CN115820376A - Amelanchier alder fruit vinegar with calcium supplementing function and preparation method thereof - Google Patents
Amelanchier alder fruit vinegar with calcium supplementing function and preparation method thereof Download PDFInfo
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 80
- 239000000052 vinegar Substances 0.000 title claims abstract description 50
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 50
- 241000219495 Betulaceae Species 0.000 title claims abstract description 47
- 239000011575 calcium Substances 0.000 title claims abstract description 30
- 229910052791 calcium Inorganic materials 0.000 title claims abstract description 30
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 title claims abstract description 28
- 230000001502 supplementing effect Effects 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
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- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 abstract description 7
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 abstract description 7
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Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses Amelanchier alder fruit vinegar with a calcium supplementing function and a preparation method thereof, belonging to the technical field of vinegar brewing. The AMELANCHIER ALONERNACEUS FRUCTUS comprises the following raw materials in parts by weight: 900 to 1100 parts of Amelanchier aldehydus, 5.4 to 6.6 parts of composite yeast (R-HST saccharomyces cerevisiae: DV-10 Bayan yeast =2: 1), 220 to 260 parts of sucrose, 5.4 to 6.6 parts of soybean protein, 8 to 10 parts of rice husk, 90 to 110 parts of lemon, 21.4 to 26.6 parts of 1.41 acetobacter, 10.7 to 13.3 parts of glucose and vitamin D 2 Powder 0.5X 10 ‑3 ～1×10 ‑3 And (4) portions are obtained. The technical points of the preparation comprise: by adaptive activationThe method activates saccharomycetes and acetic acid bacteria, improves the activity of the strains and shortens the fermentation time; controlling fermentation conditions to improve the contents of malic acid and calcium in the fermentation liquor, adding lemon fruit pulp into the fermentation liquor after acetic acid fermentation is finished, and reacting for 3-4h at 50-55 ℃ to synthesize the calcium malate. The Amelanchier alder fruit vinegar has strong fruit aroma, bright color and rich calcium malate, and is a calcium supplement food with high safety and good absorption effect.
Description
Technical Field
The invention provides alder leaf fruit vinegar with a calcium supplementing function and a preparation method thereof.
Background
Amelanchier aldehensis is an important economic forest species in North America and is a representative of emerging third-generation fruits. The Amelanchier aldehydis fruit is small berry, is rich in nutrition, contains various nutrients such as polysaccharide, polyphenol, protein, organic acid, mineral substances and the like, particularly contains very high content of mineral element-calcium, contains about 88mg of calcium per 100g of fresh fruit, is the first of all, and is also called high-calcium Amelanchier. Calcium is an essential element with the largest content in human bodies, is a main component forming bones and teeth of the human bodies, and has important physiological functions of keeping normal muscle contraction of the human bodies, regulating heart rate, maintaining acid-base balance of the bodies and the like. The body absorbs calcium primarily in the duodenum and upper jejunum, and usually only calcium in the dissociated state is absorbed. As the diet of residents in China is mainly plant food with low calcium content and factors such as oxalic acid which are not beneficial to calcium absorption exist, the intake of calcium by everyone is generally low, and relevant investigation shows that the calcium is the most serious nutrient lost by residents in China. Calcium deficiency can cause abnormal calcium metabolism in the body, and a series of diseases are caused. At present, residents in China mainly improve the nutritional status of calcium deficiency by eating certain calcium supplement preparations, but most of the calcium supplement preparations sold in the market have poor water solubility and low bioavailability, and even can cause adverse reactions such as kidney stones, constipation and the like. Therefore, the research of developing calcium supplement products with high safety and good absorption rate is a research hotspot in the fields of current food and health care products and is also an important problem related to national health.
Disclosure of Invention
Aiming at the problems pointed out by the background technology, the invention provides Amelanchier alder fruit vinegar with calcium supplementing function and a preparation method thereof. By controlling the production process conditions, the prepared Amelanchier aldehydis fruit vinegar is rich in calcium malate, and the calcium malate has the characteristics of high solubility, high absorption and utilization, iron absorption barrier reduction, safety, no toxic or side effect and the like, so that the product has a calcium supplementing effect and high safety.
In order to achieve the purpose, the technical scheme of the invention is as follows:
an alder-Amelanchier fruit vinegar with calcium supplementing function comprises the following main raw materials by weight: 900 to 1100 parts of Amelanchier aldehydus, 5.4 to 6.6 parts of composite yeast (R-HST saccharomyces cerevisiae: DV-10 Bayan yeast =2: 1), 220 to 260 parts of sucrose, 5.4 to 6.6 parts of soybean protein, 8 to 10 parts of rice husk, 90 to 110 parts of lemon, 21.4 to 26.6 parts of 1.41 acetobacter, 10.7 to 13.3 parts of glucose and vitamin D 2 Powder 0.5X 10 -3 ～1×10 -3 And (4) portions are obtained.
Preferably, the amelanchier alder fruit vinegar is prepared from the following raw materials in parts by weight: 1000 parts of Amelanchier aldehydis, 6 parts of composite yeast (R-HST saccharomyces cerevisiae: DV-10 Bayan yeast =2, 1), 240 parts of sucrose, 6 parts of soybean protein, 9 parts of rice hulls, 100 parts of lemons, 24 parts of 1.41 acetobacter, 12 parts of glucose and vitamin D 2 Powder 0.75X 10 -3 And (4) portions are obtained. The preparation method of the AMELANCHIER ALONIENTARIAE fruit vinegar comprises the following steps:
preparing alder-Amelanchier fruit pulp: selecting complete AMELANCHIER ALONIENTEIER fruit without insect rot and with proper maturity, repeatedly washing with water, draining water, removing AMELANCHIER pit, and crushing to obtain AMELANCHIER ALONEIER fruit pulp;
secondly, alcoholic fermentation: mixing the composite yeast according to the proportion of 1:10 percent of the bacterial liquid is added into sugar solution with the concentration of 4 to 6 percent, the mixture is rehydrated for 25 to 35min under the condition of the temperature of 28 to 32 ℃, then the rehydrated bacterial liquid is inoculated into amelanchier alder juice with the ethanol content of 8 to 10 vol and the sucrose content of 5 to 10 percent, and the activation is carried out for 20 to 24h under the condition of the temperature of 23 to 27 ℃. Adding activated composite yeast into the Amelanchier aldehydis fruit pulp prepared in the step, uniformly stirring, fermenting for 3 days at 24-26 ℃, stirring once in the morning and evening every day, adjusting the temperature to 20-22 ℃, hermetically fermenting for 5 days, filtering after fermentation is finished, separating wine liquid from wine residues, and diluting the wine liquid with water until the alcoholic strength is 8-10 vol;
activating the acetic acid bacteria: 1.41 Acetobacter calcoaceticus was added in a ratio of 1:10 inoculating into Amelanchier alnus japonica Alnus solution with alcoholic strength of 5 vol, rehydrating at 30-32 deg.C for 30-40min, placing soybean protein and rice hull in a steamer, steaming for 25-30 min, cooling soybean protein, mixing with rehydrated bacteria solution, adding rice hull and glucose, and mixing according to the ratio of 1:2, adding the prepared 8-10 vol.% alder kerchier liquor, uniformly stirring, and activating at 32-34 ℃ for 2-4 days to prepare an activated 1.41 acetobacter solid culture;
fourth, acetic fermentation: 270-330 parts of the wine lees separated in the step II are taken, and the step III of well activated 1.41 acetobacter solid culture and vitamin D are added 2 Powder, adding 800-1000 parts of 8-10% by volume of Amelanchier alder fruit vinegar, stirring, and fermenting at 28-32 deg.C for 10-12 days to obtain Amelanchier alder fruit vinegar semi-finished product;
preparing calcium malate: and peeling and denucleating the lemons, crushing the lemons into fruit pulp, adding the fruit pulp into the Amelanchier alder fruit vinegar semi-finished product prepared in the step four, uniformly stirring the fruit pulp, and reacting the fruit pulp for 3 to 4 hours at the temperature of between 50 and 55 ℃. Filtering with wine-making filter cloth, standing the separated liquid at 5-6 deg.C for 130-150h, and collecting supernatant to obtain final product rich in calcium malate.
The invention has the beneficial effects that:
the strain activation mode adopts an adaptive activation method, so that the activity of the strain in the fermentation process can be obviously improved, and the fermentation time is shortened. The alcoholic fermentation can ensure that the alcoholic strength of the Amelanchier alnus fruit wine reaches 10-11 percent by volume after 8 days of alcoholic fermentation, and is shortened by 1-2 days compared with the common activation mode; the total acid content of the AMELANCER AMELANCE can reach 4.5-4.8 g/100mL after acetic acid fermentation for 10-12 days, which is shortened by 5-7 days compared with the common activation mode, and the obtained AMELANCE finished product has strong sour, obvious fruity flavor, bright color and good flavor.
The Amelanchier alder fruit vinegar prepared by the invention is rich in calcium oleate, and the content is 656-673 mg/100mL. The calcium levulinate has the characteristics of high solubility, high absorption and utilization, safety and no toxicity, andand the solubility of the calcium levulinate is gradually increased along with the increase of the acidity, so that the calcium levulinate can be applied to the fruit vinegar products to improve the absorption of calcium by human bodies. In addition, vitamin C and vitamin D in fruit vinegar 2 It can also promote the absorption of calcium element. The Amelanchier alder fruit vinegar prepared by the invention is a calcium supplement food with high safety and good absorptivity.
The calcium levulinate in the product is not synthesized by adding chemical reagents, but is naturally generated in the processing process by controlling raw materials and production process parameters. Firstly, in order to increase the malic acid content required for synthesizing calcium malate, the alcoholic fermentation uses a composite yeast composed of R-HST saccharomyces cerevisiae and DV-10 Bayan yeast according to a ratio of 2 to 1, the fermentation condition is controlled to be 24-26 ℃ for 3 days, the temperature is reduced to 20-22 ℃ for 5 days, the malic acid content in the brewed Amelanchier alder fruit wine is high and can reach 165.4-173.6mg/100mL, which is higher than that of other control test groups by more than 35%; secondly, in order to enrich calcium element, adding AMELANCHIER ALENHANCES slag into an acetic acid fermentation substrate, dissolving more calcium element in pulp tissue into fruit vinegar under acidic condition, increasing the calcium ion elution amount to 721.54-769.33mg/100mL, which is about 380mg/100mL higher than that obtained by fermentation without adding fruit slag; and finally, after the acetic fermentation is finished, adding lemon fruit pulp into the Amelanchier alder fruit vinegar semi-finished product, and reacting citric acid in the fruit pulp with calcium and malic acid in the fruit vinegar semi-finished product at 50-55 ℃ for 3-4h to generate calcium malate.
Detailed Description
The first embodiment is as follows:
preparing the AMELANCHIER ALONIENTARIS fruit vinegar from the following raw materials: 1000g of Amelanchier aldehydis, 6g of composite yeast (R-HST Saccharomyces cerevisiae: DV-10 Bayan yeast =2, 1), 240g of sucrose, 6g of soybean protein, 9g of rice hull, 100g of lemon, 24g of 1.41 acetobacter, 12g of glucose and vitamin D 2 Powder 0.75mg.
The method for preparing amelania alnifolia fruit vinegar comprises the following steps:
preparing alder-Amelanchier fruit pulp: selecting complete AMELANCHIER ALONIENTEIER fruit without insect rot and with proper maturity, repeatedly washing with water, draining water, removing AMELANCHIER pit, and crushing to obtain AMELANCHIER ALONEIER fruit pulp;
secondly, alcoholic fermentation: mixing the composite yeast according to the proportion of 1:10 percent of the extract is added into 5 percent sugar solution, the mixture is rehydrated for 30min at the temperature of 30 ℃, and then the rehydrated bacterium solution is inoculated into Amelanchier aldehydans juice with the ethanol content of 9 percent by volume and the sucrose content of 8 percent and activated for 22h at the temperature of 25 ℃. Adding the activated composite yeast into the Amelanchier alder fruit pulp prepared in the step, uniformly stirring, fermenting for 3 days at 25 ℃, stirring once in the morning and evening every day, then adjusting the temperature to 22 ℃, hermetically fermenting for 5 days, filtering after fermentation is finished, separating wine liquid from wine residues, diluting the wine liquid with water until the alcoholic strength is 9% by vol;
activating the acetic acid bacteria: 1.41 Acetobacter calcoaceticus was added in a ratio of 1:10 inoculating into Amelanchier alder wine with alcoholic strength of 5 vol, rehydrating at 30 deg.C for 35min, steaming soybean protein and rice hull in steamer for 30min, air-cooling soybean protein, mixing with rehydrated bacteria solution, adding rice hull and glucose, and mixing according to the ratio of 1:2, adding the alder leaf amelanchier wine with the concentration of 9 percent prepared in the step two, stirring uniformly, and activating for 3 days at the temperature of 34 ℃ to prepare an activated 1.41 acetobacter solid culture;
fourthly, acetic fermentation: taking 300g of the wine dregs separated in the step II, and adding the activated 1.41 acetic acid bacteria solid culture and vitamin D in the step III 2 Adding 900g of 9 vol% Amelanchier alder fruit wine into the powder, stirring uniformly, and fermenting at 30 ℃ for 11 days to obtain an Amelanchier alder fruit vinegar semi-finished product, wherein the total acid content is 4.8g/100mL, the malic acid content is 173.6mg/100mL, and the calcium content is 769.33mg/100mL.
Preparing calcium malate: peeling and pitting lemon, crushing into fruit pulp, adding into Amelanchier alder fruit vinegar semi-finished product, stirring, and reacting at 55 deg.C for 4h. Filtering with wine-making filter cloth, standing the separated liquid at 5 deg.C for 140 hr, and collecting supernatant to obtain final product. The finished product is bright red, has strong vinegar fragrance, and has obvious alder leaf Amelanchier fruit fragrance and lemon fragrance. Infrared detection shows that the Amelanchier alder fruit vinegar contains calcium malate, and the content of the calcium malate is 673mg/100mL. Example two:
preparing the AMELANCHIER ALONIENTARIS fruit vinegar from the following raw materials: alnus trabeculosa900g of Amelanchier leafelanchi, 5.4g of composite yeast (R-HST Saccharomyces cerevisiae: DV-10 Bayan yeast =2, 1), 220g of sucrose, 6g of soybean protein, 8g of rice hull, 90g of lemon, 21.4g of 1.41 acetobacter aceti, 10.7g of glucose and vitamin D 2 Powder 0.5mg.
The method for preparing the amelanchier alder fruit vinegar comprises the following steps:
the first step is performed according to the method of the first embodiment.
Secondly, alcoholic fermentation: mixing the composite yeast according to the proportion of 1:10 percent of the bacterial liquid is added into a 4 percent sugar solution, the mixture is rehydrated for 25min at the temperature of 28 ℃, and then the rehydrated bacterial liquid is inoculated into Amelanchier aldehydans juice with the ethanol content of 8 percent by volume and the sucrose content of 5 percent and activated for 20h at the temperature of 23 ℃. Adding the activated composite yeast into the Amelanchier alnus fruit pulp prepared in the step I, uniformly stirring, fermenting for 3 days at 24 ℃, stirring once in the morning and at night every day, then adjusting the temperature to 20 ℃, hermetically fermenting for 5 days, filtering after the fermentation is finished, separating wine liquid from wine residues, and diluting the wine liquid with water until the alcoholic strength is 8 vol;
activating the acetic acid bacteria: 1.41 Acetobacter calcoaceticus was added in a ratio of 1:10 inoculating into Amelanchier alder wine with alcoholic strength of 5 vol, rehydrating at 30 deg.C for 30min, steaming soybean protein and rice hull in steamer for 25min, air-cooling soybean protein, mixing with rehydrated bacteria solution, adding rice hull and glucose, and mixing according to the ratio of 1:2, adding the 8 percent alder leaf encarpium wine prepared by the second step into the mixture in proportion, stirring the mixture evenly, and activating the mixture for 2 days at the temperature of 32 ℃ to prepare an activated 1.41 acetobacter solid culture;
fourthly, acetic fermentation: 270g of the wine residue separated in the step II is taken, and the step III of activated 1.41 acetic acid bacteria solid culture and vitamin D are added 2 Powder, 800g of 8-vol AMELANCEIER AlONCHI L wine solution is added, the mixture is stirred evenly and fermented for 12 days at 28 ℃, and AMELANCEIER ALONCHI L fruit vinegar semi-finished product is prepared, wherein the total acid content is 4.5g/100mL, the malic acid content is 165.4mg/100mL, and the calcium content is 721.54mg/100mL.
Preparing calcium malate: peeling and denucleating lemon, crushing into fruit pulp, adding into the Amelanchier alder fruit vinegar semi-finished product, stirring uniformly, and reacting at 50 deg.C for 3h. Filtering with wine-making filter cloth, standing the separated liquid at 5 deg.C for 130 hr, and collecting supernatant to obtain final product. The finished product is bright red, has strong vinegar fragrance, and has obvious alder leaf Amelanchier fruit fragrance and lemon fragrance. Through infrared detection, the Amelanchier alder fruit vinegar contains calcium malate, and the content of the calcium malate is measured to be 656mg/100mL. Example three:
preparing the AMELANCHIER ALONIENTARIS fruit vinegar from the following raw materials: 900g of Amelanchier aldehydis, 6.6g of composite yeast (R-HST Saccharomyces cerevisiae: DV-10 Bayan yeast =2, 1), 260g of sucrose, 6.6g of soybean protein, 8g of rice husk, 110g of lemon, 26.6g of 1.41 acetobacter aceti, 13.3g of glucose and vitamin D 2 Powder 1mg.
The method for preparing the amelanchier alder fruit vinegar comprises the following steps:
the first step is performed according to the method of the first embodiment.
Secondly, alcoholic fermentation: mixing the composite yeast according to the proportion of 1:10 percent of the bacterial liquid is added into 6 percent sugar solution, the mixture is rehydrated for 35min at 32 ℃, and then the rehydrated bacterial liquid is inoculated into Amelanchier aldehydis juice with 10 percent of ethanol content by volume and 10 percent of sucrose content and activated for 20h at 27 ℃. Adding the activated composite yeast into the Amelanchier alder fruit pulp prepared in the step, uniformly stirring, fermenting for 3 days at 26 ℃, stirring once in the morning and evening every day, then adjusting the temperature to 22 ℃, hermetically fermenting for 5 days, filtering after fermentation is finished, separating wine liquid from wine residues, diluting the wine liquid with water until the alcoholic strength is 10% by vol;
activating the acetic acid bacteria: 1.41 Acetobacter calcoaceticus was added in a ratio of 1:10 inoculating into Amelanchier alder wine with alcoholic strength of 5 vol, rehydrating at 32 deg.C for 40min, steaming soybean protein and rice hull in steamer for 30min, air-cooling soybean protein, mixing with rehydrated bacteria solution, adding rice hull and glucose, and mixing according to the ratio of 1:2, adding the 10-vol alder kerchier liquor prepared in the step two, uniformly stirring, and activating at 34 ℃ for 3 days to prepare an activated 1.41 acetobacter solid culture;
fourthly, acetic fermentation: taking 330g of the wine dregs separated in the step II, and adding the activated 1.41 acetic acid bacteria solid culture and vitamin D in the step III 2 Powdering, adding 1000g of 10 vol Amelanchier Alnus japonica wine, stirring, and fermenting at 30 deg.C for 11 days to obtain Alnus japonica Alnus leafThe total acid content of the amelanchier vinegar semi-finished product is 4.7g/100mL, the malic acid content is 170.9mg/100mL, and the calcium content is 754.87mg/100mL.
Preparing calcium malate: peeling and denucleating lemon, crushing into fruit pulp, adding into the Amelanchier alder fruit vinegar semi-finished product, stirring uniformly, and reacting at 55 deg.C for 4h. Filtering with wine-making filter cloth, standing the separated liquid at 5 deg.C for 150 hr, and collecting supernatant to obtain final product. The finished product is clear and transparent, the vinegar fragrance is strong, the alder leaf juneberry fragrance and the lemon fragrance are coordinated, and the flavor is unique. The detection proves that the content of calcium malate in the AMELANCHIER ALONERZAE fruit vinegar is 664mg/100mL.
In the above examples, fresh fruit or frozen fresh fruit can be used as the Amelanchier alder fruit and lemon fruit, and when the frozen fresh fruit is used, the fruit should be naturally thawed; R-HST Saccharomyces cerevisiae and DV-10 Bayangzi Yeast were obtained from Raman, canada; 1.41 acetic acid bacteria purchased from China general microbiological culture Collection center; vitamin D 2 The powder is food grade vitamin D2 powder produced by Zhengzhou Tianshun food additive limited company; the wine making filter cloth is 200 meshes.
Claims (7)
1. An alder-Amelanchier fruit vinegar with calcium supplementing function is characterized by being prepared from the following raw materials in parts by weight: 900 to 1100 portions of Amelanchier aldehydus, 5.4 to 6.6 portions of composite yeast, 220 to 260 portions of sucrose, 5.4 to 6.6 portions of soybean protein, 8 to 10 portions of rice hull, 90 to 110 portions of lemon, 21.4 to 26.6 portions of 1.41 acetobacter, 10.7 to 13.3 portions of glucose and vitamin D 2 Powder 0.5X 10 -3 ～1×10 -3 And (4) portions are obtained.
2. The amelanchier alder fruit vinegar with calcium supplementing function of claim 1, which is prepared from the following raw materials in parts by weight: 1000 parts of Amelanchier aldehydis, 6 parts of composite yeast, 240 parts of sucrose, 6 parts of soybean protein, 9 parts of rice hull, 100 parts of lemon, 24 parts of 1.41 acetobacter, 12 parts of glucose and vitamin D 2 Powder 0.75X 10 -3 And (4) portions are obtained.
3. A amelanchier alder fruit vinegar with calcium supplementing function of claim 1, wherein the composite yeast is prepared from R-HST saccharomyces cerevisiae and DV-10 bayanus yeast in a mass ratio of 2:1, and (2) mixing the components in a ratio.
4. An Amelanchier alnus fern fruit vinegar with calcium supplementing function is characterized in that the preparation method comprises the following steps:
preparing alder-Amelanchier fruit pulp: selecting complete AMELANCHIER ALONIENTEIER fruit without insect rot and with proper maturity, repeatedly washing with water, draining water, removing AMELANCHIER pit, and crushing to obtain AMELANCHIER ALONEIER fruit pulp;
secondly, alcoholic fermentation: mixing the composite yeast according to the proportion of 1: adding 10 percent of the yeast into 4-6 percent of sugar solution, rehydrating for 25-35 min at 28-32 ℃, then inoculating the rehydrated bacteria solution into Amelanchier alutarea fruit juice with 8-10 vol% of ethanol content and 5-10% of sucrose content, activating for 20-24 h at 23-27 ℃, adding the activated composite yeast into the Amelanchier alutarea fruit pulp prepared in the step, uniformly stirring, fermenting for 3 days at 24-26 ℃, stirring once in the morning and evening every day, adjusting the temperature to 20-22 ℃, hermetically fermenting for 5 days, filtering after the fermentation is finished, separating wine liquid from wine residues, and diluting the wine liquid with water until the alcoholic strength is 8-10 vol;
activating the acetic acid bacteria: 1.41 Acetobacter calcoaceticus was added in a ratio of 1:10 inoculating into Amelanchier alnus japonica Alnus solution with alcoholic strength of 5 vol, rehydrating at 30-32 deg.C for 30-40min, placing soybean protein and rice hull in a steamer, steaming for 25-30 min, cooling soybean protein, mixing with rehydrated bacteria solution, adding rice hull and glucose, and mixing according to the ratio of 1:2, adding the prepared 8-10 vol.% alder kerchier liquor, uniformly stirring, and activating at 32-34 ℃ for 2-4 days to prepare an activated 1.41 acetobacter solid culture;
fourthly, acetic fermentation: 270-330 parts of the wine lees separated in the step II are taken, and the step III of well activated 1.41 acetobacter solid culture and vitamin D are added 2 Powder, adding 800-1000 parts of 8-10% by volume of Amelanchier alder fruit vinegar, stirring, and fermenting at 28-32 deg.C for 10-12 days to obtain Amelanchier alder fruit vinegar semi-finished product;
preparing calcium malate: peeling and denucleating lemons, crushing into fruit pulp, adding the fruit pulp into the mideberry alder fruit vinegar semi-finished product prepared in the step four, uniformly stirring, reacting for 3-4h at 50-55 ℃, filtering by using a wine making filter cloth, standing the separated liquid for 130-150h at 5-6 ℃, and taking supernatant to obtain the mideberry alder fruit vinegar finished product rich in calcium oleate.
5. A preparation process of amelanchier alder fruit vinegar with calcium supplementing function as claimed in claim 2, wherein: in the step (2), the composite yeast is added according to the proportion of 1:10 percent of the bacterial liquid is added into 5 percent sugar solution, the mixture is rehydrated for 30min at the temperature of 30 ℃, and then the rehydrated bacterial liquid is inoculated into Amelanchier aldehydans juice with the ethanol content of 9 percent by volume and the sucrose content of 8 percent and activated for 22h at the temperature of 25 ℃.
6. A preparation process of amelanchier alder fruit vinegar with calcium supplementing function as claimed in claim 2, wherein: in the step (2), the fermentation condition is that the fermentation is carried out for 3 days at 25 ℃, the fermentation is carried out once in the morning and at night every day, and then the temperature is adjusted to 22 ℃ to carry out closed fermentation for 5 days.
7. A preparation process of amelanchier alder fruit vinegar with calcium supplementing function as claimed in claim 2, wherein: in the step (5), the reaction temperature is 55 ℃ and the reaction time is 4h.
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| CN101904463A (en) * | 2010-08-24 | 2010-12-08 | 辽宁省干旱地区造林研究所 | High-calcium saskatoon berry jam and preparation method thereof |
| CN103859421A (en) * | 2014-03-03 | 2014-06-18 | 四川华通柠檬有限公司 | Preparation method of liquid calcium citrate malate, liquid calcium citrate malate oral solution and preparation methods thereof |
| CN105112230A (en) * | 2015-10-16 | 2015-12-02 | 北华大学 | Amelanchier alnifolia rice wine and preparation method thereof |
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| CN101904463A (en) * | 2010-08-24 | 2010-12-08 | 辽宁省干旱地区造林研究所 | High-calcium saskatoon berry jam and preparation method thereof |
| CN103859421A (en) * | 2014-03-03 | 2014-06-18 | 四川华通柠檬有限公司 | Preparation method of liquid calcium citrate malate, liquid calcium citrate malate oral solution and preparation methods thereof |
| CN105112230A (en) * | 2015-10-16 | 2015-12-02 | 北华大学 | Amelanchier alnifolia rice wine and preparation method thereof |
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