CN1204476A - Haw fermented acetic acid beverage and method for production - Google Patents
Haw fermented acetic acid beverage and method for production Download PDFInfo
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- CN1204476A CN1204476A CN 97105943 CN97105943A CN1204476A CN 1204476 A CN1204476 A CN 1204476A CN 97105943 CN97105943 CN 97105943 CN 97105943 A CN97105943 A CN 97105943A CN 1204476 A CN1204476 A CN 1204476A
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Abstract
A fermented acetic acid beverage is made up of fresh haw through selection of raw material, extraction, regulation, fermenting with yeast, adding enzyme, sterilization, filter and blending, and features better colour, smell and taste and health-care function.
Description
The invention belongs to food and drink, particularly be to be haw fermented acetic acid beverage and the production method that raw material is made through fermentation method with the hawthorn.
Along with the raising of people's life, market will be increasing to the demand of beverage.Beverage has been not only that cooling is quenched one's thirst, but towards auxotype, the direction of health develops.
Hawthorn be otherwise known as haw, large-fruited Chinese hawthorn belong to the perennial rose family, and the hawthorn growth conditions is extensive, are easy to carry training.And nutritious, it contains sugar, protein, fat and crude fibre, and contains multivitamin, and the multiple element of amino acid and P, Cu, Fe, K, Na, Ca, Mn, Zn or the like so hawthorn is a kind of nutritious, and has the fruit of certain pharmacological action.The hawthorn plantation of our province is wide, and output is big, only eats with not satisfying the demand with fruit, and the haw jelly of for this reason having developed, sheet, slurry and fruit tea are demanded deep development widely urgently.Acetic acid beverage in international, same, is just causing people's very big attention owing to its special role at present, but does not see the report that haw fermented acetic acid beverage is arranged so far.
The purpose of this invention is to provide and a kind ofly utilize hawthorn behind extractive fermentation, to make haw fermented acetic acid beverage and production method.
The object of the present invention is achieved like this, is described as follows:
A kind of haw fermented acetic acid beverage, its technological process is:
1. at first handle fresh hawthorn: roughly select-selected-extracting-adjust-enter fermentation tank;
2. choosing system bacterial classification on the other hand: former bacterium test tube-plate streaking-little triangular flask-big triangular flask-enter fermentation tank;
3. hawthorn and bacterial classification are at fermentation cylinder for fermentation-enzyme-added processing-heat sterilization-cooling-coarse filtration-metering-allotment-mixing-heating-thin filtration-bottling-finished product.
Accompanying drawing 1 is the process route of haw fermented acetic acid beverage.Accompanying drawing 2 is a kerbs circulation schematic diagram.
Description of drawings and embodiment:
Referring to accompanying drawing, wherein the screening of bacterial strain uses therefor is: the used bacterial classification of the present invention is screening naturally from Fructus Vitis viniferae wine base, through after the eliminating repeatedly of several generations, filters out the more excellent bacterial strain of three strains, identifies through Physiology and biochemistry again, proves the acetic acid Pseudomonas, acetobacter.Use bacterium through the last fermentation of determining that the optimum bacterium of a strain is " haw fermented acetic acid beverage " of laboratory small-sized fermentation experiment.
The principle that we screen bacterial strain is that fermentability is strong, transforms thoroughly, and nutrition is extensive, growth and metabolic temperature are controlled well, through the laboratory repetition test, done further amplification test in Tai'an food factory again, prove that bacterial strain uses therefor has reached above technological requirement basically.
Extracting in the above-mentioned accompanying drawing in the haw fermented acetic acid beverage technology is meant that we have adopted aqueous solvent extracting and alcoholic solvent extracting in the extracting experiment, and after the contrast experiment of three extractings and an extracting, result were three extractings, extract was many.The fragrance foot of hawthorn, but the pectic substance that leaches is also more, causes certain degree of difficulty for the filtration of back, promptly wants secondary filter, also requires the filter plant of certain mass.An extraction process, post-processing filtering is easier to, but fragrance and DDGS leaching amount are more inferior than three extraction process.
With water is extraction solvent, and the water-soluble substances extracting is more thorough, but the leaching rate of liposoluble substance is low, leaches for a long time at low temperatures with alcohol on the basis of water extracting, and the leaching rate of liposoluble substance is also than higher, relatively thoroughly.To become acetic acid as the ethanol conversion of extract with acetic acid bacteria again.
On the basis of laboratory lab scale, we have carried out amplification test to Tai'an food factory again, and we think by amplification test: as long as production unit has filter plant preferably, three times the extraction process advantage is many, can save the extracting time, extracting is thorough, can also keep the typicalness of product.
The technology of three pure extractings is 90-100 degree hot-water extraction 40-50 minutes, 75-85 degree hot-water extraction 25-35 minute, and 14% ethanol leached 12 hours under 30 degree temperature, filtered.
Extracting experiment comparison sheet
| Aqueous solvent | Soluble sugar % | Titratable acid % | ???VE?mg/100g | Flavonoids mg/100g | |
| Three times | ??9.67 | ????2.25 | ????0.005 | ????5.54 | |
| Once | ??8.22 | ????1.46 | ????0.002 | ????2.14 | |
| Alcoholic solvent | Three times | ??9.89 | ????2.38 | ????0.45 | ????44.70 |
| Once | ??8.74 | ????1.82 | ????0.43 | ????40.08 | |
Hawthorn after the processing in the accompanying drawing in the production technology with choose bacterial classification and enter fermentation tank and be meant during the fermentation, acetic acid bacteria is that acetic acid is an aerobicization process with ethanol conversion, so it is required to adopt artificial forced ventilation measure could satisfy in the sweat metabolism of acetic acid bacteria, its dissolved oxygen amount is calculated as 1: 0.1 by theory, through facts have proved, actual oxygen demand is also higher slightly than theoretical value in the sweat.Whole fermentation process can be divided into three phases, and the phase I is the thalli growth phase, and dissolved oxygen amount can suitably reduce than theoretical value; Second stage is the metabolism animated period, and meltage can reach the highest, and the fermentation later stage can gradually reduce again, and by facts have proved, the meltage of control zymotic fluid is one of fermentation key of success.
Because general pH value was all lower after extract was mixed with zymotic fluid, was not suitable for the growth of acetic acid bacteria, will carry out suitable adjusting before inoculation, along with deepening continuously of fermentation, the acetic acid amount of generation constantly increases, and pH value descends thereupon.So the adjusting of pH value is also very important before the inoculation.
After finishing, fermentation mainly contains two to putting a jar technical indicator that drops into allotment, and the one, alcohol content is reduced to below 1% (V/V), and the 2nd, the acetic acid growing amount must be more than 18-/L.
Enzyme-added processing during production technology stream in the above-mentioned accompanying drawing is planted is meant: the enzyme concentration of enzyme-added processing is most important, has added the cost that can increase product undoubtedly, also has a kind of offending strange taste, and dosage is few, and enzymolysis not exclusively influences the non-biostability of product.Also need consider its best use of temperature and optimum PH simultaneously.Our principle is that enzyme concentration is few, and process conditions are simple, and are easy to control, thorough enzymolysis.
In the insulation jar, add the 0.008-0.2% enzyme preparation through the haw juice after the fermentation, protected 3-6 hour down at 40-60 ℃.
Allotment operation in the technological process of production in the above-mentioned accompanying drawing is meant: the beverage stoste after the fermentation dilution, certain excitant is arranged, for this reason, we have carried out a large amount of allotment experiments, filter out optimum formula at last, in line with not adding essence, pigment is under the principle of asccharin and other people worker's synthetic, only add a spot of citric acid, sodium glutamate and sodium chloride seasoning make beverage keep native state, after the bottling, can not add any anticorrisive agent through pasteurize, beverage sour and sweet palatability after the allotment, sense of taste is pure, and fruital is outstanding.
In order to increase the nutritive value of beverage, utilize the maifanshi resource in area, Tai'an simultaneously, the zymotic fluid after the fermentation has been carried out the medical stone immersion, effect is also fine.
From now on can also be with heat less than the novel sweetener of sucrose (as albumen sugar etc.) place of sucrose reducing the heat of beverage, just make it to be fit to a special consumer such as obesity person, diabetes patients.
Filtration and heating process in the technological process of production of above-mentioned accompanying drawing are meant: adopt post bake, the technology of secondary filter, heating was 120-125 ℃ in reason was for the first time jar, and 3-5 moment second is killed the acetic acid bacteria that adds as bacterial classification in the fermentation and other assorted bacterium of carrying secretly in extracting; In order to avoid cause environmental pollution.Filter for the first time and use 180 mesh sieves, to greatest extent with the impurity in the zymotic fluid, dregs and thalline leach; After the metering allotment, also have living contaminants unavoidably, need carry out the heating second time, make the coarse sludge in the zymotic fluid solidify as far as possible, precipitate simultaneously; Filter for the second time and improved product quality, be related to the quality of product, require filter plant than higher, through re-pasteurization, the beverage of secondary filter can reach clearly infuse, transparent, the quality standard of no set thing and oarse-grained suspension.
Beverage after the above-mentioned bottling through a pasteurize, has solved the contamination by micro problem more basically, places more than three months through above processing haw fermented acetic acid beverage, still can keep the good essentially no precipitation of quality, never degenerates.
The advantage of haw fermented acetic acid beverage of the present invention is a lot, at first from active ingredient and the pharmacological action of hawthorn, hawthorn is paid attention to by people, also because it has certain pharmacological effect, from the deepen continuously research of people, find in recent years it, it contains the flavonoids compounds that other fruit does not have, the flavonoids compounds of having found at present is more than 1000 kinds, though kind is a lot, but because of they all have a similar substantially parent nucleus, so their major parts have following function.
(1) relieving cough and asthma effect of eliminating the phlegm is arranged.
(2) expansion coronary vasodilator and the effect that reduces blood cholesterol are arranged.
(3) can be used for clinically treating hepatitis and cirrhosis, have the effect of certain reduction transaminase.
(4) the reduction fragility of blood vessels is arranged, can be used for as preventing and treating the auxiliary therapeutical agent of hypertension and cerebral hemorrhage.
Again from the metabolic function of acetic acid in human body: acetic acid beverage is at present international, domestic, owing to its special role causes people's very big attention, people are capacitation from food, according to its the sugar from pickuping food of saying so give birth to fat and obtain energy, the conversion and discharge biological energy source in the metabolism in vivo of sugar and fat.And acetic acid has important function to the conversion of sugar.
Big molecular carbon hydrate in the food is glucose by substance decomposition such as saliva and gastric juice and absorbs in vivo, glucose is when releasing energy in the body, also produce CO2 gas, these three kinds of materials of moisture and pyruvic acid (Jiao's property glucose) can be thought the residue after sugar transforms, wherein CO2 gas is excreted by lung, water is discharged with the form of urine and sweat, and be that ketone acid can't be discharged and stayed in the body, in various incremental change procedures, further release energy, at first after becoming acetyl coenzyme A, combine with oxaloacetic acid (popular name oxalacetic acid) and to become citric acid, become isocitric acid then successively, butanedioic acid, malic acid has then generated oxaloacetic acid again, combines with new acetylcoenzyme S once more, constantly change along same approach like this, continue circulation.
Human body when strenuous exercise, also correspondingly abundant energy, the sugar that needs correspondingly increases, therefore the acetone that produces also increases.Oxaloacetic acid is just not enough like this, and at this moment the pyruvic acid that can not combine with oxalacetic acid will be converted into lactic acid.
Lactic acid is one of material that causes human-body fatigue, lactic acid content one increases in the human body, will bring various harm, and its tangible example causes human body dog-tired exactly, if at this moment acetic acid is replenished up timely, the kerbs circulation just can successfully be carried out.Like this, pyruvic acid just is difficult to section's lactogenesis acid, and nature can make the people lessen fatigue.
If kerbs circulation this moment, because the organic acid deficiency is difficult to go on, pyruvic acid changes into lactic acid, again with body in combined with protein generate lactic protein, accumulate in and just make muscle hardening, pressuring nerve in the muscle cell.This situation occurs in shoulder and takes on the acid disease exactly, and occurring in waist is exactly lumbago diseases.
Lactic protein in the body increases, can make fat and silicic acid be easy on the offshoot vascular wall, form deposition, and make the hardening of arterial blood tube wall thickening, and make not smooth-artery sclerosis that Here it is of blood flow, the blood vessel of sclerosis becomes fragile, easily breaking, and form thrombus easily, is the important pathogenic factor of diseases such as the heart and the cerebrovascular.
In addition, acetic acid also has the function that suppresses the blood pressure rising in vivo.This is because the sodium content of savings is too high in the body, the balance of sodium and calcium is damaged, and makes vessel wall thickening, influence the mobile of blood, its structure cause blood circulation must the pressure increase, cause the rising of blood pressure.Acetic acid all has certain effect to the Excretion of sodium with the metabolism that improves sodium, can suppress the superfluous caused blood pressure of salinity and raise.
Acetic acid has the function that reduces the peroxide lipid material in the human body.The peroxide lipid material is not only the cause of disease of some disease, and is the formidable enemy of beauty treatment.If human body endoperoxides lipid material increases, cell just can not be finished its normal function.If this situation occurs on the skin, the metabolism of Skin Cell can not normally be carried out, and the refuse that excretes because of metabolism can form accumulation.Pigment is one of refuse that excretes, if pigment is piled up, will form color spot on skin, and wearing out no matter year makes size of skin all can produce color spot.
The increase of peroxide lipid material, even do not form color spot in some cases, also can cause skin aging to speed up, cause Dermatochalasia and wrinkle to increase, if add the sebaceous glands of secretion grease and the sweat gland deterioration of juice, it is dry that skin will become, and more can't keep its vigor.
After acetic acid enters in the stomach, can stimulate the gastric juice that makes it to secrete to increase, improve a poor appetite, promote the function of digestion.Alleviate the salinity surplus in addition in addition, reduce the effect of harmful substance in the body.
So often drink with acetic acid is the beverage of main acid, undoubtedly health is had many-sided effect.
The haw fermented acetic acid beverage that the present invention is processed into hawthorn combines the health care and the nutrition of hawthorn and acetic acid, makes it to become that to have certain typicalness nutritious, and the new beverage of excellent health functions is arranged.
Claims (6)
1, a kind of haw fermented acetic acid beverage and production method is characterized in that: the technological process of production is:
1. at first handle fresh hawthorn: roughly select-selected-extracting-adjust-enter fermentation tank;
2. another power face choosing system bacterial classification: former bacterium test tube-plate streaking-little triangular flask-big triangular flask-enter fermentation tank;
3. hawthorn and bacterial classification are at fermentation cylinder for fermentation-enzyme-added processing-heat sterilization-cooling-coarse filtration-metering-allotment-mixing-heating-thin filtration-bottling-finished product.
2, haw fermented acetic acid beverage according to claim 1 and production method, it is characterized in that putting forward the operation that operation is meant three pure extractings is 90-100 degree hot-water extraction 40-50 minute, 75-85 degree hot-water extraction 25-35 minute, 14% ethanol leached 12 hours under 30 degree temperature, filtered.
3, haw fermented acetic acid beverage according to claim 1 and production method is characterized in that the enzyme-added processing in the technology is meant through the adding 0.008-0.2% enzyme preparation in the insulation jar of the haw juice after the fermentation, protect 3-6 hour down at 40-60 ℃.
4, haw fermented acetic acid beverage according to claim 1 and production method, it is characterized in that allotment operation in the technology is meant the beverage stoste after the fermentation dilution, certain excitant is arranged, only add a spot of citric acid, sodium glutamate and sodium chloride seasoning, make beverage keep native state, after the bottling, can not add any anticorrisive agent, the beverage sour and sweet palatability after the allotment through pasteurize, sense of taste is pure, and fruital is outstanding.
5, haw fermented acetic acid beverage according to claim 1 and production method is characterized in that the zymotic fluid after the fermentation has been carried out the medical stone immersion.
6, haw fermented acetic acid beverage according to claim 1 and production method, it is characterized in that filtration and heating process in the technological process of production are meant: adopt post bake, the technology of secondary filter, heating is 120-125 ℃ for the first time jar, and 3-5 second is to kill the acetic acid bacteria that adds as bacterial classification in the fermentation and other assorted bacterium of carrying secretly in extracting; Filter for the first time and use 180 mesh sieves, to greatest extent with the impurity in the zymotic fluid, dregs and thalline leach; Heating makes the coarse sludge in the zymotic fluid solidify as far as possible, precipitate for the second time; Filter for the second time and improved product quality, through re-pasteurization, the beverage of secondary filter can reach clearly infuse, transparent, the quality standard of no set thing and oarse-grained suspension.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 97105943 CN1204476A (en) | 1997-07-03 | 1997-07-03 | Haw fermented acetic acid beverage and method for production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 97105943 CN1204476A (en) | 1997-07-03 | 1997-07-03 | Haw fermented acetic acid beverage and method for production |
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| Publication Number | Publication Date |
|---|---|
| CN1204476A true CN1204476A (en) | 1999-01-13 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 97105943 Pending CN1204476A (en) | 1997-07-03 | 1997-07-03 | Haw fermented acetic acid beverage and method for production |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100341438C (en) * | 2004-08-27 | 2007-10-10 | 王艳 | Functional beverage for lowering cholesterol and its prepn process |
| CN100389687C (en) * | 2006-06-22 | 2008-05-28 | 铁岭号手饮品有限公司 | Hawthorn acetic acid fermented drink and brewage method thereof |
| CN100420396C (en) * | 2005-08-18 | 2008-09-24 | 闫斌 | Beverage contg. haw and fruit vinegar, and its prodn. process |
| CN101298590B (en) * | 2008-06-25 | 2012-05-30 | 胡桂兰 | Medical stone ganoderma lucidum health preserving dietotherapy vinegar and preparation thereof |
| CN105831539A (en) * | 2016-04-16 | 2016-08-10 | 河南省商业科学研究所有限责任公司 | Hawthorn fruit fermentation technology with contents of citric acid and tannin reduced |
| CN108991314A (en) * | 2018-06-27 | 2018-12-14 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of carrot passion fruit mixed fermentation fruit juice and its processing method |
-
1997
- 1997-07-03 CN CN 97105943 patent/CN1204476A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100341438C (en) * | 2004-08-27 | 2007-10-10 | 王艳 | Functional beverage for lowering cholesterol and its prepn process |
| CN100420396C (en) * | 2005-08-18 | 2008-09-24 | 闫斌 | Beverage contg. haw and fruit vinegar, and its prodn. process |
| CN100389687C (en) * | 2006-06-22 | 2008-05-28 | 铁岭号手饮品有限公司 | Hawthorn acetic acid fermented drink and brewage method thereof |
| CN101298590B (en) * | 2008-06-25 | 2012-05-30 | 胡桂兰 | Medical stone ganoderma lucidum health preserving dietotherapy vinegar and preparation thereof |
| CN105831539A (en) * | 2016-04-16 | 2016-08-10 | 河南省商业科学研究所有限责任公司 | Hawthorn fruit fermentation technology with contents of citric acid and tannin reduced |
| CN108991314A (en) * | 2018-06-27 | 2018-12-14 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of carrot passion fruit mixed fermentation fruit juice and its processing method |
| CN108991314B (en) * | 2018-06-27 | 2022-02-18 | 广西壮族自治区农业科学院农产品加工研究所 | Carrot and passion fruit mixed fermentation fruit juice and processing method thereof |
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