.
The apple vinegar beverage containing water-soluble cannabidiol is mainly realized by the following technical scheme, and comprises the following raw materials in parts by weight:
10-30 parts of drinking water, 40-70 parts of apple vinegar (brewed vinegar), 10-20 parts of concentrated apple juice, 1-5 parts of honey, 5-10 parts of xylitol, 0.1-1 part of edible alcohol, 0.5-2 parts of rice, 1-5 parts of water-soluble cannabidiol, 0.05-0.2 part of sodium citrate, 0.2-0.5 part of citric acid, 0.01-0.05 part of potassium sorbate, 0.01-0.05 part of D-sodium erythorbate, 0.02-0.1 part of lemon yellow, 0.05-0.2 part of sunset yellow and 0.1-1 part of edible essence and spice.
The essence comprises food grade essence used in food additive.
The pigment comprises synthetic pigments allowed to be used in China, such as amaranth, carmine, erythrosine (cherry red), new red, allura red, lemon yellow, sunset yellow, brilliant blue, indigo blue, and their respective aluminum lakes and one or more of synthetic beta-carotene, sodium copper chlorophyllin and titanium dioxide.
The preservative comprises one or more of common benzoic acid, sorbic acid and propionic acid (and salts thereof).
The sweetener includes (1) a natural sweetener: sugar alcohols: xylitol, sorbitol, mannitol, lactitol, maltitol, isomaltitol, erythritol; ② non-saccharides: stevioside, liquorice, kiwi fruit extract, mogroside and thaumatin. (2) Artificially synthesizing a sweetening agent: sulfonamides: saccharin, sodium cyclamate, potassium acesulfame; dipeptides: aspartame, 1-alpha-aspartyl-N- (2,2,4, 4-tetramethyl-3-thiotrimethylene) -D-alaninamide (alitame). Derivatives of sucrose: one or more of sucralose, isomalt (palatinose) and neosugar (fructo-oligosaccharide).
The sour agent comprises one or more of citric acid, tartaric acid, malic acid and lactic acid.
An apple vinegar beverage containing water-soluble cannabidiol and a preparation method thereof are characterized in that the apple vinegar is prepared by adopting an all-solid-state fermentation method, and the preparation method comprises the following steps:
(1) selection of raw materials
Selecting mature fresh Fuji apples with plump appearance and no rotten surfaces, cleaning the apples with clear water, removing kernels with a fruit knife, and cutting the apples into small pieces for later use.
(2) Juicing and deslagging
Liquefying the apples cut into blocks by an enzyme method, putting the apples into a juicer for juicing, and discarding pomace to only leave fresh juice.
(3) Anti-browning treatment of apple juice
Because apple juice contains a large amount of vitamin C, the vitamin C in the apple juice is directly contacted with air and is easily oxidized by oxygen in the air, so that the fruit juice has browning phenomena, and the flavor and the appearance of the apple vinegar at the later stage can be influenced. And the sodium metabisulfite has strong antioxidant effect, and is added into the freshly squeezed apple juice according to the addition amount of 0.01-1 g added into 1L of fruit juice, and the mixture is uniformly stirred to perform anti-browning treatment on the apple juice.
(4) Filtration of apple juice
And filtering the fresh apple juice obtained by squeezing to remove a small amount of plant fibers and pericarps in the apple juice, coarsely filtering the apple juice by using 4 layers of gauze, filtering the filtered filtrate by using 8 layers of gauze, filtering by using 16 layers of gauze, and finally filtering the apple juice by using 32 layers of gauze to obtain the relatively clear and clean apple juice.
(5) Clarification of apple juice
Adding the compound pectinase into the filtered apple juice in an amount of 0.05-0.2 g/L per apple juice, uniformly stirring with a glass rod, and performing enzymolysis on the uniformly stirred apple juice at 20-30 ℃ for 1-3 h to achieve the purpose of clarifying the apple juice.
(6) Adjusting sugar degree
In order to ensure that the fermentation can be carried out smoothly and the brewed apple vinegar has better flavor, the filtered and clarified apple juice needs to be subjected to sugar adjustment treatment according to the requirement of the finished apple vinegar, and the sugar degree is 5-10%. Knowing that 17g/L of sugar produces 1% of wine, the content of fruit wine ethanol required in the early stage of fermenting fruit vinegar is 8% -10%, and the fruit juice mass is W (kg), then: the potential alcoholic strength alpha of the fruit juice is fruit juice sugar degree (g/L)/17; the sugar addition amount (kg) ═ 9- α × 0.017 × W × 100%.
(7) Adjusting acidity
The pH value of the wine brewing high-activity yeast used for fermentation, which is suitable for growth, is 4.0-4.5, the pH value of the apple juice is about 3.0, sodium bicarbonate aqueous solution is added into the apple juice, and the pH value of the apple juice is adjusted to 4.0, so that the optimum pH value of yeast fermentation is achieved.
(8) Activation of Yeast
2/1000 yeast is weighed in a small beaker, warm water (25-30 ℃) is added, the mixture is stirred uniformly by a glass rod and is placed in a constant temperature water bath kettle at 30 ℃ for 30min to activate the yeast.
(9) Activation of acetic acid bacteria
3/1000 acetic acid bacteria are weighed and put into a beaker, warm water (30-35 ℃) is added, the mixture is stirred uniformly by a glass rod and is placed in a constant temperature water bath kettle at 35 ℃ for 30min to activate the acetic acid bacteria.
(10) Adding activated high-activity saccharomyces cerevisiae into apple juice, then fermenting at 32 ℃, detecting the sugar degree and the alcoholic strength of fermentation liquor for 1 time every 12 hours, and recording until all data are relatively stable and no alcohol exists.
The sugar in apple juice produces alcohol and carbon dioxide in an anaerobic environment through the action of yeast, and the chemical reaction in the process can be simply expressed as: c6H12O6+2ADP+2Pi→2C2H5OH+2CO2。
(11) Acetic acid fermentation
Activating acetobacter aceti, adding the activated acetobacter aceti into fermentation liquor which is subjected to alcohol fermentation, carrying out acetic acid fermentation in the next step, detecting the acetic acid content of the fermentation liquor for 1 time every 24 hours during fermentation, and recording until the acetic acid content is kept relatively stable at 0.5% -2%.
Alcohol is oxidized into acetic acid by acetic acid bacteria under the aerobic condition. The chemical reaction of the acetic fermentation process can be simply expressed as: c2H5OH+O2→CH3COOH+H2O。
(12) Determination of acetic acid content
The amount of acetic acid (g/100g) ═ V1-V2) C/M.times.6%. times.100. In the formula: v1-V2In order to consume the standard amount of NaOH, mL; c is the concentration of a standard NaOH solution, mol/L; m is sample mass or volume (10 mL each time); 6% is a conversion factor.
(13) Filtration
After the fermentation is finished, filtering the apple vinegar to remove impurity components contained in the apple vinegar to obtain clear apple vinegar (brewing vinegar).
(14) Blending
In order to enable the apple vinegar to have better taste and flavor, concentrated apple juice, honey, xylitol, edible alcohol, rice, water-soluble cannabidiol, sodium citrate, citric acid, potassium sorbate, D-sodium erythorbate, lemon yellow, sunset yellow, edible essence and spice and drinking water are added according to the formula amount for seasoning treatment.
(15) Sterilization
And (3) keeping the blended apple vinegar beverage at 70-85 ℃ for 20min, and sterilizing.
(16) Finished product package
Packaging according to single can/box/bottle.
Compared with the prior art, the invention has the beneficial effects that:
according to the invention, the water-insoluble cannabidiol is included in the cyclodextrin molecules with inner lipophilicity and outer hydrophilicity by a microcapsule inclusion technology to form a microcapsule with outer hydrophilicity and inner lipophilicity, so that the water solubility and stability of the CBD can be effectively improved, the CBD is stably wrapped in the microcapsule, and the solubility and bioavailability of the CBD can be greatly increased.
The apple vinegar is added with the water-soluble CBD, so that the apple vinegar is mellow in taste, unique in flavor, clear and transparent in appearance, free of CBD crystal precipitation and precipitate, obvious in health care effect, and capable of clearing away heat and toxic materials, resisting inflammation, resisting oxidation, resisting insomnia, regulating immunity and the like, and is a health care beverage integrating leisure, health preservation and beauty.
The method is simple and easy to implement, has no special requirements on equipment, and has fresher taste, more pleasant flavor and very wide market prospect compared with the fruit vinegar beverage prepared by the traditional method.
Detailed Description
The following examples are intended to illustrate the invention without limiting its scope. Although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that various changes in the embodiments and/or modifications of the invention can be made, and equivalents and modifications of some features of the invention can be made without departing from the spirit and scope of the invention.
Examples 1 to 5 each provide compositions of different ratios, based on the required weight parts of the raw material formulation (total 100 parts), as shown in table 1 below.
10-30 parts of drinking water, 40-70 parts of apple vinegar (brewed vinegar), 10-20 parts of concentrated apple juice, 1-5 parts of honey, 5-10 parts of xylitol, 0.1-1 part of edible alcohol, 0.5-2 parts of rice, 1-5 parts of water-soluble cannabidiol, 0.05-0.2 part of sodium citrate, 0.2-0.5 part of citric acid, 0.01-0.05 part of potassium sorbate, 0.01-0.05 part of D-sodium erythorbate, 0.02-0.1 part of lemon yellow, 0.05-0.2 part of sunset yellow and 0.1-1 part of edible essence and spice.
TABLE 1 examples 1-5 raw material formulations (in parts by weight)
Raw material formula Example 1 (S)1) Example 2 (S)2) Example 3 (S)3) Example 4 (S)4) Example 5 (S)5)
Apple vinegar (brewing vinegar) 67 46 52 41 59
Concentrated apple juice 13 17 11 19 15
Honey 1 4 2 5 3
Water sugar alcohol 5 8 7 9 6
Edible alcohol 0.2 0.7 0.5 0.9 0.4
Rice 0.6 1.5 1 1.8 1.1
Water soluble cannabidiol 1.5 3 5 4 2
Citric acid sodium salt 0.06 0.14 0.15 0.17 0.09
Citric acid 0.21 0.33 0.45 0.46 0.28
Potassium sorbate 0.01 0.03 0.05 0.04 0.02
D. Isoascorbic acid sodium salt 0.02 0.04 0.02 0.03 0.01
Lemon yellow 0.02 0.07 0.05 0.09 0.04
Sunset yellow 0.06 0.13 0.1 0.18 0.09
Edible essence spice 0.2 0.6 0.5 0.85 0.45
Drinking water Balance of Balance of Balance of Balance of Balance of
The preparation method of the compositions of examples 1 to 5 is the following steps:
(1) selection of raw materials
Selecting mature fresh Fuji apples with plump appearance and no rotten surfaces, cleaning the apples with clear water, removing kernels with a fruit knife, and cutting the apples into small pieces for later use.
(2) Juicing and deslagging
Liquefying the apples cut into blocks by an enzyme method, putting the apples into a juicer for juicing, and discarding pomace to only leave fresh juice.
(3) Anti-browning treatment of apple juice
Because apple juice contains a large amount of vitamin C, the vitamin C in the apple juice is directly contacted with air and is easily oxidized by oxygen in the air, so that the fruit juice has browning phenomena, and the flavor and the appearance of the apple vinegar at the later stage can be influenced. And the sodium metabisulfite has strong antioxidant effect, and is added into the freshly squeezed apple juice according to the addition amount of 0.01-1 g added into 1L of fruit juice, and the mixture is uniformly stirred to perform anti-browning treatment on the apple juice.
(4) Filtration of apple juice
And filtering the fresh apple juice obtained by squeezing to remove a small amount of plant fibers and pericarps in the apple juice, coarsely filtering the apple juice by using 4 layers of gauze, filtering the filtered filtrate by using 8 layers of gauze, filtering by using 16 layers of gauze, and finally filtering the apple juice by using 32 layers of gauze to obtain the relatively clear and clean apple juice.
(5) Clarification of apple juice
Adding the compound pectinase into the filtered apple juice in an amount of 0.05-0.2 g/L per apple juice, uniformly stirring with a glass rod, and performing enzymolysis on the uniformly stirred apple juice at 20-30 ℃ for 1-3 h to achieve the purpose of clarifying the apple juice.
(6) Adjusting sugar degree
In order to ensure that the fermentation can be carried out smoothly and the brewed apple vinegar has better flavor, the filtered and clarified apple juice needs to be subjected to sugar adjustment treatment according to the requirement of the finished apple vinegar, and the sugar degree is 5-10%. Knowing that 17g/L of sugar produces 1% of wine, the content of fruit wine ethanol required in the early stage of fermenting fruit vinegar is 8% -10%, and the fruit juice mass is W (kg), then: the potential alcoholic strength alpha of the fruit juice is fruit juice sugar degree (g/L)/17; the sugar addition amount (kg) ═ 9- α × 0.017 × W × 100%.
(7) Adjusting acidity
The pH value of the wine brewing high-activity yeast used for fermentation, which is suitable for growth, is 4.0-4.5, the pH value of the apple juice is about 3.0, sodium bicarbonate aqueous solution is added into the apple juice, and the pH value of the apple juice is adjusted to 4.0, so that the optimum pH value of yeast fermentation is achieved.
(8) Activation of Yeast
2/1000 yeast is weighed in a small beaker, warm water (25-30 ℃) is added, the mixture is stirred uniformly by a glass rod and is placed in a constant temperature water bath kettle at 30 ℃ for 30min to activate the yeast.
(9) Activation of acetic acid bacteria
3/1000 acetic acid bacteria are weighed and put into a beaker, warm water (30-35 ℃) is added, the mixture is stirred uniformly by a glass rod and is placed in a constant temperature water bath kettle at 35 ℃ for 30min to activate the acetic acid bacteria.
(10) Adding activated high-activity saccharomyces cerevisiae into apple juice, then fermenting at 32 ℃, detecting the sugar degree and the alcoholic strength of fermentation liquor for 1 time every 12 hours, and recording until all data are relatively stable and no alcohol exists.
The sugar in apple juice produces alcohol and carbon dioxide in an anaerobic environment through the action of yeast, and the chemical reaction in the process can be simply expressed as: c6H12O6+2ADP+2Pi→2C2H5OH+2CO2。
(11) Acetic acid fermentation
Activating acetobacter aceti, adding the activated acetobacter aceti into fermentation liquor which is subjected to alcohol fermentation, carrying out acetic acid fermentation in the next step, detecting the acetic acid content of the fermentation liquor for 1 time every 24 hours during fermentation, and recording until the acetic acid content is kept relatively stable by 0.5-2%.
Alcohol is oxidized into acetic acid by acetic acid bacteria under the aerobic condition. The chemical reaction of the acetic fermentation process can be simply expressed as: c2H5OH+O2→CH3COOH+H2O。
(12) Determination of acetic acid content
The amount of acetic acid (g/100g) ═ V1-V2) C/M.times.6%. times.100. In the formula: v1-V2In order to consume the standard amount of NaOH, mL; c is the concentration of a standard NaOH solution, mol/L; m is sample mass or volume (10 mL each time); 6% is a conversion factor.
(13) Filtration
After the fermentation is finished, filtering the apple vinegar to remove impurity components contained in the apple vinegar to obtain clear apple vinegar (brewing vinegar).
(14) Blending
In order to enable the apple vinegar to have better taste and flavor, concentrated apple juice, honey, xylitol, edible alcohol, rice, water-soluble cannabidiol, sodium citrate, citric acid, potassium sorbate, D-sodium erythorbate, lemon yellow, sunset yellow, edible essence and spice and drinking water are added according to the formula amount for seasoning treatment.
(15) Sterilization
And (3) keeping the blended apple vinegar beverage at 70-85 ℃ for 20min, and sterilizing.
(16) Finished product package
Packaging according to single can/box/bottle.
Test examples (sensory evaluation):
the fully fermented apple vinegar samples S1, S2, S3, S4 and S5 to be subjected to sensory evaluation are numbered in sequence, and 60 persons in 15-60 years old of male and female halves are selected to perform sensory evaluation on apple vinegar in aspects of color, aroma, taste, posture and the like and score according to the requirements of sensory evaluation standards. The sensory evaluation was scored as appearance color (20 points), flavor (20 points), taste (30 points) and body form (30 points), respectively, with a full score of 100, fine scores and results shown in table 2, and the number of people in each rating score was used.
TABLE 2 sensory evaluation criteria and results
Figure RE-GDA0002946589090000081
The test examples are the sensory evaluations of examples 1 to 5, wherein the sensory evaluation and scoring in example 3 are better, but different evaluation effects are obtained because men and women have different degrees of acidity and sweetness and have different sensory evaluations of apple vinegar in terms of color, aroma, taste, posture and the like. Overall example 1 is peracid, example 2 is not sour and has no tartness of apple vinegar, example 4 is weak, and example 5 is too sweet and not refreshing.

Claims (8)

1. An apple vinegar beverage containing water-soluble cannabidiol and a preparation method thereof are characterized in that the required raw material formula in parts by weight is as follows: 10-30 parts of drinking water, 40-70 parts of apple vinegar (brewed vinegar), 10-20 parts of concentrated apple juice, 1-5 parts of honey, 5-10 parts of xylitol, 0.1-1 part of edible alcohol, 0.5-2 parts of rice, 1-5 parts of water-soluble cannabidiol, 0.05-0.2 part of sodium citrate, 0.2-0.5 part of citric acid, 0.01-0.05 part of potassium sorbate, 0.01-0.05 part of D-sodium erythorbate, 0.02-0.1 part of lemon yellow, 0.05-0.2 part of sunset yellow and 0.1-1 part of edible essence and spice.
2. The cider vinegar beverage containing cannabidiol in water solubility and the preparation method thereof as claimed in claim 1, wherein the preparation method comprises the following steps:
(1) selection of raw materials
Selecting mature fresh Fuji apples with plump appearance and no rotten surfaces, cleaning the apples with clear water, removing kernels with a fruit knife, and cutting the apples into small pieces for later use;
(2) juicing and deslagging
Liquefying the apples cut into blocks by an enzyme method, putting the apples into a juicer for juicing, removing fruit residues, and only leaving fresh fruit juice;
(3) anti-browning treatment of apple juice
Adding 0.01-1 g of sodium metabisulfite into 1L of fruit juice, adding into the freshly squeezed apple juice, uniformly stirring, and performing anti-browning treatment on the apple juice;
(4) filtration of apple juice
Filtering fresh apple juice, coarsely filtering apple juice with 4 layers of gauze, filtering filtrate with 8 layers of gauze, filtering with 16 layers of gauze, and filtering apple juice with 32 layers of gauze to obtain relatively clear apple juice;
(5) clarification of apple juice
Adding the compound pectinase into the filtered apple juice in an amount of 0.05-0.2 g/L per apple juice, uniformly stirring with a glass rod, and performing enzymolysis on the uniformly stirred apple juice at 20-30 ℃ for 1-3 h to obtain clarified apple juice;
(6) adjusting sugar degree
In order to ensure that the fermentation can be smoothly carried out and the brewed apple vinegar has better flavor, according to the requirement of finished apple vinegar, the filtered and clarified apple juice needs to be subjected to sugar adjustment treatment, and the sugar degree is 5-10%;
(7) adjusting acidity
The pH value of the wine brewing high-activity yeast used for fermentation, which is suitable for growth, is 4.0-4.5, the pH value of the apple juice is about 3.0, sodium bicarbonate aqueous solution is added into the apple juice, and the pH value of the apple juice is adjusted to 4.0, so that the optimum pH value of yeast fermentation is achieved;
(8) activation of Yeast
Weighing 2/1000 yeast in a small beaker, adding warm water (25-30 ℃), continuously stirring uniformly with a glass rod, and placing in a constant temperature water bath kettle at 30 ℃ for 30min to activate the yeast;
(9) activation of acetic acid bacteria
Weighing 3/1000 acetic acid bacteria, placing into a beaker, adding warm water (30-35 ℃), continuously stirring uniformly with a glass rod, and placing in a constant-temperature water bath kettle at 35 ℃ for 30min to activate the acetic acid bacteria;
(10) alcohol fermentation
Adding activated high-activity saccharomyces cerevisiae into apple juice, then fermenting at 32 ℃, detecting the sugar degree and the alcohol degree of fermentation liquor for 1 time every 12 hours, and recording until all data are relatively stable and no alcohol exists after detection;
(11) acetic acid fermentation
Activating acetobacter aceti, adding the activated acetobacter aceti into fermentation liquor which is subjected to alcohol fermentation, carrying out acetic acid fermentation in the next step, detecting the acetic acid content of the fermentation liquor for 1 time every 24 hours during fermentation, and recording until the acetic acid content is kept relatively stable at 0.5% -2%;
(12) filtration
After the fermentation is finished, filtering the apple vinegar to remove impurity components contained in the apple vinegar to obtain clear apple vinegar (brewed edible vinegar);
(13) blending
Adding concentrated apple juice, honey, xylitol, edible alcohol, rice, water-soluble cannabidiol, sodium citrate, citric acid, potassium sorbate, D-sodium erythorbate, lemon yellow, sunset yellow, edible essence and spice and drinking water according to the formula amount for seasoning;
(14) sterilization
Keeping the blended apple vinegar beverage at 70-85 ℃ for 20min, and sterilizing;
(15) finished product package
Packaging according to single can/box/bottle.
3. The cider vinegar beverage containing cannabidiol as claimed in claims 1-2 and its preparation method, wherein the cannabidiol comprises the following steps: firstly, dissolving high-purity CBD crystals by using 2-5 times of ethanol to form a solution; preparing a saturated cyclodextrin solution from cyclodextrin by using 1-5 times of pure water under a heating condition, putting the saturated cyclodextrin solution into a water bath kettle at the temperature of 30-60 ℃, stirring the saturated cyclodextrin solution to form a transparent solution, adding the solution in the ratio of the core to the wall of the solution of 1:3 after the solution is completely dissolved, and stirring and mixing the solution uniformly to form an emulsion; clathrating, namely uniformly mixing the solution formed by the first step and the second step, then placing the solution into high-pressure homogenization for homogenization, and controlling the highest pressure and the homogenization time to uniformly clathrate the CBD in the wall material; spray drying the homogenized emulsion, controlling the inlet temperature, the air intake and the speed of a feed pump, and collecting the product in a separator to obtain the water-soluble cannabidiol sample.
4. The method of preparing a water soluble cannabidiol sample as recited in claim 3, wherein the cyclodextrin comprisesα-cyclodextrin,β-cyclodextrin,γ-cyclodextrin, hydroxypropyl-βCyclodextrin, hydroxyethyl-βCyclodextrin, methylcyclodextrin, hydroxypropyl cyclodextrin, carboxymethyl cyclodextrin, sulfobutyl ether-β-a cyclodextrin; preference is given toα-cyclodextrin,β-cyclodextrin,γ-cyclodextrin, hydroxypropyl-β-cyclodextrin.
5. The method of claim 3, wherein the cannabidiol crystals have a purity of greater than 99%.
6. The method of claim 3, wherein the amount of pure water is 1-5 times the amount of cyclodextrin, and the temperature of dissolution by heating is 70 ℃.
7. The method for preparing a sample of cannabidiol as claimed in claim 3, wherein step (iii) is performed by high pressure homogenization, homogenizing for 2-3 times at 500 bar for 20min at 25 ℃.
8. The method for preparing a sample of water-soluble cannabidiol as claimed in claim 3, wherein the spray drying inlet temperature of step (iv) is 180 ℃, the air intake is 80%, and the feed pump speed is 15%.
CN202110066836.1A 2021-01-19 2021-01-19 Apple vinegar beverage containing water-soluble cannabidiol and preparation method thereof Pending CN112715810A (en)

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Publication number Priority date Publication date Assignee Title
CN108294206A (en) * 2018-03-03 2018-07-20 贵阳学院 A kind of apple vinegar beverage and its preparation process
CN108715791A (en) * 2018-05-29 2018-10-30 李伟达 A kind of production method of apple vinegar beverage
CN110692888A (en) * 2019-11-29 2020-01-17 云南绿新生物药业有限公司 Cola beverage containing water-soluble cannabidiol and preparation method thereof
CN111084262A (en) * 2020-01-20 2020-05-01 云南绿新生物药业有限公司 Health-care herbal tea containing water-soluble cannabidiol and preparation method thereof

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108294206A (en) * 2018-03-03 2018-07-20 贵阳学院 A kind of apple vinegar beverage and its preparation process
CN108715791A (en) * 2018-05-29 2018-10-30 李伟达 A kind of production method of apple vinegar beverage
CN110692888A (en) * 2019-11-29 2020-01-17 云南绿新生物药业有限公司 Cola beverage containing water-soluble cannabidiol and preparation method thereof
CN111084262A (en) * 2020-01-20 2020-05-01 云南绿新生物药业有限公司 Health-care herbal tea containing water-soluble cannabidiol and preparation method thereof

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