CN113913267A - Preparation method of seabuckthorn fruit vinegar powder with oxidation resistance - Google Patents
Preparation method of seabuckthorn fruit vinegar powder with oxidation resistance Download PDFInfo
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- CN113913267A CN113913267A CN202111201535.1A CN202111201535A CN113913267A CN 113913267 A CN113913267 A CN 113913267A CN 202111201535 A CN202111201535 A CN 202111201535A CN 113913267 A CN113913267 A CN 113913267A
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- 235000003145 Hippophae rhamnoides Nutrition 0.000 title claims abstract description 52
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- 239000000843 powder Substances 0.000 title claims abstract description 45
- 230000003647 oxidation Effects 0.000 title claims abstract description 27
- 238000007254 oxidation reaction Methods 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 240000000950 Hippophae rhamnoides Species 0.000 title 1
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- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 11
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- 239000003963 antioxidant agent Substances 0.000 abstract description 19
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- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 2
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- 230000002378 acidificating effect Effects 0.000 description 1
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- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
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- 235000008800 isorhamnetin Nutrition 0.000 description 1
- IZQSVPBOUDKVDZ-UHFFFAOYSA-N isorhamnetin Chemical compound C1=C(O)C(OC)=CC(C2=C(C(=O)C3=C(O)C=C(O)C=C3O2)O)=C1 IZQSVPBOUDKVDZ-UHFFFAOYSA-N 0.000 description 1
- CQLRUIIRRZYHHS-LFXZADKFSA-N isorhamnetin 3-O-beta-D-glucopyranoside Chemical compound C1=C(O)C(OC)=CC(C2=C(C(=O)C3=C(O)C=C(O)C=C3O2)O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)=C1 CQLRUIIRRZYHHS-LFXZADKFSA-N 0.000 description 1
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- PCOBUQBNVYZTBU-UHFFFAOYSA-N myricetin Natural products OC1=C(O)C(O)=CC(C=2OC3=CC(O)=C(O)C(O)=C3C(=O)C=2)=C1 PCOBUQBNVYZTBU-UHFFFAOYSA-N 0.000 description 1
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- URAYPUMNDPQOKB-UHFFFAOYSA-N triacetin Chemical compound CC(=O)OCC(OC(C)=O)COC(C)=O URAYPUMNDPQOKB-UHFFFAOYSA-N 0.000 description 1
- 229960002622 triacetin Drugs 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
- C11B1/025—Pretreatment by enzymes or microorganisms, living or dead
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
Abstract
The invention discloses a preparation method of seabuckthorn fruit oil vinegar powder with oxidation resistance. The method comprises the following steps: (1) pre-treating; (2) extracting; (3) compounding; (4) and (5) freeze drying. The vinegar powder of the invention separates macromolecule antioxidant from micromolecule antioxidant in the vinegar through ultrafiltration, and the micromolecule antioxidant is mixed with seabuckthorn fruit oil after extraction concentration and macromolecule antioxidant concentration, thereby further improving the inoxidizability of the vinegar.
Description
Technical Field
The invention relates to a preparation method of seabuckthorn fruit vinegar powder with oxidation resistance, and belongs to the technical field of vinegar processing.
Background
Vinegar is a traditional fermented food, and is an acidic condiment necessary for the public. With the continuous progress of biotechnology means, research on nutrient substances and functional factors in the traditional vinegar has important significance for excavating the nutrition and health care value of the vinegar. At present, researches show that the traditional table vinegar contains rich polyphenol, flavone, melanoidin and other antioxidant active ingredients, can resist the oxidative stress of organisms, and has the health-care functions of preventing cardiovascular diseases, protecting liver, resisting aging, preventing and resisting cancers and the like. Therefore, the vinegar powder rich in the antioxidant active ingredients is developed, can better play the antioxidant health-care function of the traditional vinegar, and conforms to the market requirement and commercial application.
The fructus Hippophae contains more than 7 flavonoids, mainly including isorhamnetin, quercetin, isorhamnetin-3-beta-D glucoside, isorhamnetin-3-beta-rutin, catechin, kaempferol and myricetin. The content of flavone in the sea buckthorn fruit is 309-945 mg/100g, and the content of flavone in the leaves is 310-1238 mg/100 g. The flavonoids in the sea buckthorn fruits have the effects of enhancing the tolerance of a human body, reducing the permeability of capillary vessels, improving angina and cardiac function, obviously reducing cholesterol and glycerin triacetate in blood, and obviously purifying blood dirt, old blood cells and garbage in the blood.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention provides a preparation method of seabuckthorn fruit oil vinegar powder with oxidation resistance, and the vinegar powder with high oxidation resistance is obtained.
The invention is realized by the following technical scheme:
a preparation method of seabuckthorn fruit vinegar powder with oxidation resistance comprises the following steps:
(1) pretreatment: ultrafiltering vinegar to obtain trapped fluid and filtrate, and concentrating the trapped fluid to obtain first concentrated solution;
(2) and (3) extraction: extracting the filtrate in an organic solvent, centrifuging to obtain an upper solution, and concentrating the upper solution to obtain a second concentrated solution for later use;
(3) compounding: mixing the first concentrated solution, the second concentrated solution and the seabuckthorn fruit oil, then adding sucrose ester and monoglyceride, and stirring uniformly to obtain a mixture;
(4) and (3) freeze drying: and (4) freeze-drying the mixture to obtain vinegar powder.
The preparation method of the seabuckthorn fruit oil vinegar powder with the oxidation resistance comprises the following steps of respectively 30-40 parts by weight, 30-40 parts by weight and 10-16 parts by weight of the first concentrated solution, the second concentrated solution and the seabuckthorn fruit oil, and respectively 1-2 parts by weight and 1-2 parts by weight of the sucrose ester and the monoglyceride.
The preparation method of the seabuckthorn fruit oil vinegar powder with the oxidation resistance comprises the following steps of: mixing ethanol according to the volume ratio of 1: 1.
The preparation method of the seabuckthorn fruit oil vinegar powder with the oxidation resistance comprises the following steps:
(1) juicing: cleaning fructus Hippophae, squeezing, and filtering to obtain fruit juice and residue; filtering residues for later use;
(2) enzymolysis: adding pectinase into the fruit juice, performing enzymolysis at 50-60 deg.C for 3-4 hr, centrifuging, collecting upper oil layer and lower liquid layer;
(3) concentration: mixing the upper layer oil layer with water again, shaking vigorously, centrifuging again, and concentrating the upper layer at 90-100 deg.C for 20-30min to obtain fructus Hippophae oil.
The preparation method of the seabuckthorn fruit vinegar powder with the oxidation resistance comprises the following steps:
(1) pretreatment of raw materials: mixing rice and bran according to the weight ratio of 4:1, then crushing, and then adding filter residue and lower layer liquid for later use in the production process of sea buckthorn fruit oil to obtain a mixed raw material;
(2) liquefaction: mixing the mixed raw material obtained in the step (1) with water, then adding amylase, stirring uniformly, instantly liquefying at high temperature, and cooling to obtain liquefied mash;
(3) saccharification: adding saccharifying enzyme, xylanase, hemicellulase and cellulase into the liquefied mash in the step (2), and saccharifying for 40min to obtain a saccharified solution;
(4) alcohol fermentation: reducing the temperature of the saccharified liquid to about 26-30 ℃, adding saccharomyces cerevisiae and wheat starter, uniformly stirring, and performing alcohol fermentation to obtain mature wine mash;
(5) acetic acid fermentation: inoculating acetic acid bacteria into the mature fermented mash, performing mixed acetic acid fermentation, after the fermentation is finished, decocting the obtained original vinegar at the temperature of 100 ℃ and 110 ℃ for 10-20min, then cooling to room temperature, standing, filtering, and performing aseptic filling.
The preparation method of the seabuckthorn fruit oil vinegar powder with the oxidation resistance is characterized in that the addition amount of the amylase is 0.02-0.05 per mill of the total weight of the rice, the bran and the water.
According to the preparation method of the seabuckthorn fruit oil vinegar powder with the oxidation resistance, the adding amount of the saccharifying enzyme, the xylanase, the hemicellulase and the cellulase is respectively 0.2-0.4 per mill, 1-2%, 0.5-1.5% and 1-2% of the total weight of liquefaction.
In the preparation method of the seabuckthorn fruit oil vinegar powder with oxidation resistance, the addition amount of the saccharomyces cerevisiae and the wheat starter is 0.4 per mill to 0.5 per mill and 0.3 to 0.5 per mill of the total weight of the saccharification liquid.
The preparation method of the seabuckthorn fruit oil vinegar powder with the oxidation resistance is characterized in that the addition amount of the acetic acid bacteria is 10-15% of the volume of the wine mash.
The invention achieves the following beneficial effects:
the vinegar powder of the invention separates macromolecule antioxidant from micromolecule antioxidant in the vinegar through ultrafiltration, and the micromolecule antioxidant is mixed with seabuckthorn fruit oil after extraction concentration and macromolecule antioxidant concentration, thereby further improving the inoxidizability of the vinegar.
The seabuckthorn fruit oil is added, and meanwhile, the sucrose ester and the monoglyceride are added, so that the raw materials are uniformly and stably mixed, and then freeze drying is carried out to obtain powdery vinegar powder which is also uniformly distributed, and the product quality is improved.
The extraction method of the seabuckthorn fruit oil is simple, the raw materials of seabuckthorn fruits are fully utilized, and the obtained seabuckthorn fruit oil has good oxidation resistance.
The surplus materials in the sea-buckthorn fruit oil processing process are added in the vinegar processing process, so that the oxidation resistance of the final vinegar powder is improved, the resources are fully utilized, and the vinegar is green and environment-friendly.
The melanoidin macromolecule antioxidant in the vinegar can be intercepted by utilizing an ultrafiltration technology, and the residual filtrate is extracted by using ethanol and an ethyl acetate organic solvent to concentrate the micromolecule antioxidant such as polyphenol, flavone and the like in the traditional vinegar, so that the micromolecule antioxidant substances in the traditional vinegar can be better enriched; in addition, the ethanol and the ethyl acetate are used in a matching way, so that the extraction efficiency of the small-molecular antioxidant is remarkably improved, and the activity of the antioxidant substance is effectively reserved.
The freeze drying technology is carried out under the conditions of low temperature and vacuum, so that the loss of some volatile functional components in the vinegar powder can be effectively reduced, and some functional components which are easy to oxidize are also effectively protected.
Detailed Description
The invention is further described below. The following examples are only for illustrating the technical solutions of the present invention more clearly, and the protection scope of the present invention is not limited thereby.
Example 1
A preparation method of seabuckthorn fruit vinegar powder with oxidation resistance comprises the following steps:
(1) pretreatment: ultrafiltering vinegar to obtain trapped fluid with molecular weight of more than 3000Da and filtrate with molecular weight of less than 3000Da, and concentrating the trapped fluid to obtain first concentrated solution;
(2) and (3) extraction: putting the filtrate into an organic solvent, and extracting under the conditions that the pH is 2.0-2.3 and the temperature is 20-35 ℃, wherein the volume ratio of the filtrate to the mixed organic solvent is as follows: 1:1, centrifuging to obtain an upper solution, and concentrating the upper solution to obtain a second concentrated solution for later use;
(3) compounding: mixing the first concentrated solution, the second concentrated solution and the seabuckthorn fruit oil, then adding sucrose ester and monoglyceride, and stirring uniformly to obtain a mixture;
(4) and (3) freeze drying: a pre-freezing stage; mixing the materials at a certain ratio, placing into a freezing tray with a thickness of about 4-8mm, and pre-freezing for 12h to completely freeze the materials; sublimation drying: adjusting the temperature of a freeze dryer to-45 ℃, putting the material into the freeze dryer to freeze for 40min, then opening vacuum polymerization to enable the pressure to reach 10Pa, then increasing the humidity (the humidity is not higher than the eutectic point of the material) and entering a sublimation drying stage; and (3) resolving and drying: when the temperature of the material exceeds the eutectic point, entering an analysis drying stage, slowly increasing the temperature of the sheet layer, continuously increasing the temperature of the material, opening an exhaust valve when the temperature of the material reaches 0 ℃, increasing the vacuum degree until the humidity of the material reaches or approaches the humidity of the sheet layer until the temperature of the material is increased to 40 ℃, and finishing freeze drying; sieving the vinegar powder with 100-200 mesh sieve, and controlling the particle size of the powder to be less than 100 μm; sterilizing the powder and packaging.
The weight parts of the first concentrated solution, the second concentrated solution and the seabuckthorn fruit oil are respectively 30 parts, 30 parts and 10 parts, and the weight parts of the sucrose ester and the monoglyceride are respectively 1 part and 1 part. The organic solvent is ethyl acetate: mixing ethanol according to the volume ratio of 1: 1.
The sea buckthorn fruit oil is obtained by the following steps:
(1) juicing: cleaning fructus Hippophae, squeezing, and filtering to obtain fruit juice and residue; filtering residues for later use;
(2) enzymolysis: adding pectinase into the fruit juice, performing enzymolysis at 50-60 deg.C for 3-4 hr, centrifuging, collecting upper oil layer and lower liquid layer;
(3) concentration: mixing the upper layer oil layer with water again, shaking vigorously, centrifuging again, and concentrating the upper layer at 90-100 deg.C for 20-30min to obtain fructus Hippophae oil.
The vinegar is obtained by the following steps:
(1) pretreatment of raw materials: mixing rice and bran according to the weight ratio of 4:1, then crushing, and then adding filter residue and lower layer liquid for later use in the production process of sea buckthorn fruit oil to obtain a mixed raw material;
(2) liquefaction: mixing the mixed raw material obtained in the step (1) with water, then adding amylase, stirring uniformly, instantly liquefying at high temperature, and cooling to obtain liquefied mash; the addition amount of the amylase is 0.02 per mill of the total weight of the mixed raw materials and the water.
(3) Saccharification: adding saccharifying enzyme, xylanase, hemicellulase and cellulase into the liquefied mash in the step (2), and saccharifying for 40min to obtain a saccharified solution; the addition amounts of the saccharifying enzyme, the xylanase, the hemicellulase and the cellulase are respectively 0.2 per mill, 1 percent, 0.5 percent and 1 percent of the total weight of the liquefaction.
(4) Alcohol fermentation: reducing the temperature of the saccharified liquid to about 26-30 ℃, adding saccharomyces cerevisiae and wheat starter, uniformly stirring, and performing alcohol fermentation to obtain mature wine mash; the addition amount of the saccharomyces cerevisiae and the wheat starter is 0.4 per mill and 0.3 percent of the total weight of the saccharification liquid.
(5) Acetic acid fermentation: inoculating acetic acid bacteria into the mature fermented mash, performing mixed acetic acid fermentation, after the fermentation is finished, decocting the obtained original vinegar at the temperature of 100 ℃ and 110 ℃ for 10-20min, then cooling to room temperature, standing, filtering, and performing aseptic filling to obtain the vinegar. The addition amount of the acetic acid bacteria is 10 percent of the volume of the wine mash.
Example 2
A preparation method of seabuckthorn fruit vinegar powder with oxidation resistance comprises the following steps:
(1) pretreatment: ultrafiltering vinegar to obtain trapped fluid with molecular weight of more than 3000Da and filtrate with molecular weight of less than 3000Da, and concentrating the trapped fluid to obtain first concentrated solution;
(2) and (3) extraction: putting the filtrate into an organic solvent, and extracting under the conditions that the pH is 2.0-2.3 and the temperature is 20-35 ℃, wherein the volume ratio of the filtrate to the mixed organic solvent is as follows: 1:6, centrifuging to obtain an upper solution, and concentrating the upper solution to obtain a second concentrated solution for later use;
(3) compounding: mixing the first concentrated solution, the second concentrated solution and the seabuckthorn fruit oil, then adding sucrose ester and monoglyceride, and stirring uniformly to obtain a mixture;
(4) and (3) freeze drying: a pre-freezing stage; mixing the materials at a certain ratio, placing into a freezing tray with a thickness of about 4-8mm, and pre-freezing for 12h to completely freeze the materials; sublimation drying: adjusting the temperature of a freeze dryer to-45 ℃, putting the material into the freeze dryer to freeze for 40min, then opening vacuum polymerization to enable the pressure to reach 10Pa, then increasing the humidity (the humidity is not higher than the eutectic point of the material) and entering a sublimation drying stage; and (3) resolving and drying: when the temperature of the material exceeds the eutectic point, entering an analysis drying stage, slowly increasing the temperature of the sheet layer, continuously increasing the temperature of the material, opening an exhaust valve when the temperature of the material reaches 0 ℃, increasing the vacuum degree until the humidity of the material reaches or approaches the humidity of the sheet layer until the temperature of the material is increased to 40 ℃, and finishing freeze drying; sieving the vinegar powder with 100-200 mesh sieve, and controlling the particle size of the powder to be less than 100 μm; sterilizing the powder and packaging.
The weight parts of the first concentrated solution, the second concentrated solution and the seabuckthorn fruit oil are 40 parts, 40 parts and 16 parts respectively, and the weight parts of the sucrose ester and the monoglyceride are 2 parts and 2 parts respectively. The organic solvent is ethyl acetate: mixing ethanol according to the volume ratio of 1: 1.
The sea buckthorn fruit oil is obtained by the following steps:
(1) juicing: cleaning fructus Hippophae, squeezing, and filtering to obtain fruit juice and residue; filtering residues for later use;
(2) enzymolysis: adding pectinase into the fruit juice, performing enzymolysis at 50-60 deg.C for 3-4 hr, centrifuging, collecting upper oil layer and lower liquid layer;
(3) concentration: mixing the upper layer oil layer with water again, shaking vigorously, centrifuging again, and concentrating the upper layer at 90-100 deg.C for 20-30min to obtain fructus Hippophae oil.
The vinegar is obtained by the following steps:
(1) pretreatment of raw materials: mixing rice and bran according to the weight ratio of 4:1, then crushing, and then adding filter residue and lower layer liquid for later use in the production process of sea buckthorn fruit oil to obtain a mixed raw material;
(2) liquefaction: mixing the mixed raw material obtained in the step (1) with water, then adding amylase, stirring uniformly, instantly liquefying at high temperature, and cooling to obtain liquefied mash; the addition amount of the amylase is-0.05 per mill of the total weight of the mixed raw materials and the water.
(3) Saccharification: adding saccharifying enzyme, xylanase, hemicellulase and cellulase into the liquefied mash in the step (2), and saccharifying for 40min to obtain a saccharified solution; the addition amounts of the saccharifying enzyme, the xylanase, the hemicellulase and the cellulase are respectively 0.4 per mill, 2 percent, 1.5 percent and 2 percent of the total weight of the liquefaction.
(4) Alcohol fermentation: reducing the temperature of the saccharified liquid to about 26-30 ℃, adding saccharomyces cerevisiae and wheat starter, uniformly stirring, and performing alcohol fermentation to obtain mature wine mash; the addition amount of the saccharomyces cerevisiae and the wheat starter is 0.5 per mill and 0.5 percent of the total weight of the saccharification liquid.
(5) Acetic acid fermentation: inoculating acetic acid bacteria into the mature fermented mash, performing mixed acetic acid fermentation, after the fermentation is finished, decocting the obtained original vinegar at the temperature of 100 ℃ and 110 ℃ for 10-20min, then cooling to room temperature, standing, filtering, and performing aseptic filling to obtain the vinegar. The addition amount of the acetic acid bacteria is 15 percent of the volume of the wine mash.
Example 3
A preparation method of seabuckthorn fruit vinegar powder with oxidation resistance comprises the following steps:
(1) pretreatment: ultrafiltering vinegar to obtain trapped fluid with molecular weight of more than 3000Da and filtrate with molecular weight of less than 3000Da, and concentrating the trapped fluid to obtain first concentrated solution;
(2) and (3) extraction: putting the filtrate into an organic solvent, and extracting under the conditions that the pH is 2.0-2.3 and the temperature is 20-35 ℃, wherein the volume ratio of the filtrate to the mixed organic solvent is as follows: 1:3, centrifuging to obtain an upper solution, and concentrating the upper solution to obtain a second concentrated solution for later use;
(3) compounding: mixing the first concentrated solution, the second concentrated solution and the seabuckthorn fruit oil, then adding sucrose ester and monoglyceride, and stirring uniformly to obtain a mixture;
(4) and (3) freeze drying: a pre-freezing stage; mixing the materials at a certain ratio, placing into a freezing tray with a thickness of about 4-8mm, and pre-freezing for 12h to completely freeze the materials; sublimation drying: adjusting the temperature of a freeze dryer to-45 ℃, putting the material into the freeze dryer to freeze for 40min, then opening vacuum polymerization to enable the pressure to reach 10Pa, then increasing the humidity (the humidity is not higher than the eutectic point of the material) and entering a sublimation drying stage; and (3) resolving and drying: when the temperature of the material exceeds the eutectic point, entering an analysis drying stage, slowly increasing the temperature of the sheet layer, continuously increasing the temperature of the material, opening an exhaust valve when the temperature of the material reaches 0 ℃, increasing the vacuum degree until the humidity of the material reaches or approaches the humidity of the sheet layer until the temperature of the material is increased to 40 ℃, and finishing freeze drying; sieving the vinegar powder with 100-200 mesh sieve, and controlling the particle size of the powder to be less than 100 μm; sterilizing the powder and packaging.
The weight parts of the first concentrated solution, the second concentrated solution and the seabuckthorn fruit oil are respectively 36 parts, 34 parts and 12 parts, and the weight parts of the sucrose ester and the monoglyceride are respectively 1.5 parts and 1.8 parts. The organic solvent is ethyl acetate: mixing ethanol according to the volume ratio of 1: 1.
The sea buckthorn fruit oil is obtained by the following steps:
(1) juicing: cleaning fructus Hippophae, squeezing, and filtering to obtain fruit juice and residue; filtering residues for later use;
(2) enzymolysis: adding pectinase into the fruit juice, performing enzymolysis at 50-60 deg.C for 3-4 hr, centrifuging, collecting upper oil layer and lower liquid layer;
(3) concentration: mixing the upper layer oil layer with water again, shaking vigorously, centrifuging again, and concentrating the upper layer at 90-100 deg.C for 20-30min to obtain fructus Hippophae oil.
The vinegar is obtained by the following steps:
(1) pretreatment of raw materials: mixing rice and bran according to the weight ratio of 4:1, then crushing, and then adding filter residue and lower layer liquid for later use in the production process of sea buckthorn fruit oil to obtain a mixed raw material;
(2) liquefaction: mixing the mixed raw material obtained in the step (1) with water, then adding amylase, stirring uniformly, instantly liquefying at high temperature, and cooling to obtain liquefied mash; the addition amount of the amylase is 0.03 per mill of the total weight of the mixed raw materials and the water.
(3) Saccharification: adding saccharifying enzyme, xylanase, hemicellulase and cellulase into the liquefied mash in the step (2), and saccharifying for 40min to obtain a saccharified solution; the addition amounts of the saccharifying enzyme, the xylanase, the hemicellulase and the cellulase are respectively 0.3 per mill, 1.2 percent, 0.8 percent and 1 percent of the total weight of the liquefaction.
(4) Alcohol fermentation: reducing the temperature of the saccharified liquid to about 26-30 ℃, adding saccharomyces cerevisiae and wheat starter, uniformly stirring, and performing alcohol fermentation to obtain mature wine mash; the addition amount of the saccharomyces cerevisiae and the wheat starter is 0.4 per mill and 0.4 percent of the total weight of the saccharification liquid.
(5) Acetic acid fermentation: inoculating acetic acid bacteria into the mature fermented mash, performing mixed acetic acid fermentation, after the fermentation is finished, decocting the obtained original vinegar at the temperature of 100 ℃ and 110 ℃ for 10-20min, then cooling to room temperature, standing, filtering, and performing aseptic filling to obtain the vinegar. The addition amount of the acetic acid bacteria is 14 percent of the volume of the wine mash.
Comparative example 1
Conventional vinegar was used, and the rest was the same as in example 3.
The quality of the vinegar powders prepared in the examples and comparative example 1 was analyzed, and the extraction rate of the small molecular antioxidants (the extraction rate is the percentage of the total amount of the small molecular antioxidants such as polyphenol, flavone and amino acid in the vinegar powder to the total amount of the small molecular antioxidants in the raw vinegar) was calculated, and the results are shown in table 1.
Table 1 quality analysis results of vinegar powder of each example.
As can be seen from Table 1, the addition of the surplus materials in the processing process of the seabuckthorn fruit oil in the processing process of the vinegar in the embodiments 1, 2 and 3 improves the oxidation resistance of the final vinegar powder, makes full use of resources and is green and environment-friendly.
The above description is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, several modifications and variations can be made without departing from the technical principle of the present invention, and these modifications and variations should also be regarded as the protection scope of the present invention.
Claims (9)
1. A preparation method of seabuckthorn fruit vinegar powder with oxidation resistance is characterized by comprising the following steps:
(1) pretreatment: ultrafiltering vinegar to obtain trapped fluid and filtrate, and concentrating the trapped fluid to obtain first concentrated solution;
(2) and (3) extraction: extracting the filtrate in an organic solvent, centrifuging to obtain an upper solution, and concentrating the upper solution to obtain a second concentrated solution for later use;
(3) compounding: mixing the first concentrated solution, the second concentrated solution and the seabuckthorn fruit oil, then adding sucrose ester and monoglyceride, and stirring uniformly to obtain a mixture;
(4) and (3) freeze drying: and (4) freeze-drying the mixture to obtain vinegar powder.
2. The method for preparing seabuckthorn fruit oil vinegar powder with oxidation resistance as claimed in claim 1, wherein the weight parts of the first concentrated solution, the second concentrated solution and the seabuckthorn fruit oil are respectively 30-40 parts, 30-40 parts and 10-16 parts, and the weight parts of the sucrose ester and the monoglyceride are respectively 1-2 parts and 1-2 parts.
3. The method for preparing seabuckthorn fruit oil vinegar powder with oxidation resistance as claimed in claim 2, wherein the organic solvent is ethyl acetate: mixing ethanol according to the volume ratio of 1: 1.
4. The method for preparing seabuckthorn fruit oil vinegar powder with oxidation resistance as claimed in claim 1, 2 or 3, wherein the seabuckthorn fruit oil is obtained by the following steps:
(1) juicing: cleaning fructus Hippophae, squeezing, and filtering to obtain fruit juice and residue; filtering residues for later use;
(2) enzymolysis: adding pectinase into the fruit juice, performing enzymolysis at 50-60 deg.C for 3-4 hr, centrifuging, collecting upper oil layer and lower liquid layer;
(3) concentration: mixing the upper layer oil layer with water again, shaking vigorously, centrifuging again, and concentrating the upper layer at 90-100 deg.C for 20-30min to obtain fructus Hippophae oil.
5. The method for preparing seabuckthorn fruit vinegar powder with oxidation resistance as claimed in claim 4, wherein the vinegar is obtained by the following steps:
(1) pretreatment of raw materials: mixing rice and bran according to the weight ratio of 4:1, then crushing, and then adding filter residue and lower layer liquid for later use in the production process of sea buckthorn fruit oil to obtain a mixed raw material;
(2) liquefaction: mixing the mixed raw material obtained in the step (1) with water, then adding amylase, stirring uniformly, instantly liquefying at high temperature, and cooling to obtain liquefied mash;
(3) saccharification: adding saccharifying enzyme, xylanase, hemicellulase and cellulase into the liquefied mash in the step (2), and saccharifying for 40min to obtain a saccharified solution;
(4) alcohol fermentation: reducing the temperature of the saccharified liquid to about 26-30 ℃, adding saccharomyces cerevisiae and wheat starter, uniformly stirring, and performing alcohol fermentation to obtain mature wine mash;
(5) acetic acid fermentation: inoculating acetic acid bacteria into the mature fermented mash, performing mixed acetic acid fermentation, after the fermentation is finished, decocting the obtained original vinegar at the temperature of 100 ℃ and 110 ℃ for 10-20min, then cooling to room temperature, standing, filtering, and performing aseptic filling.
6. The method as claimed in claim 5, wherein the amylase is added in an amount of 0.02-0.05 ‰ of total weight of rice, bran and water.
7. The method as claimed in claim 5, wherein the saccharifying enzyme, xylanase, hemicellulase and cellulase are added in an amount of 0.2-0.4%, 1-2%, 0.5-1.5% and 1-2% of total weight of the liquefaction.
8. The method as claimed in claim 5, wherein the addition amount of Saccharomyces cerevisiae and malt is 0.4-0.5% and 0.3-0.5% of the total weight of the saccharification liquid.
9. The method for preparing seabuckthorn fruit oil vinegar powder with oxidation resistance as claimed in claim 5, wherein the addition amount of the acetic acid bacteria is 10-15% of the volume of the wine mash.
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