CN113881542B - Fermented selenium-enriched kiwi fruit vinegar and preparation method and application thereof - Google Patents

Fermented selenium-enriched kiwi fruit vinegar and preparation method and application thereof Download PDF

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CN113881542B
CN113881542B CN202111201747.XA CN202111201747A CN113881542B CN 113881542 B CN113881542 B CN 113881542B CN 202111201747 A CN202111201747 A CN 202111201747A CN 113881542 B CN113881542 B CN 113881542B
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selenium
kiwi fruit
vinegar
fermentation
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CN113881542A (en
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黄星源
李灿文
黄星才
姚建华
李�杰
刘功良
周灿辉
李南薇
王宏
丘苑新
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Guangdong Xingyao Biotechnology Co ltd
Yunfu Jincan Agricultural Development Co ltd
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Yunfu Jincan Agricultural Development Co ltd
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    • C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
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Abstract

The application discloses fermented selenium-enriched kiwi fruit vinegar and a preparation method and application thereof. According to the application, the selenium-enriched kiwi fruit juice is fermented into alcohol, then the alcohol is converted into acetic acid by utilizing acetic acid bacteria, and pineapple juice is added in the acetic acid fermentation process, so that on one hand, the reproduction capability of the acetic acid bacteria can be enhanced, and on the other hand, the acetic acid bacteria is added based on the richness of taste; the edible vinegar yeast extract is matched with the olive vinegar stock solution and pineapple juice for fermentation, so that the fermentation rate, acetic acid conversion rate and acid yield of the kiwi fruit vinegar can be obviously improved, and the antibacterial capability of the vinegar during fermentation can be enhanced; the time for producing vinegar in batches can be greatly shortened; the after-ripening process is added with the kiwi fruit juice, so that on one hand, the fragrance of fruit vinegar is increased, and on the other hand, the reproductive capacity of acetic acid bacteria is improved, and the aging of the acetic acid bacteria is prevented. The fermented selenium-enriched kiwi fruit vinegar is brown yellow, has special fruit fragrance and rich vinegar fragrance of selenium-enriched kiwi fruits, and has pure and soft sour taste, slightly sweet and refreshing taste and good stability.

Description

Fermented selenium-enriched kiwi fruit vinegar and preparation method and application thereof
Technical Field
The invention relates to fermented fruit vinegar, in particular to fermented selenium-enriched kiwi fruit vinegar and a preparation method and application thereof.
Background
The kiwi fruit is known as 'the crown of VC and the king of fruit', is popular with consumers, has the calcium content of 2.6 times of grapefruit, 17 times of apple and 4 times of banana, and has the vitamin C content of 2 times of orange. Among the first 26 fruits with the largest consumption in the world, kiwi fruits are the most abundant and comprehensive. The content of Vc, mg and microelements in the kiwi fruit is the highest. In the first three low sodium and high potassium fruits, kiwi fruit is top-ranked because it contains more potassium than banana and citrus. Meanwhile, the Ve and Vk contents in kiwi fruit are determined to be excellent, the fat content is low and cholesterol is not contained. According to analysis, the vitamin content of the kiwi fruits is generally 100-200 mg and up to 500 mg in every 100 g of fresh samples, which is about 5-10 times of citrus; contains 8-14% of saccharide, 1.4-20% of acid, and 12 kinds of amino acids such as tyrosine.
The selenium-rich kiwi fruit is one of the agricultural dominant characteristic industries of the Yunan county platform town of the cloud floating city, plays an important role in rural economic development, and has high sugar content of 18-20 percent, and is marketed earlier by about 1 month before the north, the result is early, the yield is 30 years, the average fruit is 80-120 g, and the red heart. The kiwi fruit vinegar which is rich in nutrition and good in flavor is brewed by taking selenium-enriched kiwi fruits as a main raw material and utilizing a modern acetification technology, so that economic benefits can be increased, environmental pollution can be reduced, markets can be enriched, and the requirements of consumers on the kiwi fruit vinegar can be met. Although the production technology of kiwi fruit vinegar has advanced to some extent in China, a plurality of key technical problems to be solved still exist: when the selenium-enriched kiwi fruits are pretreated, the pulp is easy to oxidize and brown; the content of the extracted objects (vitamins, amino acids, etc.) is low during enzymolysis; the fermentation time of the fruit vinegar is long, the content of soluble solids is low, and the vinegar liquid is easy to infect miscellaneous bacteria during the fermentation period; harmful microorganisms such as saccharomycetes, mould, bacteria and the like are easy to infect during ageing; the acetic acid conversion rate is low, and the batch vinegar production time is long; the flavor and the nutritional ingredients of the fruit vinegar beverage after sterilization are easy to change.
Disclosure of Invention
The primary aim of the invention is to overcome the defects and shortcomings of the prior art and provide a preparation method of fermented selenium-enriched kiwi fruit vinegar.
The invention also aims to provide the fermented selenium-enriched kiwi fruit vinegar obtained by the preparation method.
The invention also aims to provide application of the fermented selenium-enriched kiwi fruit vinegar.
The aim of the invention is achieved by the following technical scheme: a preparation method of fermented selenium-enriched kiwi fruit vinegar comprises the following steps:
(1) Pretreatment of raw materials: placing selenium-enriched kiwi fruits until the pulp becomes soft, removing the residual fruits, adding water, an antioxidant and natamycin, and fully soaking to obtain a system A; crushing the soaked selenium-enriched kiwi fruits into pulp to obtain kiwi fruit pulp;
(2) The complex enzymolysis and the alcohol fermentation are synchronously carried out: uniformly stirring the kiwi fruit pulp and rock sugar obtained in the step (1), adding enzyme and saccharomycetes to obtain enzymolysis liquid, and performing enzymolysis and fermentation at the temperature of 13-16 ℃ by controlling the temperature to ensure that the final alcohol content is 8.6-9.6%vol;
(3) Acetic acid fermentation: heating the product obtained in the step (2) to 33-35 ℃, adding acetic acid bacteria and olive vinegar stock solution to obtain a fermentation liquid system, and performing temperature control fermentation at 33-35 ℃; when the bacterial film starts to appear on the liquid level, adding pineapple juice immediately to obtain a system B, performing temperature control fermentation at 33-35 ℃, and when the final acidity is 45-55 g/L and the final alcohol degree is less than 0.55%vol, completing acetic fermentation and separating fruit residues to obtain supernatant;
(4) Post-ripening and ageing: adding a clarifying agent, kiwi fruit juice and R-polysaccharide into the supernatant obtained in the step (3), uniformly mixing, and then adding beta-glucanase for temperature control ageing to obtain a selenium-enriched kiwi fruit vinegar stock solution;
(5) Blending and filtering: and (3) blending and filtering the selenium-enriched kiwi fruit vinegar stock solution obtained in the step (4) to obtain the selenium-enriched kiwi fruit vinegar.
The preparation method of the fermented selenium-enriched kiwi fruit vinegar further comprises the following steps:
(6) Hot filling and sterilization: heating the selenium-enriched kiwi fruit vinegar obtained by filtering to 70-80 ℃, filling and sterilizing to obtain the selenium-enriched kiwi fruit vinegar beverage.
The selenium-enriched kiwi fruit in the step (1) refers to kiwi fruit with selenium content not less than 0.05 mg/Kg; preferably medium-ripe high-quality selenium-enriched kiwi fruits with the selenium content of 0.077-0.10 mg/Kg.
The time of the placement in the step (1) is preferably 5 to 7 days.
The water in step (1) is preferably pure water; more preferably pure water at a temperature of 5.2 to 6.2 ℃.
The amount of water used in step (1) is preferably an amount that submerges the selenium-enriched kiwi fruit.
The antioxidant in step (1) is preferably a compound antioxidant.
The amount of antioxidant described in step (1) is preferably calculated at a concentration of 112 to 124mg/L in the system A.
The amount of natamycin described in step (1) is preferably calculated as its concentration in the system A is 190-216 mg/L.
The soaking time in the step (1) is preferably 30-60 minutes; more preferably 40 to 50 minutes; and most preferably 43 to 50 minutes.
The addition amount of the rock sugar in the step (2) is calculated according to the concentration of the rock sugar in the enzymolysis liquid of 50-56 g/L.
The enzyme in step (2) is preferably EXTRAZYME TM enzyme.
The addition amount of the enzyme in the step (2) is calculated according to the concentration of the enzyme in the enzymolysis liquid of 25-31 mg/L.
The yeast in step (2) is preferably Biodiva TM wine yeast.
The adding amount of the saccharomycetes in the step (2) is calculated according to the concentration of the saccharomycetes in the enzymolysis liquid of 0.14-0.22 g/L.
The temperature of the temperature-controlled fermentation in the step (2) is preferably 14.3 to 15.7 ℃.
The acetic acid bacteria in the step (3) are preferably vinegar yeast extract.
The temperature of the temperature increase in step (3) is preferably 33.2 to 34.4 ℃.
The adding amount of the acetic acid bacteria in the step (3) is calculated according to the concentration of the acetic acid bacteria in the fermentation broth of 0.34-0.42 g/L.
The addition amount of the olive vinegar stock solution in the step (3) is calculated according to the concentration of the olive vinegar stock solution in the fermentation liquor of 85-97 g/L.
The temperature of the temperature-controlled fermentation in the step (3) is preferably 33.2 to 34.4 ℃.
The dosage of pineapple juice in the step (3) is calculated according to the concentration of 23g/L to 25mg/L in the system B.
The final acidity as described in step (3) is preferably 50 to 53g/L.
The final alcoholicity in step (3) is preferably 0.32 to 0.44% vol.
The clarifying agent in the step (4) is preferably a compound clarifying and sizing agent; more preferably GEL PLUS.
The amount of clarifier described in step (4) is preferably in the range of 0.63 to 0.69g clarifier/L supernatant.
The amount of the kiwi fruit juice in the step (4) is calculated according to 17-23 g kiwi fruit juice/L supernatant.
The amount of R-polysaccharide in step (4) is preferably from 0.07 to 0.11g R-polysaccharide/L supernatant.
The beta-glucanase in step (4) is preferably wall-broken Chen Niangmei.
The amount of the beta-glucanase in the step (4) is calculated according to 0.04-0.06 g of beta-glucanase/L supernatant.
The temperature of the temperature-controlled ageing in the step (4) is preferably 28-32 ℃; more preferably 28.5 to 30.5 ℃.
The temperature-controlled ageing time in the step (4) is 94-98 days.
The formulated system described in step (5) is preferably as follows: 11-13% of selenium-enriched kiwi fruit vinegar stock solution, 6-8% of whole sucrose syrup, 0.8-1.2% of stachyose, 0.02-0.023% of ethyl maltol and the balance of dried fruit seasoning liquid; more preferably as follows: 12% of selenium-enriched kiwi fruit vinegar stock solution, 7% of whole sucrose syrup, 1% of stachyose, 0.023% of ethyl maltol and the balance of dried fruit seasoning liquid; % is mass percent.
The dried fruit seasoning liquid is prepared by the following steps: continuously boiling dried selenium-enriched kiwi fruits and water for 60-70 minutes at 105 ℃ according to the mass volume ratio of 1:50-52 (g: mL), and filtering by a filter bag with at least 150 meshes to obtain dried fruit seasoning liquid; more preferably, the preparation is carried out by the following steps: continuously boiling dried selenium-enriched kiwi fruits and water according to the mass volume ratio of 1:51 (g: mL) at 105 ℃ for 65 minutes, and filtering by a 160-mesh filter bag to obtain the dried fruit seasoning liquid.
The filtration in step (5) is preferably filtration using a cardboard filtration membrane; the specific steps are preferably as follows: the filtration was carried out 2 times, the first coarse filtration with a5 μm cardboard filter membrane and the second fine filtration with a 0.22 μm cardboard filter membrane.
The sterilization in step (6) is preferably sterilization by a spray sterilizer.
A fermented selenium-rich fructus Actinidiae chinensis fruit vinegar is prepared by the above preparation method. The fermented selenium-enriched kiwi fruit vinegar is brown yellow, has special fruit fragrance and rich vinegar fragrance of selenium-enriched kiwi fruits, and has pure and soft sour taste, slightly sweet and refreshing taste and good stability.
The application of the fermented selenium-enriched kiwi fruit vinegar in the food field.
Compared with the prior art, the invention has the following advantages and beneficial effects:
According to the invention, kiwi fruit juice is firstly used for fermenting into alcohol, then acetic acid bacteria are used for converting the alcohol into acetic acid, pineapple juice is added in the acetic acid fermentation process, so that on one hand, the reproductive capacity of the acetic acid bacteria can be enhanced, and on the other hand, the addition is carried out based on the richness of taste; the edible vinegar yeast extract is matched with the olive vinegar stock solution and pineapple juice for fermentation, so that the fermentation rate, acetic acid conversion rate and acid yield of the kiwi fruit vinegar can be obviously improved, and the antibacterial capability of the vinegar during fermentation can be enhanced; the time for producing vinegar in batches can be greatly shortened; the after-ripening process is added with the kiwi fruit juice, so that on one hand, the fragrance of fruit vinegar is increased, and on the other hand, the reproductive capacity of acetic acid bacteria is improved, and the aging of the acetic acid bacteria is prevented, and the method is as follows:
1. according to the invention, the selenium-enriched kiwi fruits are pretreated by adding the compound antioxidant and the natamycin, so that the antioxidant capacity can be remarkably improved, the fruits are not affected by mould and bacteria, the biological stability is greatly improved, the fresh-keeping effect of the kiwi fruit pulp is enhanced, and the color protection is more durable.
2. The invention adopts the synchronous implementation of compound enzymolysis and alcoholic fermentation, on one hand, the cell wall destruction rate of the selenium-enriched kiwi fruits can be obviously improved, the extracted objects (vitamins, amino acids and the like) can be more fully released, and on the other hand, the slow fermentation starting of the yeast fermentation can be effectively overcome, and the growth of mixed bacteria in the fermentation process can be effectively inhibited. Can make the selenium-enriched kiwi fruit vinegar form various fermentation products, and produce various organic acids and various esters, so that the vinegar body is plump.
3. During acetic acid fermentation, olive vinegar stock solution and pineapple juice are added for fermentation, so that the fermentation rate, acetic acid conversion rate and acid yield of the kiwi fruit vinegar can be remarkably improved, and the antibacterial capability of the vinegar during fermentation can be enhanced; can greatly shorten the time for producing vinegar in batches.
4. When in after-ripening, the compound clarifying and glue discharging agent, the kiwi fruit juice and the R-polysaccharide are added, and the summer Cheng-glucanase is added into Chen Niangshi, so that the kiwi fruit vinegar can be clarified and stabilized quickly, the fruit vinegar is softened to astringe to feel tannins, yeasts, moulds and bacteria can be effectively killed and inhibited, the wall breaking of fruit cells is promoted, effective aroma and color substances are released, and the fruit fragrance and the product quality of the selenium-enriched kiwi fruit vinegar are improved.
5. According to the invention, when in blending, the whole sucrose syrup, stachyose, ethyl maltol and dried fruit seasoning liquid are added, so that on one hand, the peculiar smell can be covered, the fragrance and the taste can be improved, and the integral flavor characteristics of the product can be coordinated; on the other hand, the green flavor of the selenium-enriched kiwi fruit vinegar beverage can be covered by adjusting intestinal flora, enhancing immunity, and the product has soft and refreshing taste.
6. The invention utilizes the hot filling combined with the continuous spray sterilizer to treat the selenium-enriched kiwi fruit vinegar beverage, can achieve complete sterilization, and the flavor and the nutritional ingredients of the sterilization fruit vinegar beverage are not changed.
7. The invention takes Yunan mature high-quality selenium-enriched kiwi fruits as raw materials to produce the fermented selenium-enriched kiwi fruit vinegar, which not only can solve the novel utilization problem of the selenium-enriched kiwi fruit industry, but also adds a new variety with stronger market potential for the fruit vinegar. The development of novel selenium-enriched kiwi fruit vinegar brings new growth points for the selenium-enriched kiwi fruit industry.
Detailed Description
The present invention will be described in further detail with reference to examples, but embodiments of the present invention are not limited thereto.
Example 1
(1) Pretreatment of raw materials: placing the picked medium-ripe high-quality selenium-enriched kiwi fruits with the selenium content of 0.077-0.100 mg/Kg for 5-7 days, carefully selecting and removing the disease and residue fruits when the pulp becomes soft, adding pure water at 5.2 ℃ (the pure water is used for completely immersing the kiwi fruits), compounding an antioxidant (Jiangxi Xinxin food development Co., adding 112 mg/L) and natamycin (Henan Wanban industry Co., adding 190 mg/L), fully soaking for 43 minutes, and then fishing out; crushing selenium-enriched kiwi fruits into pulp to obtain kiwi fruit pulp.
(2) The complex enzymolysis and the alcohol fermentation are synchronously carried out: adding crystal sugar (small yellow crystal sugar, gui Linbai Shouyuan food Co., ltd.) into the obtained fructus Actinidiae chinensis pulp, stirring, and adding EXTRAZYME TM enzyme (French Raman group, addition amount is 25 mg/L); and adding Biodiva TM wine saccharomycetes (French Raman group) while adding enzyme, wherein the addition amount is 0.14g/L, so as to obtain enzymolysis fermentation liquor. Enzymolysis and fermentation are carried out at 14.3 ℃ to make the final alcohol content at 8.6%vol. The enzymolysis and the alcoholic fermentation are synchronous, so that on one hand, the juice yield of the selenium-enriched kiwi fruits can be obviously improved, vitamins, amino acids and the like can be more fully released, and on the other hand, the slow fermentation of the yeast fermentation can be effectively overcome, and the growth of miscellaneous bacteria in the fermentation process can be effectively inhibited.
(3) Acetic acid fermentation: heating the fermentation product obtained in the step (2) to 33.2-34.4 ℃, adding edible vinegar koji (Shandong Yishui Jinrun biotechnology Co., ltd., adding amount of 0.34 g/L) and olive vinegar stock solution (Yun Fu Ling ability and political integrity Innovative agriculture technology Co., ltd., produced according to patent application 202110050793.8-a fermentation type olive fruit vinegar and production method thereof, example 2) with adding amount of 85g/L, and fermenting; when the bacterial film appears on the liquid surface, pineapple juice (the adding amount is 23g/L of Jinlautus agricultural development Co., yun Fu Ling, co., ltd.) is immediately added for temperature control fermentation (33-34.4 ℃), and when the final acidity is 50g/L and the final alcohol degree is 0.32%vol, acetic fermentation is completed, and then the fruit residue is separated to obtain supernatant.
(4) Post-ripening and ageing: adding composite clarifying and colloid-removing agent (French Raman group, trade name: GEL PLUS, adding amount of 0.63 g/L), fructus Actinidiae chinensis juice (King and Brilliant agriculture development Co., ltd., adding amount of 17 g/L) and R-polysaccharide (trade name: ke myc Wang, kun Jie Biotechnology Co., ltd., adding amount of 0.07 g/L), adding beta-glucanase (wall breaking Chen Niangmei, cangzhou Xia Chengmei Biotechnology Co., ltd., adding amount of 0.04 g/L), aging at 29.5deg.C for 96 days to obtain selenium-enriched fructus Actinidiae chinensis vinegar stock solution.
(5) Blending and filtering: blending the obtained selenium-enriched kiwi fruit vinegar stock solution, wherein the raw material comprises the following components in percentage by mass: 12% of selenium-rich kiwi fruit vinegar stock solution, 7% of whole sucrose syrup (Guangzhou double-bridge Co., ltd.), 1% of stachyose (Shenzhen Lefu technology Co., ltd.), 0.023% of ethyl maltol (Shanghai Aipu food industry Co., ltd.), and the balance of dried fruit seasoning liquid (the dried selenium-rich kiwi fruit (Jinlautu agricultural development Co., ltd.) and water are continuously boiled for 65 minutes at 105 ℃ according to the mass volume ratio of 1:51, and filtered by a 160-mesh filter bag, so that the dried selenium-rich kiwi fruit seasoning liquid is obtained. Filtering with cardboard filter for 2 times (first filtering with 5 μm cardboard, and second filtering with 0.22 μm cardboard), to obtain selenium-rich fructus Actinidiae chinensis fruit vinegar.
(6) Hot filling and sterilization: heating the selenium-enriched kiwi fruit vinegar obtained by filtering to 70-80deg.C, filling with sterilized glass bottle at the temperature, cooling to normal temperature, sterilizing with continuous spray sterilizer (Wenzhou Koch Xin light industry mechanical Co., ltd.), and finally obtaining the selenium-enriched kiwi fruit vinegar beverage.
The fermented selenium-enriched kiwi fruit vinegar beverage of the embodiment is brown yellow, has the special fruit fragrance and rich vinegar fragrance of the selenium-enriched kiwi fruits, has pure and mild sour taste, mellow taste, sweet and sour palatability, long and refreshing taste and good stability. The vitamin C content is 423mg/100g measured according to GB14754-2010, the total acid (g/L, acetic acid) of the selenium-rich kiwi fruit vinegar is 67.05g/L measured according to GB/T12456, the mould and yeast content is 0CFU/mL measured according to GB/T4789.15, the escherichia coli content is 0MPN/mL measured according to GB/T4789.3, and the requirements of the national food safety standard NYT2987-2016 green food fruit vinegar beverage are met.
Example 2
(1) Pretreatment of raw materials: placing the picked medium-ripe high-quality selenium-enriched kiwi fruits with the selenium content of 0.077-0.10 mg/Kg for 5-7 days, carefully selecting and removing the disease and residue fruits when the pulp becomes soft, adding pure water at 5.7 ℃ (the pure water is used for completely immersing the kiwi fruits), compounding an antioxidant (118 mg/L of Jiangxi Xinxin food development Co., ltd.) and natamycin (203 mg/L of Henan Wanbang real Co., ltd.) and fully soaking for 45 minutes; then fishing out; crushing selenium-enriched kiwi fruits into pulp to obtain kiwi fruit pulp.
(2) The complex enzymolysis and the alcohol fermentation are synchronously carried out: adding crystal sugar (small yellow crystal sugar, gui Linbai Shouyuan food Co., ltd.) into the obtained kiwi fruit pulp, stirring uniformly, and then adding EXTRAZYME TM enzyme (French Raman group, adding 28 mg/L); adding Biodiva TM wine saccharomycetes (French Raman group, the addition amount is 0.18 g/L) while adding enzyme to obtain enzymolysis fermentation liquor, and carrying out enzymolysis and fermentation at 15.0 ℃ to ensure that the final alcohol degree is 9.1%vol; the enzymolysis and the alcoholic fermentation are synchronous, so that on one hand, the juice yield of the selenium-enriched kiwi fruits can be obviously improved, vitamins, amino acids and the like can be more fully released, and on the other hand, the slow fermentation of the yeast fermentation can be effectively overcome, and the growth of miscellaneous bacteria in the fermentation process can be effectively inhibited.
(3) Acetic acid fermentation: heating the fermentation product obtained in the step (2) to 33.2-34.4 ℃, and then adding edible vinegar koji (Shandong Yishui Jinrun biotechnology Co., ltd., the addition amount is 0.38 g/L) and olive vinegar stock solution (Yun Fu Co., ability and political integrity Innovative agriculture technology Co., ltd., the addition amount is 91 g/L) for fermentation; when the appearance of a bacterial film is seen on the liquid surface, pineapple juice (the adding amount is 24 g/L) is added immediately to perform temperature control fermentation (33-34.4 ℃) until the final acidity is 51-5 g/L and the final alcohol content is 0.38%vol, acetic fermentation is completed, and then the fruit residues are separated to obtain supernatant.
(4) Post-ripening and ageing: adding composite clarifying and colloid-removing agent (French Raman group, trade name: GEL PLUS, adding amount of 0.66 g/L), fructus Actinidiae chinensis juice (King and Brilliant agriculture development Co., ltd., adding amount of 20 g/L) and R-polysaccharide into the supernatant, mixing (trade name: ke myc Wang, kun Jie Biotechnology Co., ltd., adding amount of 0.09 g/L), adding summer Cheng-glucanase (wall breaking Chen Niangmei, cangzhou Xia Chengmei Biotechnology Co., ltd., adding amount of 0.05 g/L), and aging at 305 deg.C for 94 days to obtain selenium-enriched fructus Actinidiae chinensis vinegar stock solution.
(5) Blending and filtering: blending the obtained selenium-enriched kiwi fruit vinegar stock solution, wherein the raw material comprises the following components in percentage by mass: 12% of selenium-enriched kiwi fruit vinegar stock solution, 7% of whole sucrose syrup (Guangzhou double-bridge Co., ltd.), 1% of stachyose (Shenzhen Lefu technology Co., ltd.), 0.023% of ethyl maltol (Hai Ip food industry Co., ltd.), and the balance of dried fruit seasoning liquid (prepared in the same way as in example 1). Filtering with cardboard filter for 2 times (first filtering with 5 μm cardboard, and second filtering with 0.22 μm cardboard), to obtain selenium-rich fructus Actinidiae chinensis fruit vinegar.
(6) Hot filling and sterilization: heating the selenium-enriched kiwi fruit vinegar obtained by filtering to 70-80deg.C, filling with sterilized glass bottle at the temperature, cooling to normal temperature, sterilizing with continuous spray sterilizer (Wenzhou Koch Xin light industry mechanical Co., ltd.), and finally obtaining the selenium-enriched kiwi fruit vinegar beverage.
The fermented selenium-enriched kiwi fruit vinegar beverage of the embodiment is brown yellow, has the special fruit fragrance and rich vinegar fragrance of the selenium-enriched kiwi fruits, has pure and mild sour taste, mellow taste, sweet and sour palatability, long and refreshing taste and good stability. The vitamin C content is 435mg/100g measured according to GB14754-2010, the total acid (g/L, acetic acid) of the selenium-rich kiwi fruit vinegar is 69.68g/L measured according to GB/T12456, the mould and yeast content is 0CFU/mL measured according to GB/T4789.15, the escherichia coli content is 0MPN/mL measured according to GB/T4789.3, and the requirements of the national food safety standard NYT2987-2016 green food fruit vinegar beverage are met.
Example 3
(1) Pretreatment of raw materials: placing picked high-quality selenium-enriched macaques with medium ripeness and selenium content of 0.077-0.10 mg/Kg for 5-7 days, carefully selecting to remove the disease and residue fruits when the pulp becomes soft, adding pure water at 6.2 ℃ (the pure water is used for completely immersing the kiwi fruits), compounding an antioxidant (Jiangxi Xinxin food development Limited company, the adding amount is 124 mg/L) and natamycin (Henan Wanban industry Co., the adding amount is 216 mg/L), and fully soaking for 50 minutes; then fishing out; crushing selenium-enriched kiwi fruits into pulp to obtain kiwi fruit pulp.
(2) The complex enzymolysis and the alcohol fermentation are synchronously carried out: adding crystal sugar (small yellow crystal sugar, gui Linbai Shouyuan food Co., ltd.) into the obtained kiwi fruit pulp, stirring uniformly, and then adding EXTRAZYME TM enzyme (French Raman group, adding 31 mg/L); adding Biodiva TM wine saccharomycetes (French Raman group, the addition amount is 0.22 g/L) while adding enzyme to obtain enzymolysis fermentation liquor, and carrying out enzymolysis and fermentation at 15.7 ℃ to ensure that the final alcohol degree is 9.6%vol; the enzymolysis and the alcoholic fermentation are synchronous, so that on one hand, the juice yield of the selenium-enriched kiwi fruits can be obviously improved, vitamins, amino acids and the like can be more fully released, and on the other hand, the slow fermentation of the yeast fermentation can be effectively overcome, and the growth of miscellaneous bacteria in the fermentation process can be effectively inhibited.
(3) Acetic acid fermentation: heating the fermentation product obtained in the step (2) to 33.2-34.4 ℃, and then adding edible vinegar koji (Shandong Yishui Jinrun biotechnology Co., ltd., the addition amount is 0.42 g/L) and olive vinegar stock solution (Yun Fu Co., ability and political integrity Innovative agriculture technology Co., ltd., the addition amount is 97 g/L) for fermentation; when the bacterial film appears on the liquid surface, pineapple juice (the adding amount is 25mg/L of Jinlautus agricultural development Co., yun Fu Ling., ltd.) is immediately added for temperature control fermentation (33.2-34.4 ℃), and when the final acidity is 53g/L and the final alcohol degree is 0.44%vol, acetic fermentation is completed, and then the fruit residue is separated to obtain supernatant.
(4) Post-ripening and ageing: adding composite clarifying and colloid-removing agent (French Raman group, trade name: GEL PLUS, adding amount of 0.69 g/L), fructus Actinidiae chinensis juice (Brilliant agriculture development Co., yunFu, adding amount of 23 g/L) and R-polysaccharide (trade name: ke mycin Wang, kun Jie biotechnology Co., ltd., adding amount of 0.11 g/L), adding summer Cheng-glucanase (wall breaking Chen Niangmei, cangzhou Xia Chengmei biotechnology Co., adding amount of 0.06 g/L), aging at 28.5deg.C for 98 days, mixing, and aging at controlled temperature to obtain selenium-enriched fructus Actinidiae chinensis vinegar stock solution.
(5) Blending and filtering: blending the obtained selenium-enriched kiwi fruit vinegar stock solution, wherein the raw material comprises the following components in percentage by mass: 12% of selenium-enriched kiwi fruit vinegar stock solution, 7% of whole sucrose syrup (Guangzhou double-bridge Co., ltd.), 1% of stachyose (Shenzhen Lefu technology Co., ltd.), 0.023% of ethyl maltol (Hai Ip food industry Co., ltd.), and the balance of dried fruit seasoning liquid (prepared in the same way as in example 1). Filtering with cardboard filter for 2 times (first filtering with 5 μm cardboard, and second filtering with 0.22 μm cardboard), to obtain selenium-rich fructus Actinidiae chinensis fruit vinegar.
(6) Hot filling and sterilization: heating the selenium-enriched kiwi fruit vinegar obtained by filtering to 70-80deg.C, filling with sterilized glass bottle at the temperature, cooling to normal temperature, sterilizing with continuous spray sterilizer (Wenzhou Koch Xin light industry mechanical Co., ltd.), and finally obtaining the selenium-enriched kiwi fruit vinegar beverage.
The fermented selenium-enriched kiwi fruit vinegar beverage of the embodiment is brown yellow, has the special fruit fragrance and rich vinegar fragrance of the selenium-enriched kiwi fruits, has pure and mild sour taste, mellow taste, sweet and sour palatability, long and refreshing taste and good stability. The content of vitamin C is 418mg/100g measured according to GB14754-2010, the total acid (g/L, calculated as acetic acid) of the selenium-enriched kiwi fruit vinegar is 65.17g/L measured according to GB/T12456, the content of mould and yeast is 0CFU/mL measured according to GB/T4789.15, the content of escherichia coli is 0MPN/mL measured according to GB/T4789.3, and the requirements of food safety national standard NYT2987-2016 green food fruit vinegar beverage are met.
Comparative example 1 single specific acetic acid bacterium and specific acetic acid bacterium-vinegar stock solution fermentation Performance comparison
(1) The experimental procedure is the same as in example 2, except that a single acetic acid bacterium and a special acetic acid bacterium-vinegar stock solution are used in the acetic acid fermentation process respectively: fruit vinegar bacteria of the company Sonchi Boshi self-brewing machine Co., ltd., fruit vinegar bacteria of the department of Guangdong province, edible vinegar koji (Shandong Yishui Jinrun Biotechnology Co., ltd.), edible vinegar koji (Shandong Yishui Jinzhi Biotechnology Co., ltd.), olive vinegar stock solution (Yunfu ability and political integrity Innovative agriculture technology Co., ltd.), edible vinegar koji-Di Boshi fruit vinegar bacteria (same AS example 2 step 3), the final addition amount of acetic acid bacteria is 0.38g/L (the addition amount of edible vinegar koji-Di Boshi fruit vinegar bacteria group, the addition amount of edible vinegar koji is 0.23g/L, and the addition amount of DiBoshi fruit vinegar bacteria is 0.15 g/L), and the data obtained by repeated experiments are shown in Table 1:
TABLE 1 comparison of fermentation Performance of single Special acetic acid bacteria and special acetic acid bacteria-Vinegar stock solutions
As can be seen from Table 1, the above acetic acid bacteria acetification is normal, and the adaptability to the selenium-rich kiwi fruit vinegar is strong, but the edible vinegar koji-olive vinegar stock solution is preferably selected from the aspects of fermentation time, acid yield, soluble solids, total bacterial colony count, escherichia coli, sensory evaluation and the like.
Comparative example 2 Effect of step-by-step brewing Process and synchronous brewing Process on quality of selenium-enriched Kiwi fruit Vinegar
The experimental procedure was the same as in example 2, except that:
(1) The step-by-step brewing process of enzymolysis and alcohol fermentation is adopted: adding rock sugar (small yellow rock sugar, gui Linbai Shouyuan food limited company, the addition amount of which is 53 g/L) into the kiwi fruit pulp obtained in the step (1), uniformly stirring, and then adding EXTRAZYME TM enzyme (French Raman group, the addition amount of which is 28 mg/L); and (3) carrying out enzymolysis for 13 hours at the temperature of 14.3-15.7 ℃, and adding Biodiva TM wine saccharomycetes (the adding amount is 0.18g/L in French Raman group) after the enzymolysis is finished, and fermenting at the temperature of 15.0 ℃ to ensure that the final alcohol degree is 9.1% vol.
(2) The brewing process is carried out by adopting the synchronous of compound enzymolysis and alcohol fermentation: adding rock sugar (small yellow rock sugar, gui Linbai Shouyuan food limited company, the addition amount of which is 53 g/L) into the kiwi fruit pulp obtained in the step (1), uniformly stirring, and then adding EXTRAZYME TM enzyme (French Raman group, the addition amount of which is 28 mg/L); and adding Biodiva TM wine saccharomycetes (the adding amount is 0.18 g/L) while adding enzyme, and carrying out enzymolysis and fermentation on the obtained fermentation liquor at 15.0 ℃ to ensure that the final alcohol degree is 9.1%vol.
The test results are shown in Table 2:
The measuring method of each index is as follows: total amino acid content: GB/T5009.124-2003; juice yield = [ weight of juice (g) pressed/weight of raw fruit pulp (g) ] ×100%; vitamin C content: see GB14754-2010.
TABLE 2 influence of different brewing processes on the quality of fruit vinegar
The fermentation time of the produced alcohol can be remarkably improved, the juice yield of the selenium-enriched kiwi fruits can be remarkably improved, the vitamins, amino acids and the like of the selenium-enriched kiwi fruits can be more fully released, the growth of miscellaneous bacteria in the fermentation process can be effectively inhibited, the volatile acid content is reduced, the body of the selenium-enriched kiwi fruit wine is plump, and the stability is high.
Comparative example 3 influence of different fermentation modes on quality of Kiwi fruit Vinegar
The experimental procedure was identical to example 2, except that the peeled kiwi fruit vinegar and the peel-containing kiwi fruit vinegar were used in step (1), and the vinegar production fermentation was 25 days. The data obtained by repeated experiments are shown in Table 3:
influence of different fermentation modes on quality of kiwi fruit vinegar
TABLE 3 Table 3
Total flavone content: spectrophotometry (technical specifications for inspection and evaluation of health food, 2003 edition by health department); the total phenols are measured by using Fu Lin Fenfa, and the aroma components are detected by using gas chromatography-mass spectrometry (GC-MS).
The total flavone and total phenol content in the fruit vinegar can be obviously improved by comprehensively comparing the total flavone content, the total phenol content, the volatile components in the fruit vinegar and the like to select a method of fermentation with skin. The analysis result of gas chromatography-mass spectrometry (GC-MS) shows that the fermentation treatment with the skin can effectively improve the content of volatile components and increase the variety of the volatile components, and the fruit vinegar is endowed with full and rich flavor characteristics. The kiwi fruit peel may contain higher nutritional ingredients than the edible pulp portion, and the total phenol and total flavone content in the kiwi fruit peel is much higher than that in the kiwi fruit seeds and pulp.
Comparative example 4: influence of different after-ripening and ageing process combinations on quality of selenium-enriched kiwi fruit vinegar
The experimental procedure is identical to example 2, except that: the process combination setting of the step (4) is as follows:
group A: composite clarifying and gumming agent 0.66 g/L+kiwi fruit juice 20 g/L+R-polysaccharide (clotrimer) 0.09 g/L+beta-glucanase (wall breaking Chen Niangmei) 0.05g/L;
group B: composite clarifying and gumming agent 0.66 g/L+kiwi fruit juice 20 g/L+R-polysaccharide (clotrimer king) 0.09g/L+ Chen Niangmei PRO (French group) 0.05g/L;
group C: composite clarifying and gumming agent 0.66 g/L+20 g/L+0.05 g/L beta-glucanase (wall breaking Chen Niangmei) of kiwi fruit juice;
Group D: composite clarifying and sizing agent 0.66g/L and kiwi fruit juice 20g/L.
The data obtained by repeated experiments and evaluations are shown in Table 4.
Wherein, the aroma components are detected by a solid phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS).
Table 4: the effect of the combination of different post-ripening and ageing processes is compared
From the above test data, it can be seen that the best process combination in the present invention in post-maturation and ageing is group a: the compound clarifying and gumming agent is 0.66 g/L+20 g/L+R-polysaccharide (clotrimer) of kiwi fruit juice and 0.09 g/L+0.05 g/L of beta-glucanase (wall breaking Chen Niangmei), the compound clarifying and gumming agent, the kiwi fruit juice and the R-polysaccharide are added during after-ripening, and the beta-glucanase is added during ageing.
Comparative example 5 study of blending parameters of Kiwi fruit Vinegar
Based on the preliminary test, the operation procedure is basically the same as that of the step (5) of the example 2, the following treatment is carried out, the blending of each selenium-enriched kiwi fruit vinegar sample is 10L, the serial numbers are 1, 2 and 3 respectively, and 4 tissue food engineers and 3 fruit vinegar technicians carry out sensory evaluation on the selenium-enriched kiwi fruit vinegar sample, and the results are shown in the table 5.
Table 5 results of the study of the formulation parameters
The optimal formulation process combinations are given in table 5: 12% of fruit vinegar stock solution, 7% of whole sucrose syrup, 1% of stachyose, 0.023% of ethyl maltol and dry fruit seasoning liquid; the prepared selenium-enriched kiwi fruit vinegar beverage has the fructo-oligosaccharide content of 650mg/100g detected by utilizing a high performance liquid chromatography (fructo-oligosaccharide belongs to a bifidus factor, is a substance capable of promoting the growth of bifidobacteria, can play a role in regulating intestinal flora, and can mask peculiar smell, improve fragrance and coordinate the integral flavor characteristics of the product by detecting the fructo-oligosaccharide by adopting the high performance liquid chromatography-evaporative light scattering detection method in the embodiment); on the other hand, the green flavor of the selenium-enriched kiwi fruit vinegar beverage can be covered by adjusting intestinal flora and enhancing immunity, so that the product has soft and refreshing taste.
The above examples are preferred embodiments of the present invention, but the embodiments of the present invention are not limited to the above examples, and any other changes, modifications, substitutions, combinations, and simplifications that do not depart from the spirit and principle of the present invention should be made in the equivalent manner, and the embodiments are included in the protection scope of the present invention.

Claims (9)

1. A preparation method of fermented selenium-enriched kiwi fruit vinegar is characterized by comprising the following steps:
(1) Pretreatment of raw materials: placing selenium-enriched kiwi fruits until the pulp becomes soft, removing the residual fruits, adding water, an antioxidant and natamycin, and fully soaking to obtain a system A; crushing the soaked selenium-enriched kiwi fruits into pulp to obtain kiwi fruit pulp;
(2) The complex enzymolysis and the alcohol fermentation are synchronously carried out: uniformly stirring the kiwi fruit pulp and rock sugar obtained in the step (1), adding enzyme and saccharomycetes to obtain enzymolysis liquid, and performing enzymolysis and fermentation at the temperature of 13-16 ℃ by controlling the temperature to ensure that the final alcohol content is 8.6-9.6%vol;
(3) Acetic acid fermentation: heating the product obtained in the step (2) to 33-35 ℃, adding acetic acid bacteria and olive vinegar stock solution to obtain a fermentation liquid system, and performing temperature control fermentation at 33-35 ℃; when the bacterial film starts to appear on the liquid level, adding pineapple juice immediately to obtain a system B, performing temperature control fermentation at 33-35 ℃, and when the final acidity is 45-55 g/L and the final alcohol degree is less than 0.55%vol, completing acetic fermentation and separating fruit residues to obtain supernatant;
(4) Post-ripening and ageing: adding a clarifying agent, kiwi fruit juice and R-polysaccharide into the supernatant obtained in the step (3), uniformly mixing, and then adding beta-glucanase for temperature control ageing to obtain a selenium-enriched kiwi fruit vinegar stock solution;
(5) Blending and filtering: blending and filtering the raw liquid of the selenium-enriched kiwi fruit vinegar obtained in the step (4) to obtain the selenium-enriched kiwi fruit vinegar;
the antioxidant in the step (1) is a compound antioxidant;
the enzyme in the step (2) is EXTRAZYME TM enzyme;
the saccharomycete in the step (2) is Biodiva TM wine saccharomycete;
the acetic acid bacteria in the step (3) are edible vinegar yeast extract;
The clarifying agent in the step (4) is a compound clarifying agent and a sizing agent.
2. The method for preparing the fermented selenium-enriched kiwi fruit vinegar according to claim 1, further comprising the following steps:
(6) Hot filling and sterilization: heating the selenium-enriched kiwi fruit vinegar obtained through filtering treatment to 70-80 ℃, filling, and sterilizing by a spray sterilizer to obtain the selenium-enriched kiwi fruit vinegar beverage.
3. The method for preparing the fermented selenium-enriched kiwi fruit vinegar according to claim 1 or 2, which is characterized in that:
the water consumption in the step (1) is the amount capable of immersing the selenium-enriched kiwi fruits;
The dosage of the antioxidant in the step (1) is calculated according to the concentration of 112-124 mg/L in the system A;
The dosage of the natamycin in the step (1) is calculated according to the concentration of 190-216 mg/L in the system A;
The addition amount of the rock sugar in the step (2) is calculated according to the concentration of 50-56 g/L in the enzymolysis liquid;
the addition amount of the enzyme in the step (2) is calculated according to the concentration of the enzyme in the enzymolysis liquid of 25-31 mg/L;
The adding amount of the saccharomycetes in the step (2) is calculated according to the concentration of the saccharomycetes in the enzymolysis liquid of 0.14-0.22 g/L;
the adding amount of the acetic acid bacteria in the step (3) is calculated according to the concentration of the acetic acid bacteria in the fermentation broth of 0.34-0.42 g/L;
The addition amount of the olive vinegar stock solution in the step (3) is calculated according to the concentration of the olive vinegar stock solution in the fermentation liquor of 85-97 g/L;
the dosage of pineapple juice in the step (3) is calculated according to the concentration of 23 g/L-25 mg/L in the system B;
the amount of the clarifier in the step (4) is calculated according to 0.63-0.69 g clarifier/L supernatant;
the consumption of the kiwi fruit juice in the step (4) is calculated according to 17-23 g kiwi fruit juice/L supernatant;
the dosage of the R-polysaccharide in the step (4) is calculated according to 0.07-0.11 g R-polysaccharide/L supernatant;
the beta-glucanase used in step (4) was calculated as 0.04 to 0.06g beta-glucanase/L supernatant.
4. The method for preparing the fermented selenium-enriched kiwi fruit vinegar according to claim 1 or 2, which is characterized in that:
the soaking time in the step (1) is 30-60 minutes;
The temperature of the temperature-controlled fermentation in the step (2) is 14.3-15.7 ℃;
the temperature of the heating in the step (3) is 33.2-34.4 ℃;
the temperature of the temperature-controlled fermentation in the step (3) is 33.2-34.4 ℃;
The final acidity in the step (3) is 50-53 g/L;
the final alcohol degree in the step (3) is 0.32-0.44%vol;
the temperature of the temperature-controlled ageing in the step (4) is 28-32 ℃;
The temperature-controlled ageing time in the step (4) is 94-98 days.
5. The method for preparing the fermented selenium-enriched kiwi fruit vinegar according to claim 1 or 2, which is characterized in that:
The selenium-enriched kiwi fruit in the step (1) is a high-quality selenium-enriched kiwi fruit which is medium-ripe and has selenium-enriched content of 0.077-0.10 mg/Kg;
The time of the placing in the step (1) is 5-7 days;
The water in the step (1) is pure water with the temperature of 5.2-6.2 ℃.
6. The method for preparing the fermented selenium-enriched kiwi fruit vinegar according to claim 1 or 2, which is characterized in that:
The formulated system described in step (5) is as follows: 11-13% of selenium-enriched kiwi fruit vinegar stock solution, 6-8% of whole sucrose syrup, 0.8-1.2% of stachyose, 0.02-0.023% of ethyl maltol and the balance of dried fruit seasoning liquid;
The dried fruit seasoning liquid is prepared by the following steps: continuously boiling the dried selenium-enriched kiwi fruits and water for 60-70 minutes at 105 ℃ according to the mass volume ratio of 1:50-2 (g: mL), and filtering the mixture by a filter bag with at least 150 meshes to obtain the dried fruit seasoning liquid.
7. The method for preparing the fermented selenium-enriched kiwi fruit vinegar according to claim 2, which is characterized in that:
the sterilization in the step (6) is sterilization by a spray sterilizer.
8. A fermentation type selenium-enriched kiwi fruit vinegar is characterized in that: obtained by the production process according to any one of claims 1 to 7.
9. The use of the fermented selenium-enriched kiwi fruit vinegar of claim 8 in the food field.
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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103695282A (en) * 2013-11-27 2014-04-02 张笑菲 Processing technology of kiwi fruit vinegar
KR20140129422A (en) * 2013-04-29 2014-11-07 김병화 Method for making vinegar of hardy kiwi
CN104593219A (en) * 2015-02-02 2015-05-06 合肥工业大学 Fermented kiwi fruit vinegar and brewing method thereof
KR20180019283A (en) * 2016-08-16 2018-02-26 영농조합법인 오름주가 Wine and vinegar with high taste and flavor and functionality from mixtures of kiwi-fruit, persimmon and wild grapes, and preparation method thereof
CN114933950A (en) * 2022-06-10 2022-08-23 贵州省轻工业科学研究所 Brewing method of kiwi fruit vinegar with high acidity

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20140129422A (en) * 2013-04-29 2014-11-07 김병화 Method for making vinegar of hardy kiwi
CN103695282A (en) * 2013-11-27 2014-04-02 张笑菲 Processing technology of kiwi fruit vinegar
CN104593219A (en) * 2015-02-02 2015-05-06 合肥工业大学 Fermented kiwi fruit vinegar and brewing method thereof
KR20180019283A (en) * 2016-08-16 2018-02-26 영농조합법인 오름주가 Wine and vinegar with high taste and flavor and functionality from mixtures of kiwi-fruit, persimmon and wild grapes, and preparation method thereof
CN114933950A (en) * 2022-06-10 2022-08-23 贵州省轻工业科学研究所 Brewing method of kiwi fruit vinegar with high acidity

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