CN1786145A - Prunus Humilis bunge fruit vinegar and its production method - Google Patents
Prunus Humilis bunge fruit vinegar and its production method Download PDFInfo
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- CN1786145A CN1786145A CN 200510123445 CN200510123445A CN1786145A CN 1786145 A CN1786145 A CN 1786145A CN 200510123445 CN200510123445 CN 200510123445 CN 200510123445 A CN200510123445 A CN 200510123445A CN 1786145 A CN1786145 A CN 1786145A
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Abstract
The invention relates to ouli fruit vinegar and the making method. Its feature is using the ouli fruit as the raw material, including the following working procedures: enzymolysis, alcoholic fermentation, acetic acid fermentation, preparing, and brewing. Its color is cherry red; acidity is pure and mild. It retains most of organic acid, cellulose, multiplex vitamin, microelement, mineral matter and so on. Its nutritive value is high. Its technique is scientific, and fits for industrialization production. It has great science, production, and economy benefits.
Description
Technical field
The invention belongs to the drink production field, particularly a kind of Prunus Humilis bunge fruit vinegar and making method thereof.
Background technology
Vinegar is an indispensable acid condiment in the daily life, and traditional vinegar is the main raw material brew with glutinous rice, rice, is a kind of international seasonings, in the Asia and American-European a lot of countries production is all arranged.Fruit vinegar then is the acetic acid beverage of raw material brew with fruit, can keep natural components such as most organic acids in the former fruit, Mierocrystalline cellulose, nitrogenous substances, multiple Mierocrystalline cellulose, trace element preferably, be of high nutritive value, the edible function that not only has general vinegar, and human body had medical care effect, therefore be called as the 4th generation the health cosmetic beverage.
Relevant vinegar can improve the health in Huangdi's Internal Classics, the Compendium of Material Medica record 700 surplus the place.Modern medicine and food expert prove: rich organic acid is arranged in the fruit vinegar, softening vegetable fibre is arranged and promote glycometabolic effect.It can dissolve the sclerotin in the animal-derived food product, promotes calcium, squama to absorb, and " tired material " in the muscle dissolved; Vinegar can also be regulated the acid base equilibrium in the blood, helps digest, and it is also effective in cure to improving juvenile's monophagia and anorexia; Fruit vinegar has that face nourishing antidebilitation, blood pressure regulation, sterilization are anticancer, the effect of Antialcoholic liver-protecting; Often drink vinegar beverage, can conditioning skin and losing, fat-reducing helps digestion, protects liver and strengthening stomach, vessel softening, this just in time caters to modern's health idea; In addition, fruit vinegar contains the organic acid and the abundant VITAMIN of a large amount of needed by human, and these compositions decompose by fermentation, and becoming very easily is absorbed by the body, and especially old man and children is had benifit most.
The science of health preserving of TCM thinks that fruit vinegar is dispelled scorching, tonifying yin void, liver-protecting sobering up, the pressure regulation lipopenicillinase, have conditioning skin and losing, the fat-reducing help digestion, the disease-resistant effect of dispelling and declining, surely belong to superior health promoting beverage.
Europe Lee is China distinctive economy ecological recovery seeds as s-generation fruit tree, has drought resisting, low temperature resistant, salt tolerant alkali, barren-resistant feature.Europe Lee's well developed root system, overgrown with bushes, can be big in the gradient, illumination by force, extremely grow under the envrionment conditions of arid, be the vanguard tree seed of ecological recovery such as conserve water and soil, check winds and fix drifting sand.
Europe Lee's pulp flavor uniqueness, sour and sweet palatability has strong fragrance, and its fruits nutrition is abundant, edible.According to surveying and determination, per 100 Ke Ouli fresh fruits contain protein 1.5 grams, vitamins C 47 grams, 360 milligrams of calcium, 58 milligrams of iron.Europe Lee also is rich in sugar, vitamins B and phosphorus etc., and in the vitamin, the content of Ve, Vc, Vb2 all is higher than above-mentioned other fruit.Contain 17 seed amino acids in the fruit, wherein children growth indispensable amino acid, especially Methionin, Xie Ansuan, leucine and isoleucine content are very high, thereby are children and old man's health fruit.The content that Europe Lee is also contained multiple human body needed trace element, particularly calcium occupy first of all fruit, is called " calcium fruit " by people.
Europe Lee's fruits nutrition is abundant, and especially its calcium contents is the highest in all fruit, is the suitable raw material of brewing fruit vinegar.Therefore, the exploitation of Prunus Humilis bunge fruit vinegar has remarkable economical value and brilliant market developing prospect.
Summary of the invention:
The purpose of this invention is to provide a kind of Prunus Humilis bunge fruit vinegar product and production method thereof.
A kind of Prunus Humilis bunge fruit vinegar product is characterized in that with Europe Lee's fresh fruit be raw material, and its preparation process comprises enzyme-added enzymolysis, zymamsis, acetic fermentation, allotment, ageing, filtration, can, sterilization process.
Prunus Humilis bunge fruit vinegar production process of the present invention is as follows:
(1) fresh fruit stoning fragmentation: after Europe Lee's fresh fruit cleaned, broken stoning;
(2) enzyme-added enzymolysis: add polygalacturonase (10-30 gram/ton), add simultaneously glucose to fresh fruit starch in reducing sugar content at 120-210g/L, controlled temperature was at 25-30 ℃ of enzymolysis 2-4 hour;
(3) zymamsis: fermentor tank is cooled to 18 ℃, add active dry yeast bacterium 80-200 gram/ton, carry out zymamsis, controlled temperature carries out zymamsis under 18-20 ℃, fermentation time 5-7 days;
(4) squeezing separates: stop zymamsis when concentration of reduced sugar drops to 10g/L in the fermented liquid, squeezing separate fermentation liquid is adjusted fermented liquid concentration, makes that total acid is at 6～7g/L in the fermented liquid, and alcoholic strength is at 5～7% (v/v).
(5) acetic fermentation: insert the acetic bacteria seed liquid of cultivating in advance, inoculum size is 5-10%, leavening temperature 30-34 ℃; Fermentation time 2-3 days, continue between yeast phase to ventilate, ventilation was controlled at 1: 0.08, measured and finished fermentation when the alcohol residue amount is zero;
(6) allotment: acetic fermentation finishes, and allocates with white sugar, honey and lactic acid;
(8) ageing: allotment finishes, and the fermented liquid room temperature was left standstill 5-10 days, carries out ageing;
(9) filter: ageing finishes, and adopts the microporous membrane of Plate Filtration and 0.4-1 μ m to filter respectively;
(10) can sterilization: filter the fermented liquid that finishes and carry out can, keep getting final product in 10-15 minute at 95-105 ℃.
The culture process of acetic bacteria of the present invention is as follows:
First order seed is cultivated: the acetic bacteria slant strains is inserted carry out the first order seed cultivation in 1000 ml shake flasks that 200 milliliters of substratum are housed, culture condition: 150 rev/mins of rotary shaking tables, cultivated 20 hours for 32-34 ℃;
Secondary seed is cultivated: the one-level shake-flask seed is inserted with 10% inoculum size carry out the secondary seed cultivation in 1000 ml shake flasks that 200 milliliters of substratum are housed, cultivate according to shaking the identical condition of bottle with one-level;
Three grades of seed culture: the secondary shake-flask seed inserted in 3000 ml shake flasks that 1500 milliliters of substratum are housed with 10% inoculum size carry out three grades of seed culture, cultivate according to shaking the identical condition of bottle with one-level;
Seed tank culture: cultivate in transferring in 50 liters of seeding tanks that 30 liters of substratum are housed with 10% inoculum size three grades of seeds, culture condition: temperature 32-34 ℃, 150 rev/mins of stirring velocitys, ventilation (V/V) 1: 0.3, tank pressure 30kpa, incubation time 12-20 hour.
The substratum of acetic bacteria consists of: glucose 1%, yeast extract paste 1%, lime carbonate 1.5%, alcohol 2%.
Yeast mainly adopts and has the active dry yeast powder that falls sour effect among the present invention, the aroma-producing active dry yeast powder that the active dry yeast powder adopts Angel Yeast company to produce, wine active dry yeast powder, beer active dry yeast powder etc.
Add sucrose, honey and lactic acid among the present invention in allocation process, the acetate that said components is produced in fermenting process and other organic acids have formed distinctive local flavor of Europe Lee's vinegar and quality in the ageing stage.
The present invention adopts citric acid to adjust acidity in the squeezing separating technology.
The polygalacturonase that adds among the present invention provides for the outstanding rabbit industry and trade in Shanghai company limited.
The principle of process using of the present invention is as follows: the viscosity that at first reduces Europe Lee's pulp by the polygalacturonase hydrolysis, improve crushing juice rate, increase the glucose content in the fruit juice, add saccharomycetes to make fermentation glucose and produce alcohol, the alcohol of generation forms acetic acid and other a spot of organic acid and Ester under the effect of acetic bacteria; After adding the allotment of material such as lactic acid, enter aging process, form the distinctive product special flavour of Prunus Humilis bunge fruit vinegar in the ageing stage.
Reduced 50-70% before adopting polygalacturonase to make the viscosity ratio enzymolysis of Europe Lee's pulp in the technology of the present invention, crushing juice rate has improved 20-40%, adopts viscometer determining viscosity among the present invention.
Acetic bacteria is cicc7004 among the present invention, purchases in Chinese industrial microbial preservation center.
The mensuration of reducing sugar adopts the fixed sugared method of fehling's reagent among the present invention.
The present invention is raw material production Prunus Humilis bunge fruit vinegar beverage with Ou Liguo, the inventive method has been developed the Prunus Humilis bunge fruit vinegar product innovation, various organic acids and trace element are rich in the present invention, product taste sour and sweet palatability, product is in the trial sale stage, be subjected to liking of human consumer, under the equal conditions, the sales rate of product of the present invention is higher than like product 40-60%.
Be rich in calcium and vitamins and other nutritious components in the product of the present invention, every 100ml calcium contents reaches the 30-80 milligram in the finished product, and this Products Development provides a kind of new type drink of additional calcium.
Prunus Humilis bunge fruit vinegar has kept natural components such as most organic acids, Mierocrystalline cellulose, nitrogenous substances, multivitamin, trace element, mineral element in the former fruit preferably, is of high nutritive value, and is that collection nutrition, health care, dietotherapy function are the novel drink of one.Craft science advanced person of the present invention, suitable suitability for industrialized production, added value, increase orchard worker income to improving Europe Lee promote Europe Lee's popularizing planting to have active effect, social benefit, productivity effect and economic benefit are bigger.
The quality standard of Europe Lee's vinegar is as follows:
1, Oranoleptic indicator
Color and luster: bright cherry-red, glossiness good.
Fragrance: have the fragrant and distinctive fragrance of cherry of strong vinegar.
Taste: soft, the free from extraneous odour of acidity.
Outward appearance: clear, no hanger, no epistasis.
2, physical and chemical index
Total acid (with acetometer g/100ml): 〉=3.5
Total reducing sugar (with glucose meter g/100ml): 〉=1.00
Volatility (with acetometer g/100ml): 〉=0.70
Embodiment:
The following examples can make those skilled in the art more fully understand the present invention, but do not limit the present invention in any way.
The technology that is not described in detail among the present invention is prior art.
Example 1
The Prunus Humilis bunge fruit vinegar process of producing product is as follows:
(1) fresh fruit stoning fragmentation: get Europe Lee's fresh fruit and clean for 1000 kilograms, adopt the broken stoning of stoning hollander.
(2) enzyme-added enzymolysis: add polygalacturonase (20 gram/ton), add simultaneously glucose to fresh fruit starch in reducing sugar content at 120g/L, controlled temperature was 25 ℃ of enzymolysis 2 hours;
(3) zymamsis: fermentor tank is cooled to 18 ℃, add active dry yeast bacterium 80 gram/tons, carry out zymamsis, controlled temperature carries out zymamsis under 18 ℃, fermentation time 5 days;
(4) squeezing separates: stop zymamsis when concentration of reduced sugar drops to 10g/L in the fermented liquid, squeezing separate fermentation liquid is adjusted fermented liquid concentration, makes that total acid is at 6g/L in the fermented liquid, and alcoholic strength is at 5% (v/v).
(5) acetic fermentation: insert the acetic bacteria seed liquid of cultivating in advance, inoculum size is 5%, 30 ℃ of leavening temperatures; Fermentation time 2 days continues between yeast phase to ventilate, and ventilation was controlled at 1: 0.08, measures and finishes fermentation when the alcohol residue amount is zero;
(6) allotment: acetic fermentation finishes, and allocates with sucrose, honey and lactic acid;
(8) ageing: allotment finishes, and the fermented liquid room temperature was left standstill 5 days, carries out ageing;
(9) filter: ageing finishes, and adopts the microporous membrane of Plate Filtration and 0.4 μ m to filter respectively;
(10) can sterilization: filter the fermented liquid that finishes and carry out can, keep getting final product in 10 minutes at 105 ℃.
The culture process of acetic bacteria of the present invention is as follows:
First order seed is cultivated: the acetic bacteria slant strains is inserted carry out the first order seed cultivation in 1000 ml shake flasks that 200 milliliters of substratum are housed, culture condition: 150 rev/mins of rotary shaking tables, cultivated 20 hours for 32 ℃;
Secondary seed is cultivated: the one-level shake-flask seed is inserted with 10% inoculum size carry out the secondary seed cultivation in 1000 ml shake flasks that 200 milliliters of substratum are housed, cultivate according to shaking the identical condition of bottle with one-level;
Three grades of seed culture: the secondary shake-flask seed inserted in 3000 ml shake flasks that 1500 milliliters of substratum are housed with 10% inoculum size carry out three grades of seed culture, cultivate according to shaking the identical condition of bottle with one-level;
Seed tank culture: cultivate in transferring in 50 liters of seeding tanks that 30 liters of substratum are housed with 10% inoculum size three grades of seeds, culture condition: 32 ℃ of temperature, 150 rev/mins of stirring velocitys, ventilation (V/V) 1: 0.3, tank pressure 30kpa, incubation time 12 hours.
The substratum of acetic bacteria consists of: glucose 1%, yeast extract paste 1%, lime carbonate 1.5%, alcohol 2%.
Yeast mainly adopts the aroma-producing active dry yeast of Angel Yeast company among the present invention.
Add polygalacturonase among the present invention available from the outstanding rabbit industry and trade in Shanghai company limited.
Acetic bacteria is cicc7004 among the present invention.
The mensuration of reducing sugar adopts the fixed sugared method of fehling's reagent among the present invention.
Example 2
The Prunus Humilis bunge fruit vinegar production process is as follows:
(1) fresh fruit stoning fragmentation: get Europe Lee's fresh fruit and clean for 1000 kilograms, adopt the broken stoning of stoning hollander.
(2) enzyme-added enzymolysis: add polygalacturonase (20 gram/ton), add simultaneously glucose to fresh fruit starch in reducing sugar content at 210g/L, controlled temperature was 30 ℃ of enzymolysis 3 hours;
(3) zymamsis: fermentor tank is cooled to 18 ℃, add active dry yeast bacterium 20 gram/tons, carry out zymamsis, controlled temperature carries out zymamsis under 20 ℃, fermentation time 7 days;
(4) squeezing separates: stop zymamsis when concentration of reduced sugar drops to 10g/L in the fermented liquid, squeezing separate fermentation liquid is adjusted fermented liquid concentration, makes that total acid is at 7g/L in the fermented liquid, and alcoholic strength is at 7% (v/v).
(5) acetic fermentation: insert the acetic bacteria seed liquid of cultivating in advance, inoculum size is 10%, 34 ℃ of leavening temperatures; Fermentation time 3 days continues between yeast phase to ventilate, and ventilation was controlled at 1: 0.08, measures and finishes fermentation when the alcohol residue amount is zero;
(6) allotment: acetic fermentation finishes, and allocates with sucrose, honey and fruit juice;
(7) ageing: allotment finishes, and the fermented liquid room temperature was left standstill 10 days, carries out ageing;
(8) filter: ageing finishes, and adopts the microporous membrane of Plate Filtration and 0.4 μ m to filter respectively;
(9) can sterilization: filter the fermented liquid that finishes and carry out can, keep getting final product in 15 minutes at 95 ℃.
The culture process of acetic bacteria is with example 1 in this example:
Yeast mainly adopts wine active dry yeast in this example.
Add polygalacturonase among the present invention available from the outstanding rabbit industry and trade in Shanghai company limited.
Acetic bacteria is cicc7004 among the present invention.
The mensuration of reducing sugar adopts the fixed sugared method of fehling's reagent among the present invention.
Example 3
The Prunus Humilis bunge fruit vinegar production process is with example 1:
Wherein the addition of polygalacturonase is that pulp per ton adds 10 grams, and controlled temperature was 28 ℃ of enzymolysis 3 hours;
Example 4
The Prunus Humilis bunge fruit vinegar production process is with example 1:
Wherein the addition of polygalacturonase is that pulp per ton adds 30 grams, and controlled temperature was 26 ℃ of enzymolysis 2 hours;
Example 5
Product is drunk effect
50 person in middle and old age of Stochastic Choice of the present invention drink test, take 300ml every day, drink 60 days time; Take product of the present invention the elderly's 70% above basically eliminate have a cramp in the leg, symptom such as the soreness of waist, its effect of supplemented calcium and control group are better than or are equal to control group, control group is taken calcium tablet in the calcium, Time of Administration 60 days every day.Its physical appearance of mid-aged population of taking product of the present invention obviously is better than the person in middle and old age of not taking of equal physical appearance product of the present invention and calcium tablet.
Claims (7)
1. a Prunus Humilis bunge fruit vinegar product is characterized in that with Europe Lee's fresh fruit be raw material, and its preparation process comprises and adds enzymolysis, zymamsis, acetic fermentation, allotment, ageing, filtration, can, sterilization process.
2. one kind as claim 1 described Prunus Humilis bunge fruit vinegar product processes, and its production process is as follows:
(1) fresh fruit stoning fragmentation: after Europe Lee's fresh fruit cleaned, broken stoning;
(2) enzyme-added enzymolysis: add polygalacturonase (10-30 gram/ton), add simultaneously glucose to fresh fruit starch in reducing sugar content at 120-210g/L, controlled temperature was at 25-30 ℃ of enzymolysis 2-4 hour;
(3) zymamsis: fermentor tank is cooled to 18 ℃, add active dry yeast bacterium 80-200 gram/ton, carry out zymamsis, controlled temperature carries out zymamsis at 18-20 ℃, fermentation time 5-7 days;
(4) squeezing separates: stop zymamsis when concentration of reduced sugar drops to 10g/L in the fermented liquid, squeezing separate fermentation liquid is adjusted fermented liquid concentration, makes that total acid is at 6～7g/L in the fermented liquid, and alcoholic strength is at 5～7% (v/v).
(5) acetic fermentation: insert the acetic bacteria seed liquid of cultivating in advance, inoculum size is 5-10%, leavening temperature 30-34 ℃; Fermentation time 2-3 days, continue between yeast phase to ventilate, ventilation was controlled at 1: 0.08, measured and finished fermentation when the alcohol residue amount is zero;
(6) allotment: acetic fermentation finishes, and allocates with granulated sugar, honey and lactic acid;
(8) ageing: allotment finishes, and the fermented liquid room temperature was left standstill 5-10 days, carries out ageing;
(9) filter: ageing finishes, and adopts the microporous membrane of Plate Filtration and 0.4-1 μ m to filter respectively;
(10) can sterilization: filter the fermented liquid that finishes and carry out can, keep getting final product in 10-15 minute at 95-105 ℃.
3. Prunus Humilis bunge fruit vinegar product processes according to claim 2 is characterized in that total acid is at 6/L or 7g/L in the middle adjustment of described step (4) fermented liquid.
4. Prunus Humilis bunge fruit vinegar product processes according to claim 2 is characterized in that alcoholic strength is at 5% or 7% (v/v) in the middle adjustment of described step (4) fermented liquid.
5. Prunus Humilis bunge fruit vinegar product processes according to claim 2 is characterized in that the active dry yeast that adds in the described step (3) is an aroma-producing active dry yeast bacterium powder.
6. Prunus Humilis bunge fruit vinegar product processes according to claim 2 is characterized in that the addition of polygalacturonase in the described step (2) is 10 gram/tons, 20 gram/tons or 30 gram/tons.
7. Prunus Humilis bunge fruit vinegar product processes according to claim 2 is characterized in that in the described step (2) that the enzymatic hydrolysis condition of polygalacturonase is 25 ℃ of temperature or 30 ℃.
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100531603C (en) * | 2007-01-17 | 2009-08-26 | 北京市农林科学院 | Preparing method for beverage of Cerasus Humilis juice |
| CN103820298A (en) * | 2014-03-07 | 2014-05-28 | 余芳 | Manufacturing method of apricot plum fruit vinegar |
| CN106367294A (en) * | 2016-08-31 | 2017-02-01 | 杨洪 | Tomato vinegar |
| CN106490411A (en) * | 2016-09-30 | 2017-03-15 | 中华全国供销合作总社济南果品研究院 | A kind of method that pomace comprehensive utilization prepares clarification NFC humilis juices in fruit juice preparation process |
| CN107753595A (en) * | 2016-08-19 | 2018-03-06 | 李卫东 | A kind of new application of Europe plum fruit |
| CN108813251A (en) * | 2018-01-24 | 2018-11-16 | 倪氏国际玫瑰产业股份有限公司 | A kind of compound rose vinegar beverage and its production method |
| CN110004022A (en) * | 2019-05-13 | 2019-07-12 | 云南农业大学 | Thick stalk european bird cherry fruit vinegar preparation method based on mixed fermentation |
| CN110432409A (en) * | 2019-06-18 | 2019-11-12 | 广东天地壹号食品研究院有限公司 | A kind of Gentiana triflora fruit vinegar beverage and preparation method thereof |
| CN112126579A (en) * | 2020-10-28 | 2020-12-25 | 中国食品发酵工业研究院有限公司 | Brewing method of fruity fragrant cherry fruit vinegar |
-
2005
- 2005-11-21 CN CN 200510123445 patent/CN1786145A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100531603C (en) * | 2007-01-17 | 2009-08-26 | 北京市农林科学院 | Preparing method for beverage of Cerasus Humilis juice |
| CN103820298A (en) * | 2014-03-07 | 2014-05-28 | 余芳 | Manufacturing method of apricot plum fruit vinegar |
| CN105039131A (en) * | 2014-03-07 | 2015-11-11 | 余芳 | Making method of apricot plum fruit vinegar |
| CN105039130A (en) * | 2014-03-07 | 2015-11-11 | 余芳 | Making method of apricot plum fruit vinegar |
| CN103820298B (en) * | 2014-03-07 | 2016-03-09 | 余芳 | A kind of making method of red Lee's fruit vinegar |
| CN107753595A (en) * | 2016-08-19 | 2018-03-06 | 李卫东 | A kind of new application of Europe plum fruit |
| CN106367294A (en) * | 2016-08-31 | 2017-02-01 | 杨洪 | Tomato vinegar |
| CN106490411A (en) * | 2016-09-30 | 2017-03-15 | 中华全国供销合作总社济南果品研究院 | A kind of method that pomace comprehensive utilization prepares clarification NFC humilis juices in fruit juice preparation process |
| CN108813251A (en) * | 2018-01-24 | 2018-11-16 | 倪氏国际玫瑰产业股份有限公司 | A kind of compound rose vinegar beverage and its production method |
| CN110004022A (en) * | 2019-05-13 | 2019-07-12 | 云南农业大学 | Thick stalk european bird cherry fruit vinegar preparation method based on mixed fermentation |
| CN110432409A (en) * | 2019-06-18 | 2019-11-12 | 广东天地壹号食品研究院有限公司 | A kind of Gentiana triflora fruit vinegar beverage and preparation method thereof |
| CN112126579A (en) * | 2020-10-28 | 2020-12-25 | 中国食品发酵工业研究院有限公司 | Brewing method of fruity fragrant cherry fruit vinegar |
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