WO2018090712A1 - Method for preparing litchi fruit vinegar - Google Patents

Method for preparing litchi fruit vinegar Download PDF

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WO2018090712A1
WO2018090712A1 PCT/CN2017/102182 CN2017102182W WO2018090712A1 WO 2018090712 A1 WO2018090712 A1 WO 2018090712A1 CN 2017102182 W CN2017102182 W CN 2017102182W WO 2018090712 A1 WO2018090712 A1 WO 2018090712A1
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lychee
vinegar
fermentation
preparing
juice
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PCT/CN2017/102182
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牛宝芬
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牛宝芬
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    • 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

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  • the invention relates to a method for preparing fruit vinegar.
  • Lychee is a southern characteristic fruit. Lychee fruit is not easy to store, mainly fresh food, and can be further processed into lychee, litchi wine, and litchi fruit vinegar.
  • Chinese invention patent application 200810070498.3 discloses a litchi vinegar and a preparation method thereof. The method firstly breaks and pulverizes the lychee pulp which is peeled and nucleated, and obtains lychee juice after centrifugation to obtain slag, and then inoculates wine active dry yeast in two steps. Acetobacter, alcohol fermentation and acetic acid fermentation at 16-30 ° C and 30-34 ° C, respectively, when the acetic acid content is greater than 6.5%, using 82 ° C, 10 minutes sterilization treatment to stop acetic acid fermentation, and finally through clarification and ultrafiltration membrane filtration Sterilization, a fruit vinegar that retains the inherent nutrients and flavor of litchi.
  • Chinese invention patent 201010232093.2 discloses a litchi fruit vinegar beverage and a production method thereof, which increase the fermentation process of lactic acid bacteria before alcohol fermentation, so that the aroma of the product is more full.
  • the technical problem to be solved by the present invention is to provide a method for preparing lychee vinegar.
  • the lychee vinegar prepared by the method has rich fruit flavor and excellent mouthfeel.
  • a method for preparing lychee vinegar the preparation steps are as follows:
  • Alcohol fermentation coarse filtration to remove pomace, then adding wine active dry yeast, fermentation 5 to 8 days, until the residual sugar is less than 4 g / L, get fermented mash;
  • Acetic acid fermentation inoculation of Acetobacter culture medium in fermentation mash, fermentation for 10-20 days, until the alcohol concentration is less than 0.5 degrees, and filtering with an ultrafiltration membrane to remove the acetic acid bacteria to obtain the raw vinegar of lychee whole juice fermentation;
  • the sum of the amounts of the pectinase and the ⁇ -glucosidase in the step (2) is 0.01% to 1% by weight of the whole juice of the lychee.
  • the ratio of the pectinase to the ⁇ -glucosidase is from 1 to 2:1 to 2.
  • the inoculum concentration of the strains in the steps (3) and (4) is 107 to 108 CFU/ml, and the fermentation temperature is 18 to 22 °C.
  • the ultrafiltration membranes of steps (4) and (5) are ultrafiltration membranes having a pore size of 0.2 to 0.45 ⁇ m.
  • the compounding in the step (5) is to add clarified lychee juice, honey, purified water to the raw vinegar of the lychee whole juice fermentation according to a certain ratio, and then filtering with an ultrafiltration membrane to obtain litchi vinegar.
  • the invention first enzymatically hydrolyzes the whole juice of the lychee fruit before the alcohol fermentation and the fermentation step of the acetic acid bacteria, destroys the cell wall of the lychee fruit by adding the pulp enzyme to release the aroma component, and adds the ⁇ -glucosidase to increase the content of the aroma component. Therefore, the obtained lychee fruit vinegar is rich in fruit and has an excellent taste.
  • a method for preparing lychee vinegar the preparation steps are as follows:
  • Alcohol fermentation coarsely remove the pomace, and then add the wine active dry yeast, the inoculation concentration is 10 7 CFU/ml, the fermentation is 5-8 days, until the residual sugar is less than 4 g/L, and the fermentation mash is obtained;
  • Acetic acid fermentation Inoculating the Acetobacter culture medium in the fermented mash, inoculation concentration of 10 8 CFU/ml, fermentation for 10-20 days, until the alcohol concentration is less than 0.5 degrees, filtering with an ultrafiltration membrane to remove the acetic acid bacteria Litchi fruit whole juice fermented raw vinegar;
  • the sensory indicators of the product are as follows: the product is light yellow, with typical lychee fruity, fresh and pleasant fermentation scent, harmonious aroma, with the taste of fresh lychee juice and fruit vinegar, soft taste, sweet and sour taste, clear and transparent liquid.
  • the physical and chemical indicators of the product are as follows: titration acid (calculated as tartaric acid, g/L), 4.4-9.0; volatile acid (calculated as acetic acid, g/L) ⁇ 1.5; soluble solids (20 ° C refractometer method, %) ⁇ 4.0; Total sulfur dioxide (sO2, mg/L) ⁇ 100.

Abstract

Disclosed is a method for preparing a litchi fruit vinegar. The preparation steps thereof are as follows successively: preparation of full juice of litchis; enzymatic hydrolysis; adding a pectinase and a β-glucosidase, enzymatic hydrolysis; ethanol fermentation; acetic acid fermentation; formulation. The method destroys the cell wall of the litchi fruit by adding a pectinase before ethanol fermentation and acetic acid bacteria fermentation so as to release fragrance components, and adding the β-glucosidase to increase the content of fragrance components.

Description

一种荔枝果醋的制备方法Method for preparing litchi vinegar 技术领域Technical field
本发明涉及一种果醋的制备方法。The invention relates to a method for preparing fruit vinegar.
背景技术Background technique
荔枝是一种南方特色水果。荔枝果不易储存，以鲜食为主，还可以深加工成荔枝干、荔枝酒、荔枝果醋。Lychee is a southern characteristic fruit. Lychee fruit is not easy to store, mainly fresh food, and can be further processed into lychee, litchi wine, and litchi fruit vinegar.
中国发明专利申请200810070498.3公布了一种荔枝果醋及其制备方法，该方法首先将去皮去核的荔枝果肉破碎打浆，离心去渣后得到荔枝汁，再分两步接种葡萄酒活性干酵母菌和醋酸杆菌，分别在16-30℃和30-34℃进行酒精发酵和醋酸发酵，当醋酸含量大于6.5％时，采用82℃，10分钟灭菌处理停止醋酸发酵，最后经澄清和超滤膜过滤除菌，得到了一种保留了荔枝固有营养和风味的果醋。中国发明专利201010232093.2公开了一种荔枝果醋饮料及其生产方法，在酒精发酵之前增加了乳酸菌发酵工艺，使产品的香气更加丰满。Chinese invention patent application 200810070498.3 discloses a litchi vinegar and a preparation method thereof. The method firstly breaks and pulverizes the lychee pulp which is peeled and nucleated, and obtains lychee juice after centrifugation to obtain slag, and then inoculates wine active dry yeast in two steps. Acetobacter, alcohol fermentation and acetic acid fermentation at 16-30 ° C and 30-34 ° C, respectively, when the acetic acid content is greater than 6.5%, using 82 ° C, 10 minutes sterilization treatment to stop acetic acid fermentation, and finally through clarification and ultrafiltration membrane filtration Sterilization, a fruit vinegar that retains the inherent nutrients and flavor of litchi. Chinese invention patent 201010232093.2 discloses a litchi fruit vinegar beverage and a production method thereof, which increase the fermentation process of lactic acid bacteria before alcohol fermentation, so that the aroma of the product is more full.
发明内容Summary of the invention
本发明所要解决的技术问题是提供一种荔枝果醋的制备方法，该方法制备的荔枝果醋果香浓郁，口感极佳。The technical problem to be solved by the present invention is to provide a method for preparing lychee vinegar. The lychee vinegar prepared by the method has rich fruit flavor and excellent mouthfeel.
本发明所要解决的技术问题通过以下技术方案予以实现：The technical problem to be solved by the present invention is achieved by the following technical solutions:
一种荔枝果醋的制备方法，制备步骤依次为：A method for preparing lychee vinegar, the preparation steps are as follows:
(1)荔枝果全汁制备：将新鲜荔枝剥壳去核，打碎，制得荔枝果全汁；(1) Preparation of lychee whole juice: peeling the fresh lychee into the nucleus and breaking it to obtain the whole juice of the lychee fruit;
(2)酶解：荔枝果全汁中加入1～4倍的水，加温至40～50℃，加入果胶酶和β-葡萄糖苷酶，酶解1～2h后，加温至95℃灭酶50～60s；(2) Enzymatic hydrolysis: Add 1 to 4 times of water to the whole juice of lychee, heat to 40-50 ° C, add pectinase and β-glucosidase, digest the enzyme for 1-2 h, then warm to 95 ° C Inactivated enzyme 50 ~ 60s;
(3)酒精发酵：粗滤除去果渣，然后加入葡萄酒活性干酵母，发酵 5～8天，至残糖低于4克/L，得发酵醪；(3) Alcohol fermentation: coarse filtration to remove pomace, then adding wine active dry yeast, fermentation 5 to 8 days, until the residual sugar is less than 4 g / L, get fermented mash;
(4)醋酸发酵：在发酵醪中接种醋酸杆菌培养液，发酵10-20天，至酒精浓度低于0.5度，用超滤膜过滤，除去醋酸菌即得荔枝果全汁发酵原醋；(4) Acetic acid fermentation: inoculation of Acetobacter culture medium in fermentation mash, fermentation for 10-20 days, until the alcohol concentration is less than 0.5 degrees, and filtering with an ultrafiltration membrane to remove the acetic acid bacteria to obtain the raw vinegar of lychee whole juice fermentation;
(5)调配得到荔枝果醋。(5) Blending lychee fruit vinegar.
进一步的，步骤(2)酶解时果胶酶和β-葡萄糖苷酶的用量之和为荔枝果全汁重量的0.01％～1％。Further, the sum of the amounts of the pectinase and the β-glucosidase in the step (2) is 0.01% to 1% by weight of the whole juice of the lychee.
进一步的，步骤(2)酶解时果胶酶和β-葡萄糖苷酶的用量比为1～2∶1～2。Further, in the step (2), the ratio of the pectinase to the β-glucosidase is from 1 to 2:1 to 2.
进一步的，步骤(3)和(4)的菌种接种浓度均为107～108CFU/ml，发酵温度均为18～22℃。Further, the inoculum concentration of the strains in the steps (3) and (4) is 107 to 108 CFU/ml, and the fermentation temperature is 18 to 22 °C.
进一步的，步骤(4)和(5)超滤膜为孔径0.2～0.45μm超滤膜。Further, the ultrafiltration membranes of steps (4) and (5) are ultrafiltration membranes having a pore size of 0.2 to 0.45 μm.
进一步的，步骤(5)所述调配是按一定比例，在荔枝果全汁发酵原醋中加入澄清荔枝汁、蜂蜜、纯净水，再用超滤膜过滤，得到荔枝果醋。Further, the compounding in the step (5) is to add clarified lychee juice, honey, purified water to the raw vinegar of the lychee whole juice fermentation according to a certain ratio, and then filtering with an ultrafiltration membrane to obtain litchi vinegar.
本发明具有如下有益效果：The invention has the following beneficial effects:
本发明在酒精发酵和醋酸菌发酵步骤之前先将荔枝果全汁进行酶解，通过加入果浆酶破坏荔枝果细胞壁使其释放香味成分，加入β-葡萄糖苷酶增加香味成分含量。因此得到的荔枝果醋果香浓郁，口感极佳。The invention first enzymatically hydrolyzes the whole juice of the lychee fruit before the alcohol fermentation and the fermentation step of the acetic acid bacteria, destroys the cell wall of the lychee fruit by adding the pulp enzyme to release the aroma component, and adds the β-glucosidase to increase the content of the aroma component. Therefore, the obtained lychee fruit vinegar is rich in fruit and has an excellent taste.
具体实施方式detailed description
下面结合实施例对本发明进行详细的说明，实施例仅是本发明的优选实施方式，不是对本发明的限定。The invention is described in detail below with reference to the embodiments, which are merely preferred embodiments of the invention, and are not intended to limit the invention.
实施例Example
一种荔枝果醋的制备方法，制备步骤依次为：A method for preparing lychee vinegar, the preparation steps are as follows:
(1)荔枝果全汁制备：将新鲜荔枝剥壳去核，打碎，制得荔枝果全汁； (1) Preparation of lychee whole juice: peeling the fresh lychee into the nucleus and breaking it to obtain the whole juice of the lychee fruit;
(2)酶解：荔枝果全汁中加入1～4倍的水，加温至45℃，加入占荔枝果全汁重量的0.05％重量的果胶酶和β-葡萄糖苷酶(两种酶的重量比为1∶1)，酶解1h后，加温至95℃灭酶60s；(2) Enzymatic hydrolysis: Add 1 to 4 times of water to the whole juice of lychee, heat to 45 ° C, add 0.05% by weight of pectinase and β-glucosidase (two enzymes) The weight ratio is 1:1), after enzymatic hydrolysis for 1h, the temperature is increased to 95 ° C for 60s;
(3)酒精发酵：粗滤除去果渣，然后加入葡萄酒活性干酵母，接种浓度为107CFU/ml，发酵5～8天，至残糖低于4克/L，得发酵醪；(3) Alcohol fermentation: coarsely remove the pomace, and then add the wine active dry yeast, the inoculation concentration is 10 7 CFU/ml, the fermentation is 5-8 days, until the residual sugar is less than 4 g/L, and the fermentation mash is obtained;
(4)醋酸发酵：在发酵醪中接种醋酸杆菌培养液，接种浓度为108CFU/ml，发酵10-20天，至酒精浓度低于0.5度，用超滤膜过滤，除去醋酸菌即得荔枝果全汁发酵原醋；(4) Acetic acid fermentation: Inoculating the Acetobacter culture medium in the fermented mash, inoculation concentration of 10 8 CFU/ml, fermentation for 10-20 days, until the alcohol concentration is less than 0.5 degrees, filtering with an ultrafiltration membrane to remove the acetic acid bacteria Litchi fruit whole juice fermented raw vinegar;
(5)调配：按一定比例，在荔枝果全汁发酵原醋中加入澄清荔枝汁、蜂蜜、纯净水，加入的重量比例为10∶30∶2∶100，再用孔径0.2μm的超滤膜过滤，得到荔枝果醋。(5) Preparation: According to a certain ratio, clarified lychee juice, honey and purified water are added to the raw vinegar of lychee whole juice, and the weight ratio is 10:30:2:100, and the ultrafiltration membrane with a pore size of 0.2 μm is used. Filter to obtain litchi vinegar.
产品感官指标如下：产品浅黄色，有典型的荔枝果香、清新怡人的发酵香，香气协调，具有鲜荔枝汁和果醋的滋味，滋味柔和，酸甜适口，，澄清透明的液体。The sensory indicators of the product are as follows: the product is light yellow, with typical lychee fruity, fresh and pleasant fermentation scent, harmonious aroma, with the taste of fresh lychee juice and fruit vinegar, soft taste, sweet and sour taste, clear and transparent liquid.
产品理化指标如下：滴定酸(以酒石酸计，g/L)，4.4-9.0；挥发酸(以乙酸计，g/L)≥1.5；可溶性固形物(20℃折光计法，％)≥4.0；总二氧化硫(sO2，mg/L)≤100。 The physical and chemical indicators of the product are as follows: titration acid (calculated as tartaric acid, g/L), 4.4-9.0; volatile acid (calculated as acetic acid, g/L) ≥ 1.5; soluble solids (20 ° C refractometer method, %) ≥ 4.0; Total sulfur dioxide (sO2, mg/L) ≤ 100.

Claims (6)

  1. 一种荔枝果醋的制备方法，其特征在于制备步骤依次为：A method for preparing lychee vinegar, characterized in that the preparation steps are:
    (1)荔枝果全汁制备：将新鲜荔枝剥壳去核，打碎，制得荔枝果全汁；(1) Preparation of lychee whole juice: peeling the fresh lychee into the nucleus and breaking it to obtain the whole juice of the lychee fruit;
    (2)酶解：荔枝果全汁中加入1～4倍的水，加温至40～50℃，加入果胶酶和β-葡萄糖苷酶，酶解1～2h后，加温至95℃灭酶50～60s；(2) Enzymatic hydrolysis: Add 1 to 4 times of water to the whole juice of lychee, heat to 40-50 ° C, add pectinase and β-glucosidase, digest the enzyme for 1-2 h, then warm to 95 ° C Inactivated enzyme 50 ~ 60s;
    (3)酒精发酵：粗滤除去果渣，然后加入葡萄酒活性干酵母，发酵5～8天，至残糖低于4克/L，得发酵醪；(3) Alcoholic fermentation: coarsely remove the pomace, then add the wine active dry yeast, ferment for 5-8 days, until the residual sugar is less than 4 g/L, and obtain the fermented mash;
    (4)醋酸发酵：在发酵醪中接种醋酸杆菌培养液，发酵10-20天，至酒精浓度低于0.5度，用超滤膜过滤，除去醋酸菌即得荔枝果全汁发酵原醋；(4) Acetic acid fermentation: inoculation of Acetobacter culture medium in fermentation mash, fermentation for 10-20 days, until the alcohol concentration is less than 0.5 degrees, and filtering with an ultrafiltration membrane to remove the acetic acid bacteria to obtain the raw vinegar of lychee whole juice fermentation;
    (5)调配得到荔枝果醋。(5) Blending lychee fruit vinegar.
  2. 根据权利要求1所述的荔枝果醋的制备方法，其特征在于：步骤(2)酶解时果胶酶和β-葡萄糖苷酶的用量之和为荔枝果全汁重量的0.01％～1％。The method for preparing lychee vinegar according to claim 1, wherein the sum of the amounts of pectinase and β-glucosidase in the step (2) is 0.01% to 1% of the total weight of the lychee juice. .
  3. 根据权利要求1所述的荔枝果醋的制备方法，其特征在于：步骤(2)酶解时果胶酶和β-葡萄糖苷酶的用量比为1～2∶1～2。The method for preparing lychee vinegar according to claim 1, wherein the ratio of the pectinase to the β-glucosidase in the step (2) is 1 to 2:1 to 2.
  4. 根据权利要求1所述的荔枝果醋的制备方法，其特征在于：步骤(3)和(4)的菌种接种浓度均为107～108CFU/ml，发酵温度均为18～22℃。The method for preparing lychee vinegar according to claim 1, wherein the inoculation concentration of the strains in steps (3) and (4) is 10 7 to 10 8 CFU/ml, and the fermentation temperature is 18 to 22 ° C. .
  5. 根据权利要求1所述的荔枝果醋的制备方法，其特征在于：步骤(4)和(5)超滤膜为孔径0.2～0.45μm超滤膜。The method for preparing lychee vinegar according to claim 1, wherein the steps (4) and (5) are ultrafiltration membranes having an ultrafiltration membrane having a pore size of 0.2 to 0.45 μm.
  6. 根据权利要求1所述的荔枝果醋的制备方法，其特征在于：步骤(5)所述调配是按一定比例，在荔枝果全汁发酵原醋中加入澄清荔枝汁、蜂蜜、纯净水，再用超滤膜过滤，得到荔枝果醋。 The method for preparing lychee vinegar according to claim 1, wherein the step (5) is carried out by adding clarified lychee juice, honey and purified water to the raw vinegar of the lychee whole juice in a certain proportion. Filtration with an ultrafiltration membrane gave litchi vinegar.
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CN111772065A (en) * 2020-04-07 2020-10-16 广西农业职业技术学院 Aerated banana vinegar flavored beverage and preparation method thereof
CN111979085A (en) * 2020-09-28 2020-11-24 温州科技职业学院 Blueberry health vinegar and production method thereof
CN114231381A (en) * 2021-12-09 2022-03-25 贵州大学 Preparation method of mixed-strain compound fermented roxburgh rose fruit vinegar
CN114231381B (en) * 2021-12-09 2024-02-02 贵州大学 Preparation method of mixed bacteria compound fermentation roxburgh rose fruit vinegar
CN114916662A (en) * 2022-05-24 2022-08-19 仙乐健康科技股份有限公司 Litchi enzyme with antioxidant effect and preparation method and application thereof

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