CN113214955A

CN113214955A - Greasiness-relieving composite grape raw vinegar and preparation method thereof

Info

Publication number: CN113214955A
Application number: CN202110214690.0A
Authority: CN
Inventors: 于佳俊; 孙宝胜; 孙鹏; 邹理; 薛洁; 张晓蒙; 张凤杰
Original assignee: Beijing Tianpu Manor Agricultural Technology Development Co ltd; Beijing Linong Fumin Grape Planting Professional Cooperative
Current assignee: Beijing Tianpu Manor Agricultural Technology Development Co ltd; Beijing Linong Fumin Grape Planting Professional Cooperative
Priority date: 2021-02-25
Filing date: 2021-02-25
Publication date: 2021-08-06

Abstract

The invention provides greasiness-relieving composite grape raw vinegar which mainly comprises the following raw materials: wine, dark plum, hawthorn, dried orange peel, cassia seed, purple perilla, mint, poria cocos and purified water; the preparation method of the compound grape raw vinegar is provided by taking Acetobacter pasteurianus ICAB.XC as a fermentation microbial inoculum, and the compound grape raw vinegar is obtained by preparing materials, preparing a traditional Chinese medicine leaching solution, a fermentation substrate and an acetic acid bacteria seed solution in sequence, fermenting acetic acid, cold-storing and filtering. The method has short production period, integrates the flavor characteristics of the grapes, the medicinal materials and the vinegar, retains and improves the nutritional value and the medicinal value of the raw materials, and has the efficacy of removing greasiness.

Description

Greasiness-relieving composite grape raw vinegar and preparation method thereof

Technical Field

The invention relates to the technical field of food processing, in particular to greasiness-removing compound grape raw vinegar and a preparation method thereof.

Background

With the improvement of living standard, people's dietary structure and dietary habits are showing a trend of diversified development, and a certain proportion of consumer groups are biased to heavy tastes, such as: high salt, acridity, much oil and the like, so that problems of diet sanitation and safety, increased obesity, hyperlipidemia, hypertension, intestinal tract dyspepsia and the like are more and more prominent.

High quality, nutritional and healthy fruit fermented beverages will become increasingly popular with consumers in the future. With the increasing consumption demands of consumers, the development of the compound fruit vinegar, namely the fruit vinegar prepared by compounding various fruits or compounding the fruits and traditional Chinese medicines for fermentation, enables the flavor of the fruit vinegar to have more choices, the nutrition of the fruit vinegar to be more balanced, greatly enriches the variety of the fruit vinegar, better meets the demands of the consumers, and pushes the fruit vinegar products to a higher platform.

The traditional Chinese medicine has a series of advantages of abundant traditional Chinese medicine resources, multiple types, large yield, small toxic and side effects, long drug effect acting time, difficulty in generating drug resistance, improvement of immunity and the like. In order to improve the extraction rate and utilization rate, enhance the drug effect and reduce the toxic and side effects, people begin to explore a new process method, namely traditional Chinese medicine fermentation. The traditional Chinese medicine fermentation refers to that under the conditions of proper fermentation temperature, fermentation time and the like, microorganisms utilize self growth metabolism and life activities to generate metabolism effects on medicines, and the microorganisms and the Chinese herbal medicines have synergistic effects in many aspects. The microbial fermentation of the traditional Chinese medicine can not only save the traditional Chinese medicine resources, but also promote the dissolution of the effective components of the traditional Chinese medicine, decompose and biologically convert macromolecular substances and reduce the toxic and side effects of the traditional Chinese medicine.

Modern Chinese medicine fermentation is a new process, it combines modern processes such as fermentation engineering with traditional Chinese medicine fermentation, the fermentation process is mainly to add one or more beneficial microbial flora in Chinese medicinal materials, utilize the enzyme produced in the course of microbial growth and metabolism to react with complicated active ingredient in Chinese medicine, in this way, can improve the content of active ingredient, can utilize the catalytic action of enzyme to accelerate the completion of the reaction, have already become the research hotspot now.

At present, although the variety of fruit vinegar on the market is large, no compound grape raw vinegar with the function of removing grease exists, so that the nutritional and functional requirements of consumers cannot be met.

In order to fill up the current situation of the functional grape raw vinegar, how to provide the compound grape raw vinegar with the greasiness-relieving function becomes a technical problem to be solved in the field.

Disclosure of Invention

In view of the above, the invention provides the composite grape raw vinegar capable of removing greasiness and the preparation method thereof, the production period is short, the flavor characteristics of fruits, medicines and vinegar are integrated, the nutritional value and the medicinal value of the raw materials are reserved and improved, and the composite grape raw vinegar has the efficacy of removing greasiness.

In order to achieve the purpose, the invention adopts the following technical scheme:

the compound grape raw vinegar for removing greasiness mainly comprises the following raw materials in parts by weight:

30-35 parts of wine, 1-2 parts of dark plum, 0.5-1.5 parts of hawthorn, 0.25-0.75 part of dried orange peel, 0.05-0.15 part of cassia seed, 0.05-0.15 part of purple perilla, 0.05-0.15 part of mint, 0.05-0.15 part of poria cocos and 55-60 parts of purified water.

The beneficial effects of the above technical scheme are that: the compound grape raw vinegar with the greasiness relieving effect is prepared by taking dark plum, hawthorn, dried orange peel, cassia seed, purple perilla, mint and poria as raw materials, compounding grape wine and combining modern biotechnology and acetic fermentation.

Furthermore, the dark plum in the raw materials has the effects of strengthening spleen to promote digestion, increasing appetite, promoting digestion and stimulating salivary glands and gastric glands to secrete digestive juice; also has remarkable intestine regulating effect, and can promote enterokinesia and eliminate inflammation; and also has the function of contracting the intestinal wall.

The hawthorn is stone fruit, hard stone, thin pulp and slightly sour and astringent taste. The fruit can be eaten raw or used as a preserved fruit cake, can be used as a medicine after being dried, is a Chinese specific medicine and fruit dual-purpose tree species, and has the effects of reducing blood fat, reducing blood pressure, strengthening heart, resisting arrhythmia and the like; meanwhile, the traditional Chinese medicine composition is also a good medicine for tonifying spleen and stimulating appetite, promoting digestion and removing food stagnation, and activating blood and reducing phlegm, and has good curative effects on chest, diaphragm and spleen fullness, hernia, blood stasis, amenorrhea and other symptoms. The vitexin is a flavonoid compound in hawthorn, is a drug with strong anticancer effect, and the extract of the vitexin has certain effects on inhibiting the growth, proliferation and infiltration and metastasis of cancer cells in vivo.

Pericarpium Citri Tangerinae is used for treating spleen deficiency, diet decrease, dyspepsia, nausea and emesis. The product has effects of eliminating dampness, invigorating spleen and promoting appetite, and is suitable for treating spleen and stomach weakness, diet deficiency, dyspepsia, constipation and diarrhea. Because it can tonify spleen and regulate qi, it is often used as an adjuvant to qi tonics to make tonics without stagnation, so it can prevent swelling.

The cassia seeds are seeds of cassia seeds, are common traditional Chinese medicines, are used as medicines, and have the functions of clearing liver, improving eyesight and relaxing the bowels; the tea is used for making tea, and long-term drinking can ensure normal blood pressure and smooth stool.

Perilla frutescens can be used for spleen and stomach qi stagnation, chest distress and nausea, and can be used for treating exterior diseases, and has the function of promoting qi circulation and relieving epigastric distention.

The mint contains menthol, and the substance can refresh breath, has various medicinal properties, can relieve abdominal pain and gallbladder problems such as spasm, and also has antiseptic, antibacterial, diuretic, expectorant, stomach invigorating and digestion promoting effects.

Poria cocos, being sweet in nature, bland in flavor and neutral in flavor, enters heart, lung and spleen meridians; has effects of eliminating dampness, promoting diuresis, invigorating spleen, regulating stomach function, calming heart, and tranquilizing mind.

Thus, it can be seen that: the hawthorn and the dark plum can relieve greasiness by strengthening spleen to promote digestion; the dried orange peel can eliminate dampness and phlegm, strengthen spleen, stimulate appetite and relieve greasiness; semen Cassiae can relieve greasy by relaxing bowels; the perilla frutescens can relieve greasiness by relieving chest stuffiness and regulating qi; the mint can relieve fever, soothe liver, regulate qi and relieve greasiness; poria cocos wolf clears damp and relieves greasy.

In addition, the grapes are fruits rich in nutrient components, are subjected to alcohol fermentation and acetic acid fermentation to generate grape vinegar, are rich in functional components such as organic acids (acetic acid, lactic acid, citric acid, tartaric acid, malic acid and the like), minerals (potassium, calcium, sodium, magnesium and the like), amino acids (proline, arginine, valine and the like), polyphenol compounds, resveratrol and the like, can promote body metabolism, decompose and remove fat, effectively reduce serum cholesterol substances and have a certain health-care effect.

The composite grape raw vinegar is prepared by fermenting medical and edible traditional Chinese medicines and grape wine serving as raw materials, the effects of the medical and edible traditional Chinese medicines and the grape wine are combined, the nutritional ingredients of the grape raw vinegar are enhanced through the biological fermentation effect, and the requirements of consumers on the greasiness relieving function are further met.

Preferably, the alcoholic strength of the wine is 12-15% vol.

The beneficial effects of the above technical scheme are that: the alcohol content of 12-15% vol is selected, so that the alcohol content in the fermentation substrate can meet the requirement that the target acidity of the original vinegar is more than or equal to 40g/L, and the inhibiting effect of overhigh alcohol on the metabolism of acetic acid bacteria is avoided.

Preferably, the wine is a dry red wine not aged in an oak barrel.

The beneficial effects of the above technical scheme are that: the dry red wine which is not aged in the oak barrel is selected, so that the production cost is reduced, the polyphenol content of the wine is ensured, the color is bright, and the oxidation and the precipitation of the polyphenol in the aging process are avoided.

A preparation method of greasiness-relieving compound grape raw vinegar comprises the following steps:

s1: preparing materials, namely preparing the raw materials according to the compound grape raw vinegar, and further comprising the following steps: acetic acid bacteria;

wherein the acetic acid bacteria is Acetobacter pasteurianus ICAB.XC, and the strain has the characteristics of strong acid production capacity, high fermentation speed, excellent flavor index and the like, and is preserved in a microorganism strain library of the national research center for wine quality and safety combined research of China food fermentation industry institute;

s2: preparing the leaching liquor of the traditional Chinese medicine,

mixing the following raw materials in parts by weight: mixing 1-2 parts of dark plum, 0.5-1.5 parts of hawthorn, 0.25-0.75 part of dried orange peel, 0.05-0.15 part of cassia seed, 0.05-0.15 part of purple perilla, 0.05-0.15 part of mint, 0.05-0.15 part of poria cocos and 55-60 parts of purified water, carrying out hot extraction, and cooling to obtain a traditional Chinese medicine extract;

s3: preparing a fermentation substrate, and mixing the wine and the Chinese medicinal leaching liquor obtained in the step S2 to obtain the fermentation substrate;

s4: preparing acetic acid bacteria seed liquid, inoculating acetobacter pasteurianus ICAB.XC in a seed culture medium, and then carrying out grade expansion culture to obtain the acetic acid bacteria seed liquid;

s5: acetic acid fermentation, namely inoculating acetic acid bacteria seed liquid to a fermentation substrate to obtain fermentation liquor, and performing submerged ventilation fermentation, wherein the fermentation liquor comprises the following steps: ventilation amount is 1: 0.08, until the volatile acid is not increased any more, after the acetic acid fermentation is finished, obtaining the vinegar stock solution;

s6: cold storing and filtering, separating the dregs of the vinegar stock solution, cold storing at low temperature, and filtering to obtain the compound grape raw vinegar.

The beneficial effects of the above technical scheme are that: the preparation method provided by the invention is characterized in that wine, dark plum, hawthorn, dried orange peel, cassia seed, purple perilla, mint and poria cocos are used as raw materials, acetobacter pasteurianus ICAB.XC is used as a zymophyte agent, and the raw materials are directly fermented by acetic acid by combining the modern biotechnology; the production period is short, the flavor characteristics of fruits, medicines and vinegar are integrated, the nutritional value and the medicinal value of the raw materials are reserved and improved, and the purpose of removing greasiness is achieved.

Preferably, the hot leaching temperature of S2 is 80-90 ℃, the leaching time is 45-60 min, and the temperature is cooled to 30-32 ℃.

The beneficial effects of the above technical scheme are that: firstly, promote the leaching of traditional chinese medicine content, secondly carry out high temperature sterilization, satisfy the pure fermentation of acetic acid bacteria, avoid the microbial contamination that the raw materials brought, influence the fermentation.

Preferably, the weight part of the wine in the S3 is 30-35 parts.

The beneficial effects of the above technical scheme are that: the alcohol content of the fermentation substrate is reduced to 4-5% vol, and the fermentation parameters of acetic acid bacteria are met.

Preferably, the acetobacter pasteurianus ICAB.XC is S4, which is obtained by taking a loop from a slant culture medium, inoculating the loop into 10ml of seed culture medium, culturing at 30 ℃ and 160r/min for 24h, and performing grade expansion culture according to a ratio of 1:10 to obtain an acetic acid bacteria seed solution.

The beneficial effects of the above technical scheme are that: according to the enlarged culture process of the acetic acid bacteria, the required inoculation amount for acetic acid fermentation can be met.

Preferably, the seed culture medium comprises the following raw materials in percentage by weight: 1% of glucose, 1% of yeast extract, 1.5% of calcium carbonate, 2% of alcohol and the balance of purified water.

The beneficial effects of the above technical scheme are that: the seed culture medium has the advantages of easily available raw materials, low cost, easy operation and good effect.

Preferably, the inoculation amount of the acetic acid bacteria seed liquid of S5 is 10% of the weight of the fermentation substrate, the fermentation temperature is 30-32 ℃, and the fermentation time is 8-10 days.

The beneficial effects of the above technical scheme are that: can meet the parameter requirement of acetic acid bacteria for completing acetic acid fermentation and achieve the target acidity.

Preferably, the temperature of the S6 is 2-4 ℃ with low degree, and the time is 4-6 days.

The beneficial effects of the above technical scheme are that: the low-temperature cold storage can promote the precipitation and is beneficial to the turbidity stability of the product in the shelf life.

In conclusion, the composite grape raw vinegar capable of removing greasiness and the preparation method thereof provided by the invention not only integrate the flavor characteristics of fruits, medicines and vinegar, realize the compounding of the raw materials, retain and improve the nutritional value and medicinal value of the raw materials to the maximum extent, and have the efficacy of removing greasiness; and the production cycle is short, the operation is easy, and the market demand can be met.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example 1

The embodiment provides compound grape raw vinegar capable of removing greasiness, which mainly comprises the following raw materials in parts by weight:

In order to further optimize the technical scheme, the alcoholic strength of the wine is 12.0-15.0% vol.

In order to further optimize the technical scheme, the wine is dry red wine which is not aged by an oak barrel.

Example 2

The embodiment provides a preparation method of compound grape raw vinegar for removing greasiness, which comprises the following steps: s1: preparing raw materials, namely preparing raw materials of the compound grape vinegar according to the embodiment 1, and further comprising the following steps: acetic acid bacteria;

wherein the acetic acid bacteria is Acetobacter pasteurianus ICAB.XC, and is preserved in the microorganism strain library of the national research center for wine quality and safety union of Chinese food fermentation industry institute;

s2: preparing a traditional Chinese medicine leaching liquor, namely mixing the following raw materials in parts by weight: mixing 1 part of dark plum fruit, 0.5 part of hawthorn fruit, 0.25 part of dried orange peel, 0.05 part of cassia seed, 0.05 part of purple perilla, 0.05 part of mint, 0.05 part of tuckahoe and 55 parts of purified water, carrying out hot extraction, and cooling to obtain a traditional Chinese medicine extract;

wherein the hot dipping temperature is 80 ℃, the leaching time is 45min, and the temperature is cooled to 32 ℃ after the leaching is finished;

wherein the alcoholic strength of the wine is 12% vol, the wine is dry red wine, the wine is raw wine not aged in an oak barrel, and the weight part of the wine is 30 parts;

wherein the inoculation amount of the S5 acetic acid bacteria seed liquid is 10% of the weight of the fermentation substrate, and the acetic acid fermentation is finished when the content of the volatile acid is more than 40g/L (calculated by acetic acid) and is not increased any more;

s6: cold storage and filtration, wherein the vinegar stock solution is subjected to mash separation and then enters a cold storage tank for low-temperature cold storage, and the compound grape raw vinegar is obtained after cold storage and filtration.

In order to further optimize the technical scheme, the S4 Acetobacter pasteurianus ICAB.XC takes a loop from a slant culture medium and inoculates the loop in 10ml of seed culture medium, after culturing for 24h at 30 ℃ and 160r/min, the grade expansion culture is carried out according to the proportion of 1:10, and the acetic acid bacteria seed liquid is obtained.

In order to further optimize the technical scheme, the seed culture medium comprises the following raw materials in percentage by weight: 1% of glucose, 1% of yeast extract, 1.5% of calcium carbonate, 2% of alcohol and the balance of purified water.

In order to further optimize the technical scheme, the fermentation temperature of S5 is 32 ℃, and the fermentation time is 8 days.

In order to further optimize the technical scheme, the low-temperature cold storage temperature of S6 is 4 ℃, and the time is 6 days.

Example 3

The embodiment provides a preparation method of compound grape raw vinegar for removing greasiness, which comprises the following steps:

s1: preparing raw materials, namely preparing raw materials of the compound grape vinegar according to the embodiment 1, and further comprising the following steps: acetic acid bacteria;

s2: preparing a traditional Chinese medicine leaching liquor, namely mixing the following raw materials in parts by weight: 1.5 parts of dark plum, 1.0 part of hawthorn, 0.5 part of dried orange peel, 0.1 part of cassia seed, 0.1 part of purple perilla, 0.1 part of mint, 0.1 part of tuckahoe and 57 parts of pure cassia seed are mixed, hot extraction is carried out, and the traditional Chinese medicine extract is obtained after cooling after extraction;

wherein the hot-dipping temperature is 85 ℃, the leaching time is 55min, and the temperature is cooled to 31 ℃ after the leaching is finished;

wherein the alcoholic strength of the wine is 13.5% vol, the wine is dry red wine, the wine is raw wine not aged in an oak barrel, and the weight part of the wine is 32 parts;

wherein the inoculation amount of the S5 acetic acid bacteria seed liquid is 10% of the weight of the fermentation substrate, and the acetic acid fermentation is finished when the content of the volatile acid is more than 42g/L (calculated by acetic acid) and is not increased any more;

In order to further optimize the technical scheme, the fermentation temperature of S5 is 31 ℃, and the fermentation time is 9 days.

In order to further optimize the technical scheme, the low-temperature cold storage temperature of S6 is 3 ℃, and the time is 5 days.

Example 4

s2: preparing a traditional Chinese medicine leaching liquor, namely mixing the following raw materials in parts by weight: 2.0 parts of dark plum fruit, 1.5 parts of hawthorn fruit, 0.75 parts of dried orange peel, 0.15 parts of cassia seed, 0.15 parts of purple perilla, 0.15 parts of mint, 0.15 parts of tuckahoe and 60 parts of pure cassia seed are mixed, hot extraction is carried out, and the traditional Chinese medicine extract is obtained after cooling after extraction;

wherein the hot dipping temperature is 90 ℃, the leaching time is 45min, and the temperature is cooled to 30 ℃ after the leaching is finished;

wherein the alcoholic strength of the wine is 15% vol, the wine is dry red wine, the wine is raw wine not aged in an oak barrel, and the weight part of the wine is 35 parts;

wherein the inoculation amount of the S5 acetic acid bacteria seed liquid is 10% of the weight of the fermentation substrate, and the acetic acid fermentation is finished when the content of the volatile acid is more than 45g/L (calculated by acetic acid) and is not increased any more;

In order to further optimize the technical scheme, the fermentation temperature of S5 is 30 ℃, and the fermentation time is 10 days.

In order to further optimize the technical scheme, the low-temperature cold storage temperature of S6 is 2 ℃, and the time is 4 days.

Example 5

Component detection

Analyzing components of the grape vinegar samples prepared in the examples 2-4 before and after fermentation, wherein the measurement method is to measure volatile acid according to GB/T15038-; SN/T4592-2016 to determine total flavonoids; determining total polyphenol by adopting a Folin phenol method; and carrying out sensory evaluation, wherein the detection results are shown in the following table 1:

TABLE 1

According to the detection results in table 1, the compound grape raw vinegar prepared by the embodiment of the invention has the advantages that the volatile acid (calculated by acetic acid) is obviously increased before and after fermentation, because the acetic acid fermentation of acetic acid bacteria is used for converting ethanol into acetic acid, the acetic acid content in the grape raw vinegar is obviously improved, the total polyphenol and the total flavone are also improved to a certain degree, the further dissolution and conversion of the Chinese herbal medicine contents are promoted through the acetic acid fermentation, the effective components of the compound grape raw vinegar are improved, and the nutritional value and the medicinal value of the raw materials are reserved and improved.

Meanwhile, sensory evaluation shows that through acetic fermentation, the woody texture and hay taste brought by medicinal material extraction are obviously weakened, the fruit flavor, the vinegar flavor and the medicinal flavor are coordinated, and the sensory quality of the compound grape original vinegar is obviously improved.

The embodiments in the present description are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other. The device disclosed by the embodiment corresponds to the method disclosed by the embodiment, so that the description is simple, and the relevant points can be referred to the method part for description.

The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. The compound grape raw vinegar capable of removing greasiness is characterized by mainly comprising the following raw materials in parts by weight: 30-35 parts of wine, 1-2 parts of dark plum, 0.5-1.5 parts of hawthorn, 0.25-0.75 part of dried orange peel, 0.05-0.15 part of cassia seed, 0.05-0.15 part of purple perilla, 0.05-0.15 part of mint, 0.05-0.15 part of poria cocos and 55-60 parts of purified water.

2. The compound grape vinegar as claimed in claim 1, wherein the wine has an alcohol content of 12.0-15.0% vol.

3. The greasiness-degrading compound grape raw vinegar according to claim 2, wherein the grape wine is a dry red wine that has not been aged in an oak barrel.

4. The preparation method of the greasiness-removing compound grape raw vinegar is characterized by comprising the following steps:

s1: a stock preparation, namely, a raw material for preparing the compound grape raw vinegar as claimed in any one of claims 1 to 3, further comprising: acetic acid bacteria;

wherein the acetic acid bacteria is Acetobacter pasteurianus ICAB.XC, and is preserved in a microorganism strain library of the national research center for wine quality and safety joint research of Chinese food fermentation industry institute;

s2: preparing a traditional Chinese medicine leaching liquor, namely mixing the following raw materials in parts by weight: mixing 1-2 parts of dark plum, 0.5-1.5 parts of hawthorn, 0.25-0.75 part of dried orange peel, 0.05-0.15 part of cassia seed, 0.05-0.15 part of purple perilla, 0.05-0.15 part of mint, 0.05-0.15 part of poria cocos and 55-60 parts of purified water, carrying out hot extraction, and cooling to obtain a traditional Chinese medicine extract;

5. The preparation method of the compound grape raw vinegar capable of removing greasy dirt according to claim 4, wherein the hot leaching temperature of S2 is 80-90 ℃, the leaching time is 45-60 min, and the temperature is cooled to 30-32 ℃.

6. The preparation method of the compound grape raw vinegar capable of removing grease as claimed in claim 4, wherein the weight part of the grape wine in S3 is 30-35 parts.

7. The preparation method of the composite grape raw vinegar capable of decomposing grease as claimed in claim 4, wherein the Acetobacter pasteurianus ICAB.XC is inoculated to 10ml of seed culture medium in a circle from a slant culture medium at S4, cultured for 24h at 30 ℃ and 160r/min, and then subjected to level expansion culture according to a ratio of 1:10 to obtain an acetic acid bacteria seed solution.

8. The preparation method of the compound grape raw vinegar capable of decomposing the greasy taste according to claim 4, wherein the seed culture medium comprises the following raw materials in percentage by weight: 1% of glucose, 1% of yeast extract, 1.5% of calcium carbonate, 2% of alcohol and the balance of purified water.

9. The preparation method of the compound grape raw vinegar capable of decomposing the greasy taste according to claim 4, wherein the inoculation amount of the acetic acid bacteria seed liquid S5 is 10% of the weight of a fermentation substrate, the fermentation temperature is 30-32 ℃, and the fermentation time is 8-10 days.

10. The preparation method of the compound grape raw vinegar capable of decomposing oiliness as claimed in claim 4, wherein the low-temperature cold storage temperature of S6 is 2-4 ℃, and the time is 4-6 days.