CN113322152A - Preparation method of edible vinegar with strong antioxidant capacity and product - Google Patents
Preparation method of edible vinegar with strong antioxidant capacity and product Download PDFInfo
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Abstract
The invention discloses a preparation method of edible vinegar with strong antioxidant capacity, which comprises the steps of taking birch juice as a main raw material, performing freezing concentration and vacuum degassing treatment to obtain a concentrated birch juice solution, adding cane sugar into the concentrated birch juice solution to adjust the sugar content, adding fruit wine dry yeast to perform alcoholic fermentation to obtain an alcoholic fermentation liquid, then inoculating a second-stage acetic acid strain cultured in advance to perform the acetic fermentation to obtain an acetic fermentation liquid, finally adding 5-8 wt% of astragalus extract and 1-3 wt% of salt, sealing, ageing, filtering and sterilizing to obtain the edible vinegar with strong antioxidant capacity. The preparation method provided by the invention has the advantages that the stability in the brewing process is good, the raw materials are not easy to deteriorate, and the prepared edible vinegar has unique flavor and strong antioxidant capacity and is an excellent health-care edible vinegar.
Description
Technical Field
The invention belongs to the technical field of edible vinegar preparation, and particularly relates to a preparation method and a product of edible vinegar with strong antioxidant capacity.
Background
The edible vinegar is a common seasoning for people, the flavor is mainly sour and fragrant, the edible vinegar is mainly used for enriching the flavor of dishes and coloring certain special dishes, and is an essential dish auxiliary material in daily life of people. The edible vinegar has long been in human diet history, and has various brewing processes and various types. The edible vinegar has no uniform classification method due to different brewing raw materials and processes. If the method is divided according to the vinegar making process flow, the method can be divided into brewing vinegar and artificially synthesized vinegar. The brewed vinegar can be grain vinegar, sugar vinegar (prepared from maltose and molasses), wine vinegar (prepared from Chinese liquor and edible alcohol), and fruit vinegar (prepared from fruit). The grain vinegar can be further divided into smoked vinegar, special vinegar, aromatic vinegar, bran vinegar, etc. according to different processing methods. The artificially synthesized vinegar can be divided into colored vinegar and white vinegar. If the raw materials are classified according to the raw material processing method, the grain raw materials are directly used for preparing vinegar without being cooked and gelatinized, and the raw material vinegar is called raw material vinegar; the vinegar brewed after the cooking gelatinization is called as clinker vinegar. If they are classified according to the kind of saccharifying yeast used in vinegar production, they are classified into bran koji vinegar and old koji vinegar. If classified according to the acetic fermentation method, the vinegar is classified into solid fermented vinegar, liquid fermented vinegar and solid-liquid fermented vinegar. The vinegar is classified into thick vinegar, light vinegar and white vinegar according to the color of the vinegar. If the vinegar is classified according to the flavor, the vinegar fragrance of the aromatic vinegar is stronger; mature vinegar has a special burnt flavor; the special vinegar has the special taste of both aromatic vinegar and mature vinegar; the sweet vinegar is added with Chinese medicinal materials, plant spice, etc. Although the existing edible vinegar has various varieties, the requirements on the taste and the performance of the edible vinegar are higher and higher along with the improvement of the living standard of people, the taste of the edible vinegar is poor due to the reasons that the brewing process is unstable, microorganisms are easy to introduce, raw materials are easy to deteriorate and the like in the existing brewing process, and other functions except seasoning are deficient. Although technical personnel in the technical field of edible vinegar manufacture continuously adjust the formula and the process of the edible vinegar, most of the edible vinegar still optimizes the taste of the edible vinegar, and few studies are carried out on the health care function of the edible vinegar, so that the health care function of the edible vinegar in the market is low, and the requirement of people on the health care function of food, which is increased along with the improvement of living standard, is difficult to meet, therefore, the edible vinegar with stable brewing process, unique flavor and health care function has great market prospect.
The oxidative and antioxidant status in the human body is dynamically balanced. When this balance of oxidation and anti-oxidation in the body is broken, the body will develop oxidative stress, which can be tolerated by the body to a mild degree, but severe oxidative stress needs to be remedied by supplementary antioxidants. With the increasing deterioration of the global environment, factors such as strong ultraviolet rays, mobile phone electromagnetic waves, fried foods, stress, anxiety, fatigue and the like, human cells face billions of free radical 'attacks' every day. Modern medical research considers that free radicals are called as sources of 'ten thousands of diseases', so that the healthy food with strong oxidation resistance has bright prospect, and the development of the edible vinegar with stable brewing process, unique flavor and strong oxidation resistance has great significance.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides a preparation method of edible vinegar with strong antioxidant capacity and a product thereof.
In order to achieve the purpose, the invention provides the following technical scheme:
the invention discloses a preparation method of edible vinegar with strong antioxidant capacity, which comprises the following steps:
the method comprises the following steps: collecting birch juice;
step two: concentrating birch juice to obtain concentrated birch juice;
step three: performing alcoholic fermentation on the birch juice concentrated solution to obtain an alcoholic fermentation liquor;
step four: carrying out acetic fermentation on the alcohol fermentation liquor to obtain acetic fermentation liquor;
step five: adding radix astragali extract into acetic acid fermentation broth, and aging.
Further, the specific operation of collecting the birch juice in the first step is as follows: selecting birch with the diameter of more than 16cm, drilling 1 hole on a trunk at intervals of 5-6 cm to enable birch juice to naturally flow out and be collected, wherein the drilling position is 40-60 cm above the ground, the hole diameter is 1-1.5 cm, and the juice collecting time is the green turning and grouting period of the birch.
Further, the second step of concentrating the birch juice to obtain the concentrated birch juice comprises the following specific operations: sterilizing birch juice with ultraviolet rays; adjusting the sugar content of the sterilized birch juice to 5-6 wt% by using sucrose; filtering the birch juice with the sugar content adjusted to obtain primary filtrate; freezing and concentrating the primary filtrate, and filtering to obtain a secondary filtrate; degassing the secondary filtrate, and ultrafiltering to obtain birch juice concentrate.
Furthermore, the wavelength of ultraviolet rays used for ultraviolet sterilization is 250-285 nm, the temperature of freezing concentration is-10 to-15 ℃, the time of freezing concentration is 48-72 hours, the temperature of degassing treatment is 5-10 ℃, and the vacuum degree is 0-0.05 MPa.
Further, the third step of performing alcoholic fermentation on the birch juice concentrated solution to obtain an alcoholic fermentation solution comprises the following specific operations: activating fruit wine dry yeast in 5-8 wt% of sugar water at the temperature of 32-35 ℃, then inoculating the fruit wine dry yeast into the birch juice concentrated solution, adding sucrose, fermenting in the environment of 17-20 ℃ for 3-5 days, and obtaining the alcohol fermentation liquor.
Furthermore, the addition amount of the dry fruit wine yeast is 0.01-0.03 wt% of the birch juice concentrated solution, and the addition amount of the sucrose is 5-8 wt% of the birch juice concentrated solution.
Further, the step four of performing acetic fermentation on the alcohol fermentation broth to obtain the acetic fermentation broth specifically comprises the following steps: heating and sterilizing the alcohol fermentation liquor obtained in the step three, cooling to 25-30 ℃, inoculating acetic acid strains, wherein the inoculation amount of the acetic acid strains is 10-18 wt% of the alcohol fermentation liquor, maintaining the temperature at 30-35 ℃, and fermenting for 48-72 hours;
the acetic acid strain is acetic acid secondary strain obtained by culturing acetic acid bacterium powder, and the specific culture method comprises the following steps: inoculating acetic acid bacteria powder into an aqueous solution with the alcohol concentration of 3.3-3.5 wt%, adjusting the acetic acid concentration to 0.9-1.3 wt% by using a sterilized common vinegar stock solution, culturing at the temperature of 30-35 ℃, and culturing for 24h to obtain the secondary acetic acid bacteria.
Further, the common vinegar stock solution is various commercially available vinegar stock solutions, and is preferably persimmon vinegar stock solution and rice vinegar stock solution.
Further, the concrete operation of ageing after adding the astragalus extract into the acetic acid fermentation liquor in the fifth step is as follows: sterilizing and filtering the acetic acid fermentation liquor, adding the astragalus extract, adding 1-3 wt% of salt, sealing and ageing for 1 month, filtering and sterilizing to obtain the edible vinegar with strong antioxidant capacity.
Further, the preparation method of the astragalus mongholicus extracting solution comprises the following steps: hot leaching for 1.5-2 h at 90-100 ℃ by using 7 times of water of the weight of the sun-dried radix astragali, leaching for 1-1.5 h at 90-100 ℃ by using 4 times of water of the weight of the radix astragali after filtering, and mixing the two leaching solutions to obtain the radix astragali extracting solution; the adding amount of the astragalus membranaceus extracting solution is 5-8 wt% of acetic acid fermentation liquor.
According to the second technical scheme, the edible vinegar with strong antioxidant capacity is prepared according to the preparation method.
Compared with the prior art, the invention has the following beneficial effects:
(1) the birch juice is used as a raw material to prepare the edible vinegar, and a small amount of astragalus membranaceus extracting solution is added, the birch juice is rich in nutrition and contains various amino acids, vitamins, fatty acids, calcium, magnesium, potassium, sodium, phosphorus, germanium, selenium and other mineral elements required by a human body, and the nutrient substances can form factors beneficial to health through metabolism after being taken into the human body, so that the health care effect of sub-health people is achieved, the birch juice has good nutrition and health care effects, the birch juice has good effects of promoting metabolism of the human body and regulating a nervous system, can soften blood vessels and eliminate free radicals, and has good oxidation resistance; the astragalus root is used as a traditional Chinese medicinal material, the astragalus polysaccharide contained in the traditional Chinese medicinal material can directly eliminate hydroxyl free radicals and superoxide anion free radicals, and also has good antioxidant performance; according to the invention, the birch juice is taken as a main raw material, a small amount of radix astragali extract is added, and the mixture ratio of the birch juice and the radix astragali extract and the process parameters of each step are adjusted to enable the birch juice and the radix astragali extract to play an optimal synergistic effect of removing free radicals, so that the finally prepared edible vinegar has good antioxidant capacity; in addition, the addition of the astragalus extract not only can ensure that the edible vinegar has better oxidation resistance, but also can increase the nutrition of the edible vinegar and improve the flavor of the edible vinegar brewed by taking the birch juice as the raw material.
(2) Birch juice contains a large amount of bioactive enzyme, and can be mutated about 15 hours after collection, thereby seriously damaging bioactive substances contained in the birch juice and influencing the antioxidant performance of the birch juice. The deterioration and putrefaction of birch juice are the result of mutual condition, mutual influence and comprehensive action of self factors, environmental factors and microorganisms, the growth and reproduction of the microorganisms need certain carbon source, nitrogen source, vitamins, inorganic salt, trace elements and the like, the birch juice contains rich nutrient components and mineral elements and is a good culture medium for the growth and reproduction of the microorganisms, and free oxygen in the birch juice can accelerate the oxidative deterioration of the nutrient components of the birch juice and also provides an oxygen source for aerobic microorganisms, and once the microorganisms invade, the nutrient components in the birch juice are rapidly consumed to cause the putrefaction of the birch juice. Therefore, when the birch juice is directly used for alcoholic fermentation, the active ingredients of the birch juice deteriorate due to untimely use of the birch juice or introduction of microorganisms, the brewing process is unstable, the flavor of the edible vinegar is poor, and the oxidation resistance is reduced. Therefore, in the invention, the birch juice stock solution collected from the tree is not directly used for preparing the edible vinegar, but the birch juice stock solution is firstly subjected to freezing concentration and degassing treatment, and then the concentrated solution is used for preparing the edible vinegar. In the freezing concentration process, the existence of the solid is beneficial to the generation of ice nuclei, so that ice crystals are quickly formed, the component activity of the birch juice is ensured not to be influenced, the low-temperature freezing concentration reduces the permeability of microbial cell membranes in the birch juice, the absorption of microorganisms to amino acid is inhibited, and enzymes and metabolites in the bodies of the birch juice are enabled to escape. Degassing the concentrated birch juice after freeze concentration to eliminate free oxygen in the birch juice, inhibit or kill microorganisms, and destroy the invasion, growth and reproduction environment of the microorganisms. The operation time of one-time low-temperature freezing concentration is short, the steps are simple, the phenomenon that microorganisms are introduced in the concentration process to influence the concentration effect is avoided, and the stability of the concentrated solution is improved. The invention protects the active components of the birch juice from being oxidized by adjusting the freezing concentration and vacuum degassing processes, limits the growth and the reproduction of aerobic microorganisms, and simultaneously hinders the synthetic reaction of ATP of the microorganisms, thereby inactivating the microorganisms, inhibiting the growth and the reproduction of the microorganisms in the birch juice and improving the antioxidation and anti-aging effects of the concentrated birch juice. In addition, the concentration of the birch juice is improved by adopting freezing concentration and vacuum degassing, the decomposition of original aromatic substances in the birch juice can be reduced, more nutrient components and fragrance can be obtained, and the edible vinegar has unique flavor.
(3) The invention takes natural white birch juice as raw material in all links from alcoholic fermentation, acetic acid fermentation to aging, and has no other water except a small amount of water in the astragalus extract, thereby retaining the nutrient content and natural characteristics of the white birch juice, and preparing the novel edible vinegar which has the advantages of clear body state, uniform color, light yellow color, luster, soft sour, lingering aftertaste and mellow taste, has the mellow fragrance of the vinegar and the faint scent of the birch juice, and has richer mouthfeel and endless aftertaste compared with the existing edible vinegar in the market.
(4) The edible vinegar is prepared by taking the birch juice as the raw material, the birch resource is sufficient, the birch juice collection technology is simple, and the raw material cost is low; the brewing technology for brewing the edible vinegar by taking the birch juice as the raw material is easy to master, can be industrialized quickly, and has wide market prospect.
Detailed Description
Reference will now be made in detail to various exemplary embodiments of the invention, the detailed description should not be construed as limiting the invention but as a more detailed description of certain aspects, features and embodiments of the invention.
It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. Further, for numerical ranges in this disclosure, it is understood that each intervening value, between the upper and lower limit of that range, is also specifically disclosed. Every smaller range between any stated value or intervening value in a stated range and any other stated or intervening value in a stated range is encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference herein for the purpose of disclosing and describing the methods and/or materials associated with the documents. In case of conflict with any incorporated document, the present specification will control.
It will be apparent to those skilled in the art that various modifications and variations can be made in the specific embodiments of the present disclosure without departing from the scope or spirit of the disclosure. Other embodiments will be apparent to those skilled in the art from consideration of the specification. The description and examples are intended to be illustrative only.
As used herein, the terms "comprising," "including," "having," "containing," and the like are open-ended terms that mean including, but not limited to.
Example 1
Collecting birch juice
Collecting birch juice in the green turning and grouting period of birch, selecting birch with the diameter of 20 +/-3 cm, drilling 1 hole with the diameter of 1.5cm at the height position of 40-60 cm away from the ground by a hand drill at intervals of 5cm to enable the birch juice to naturally flow out, and collecting the birch juice by using a non-toxic and harmless conduit larger than a drilled hole and a plastic pot as a juice receiver.
(II) concentrating birch juice
Sterilizing 10kg birch juice with ultraviolet ray with wavelength of 250nm, adjusting sugar content of sterilized birch juice to 5 wt% with sucrose, and filtering to obtain primary filtrate; freezing and concentrating the primary filtrate to obtain a frozen concentrated solution, freezing when the temperature is reduced to-6 ℃, freezing for 48 hours when the temperature is reduced to-10 ℃ to obtain a frozen concentrated solution, filtering the frozen concentrated solution at-10 ℃ to remove ice slag and other solid impurities, and clarifying and transparent the concentrated solution to obtain a secondary filtrate; adding the secondary filtrate into degassing tank, degassing at 5 deg.C under 0MPa, and filtering with 0.25 μm ultrafiltration membrane to obtain 3.8kg birch juice concentrate.
(III) alcohol fermentation
Adding 2kg of birch juice concentrate into a fermentation tank, adding 0.1kg of sucrose, adding 0.2g of dry fruit wine yeast into 5ml of 5% sugar water, activating at 32 ℃ for 2h, adding the activated dry fruit wine yeast into the fermentation tank, and fermenting at 17 ℃ for 3 days to obtain the alcoholic fermentation liquor.
(IV) acetic acid fermentation
(1) Culturing strains: inoculating 1.01 of Acetobacter calcoaceticus into 3.3 wt% ethanol water solution, culturing in 50L triangular flask, regulating acetic acid concentration to 0.9 wt% with sterilized common vinegar stock solution, culturing at 30 deg.C, and ventilating at 0.39m3H; culturing for 24h to obtain secondary acetic acid strain.
(2) Acetic acid fermentation: and (3) sterilizing the alcohol fermentation liquor obtained in the third step for 4min at a sterilization pressure of 0.1MPa and a sterilization temperature of 110 ℃, inoculating the secondary acetic acid strain into the alcohol fermentation liquor under an aseptic condition, wherein the inoculation amount is 10 wt%, the fermentation temperature is 30 ℃, and fermenting for 48 h.
(V) adding radix astragali extract and aging
(1) Preparing an astragalus root extracting solution: hot-extracting with water 7 times of the weight of radix astragali at 90 deg.C for 1.5 hr, filtering, extracting with water 4 times of the weight of radix astragali at 90 deg.C for 1 hr, mixing the two extractive solutions, and filtering to obtain radix astragali extractive solution.
(2) Filtering acetic acid fermentation liquor, adding 5 wt% of radix astragali extract, adding 1 wt% of salt, sealing and aging for 1 month, filtering, and sterilizing at 75 deg.C for 12 hr to obtain edible vinegar with strong antioxidant effect.
Example 2
Collecting birch juice
Collecting birch juice in the green turning and grouting period of birch, selecting birch with the diameter of 20 +/-3 cm, drilling 1 hole with the diameter of 1.5cm at the height position of 40-60 cm away from the ground by a hand drill at intervals of 5cm to enable the birch juice to naturally flow out, and collecting the birch juice by using a non-toxic and harmless conduit larger than a drilled hole and a plastic pot as a juice receiver.
(II) concentrating birch juice
Sterilizing 10kg birch juice with ultraviolet ray with wavelength of 270nm, adjusting sugar content of sterilized birch juice to 5.5 wt% with sucrose, and filtering to obtain primary filtrate; freezing and concentrating the primary filtrate to obtain a frozen concentrated solution, freezing when the temperature is reduced to-6 ℃, freezing for 60 hours when the temperature is reduced to-13 ℃ to obtain a frozen concentrated solution, filtering the frozen concentrated solution at-13 ℃ to remove ice slag and other solid impurities, and clarifying and transparent the concentrated solution to obtain a secondary filtrate; adding the secondary filtrate into degassing tank, degassing at 5 deg.C under vacuum degree of 0.03MPa, and filtering with 0.25 μm ultrafiltration membrane to obtain 3.6kg birch juice concentrate.
(III) alcohol fermentation
Adding 2kg of birch juice concentrate into a fermentation tank, adding 0.14kg of sucrose, adding 0.4g of dry fruit wine yeast into 5ml of 7% sugar water, activating at 34 deg.C for 2h, adding the activated dry fruit wine yeast into the fermentation tank, and fermenting at 19 deg.C for 4 days to obtain alcoholic fermentation liquid.
(IV) acetic acid fermentation
(1) Culturing strains: inoculating 1.01 of Acetobacter calcoaceticus into 3.4 wt% ethanol water solution, culturing in 50L triangular flask, regulating acetic acid concentration to 1.1 wt% with sterilized common vinegar stock solution, culturing at 33 deg.C, and ventilating at 0.39m3H; culturing for 24h to obtain secondary acetic acid strain.
(2) Acetic acid fermentation: and (3) sterilizing the alcohol fermentation liquor obtained in the third step for 4min at a sterilization pressure of 0.1MPa and a sterilization temperature of 110 ℃, inoculating the secondary acetic acid strain into the alcohol fermentation liquor under an aseptic condition, wherein the inoculation amount is 14 wt%, the fermentation temperature is 33 ℃, and fermenting for 60 h.
(V) adding radix astragali extract and aging
(1) Preparing an astragalus root extracting solution: hot extracting with 7 times of water of dried radix astragali at 95 deg.C for 1.8 hr, filtering, extracting with 4 times of water of radix astragali at 95 deg.C for 1.3 hr, mixing the two extractive solutions, and filtering to obtain radix astragali extractive solution.
(2) Filtering the acetic acid fermentation liquid, adding 7 wt% of radix astragali extract, adding 2 wt% of salt, sealing and aging for 1 month, filtering, and sterilizing at 75 deg.C for 12 hr to obtain the final product.
Example 3
Collecting birch juice
Collecting birch juice in the green turning and grouting period of birch, selecting birch with the diameter of 20 +/-3 cm, drilling 1 hole with the diameter of 1.5cm at the height position of 40-60 cm away from the ground by a hand drill at intervals of 5cm to enable the birch juice to naturally flow out, and collecting the birch juice by using a non-toxic and harmless conduit larger than a drilled hole and a plastic pot as a juice receiver.
(II) concentrating birch juice
Ultraviolet sterilizing 10kg birch juice with ultraviolet ray of 285nm wavelength, adjusting sugar content of sterilized birch juice to 6 wt% with sucrose, and filtering to obtain primary filtrate; freezing and concentrating the primary filtrate to obtain a frozen concentrated solution, freezing when the temperature is reduced to-6 ℃, freezing for 48 hours when the temperature is reduced to-15 ℃ to obtain a frozen concentrated solution, filtering the frozen concentrated solution at-15 ℃ to remove ice slag and other solid impurities, and clarifying and transparent the concentrated solution to obtain a secondary filtrate; adding the secondary filtrate into degassing tank, degassing at 5 deg.C under vacuum degree of 0.05MPa, and filtering with 0.25 μm ultrafiltration membrane to obtain 3.5kg birch juice concentrate.
(III) alcohol fermentation
Adding 2kg of birch juice concentrate into a fermentation tank, adding 0.16kg of sucrose, adding 0.6g of dry fruit wine yeast into 5ml of 8% sugar water, activating at 35 deg.C for 2h, adding the activated dry fruit wine yeast into the fermentation tank, and fermenting at 20 deg.C for 5 days to obtain alcoholic fermentation liquid.
(IV) acetic acid fermentation
(1) Culturing strains: inoculating 1.01 of Acetobacter calcoaceticus into 3.5 wt% ethanol water solution, culturing in 50L triangular flask, regulating acetic acid concentration to 1.3 wt% with sterilized common vinegar stock solution, culturing at 35 deg.C, and ventilating at 0.39m3H; culturing for 24h to obtain secondary acetic acid strain.
(2) Acetic acid fermentation: and (3) sterilizing the alcohol fermentation liquor obtained in the third step for 4min at a sterilization pressure of 0.1MPa and a sterilization temperature of 110 ℃, inoculating the secondary acetic acid strain into the alcohol fermentation liquor under an aseptic condition, wherein the inoculation amount is 18 wt%, the fermentation temperature is 35 ℃, and fermenting for 72 h.
(V) adding radix astragali extract and aging
(1) Preparing an astragalus root extracting solution: hot-extracting with 7 times of water of radix astragali weight at 100 deg.C for 2 hr, filtering, extracting with 4 times of water of radix astragali weight at 100 deg.C for 1.5 hr, mixing the two extractive solutions, and filtering to obtain radix astragali extractive solution.
(2) Filtering the acetic acid fermentation liquid, adding 8 wt% of radix astragali extract, adding 3 wt% of salt, sealing and aging for 1 month, filtering, and sterilizing at 75 deg.C for 12 hr to obtain the final product.
Comparative example 1
The difference from example 1 is that degassing step in concentrating birch juice in the second step is omitted and the frozen concentrate is directly filtered at-10 deg.c using 0.25 μm ultrafiltration membrane.
Comparative example 2
The difference from example 1 is that the freeze concentration in step (two) is replaced by evaporative concentration. Evaporating and concentrating the primary filtrate at the evaporation temperature of 60 ℃, and stopping the evaporation operation when the weight of the primary filtrate is the same as that of the secondary filtrate in the example 1 to obtain an evaporation and concentration solution; adding the concentrated solution into degassing tank, degassing at 5 deg.C under 0MPa, and filtering with 0.25 μm ultrafiltration membrane to obtain 3.8kg birch juice concentrated solution.
Comparative example 3
The difference from the example 1 is that the whole process of concentrating birch sap in the step (two) is omitted, and the birch sap collected in the step (one) is directly filtered and added into a fermentation tank for alcoholic fermentation in the step (three).
Comparative example 4
The same as the example 1 in the steps (I) to (IV), the astragalus extract is omitted in the step (V), 1 wt% of salt is directly added into the filtered acetic acid fermentation liquor, the mixture is sealed and aged for 1 month, filtered, and sterilized at the temperature of 75 ℃ for 12 hours to obtain the edible vinegar.
Effect verification
The edible vinegar prepared in examples 1 to 3 and comparative examples 1 to 4 were taken, and further, a general commercially available rice vinegar (manufactured by Shanxi water tower vinegar Co., Ltd.) was prepared as comparative example 1, and a general commercially available persimmon vinegar (manufactured by Weinanbau ditch brewery) was prepared as comparative example 2, and subjected to sensory evaluation and radical scavenging test.
(one) sensory evaluation
Randomly extracting 100 persons to perform sensory attempts of looking at color, smelling smell and tasting taste on a sample to be tested, and performing independent evaluation on the color, the smell and the taste of the sample to be tested, wherein the sensory attempts are embodied in a scoring mode, the total score of each item is 3, the grade is 1, 2 and 3, the quality is better when the score is higher, the comprehensive evaluation total score of the sensory evaluation is 9 (the sum of the three scores of color, smell and taste), the grade is 3-5, 6-7 and 8-9, and the higher the score is, the better the comprehensive sense of the sample is given to people. After each sample is tasted, the testee needs to rinse the mouth thoroughly with clear water and then tasted the next sample, the scoring standards of color, smell and taste are shown in table 1, and the comprehensive sensory evaluation results are shown in table 2.
TABLE 1
TABLE 2
(II) determination of radical scavenging Rate
(1) The test principle is as follows:
in the test, a Fenton reaction is used for generating the required hydroxyl free radical, and the hydroxyl free radical and rhodamine B immediately undergo an oxidation reaction to ensure that the rhodamine B fades and the absorbance of the system is reduced to A0The degree of the decrease is positively correlated with the amount of hydroxyl radicals, so that the amount of hydroxyl radicals generated can be indirectly measured. The vinegar can scavenge hydroxyl free radicals in the solution, thereby reducing the absorbance of the solution to AS. Rhodamine B has the maximum absorption wavelength in a visible light region, the measured absorbance is A, D represents the clearance rate, and the calculation can be carried out by the following formula (1):
D＝(AS-A0)/(A-A0)×100％ (1)
(2) preparation of the solution
H2O2Solution (2X 10)-4mol·L-1): pipette 30% of H2O21.1mL of solution is added with distilled water to a constant volume of 500mL volumetric flask for later use; rhodamine B solution (2X 10)-4mol·L-1): 0.0239g of rhodamine B (tetraethyl rhodamine) is weighed by an analytical balance, and the volume is fixed to a 250mL volumetric flask by using distilled water; fe2+Solution (5X 10)-3mol·L-1): 0.3401g of FeSO were weighed out4·7H2O, 0.6mL of 0.5 mol. L-1Dissolving the dilute sulfuric acid, and diluting the solution into a 250mL volumetric flask by using water; ph2.52 potassium hydrogen phthalate-HCl buffer solution: weighing 4.096g of potassium hydrogen phthalate, adding water to a volume of 100mL volumetric flask, and weighing 6 mol. L-1Putting 3.33mL of the HCl solution into a 100mL volumetric flask, adding water to a constant volume, mixing the two solutions, and adjusting the pH value to 2.52 by using an ion meter.
(3) Measurement test method
Adding rhodamine B standard solution (2X 10) into 3 volumetric flasks of 50mL respectively-4mol·L-1)2.00mL each and potassium hydrogen phthalate-HCl buffer solution (pH 2.5)2)5.00mL, then Fe was added to two of the flasks2+Marking fluid (5X 10)-3mol·L-1)2.50mL and H2O2Marking fluid (2X 10)-4mol·L-1)2.00mL, the other one was not added, shaken to constant volume, allowed to stand for 7min, and the absorbance was measured at 556nm, and readings A and A were recorded separately0. Adding the samples into the OH generation system respectively, detecting under the same conditions, and recording the absorbance as ASThe clearance was calculated according to equation (1). Other samples were also treated in this way.
(4) Test results
The results of the radical scavenging rate tests for examples 1-3, comparative examples 1-4 and comparative examples 1-2 are shown in Table 3:
TABLE 3
| Free radical clearance/%) | |
| Example 1 | 75.3 |
| Example 2 | 75.5 |
| Example 3 | 76.2 |
| Comparative example 1 | 70.1 |
| Comparative example 2 | 62.6 |
| Comparative example 3 | 65.2 |
| Comparative example 4 | 59.4 |
| Comparative example 1 | 42.6 |
| Comparative example 2 | 52.2 |
As can be seen from sensory evaluation results and free radical clearance test results, the edible vinegar prepared by the preparation method disclosed by the invention has comprehensive senses of color, smell and taste and has far higher free radical clearance than common grain vinegar and fruit vinegar sold in the market. The edible vinegar provided by the invention has unique flavor and strong oxidation resistance which are brought by the synergistic effect of the birch juice, the astragalus extract and the brewing process, and the freezing concentration and vacuum degassing processes have important influence on the final performance of the edible vinegar.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included therein.
Claims (10)
1. The preparation method of the edible vinegar with strong antioxidant capacity is characterized by comprising the following steps:
the method comprises the following steps: collecting birch juice;
step two: concentrating birch juice to obtain concentrated birch juice;
step three: performing alcoholic fermentation on the birch juice concentrated solution to obtain an alcoholic fermentation liquor;
step four: carrying out acetic fermentation on the alcohol fermentation liquor to obtain acetic fermentation liquor;
step five: adding radix astragali extract into acetic acid fermentation broth, and aging.
2. The method for preparing table vinegar with strong antioxidant ability as claimed in claim 1, wherein the step one of collecting birch juice comprises the following specific operations: selecting birch with the diameter of more than 16cm, drilling 1 hole on a trunk at intervals of 5-6 cm to enable birch juice to naturally flow out and be collected, wherein the drilling position is 40-60 cm above the ground, the hole diameter is 1-1.5 cm, and the juice collecting time is the green turning and grouting period of the birch.
3. The method for preparing edible vinegar with strong antioxidant ability according to claim 1, wherein the second step of concentrating the birch juice to obtain the concentrated birch juice comprises the following specific operations: sterilizing birch juice with ultraviolet rays; adjusting the sugar content of the sterilized birch juice to 5-6 wt% by using sucrose; filtering the birch juice with the sugar content adjusted to obtain primary filtrate; freezing and concentrating the primary filtrate, and filtering to obtain a secondary filtrate; degassing the secondary filtrate, and ultrafiltering to obtain birch juice concentrate.
4. The method for preparing table vinegar with strong antioxidant ability according to claim 3, wherein the wavelength of ultraviolet rays used for ultraviolet sterilization is 250 to 285nm, the temperature of freezing concentration is-10 to-15 ℃, the time of freezing concentration is 48 to 72 hours, the temperature of degassing treatment is 5 to 10 ℃, and the vacuum degree is 0 to 0.05 MPa.
5. The method for preparing edible vinegar with strong antioxidant ability according to claim 1, wherein the third step of subjecting the birch juice concentrate to alcoholic fermentation to obtain alcoholic fermentation broth comprises the following specific operations: activating fruit wine dry yeast in 5-8 wt% of sugar water at the temperature of 32-35 ℃, then inoculating the fruit wine dry yeast into the birch juice concentrated solution, adding sucrose, fermenting in the environment of 17-20 ℃ for 3-5 days, and obtaining the alcohol fermentation liquor.
6. The method for preparing edible vinegar with strong antioxidant capacity according to claim 5, wherein the addition amount of the fruit wine dry yeast is 0.01-0.03 wt% of the birch juice concentrated solution, and the addition amount of the sucrose is 5-8 wt% of the birch juice concentrated solution.
7. The method for preparing table vinegar with strong antioxidant ability according to claim 1, wherein the step four of performing acetic fermentation on the alcoholic fermentation broth to obtain the acetic fermentation broth specifically comprises the following steps: heating and sterilizing the alcohol fermentation liquor obtained in the step three, cooling to 25-30 ℃, inoculating acetic acid strains, wherein the inoculation amount of the acetic acid strains is 10-18 wt% of the alcohol fermentation liquor, maintaining the temperature at 30-35 ℃, and fermenting for 48-72 hours;
the acetic acid strain is acetic acid secondary strain obtained by culturing acetic acid bacterium powder, and the specific culture method comprises the following steps: inoculating acetic acid bacteria powder into an aqueous solution with the alcohol concentration of 3.3-3.5 wt%, adjusting the acetic acid concentration to 0.9-1.3 wt% by using a sterilized common vinegar stock solution, culturing at the temperature of 30-35 ℃, and culturing for 24h to obtain the secondary acetic acid bacteria.
8. The method for preparing edible vinegar with strong antioxidant ability according to claim 1, wherein the step five of aging after adding the astragalus membranaceus extract into the acetic acid fermentation broth comprises the following specific operations: sterilizing and filtering the acetic acid fermentation liquor, adding the astragalus extract, adding 1-3 wt% of salt, sealing and ageing for 1 month, filtering and sterilizing to obtain the edible vinegar with strong antioxidant capacity.
9. The method for preparing the edible vinegar with strong antioxidant ability according to claim 8, wherein the method for preparing the astragalus membranaceus extracting solution comprises the following steps: hot leaching for 1.5-2 h at 90-100 ℃ by using 7 times of water of the weight of the sun-dried radix astragali, leaching for 1-1.5 h at 90-100 ℃ by using 4 times of water of the weight of the radix astragali after filtering, and mixing the two leaching solutions to obtain the radix astragali extracting solution; the adding amount of the astragalus membranaceus extracting solution is 5-8 wt% of acetic acid fermentation liquor.
10. An edible vinegar with strong antioxidant power prepared by the preparation method according to any one of claims 1 to 9.
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